Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage.

Autor: Zhou D; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Liu Q; College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing 210023, China., Zhu T; College of Food Science and Technology/Yunnan Key Laboratory of Precision Nutrition and Personalized Food Manufacturing, Yunnan Agricultural University, Kunming 650201, China., Li T; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Fan G; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Li X; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China., Wu C; College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China. Electronic address: Wucaie@njfu.edu.cn.
Jazyk: angličtina
Zdroj: Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139906. Date of Electronic Publication: 2024 May 29.
DOI: 10.1016/j.foodchem.2024.139906
Abstrakt: The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m 2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid. Meanwhile, UV-C irradiation led to an increase in the contents of aroma-related volatiles, particularly esters and lactones, compared to non-irradiated fruit. Our results suggested that the enhanced emission of aroma-related volatiles in UV-C irradiated peach fruit was linked to elevated levels of unsaturated fatty acids. Besides, UV-C induced the expressions and activities of enzymes in the lipoxygenase pathway, thus promoting the synthesis of esters and lactones, which contribute to the enhanced aroma in peach fruit.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier Ltd. All rights reserved.)
Databáze: MEDLINE
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