Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage

文献类型： 外文期刊

第一作者： Chen, Yanpei

作者： Chen, Yanpei;Zhang, Xiaocheng;Luo, Zisheng;Li, Li;Xu, Yanqun;Chen, Yanpei;Zhang, Xiaocheng;Luo, Zisheng;Li, Li;Xu, Yanqun;Luo, Zisheng;Sun, Jian;Yin, Xueren;Li, Jiangkuo

作者机构：

关键词： Persimmon; Microwave treatment; Fruit softening; Postharvest quality

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2021 年 349 卷

页码：

收录情况： SCI

摘要： Rapid postharvest softening largely limits the shelf-life of persimmon (Diospyros kaki L.) fruit. Microwave is a new environmental-friendly inside-out heat-shock approach, whose effect on the fruit softening and quality has not yet been investigated. The current study applied two kinds of microwave treatments (low-power long-time, LPLT, or high-power short-time, HPST) to persimmon fruit with comparison to the hot water (HW) treatments. The results showed both microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage. Moreover, application of HPST treatment down regulated gene expression of DkPG1, DkPE2 and DkEGase1 compared with untreated fruits. These results indicated that microwave treatment is a promising soft-delaying method for the preservation of persimmon fruit.

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