Postharvest H2O2 treatment affects flavor quality, texture quality and ROS metabolism of ‘Hongshi’ kiwifruit fruit kept at ambient conditions
Postharvest H2O2 treatment affects flavor quality, texture quality and ROS metabolism of ‘Hongshi’ kiwifruit fruit kept at ambient conditions
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DOI：
10.1016/j.foodchem.2022.134908
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发表时间：
2023
期刊：
影响因子：
8.8
通讯作者：
Hui Yan;Hongxu Chen;Jianglin Zhao;Tian Yao;Xiaochun Ding
中科院分区：
文献类型：
--
作者：
Hui Yan;Hongxu Chen;Jianglin Zhao;Tian Yao;Xiaochun Ding
The aim of this study was to investigate the effects of 0.5 M hydrogen peroxide (H2O2) on flavor, texture quality and reactive oxygen species (ROS) metabolism in harvested ‘Hongshi’ kiwifruit. Results demonstrated that H2O2accelerated changes in flavor detected by electronic tongue (e-tongue) and electronic nose (e-nose). In addition, H2O2treatment promoted fruit softening, as evidenced by an earlier increment in the activities of α-amylase, total amylase, pectin lyase, and pectin methylesterase. There were higher levels of superoxide anion (O2radical dot−) and protein carbonylation in H2O2-treated fruit, even though H2O2prompted the activities of superoxide dismutase (SOD), and peroxidase (POD) during the initial storage but decreased the activities dramatically during later storage. These results indicate that H2O2accelerates flavor formation and softening by regulating ROS metabolism in kiwifruit.
