Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples. (15th February 2019)

• Record Type: Journal Article
• Authors: Ge, Yonghong; Chen, Yanru; Li, Canying; Wei, Meilin; Li, Xihong; Li, Shuang; Lu, Shulai; Li, Jianrong
• Is Part Of: Food chemistry. Volume 274(2019)
• Page Start: 324
• Page End: 329
• Publication Date: 2019-02-15
• Subjects: Malus domestica -- Trisodium phosphate -- Quality -- Energy metabolism; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2018.08.142
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: Trisodium phosphate (TSP) inhibited the respiratory intensity and maintained the quality of apples. TSP treatment maintained higher energy level in apples. TSP has the potential to delay fruit senescence during storage. Abstract: The effects of postharvest trisodium phosphate (TSP) dipping (0.5 mg/mL) on the quality and mitochondrial energy metabolism of apple fruit (cv. Golden delicious) were studied. The results indicated that TSP treatment inhibited the respiration intensity, delayed the increase of weight loss, and inhibited the decrease of flesh firmness, ascorbic acid (AsA), titratable acid (TA) and soluble solids content (SSC) of apple fruit. The results also indicated that TSP treatment delayed the decline of the content of ATP, ADP and energy charge of apple fruit, and enhanced the activity of H + -ATPase, Ca 2+ -ATPase, succinate dehydrogenase and cytochrome C oxidase. These results suggested that TSP could maintain the quality of apple fruit by mediating respiration and mitochondrial energy metabolism.