Preserving refrigeration and shelf life quality of hardy kiwifruit (Actinidia arguta) with alginate oligosaccharides preharvest application

文献类型： 外文期刊

第一作者： Xiong, Siguo

作者： Xiong, Siguo;Ma, Zihan;Xiong, Huan;Yuan, Meng;Jiang, Aili;Zhang, Peng

作者机构：

关键词： alginate oligosaccharide; antioxidant capacity; hardy kiwifruit; preharvest applications; ripening and senescence

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.4； 五年影响因子：4.1 ）

ISSN： 0022-1147

年卷期： 2024 年 89 卷 11 期

页码：

收录情况： SCI

摘要： oligosaccharide (AOS) is a bioactive carbohydrate known for its preservation properties. However, the efficacy of preharvest AOS treatment in maintaining the postharvest quality of hardy kiwifruit (Actinidia arguta) has not been previously reported. This study explores the effects of preharvest AOS treatment (80 mg L-1) on A. arguta fruit, assessing visual quality, physiological attributes, aroma, and antioxidant capacity during refrigeration and shelf life. Results showed that AOS treatment maintained higher lightness, chroma, firmness, and antioxidant levels (total phenolics, flavonoids, ascorbic acid, and glutathione), along with antioxidant enzyme activities (peroxidase, catalase, and ascorbate peroxidase). Specifically, AOS-treated fruit had 9% higher chroma and double the firmness after 60 days of refrigeration. AOS treatment reduced ripening and senescence, with 25% lower soluble solids content, 22% lower respiration rate, 30% lower ethylene production, and 35% lower malondialdehyde content. Electronic nose analysis indicated that AOS treatment suppressed changes in fruit aroma and off-odor development, maintaining significantly higher quality during the shelf life period. These findings demonstrate the effectiveness of AOS as a sustainable method to extend shelf life and preserve the quality of A. arguta fruit, enhancing its market value and consumer appeal.

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