Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits
Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment...
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2019-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2019/1606058 |
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| author | Jian Li Yingli Fu Jiaqi Yan Huanlu Song Weibo Jiang |
| author_facet | Jian Li Yingli Fu Jiaqi Yan Huanlu Song Weibo Jiang |
| author_sort | Jian Li |
| collection | DOAJ |
| description | Effects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening. |
| format | Article |
| id | doaj-art-503f6864212947b6b7eea4d1d8c86278 |
| institution | Kabale University |
| issn | 0146-9428 1745-4557 |
| language | English |
| publishDate | 2019-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Food Quality |
| spelling | doaj-art-503f6864212947b6b7eea4d1d8c862782025-02-03T06:44:41ZengWileyJournal of Food Quality0146-94281745-45572019-01-01201910.1155/2019/16060581606058Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango FruitsJian Li0Yingli Fu1Jiaqi Yan2Huanlu Song3Weibo Jiang4Beijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaBeijing Engineering and Technology Research Center of Food Additives, Beijing Technology and Business University, No. 11 Fucheng Road, Beijing 100048, ChinaCollege of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, ChinaEffects of forced air precooling on storage quality and physiological metabolism of mangoes were evaluated in this study. Mango fruits were forced air precooled for 30 min at 0°C and then stored at 13°C. Control fruits were stored at 13°C directly. Results showed that forced air precooling treatment maintained fruit firmness, inhibited fruit peel coloration, retarded hydrolysis of polysaccharide to soluble sugar, and decreased fruit decay during storage. Biochemical studies revealed that precooling treatment could eliminate reactive oxygen species (ROS) effects by enhancing related antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase (CAT), peroxidase (POD), glutathione reductase (GR), and polyphenoloxidase (PPO). They all contributed to the delay of mango fruit ripening and senescence in storage. These results indicate that forced air precooling treatment could maintain mango fruit quality by enhancing antioxidant activity and delaying fruit ripening.http://dx.doi.org/10.1155/2019/1606058 |
| spellingShingle | Jian Li Yingli Fu Jiaqi Yan Huanlu Song Weibo Jiang Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits Journal of Food Quality |
| title | Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits |
| title_full | Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits |
| title_fullStr | Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits |
| title_full_unstemmed | Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits |
| title_short | Forced Air Precooling Enhanced Storage Quality by Activating the Antioxidant System of Mango Fruits |
| title_sort | forced air precooling enhanced storage quality by activating the antioxidant system of mango fruits |
| url | http://dx.doi.org/10.1155/2019/1606058 |
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