Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage,Journal of Food Biochemistry

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Heat shock treatment maintains the quality attributes of postharvest jujube fruits and delays their senescence process during cold storage
Journal of Food Biochemistry ( IF 3.5 ) Pub Date : 2021-09-16 , DOI: 10.1111/jfbc.13937
Lvzhu Yang _{1,

2,

3} , Xinyu Wang _{1,

2,

3} , Shuang He _{1,

3} , Yaohua Luo _{1,

2,

3} , Sheng Chen _{1,

2,

3} , Yang Shan _{1,

2,

3} , Rongrong Wang ₄ , Shenghua Ding _{1,

2,

3}

Affiliation

The effects of heat shock (HT), 1-methylcyclopropene (1-MCP), or their combination (HT + 1-MCP) on the quality of fresh jujube fruits during cold storage were studied. Among them, HT showed the best preservation effect on jujube fruits, which was more effective than others in inhibiting the increase of red index, decay incidence, and weight loss and delaying the decrease of firmness, soluble solids content (SSC), titratable acidity (TA), and ascorbic acid (AsA) content. Besides, it could delay the degradation rate of the cell wall to maintain the integrity of cell membrane, and keep the high activity of active oxygen scavenging enzymes. During cold storage, malondialdehyde (MDA) content and relative electrolyte leakage (REL) of the HT group were significantly lower than those of the control group, 1-MCP, and HT + 1-MCP group (p < .05), while superoxide dismutase (SOD), catalase (CAT), and peroxidase (POD) activities were significantly higher than those of other groups (p < .05). It was concluded that the postharvest HT treatment could effectively delay the senescence and decay of jujube fruits.

中文翻译：

热激处理保持了采后枣果实的品质属性，并延迟了它们在冷藏过程中的衰老过程

研究了热休克（HT）、1-甲基环丙烯（1-MCP）或它们的组合（HT+1-MCP）对冷库鲜枣果实品质的影响。其中，HT对枣果实的保鲜效果最好，在抑制红度增加、腐烂发生、失重、延缓硬度、可溶性固形物含量（SSC）、可滴定酸度下降等方面比其他物质更有效。 TA) 和抗坏血酸 (AsA) 含量。此外，它还可以延缓细胞壁的降解速度，保持细胞膜的完整性，保持活性氧清除酶的高活性。冷藏期间，HT组的丙二醛（MDA）含量和相对电解质泄漏（REL）显着低于对照组、1-MCP和HT+1-MCP组（p < .05)，而超氧化物歧化酶 (SOD)、过氧化氢酶 (CAT) 和过氧化物酶 (POD) 活性显着高于其他组 ( p < .05)。结论：采后HT处理可有效延缓枣果实的衰老和腐烂。

更新日期：2021-10-06

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