Postharvest H2O2 treatment affects flavor quality, texture quality and ROS metabolism of 'Hongshi' kiwifruit fruit kept at ambient conditions. (30th March 2023)

• Record Type: Journal Article
• Authors: Yan, Huiling; Chen, Hongxu; Zhao, Jianglin; Yao, Tian; Ding, Xiaochun
• Is Part Of: Food chemistry. Volume 405:Part A(2023)
• Publication Date: 2023-03-30
• Subjects: Kiwifruit -- H2O2 -- Flavor quality -- Texture quality -- Antioxidant capacity; Food -- Analysis -- Periodicals; Food -- Composition -- Periodicals; 664
• DOI: 10.1016/j.foodchem.2022.134908
• Languages: English
• ISSNs: 0308-8146

Abstract

Highlights: H2 O2 accelerated the ripening of postharvest kiwifruit. H2 O2 accelerated the changes of flavor and texture characteristics of postharvest kiwifruit. H2 O2 altered the ROS metabolism of postharvest kiwifruit. Abstract: The aim of this study was to investigate the effects of 0.5 M hydrogen peroxide (H2 O2 ) on flavor, texture quality and reactive oxygen species (ROS) metabolism in harvested 'Hongshi' kiwifruit. Results demonstrated that H2 O2 accelerated changes in flavor detected by electronic tongue (e-tongue) and electronic nose (e-nose). In addition, H2 O2 treatment 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 (O2 − ) and protein carbonylation in H2 O2 -treated fruit, even though H2 O2 prompted 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 H2 O2 accelerates flavor formation and softening by regulating ROS metabolism in kiwifruit.