Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 71 - 77

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031836

Effects of postharvest application of oxalic acid on flavor quality and ethanol metabolism in Citrus sinensis L. Osbeck cv. Jincheng

  • HONG Min ,
  • WANG Jing ,
  • WANG Rikui ,
  • FENG Yu ,
  • ZHOU Lian ,
  • DENG Tujing ,
  • YAO Shixiang ,
  • XIAO Yunhui ,
  • HE Mingyang
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  • 1(Citrus Research Institute, Southwest University, Chongqing 400712, China)
    2(Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China)
    3(College of Food Science, Southwest University, Chongqing 400715, China)
    4(Ganzhou Agricultural and Rural Bureau, Ganzhou 341001, China)
    5(Key Laboratory of Plant Resources Conservation and Sustainable Utilization, South China Botanical Garden, Chinese Academy of Sciences, Guangzhou 510650, China)

Received date: 2022-04-06

  Revised date: 2022-05-06

  Online published: 2023-06-13

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Abstract

At present, the consumption market of citrus has higher requirements on fruit quality, but the flavor and sensory acceptability of postharvest fruits decline continuously. To explore the approaches to maintain fruit postharvest flavor quality, Citrus sinensis L. Osbeck cv. Jincheng was treated with different oxalic acid concentrations. GC-MS was used to test the contents of aroma volatiles and ethanol in postharvest fruits. The expression levels of genes involved in ethanol metabolism were tested by real-time quantitative PCR (qRT-PCR). The results showed that oxalic acid treatment could maintain higher sensory quality, aroma volatiles content and lower ethanol content in Jincheng fruits, and the 1 g/L (OA2) oxalic acid treatment showed the best effects. After storage for 120 days, the aroma volatiles content of OA2 treated group was 226.48 μg/g, which was 145.23% of CK group. And the ethanol content was 52.85 μg/g, which was 7.14% of CK group. After OA2 treatment, the expression levels of PDC and ADH genes involved in ethanol metabolism were significantly decreased. In addition, the soluble solids and ascorbic acid contents of Jincheng fruits were increased, and the fruit respiratory intensity was inhibited after OA2 treatment. These results suggested that postharvest application of oxalic acid could effectively improve Jingcheng fruit quality and reduce the off-flavors generation and perception. This study provides a theoretical basis for the research of citrus postharvest flavor quality maintenance technology and natural preservative.

Key words： Jincheng; oxalic acid; flavor quality; aroma volatiles; ethanol metabolism

Cite this article

HONG Min , WANG Jing , WANG Rikui , FENG Yu , ZHOU Lian , DENG Tujing , YAO Shixiang , XIAO Yunhui , HE Mingyang . Effects of postharvest application of oxalic acid on flavor quality and ethanol metabolism in Citrus sinensis L. Osbeck cv. Jincheng[J]. Food and Fermentation Industries, 2023 , 49(10) : 71 -77 . DOI: 10.13995/j.cnki.11-1802/ts.031836

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