Gum arabic coating alleviates chilling injury of cold-stored peach by regulating reactive oxygen species, phenolic, and sugar metabolism.

Autor: Gan Z; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Zhang Y; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Jin Z; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Wang Y; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Li J; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Yang C; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Cao Q; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Chen J; Jiangxi Provincial Key Laboratory for Postharvest Storage and Preservation of Fruits & Vegetables, Jiangxi Agricultural University, Nanchang 330045, China., Rong Z; School of Electronics and Information Engineering, Wuyi University, Jiangmen 529020, China., Lu X; School of Electronics and Information Engineering, Wuyi University, Jiangmen 529020, China. Electronic address: luxuming@189.cn., Guo S; School of Pharmacy and Food Engineering, Wuyi University, Jiangmen 529020, China. Electronic address: wyuchemgsq@126.com.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 15; Vol. 455, pp. 139899. Date of Electronic Publication: 2024 May 29.
DOI: 10.1016/j.foodchem.2024.139899
Abstrakt: In this study, gum arabic (GA) coating was employed to mitigate chilling injury in peach fruit, and it was observed that 10% GA coating exhibited the most favorable effect. GA coating significantly inhibited the decline of AsA content and enhanced antioxidant enzyme activity in peach fruit, thereby enhancing reactive oxygen species (ROS) scavenging rate while reducing its accumulation. Simultaneously, GA coating inhibited the activity of oxidative degradation enzymes for phenolics and enhanced synthase activity, thus maintaining higher levels of total phenolics and flavonoids in fruits. Additionally, compared to the control fruit, GA-coated fruits demonstrated higher concentrations of sucrose and sorbitol, accompanied more robust activity of sucrose synthase and sucrose phosphate synthase, as well as reduced activity of acid invertase and neutral invertase. Our study demonstrates that GA coating can effectively enhance the cold resistance of peach fruit by regulating ROS, phenolics, and sugar metabolism, maintaining high levels of phenolics and sucrose while enhancing antioxidant activity.
Competing Interests: Declaration of competing interest The authors declare no conflict of interest.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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