Effects of trisodium phosphate treatment after harvest on storage quality and sucrose metabolism in jujube fruit

文献类型： 外文期刊

第一作者： Zhang, Junhu

作者： Zhang, Junhu;Li, Canying;Wei, Meilin;Ge, Yonghong;Tang, Qi;Xue, Wenjun;Zhang, Shiyu;Lv, Jingyi;Zhang, Junhu;Li, Canying;Wei, Meilin;Ge, Yonghong;Tang, Qi;Xue, Wenjun;Zhang, Shiyu;Lv, Jingyi;Wang, Wenhui

作者机构：

关键词： Ziziphus jujuba Mill; trisodium phosphate; sucrose metabolism; quality

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2019 年 99 卷 12 期

页码：

收录情况： SCI

摘要： BACKGROUND Trisodium phosphate (TSP), generally recognized as safe (GRAS), could control postharvest diseases and maintain fruit quality. However, changes of fruit quality and sucrose metabolism in harvested jujube after TSP treatment remain largely unknown. In the current study, jujube fruit (cv. sanxing) was used to study the effects of TSP on storage quality and sucrose metabolism during storage at 20 +/- 2 degrees C with 40-50% relative humidity (RH). RESULTS The results showed that 0.5 g L-1 TSP treatment reduced weight loss and reduced sugar content, suppressed the reduction of fruit firmness, maintained ascorbic acid (AsA) content and inhibited respiratory rate of jujube fruit. In addition, TSP treatment also reduced acid invertase (AI) and neutral invertase (NI) activities in sucrose metabolism in jujube fruit. Sucrose synthase-cleavage (SS-c), sucrose synthase-synthesis (SS-s) and sucrose phosphate synthase (SPS) activities were also suppressed by TSP treatment. CONCLUSION Treatment with TSP could effectively reduce enzymes activities in sucrose metabolism and maintain storage quality of jujube fruit during storage. (c) 2019 Society of Chemical Industry

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