Effect of hexanal treatment on the browning of the core of postharvest Whangkeumbae pears

  • ZHAO Huanhuan ,
  • ZHOU Hongsheng ,
  • LIU Mengzhu ,
  • LUO Shufen ,
  • LI Pengxia
Expand
  • 1(College of Food Science and Technology,Nanjing Agricultural University,Nanjing 210095)
    2(Agricultural Products Processing Research Institute,Jiangsu Academy of Agricultural Sciences,Nanjing 210014,China)
    3(Jiangsu Key Laboratory for Horticultural Crop Genetic Improvement,Nanjing 210014,China)

Received date: 2020-03-02

  Revised date: 2020-04-03

  Online published: 2020-10-14

Abstract

To investigate the impacts of hexanal treatment on the core browning of Whangkeumbae pears during storage at room temperature,the fruits were fumigated with 5 μL/L hexanal and the control group was fumigated with water. The sensory qualities of L*, browning rates, respiration rates, ethylene release, hardness and the content of total soluble solids were analyzed. The activities of key enzymes involved in membrane lipid metabolism, such as phospholipase D (PLD), lipoxygenase (LOX) and lipase (LPS), as well as fatty acid contents, were measured. The results showed that hexanal was a PLD inhibitor. Compared with the control group, the hexanal fumigated Whangkeumbae pears showed lower respiratory intensity and ethylene release rate, which delayed the decline of the storage quality of Whangkeumbae pears. Meanwhile, hexanal treatment also significantly inhibited the activity of key enzymes in the membrane lipid metabolism of the core, delayed the decrease of fatty acid unsaturation, increased the ratio of unsaturated fatty acids to saturated fatty acids (U∶S) value and eventually delayed the browning of the core of postharvest fruits. Therefore, hexanal is beneficial to the storage of Whangkeumbae pears, and this research could provide theoretical and technical support for the storage of Whangkeumbae pears after harvest.

Cite this article

ZHAO Huanhuan , ZHOU Hongsheng , LIU Mengzhu , LUO Shufen , LI Pengxia . Effect of hexanal treatment on the browning of the core of postharvest Whangkeumbae pears[J]. Food and Fermentation Industries, 2020 , 46(17) : 189 -195 . DOI: 10.13995/j.cnki.11-1802/ts.023814

References

[1] 刘媛,关军锋,赵宝华.1-MCP、薄膜包装和乙烯吸收剂对黄金梨冷藏品质的影响[J].保鲜与加工,2015(3):7-11.
[2] 赵猛,阎根柱,施俊凤,等.1-甲基环丙烯与乙烯吸收剂对黄金梨防褐保鲜效果的研究[J].保鲜与加工,2019,19(4):42-48.
[3] 石磊,阎根柱.黄金梨CA贮藏中果心褐变与相关理化因子的关系[J].山西果树,2019(1):1-6.
[4] 郭艳明.微波处理及抗氧化涂膜对黄冠梨保鲜与褐变的调控研究[D].合肥:安徽农业大学,2017.
[5] HORVAT R J,JR G W C,SENTER S D,et al.Comparison of the volatile compounds from several commercial plum cultivars[J].Journal of the Science of Food and Agriculture,1992,60(1):21-23.
[6] 王春芳,毛明,胡菲菲,等.超高压和热处理后黄瓜汁感官品质的主观评价和仪器检测对比[J].农业工程学报,2013,29(10):278-286.
[7] 马婷,任亚梅,张艳宜,等.1-MCP处理对‘亚特’猕猴桃果实香气的影响[J].食品科学,2016,37(2):276-281.
[8] 林江丽,朱亚娟,王金霞,等.SO2处理对新疆3种葡萄香气成分的影响[J].食品科学,2016,37(6):116-120.
[9] MOHD S P D,PRIYA P,JAYASANKAR S,et al.Inhibition of tomato fruit ripening by 1-MCP,wortmannin and hexanal is associated with a decrease in transcript levels of phospholipase D and other ripening related genes[J].Postharvest Biology and Technology,2018,140:50-59.
[10] LANCIOTTI R,CORBO M R,GARDINI F,et al.Effect of hexanal on the shelf life of fresh apple slices[J].Journal of Agricultural and Food Chemistry,1999,47(11):4 769-4 776.
[11] 刘红艳,胡花丽,罗淑芬,等.6-苄氨基嘌呤减缓鲜切西兰花的衰老机理分析[J].食品科学,2016,37(24):313-321.
[12] 闫师杰.鸭梨采后果实褐变的影响因素及发生机理的研究[D].北京:中国农业大学,2005.
[13] 高建晓,王毓宁,李鹏霞,等.漆蜡涂膜对鲜莲蓬采后褐变的影响[J].食品科学,2016,37(18):275-282.
[14] NISHIKAWA F,KATO M,KAMO T,et al.Enzymatic catabolism of ascorbate in florets of harvested broccoli during senescence [J].Journal of the Japanese Society for Horticultural Science,2001,70(6):709-715.
[15] 黎春红,周宏胜,张雷刚,等.不同内包装方式对模拟运输过程中水蜜桃品质的影响[J].现代食品科技,2017,33(12):177-183;114.
[16] SUTTLE J C,KENDE H.Ethylene action and loss of membrane integrity during petal senescence in tradescantia[J].Plant Physiology,1980,65(6):1 067-1 072.
[17] AXELROD B,CHEESBROUGH T M,LEAKSO S.Lipoxygenase from soybeans:EC1.13.11.12 Linoleate:oxygen oxidoreductase[J].Method in Enzymology,1981,71:441-451.
[18] LIN Yifen,LIN Hetong,LIN Yixiong,et al.The roles of metabolism of membrane lipids and phenolics in hydrogen peroxide-induced pericarp browning of harvested longan fruit [J].Postharvest Biology and Technology,2016,53-61.
[19] 罗淑芬,马雪梅,胡花丽,等.不同颜色包装袋对核桃仁脂肪酸氧化的影响[J].现代食品科技,2017,33(7):205-212.
[20] 韩雅萱. 1-甲基环丙烯(1-MCP)对黄冠梨果心褐变的控制及其机理研究[D].兰州:甘肃农业大学,2016.
[21] 李少华.柠檬鲜切片酶促褐变与调控技术研究[D].成都:西华大学,2018.
[22] 朱萍.乙醛熏蒸改善鲜切菠萝风味技术研究[D].海口:海南大学,2012.
[23] LIN Yifen,LIN Yixiong,LIN Hetong,et al.Inhibitory effects of propyl gallate on membrane lipids metabolism and its relation to increasing storability of harvested longan fruit [J].Food Chemistry,2016,217:133-138.
[24] JINCY M,DJANAGUIRAMAN M,JEYAKUMAR P,et al.Inhibition of phospholipase D enzyme activity through hexanal leads to delayed mango (Mangifera indica L.) fruit ripening through changes in oxidants and antioxidant enzymes activity [J].Scientia Horticulturae,2017,218:316-325.
[25] PADMANABHAN P,PALIYATH G.Improving shelf-life and quality of sweet cherry (Prunus avium L.) by preharvest application of hexanal compositions [J].Postharvest Biology and Nanotechnology,2018:237-242.
Outlines

/