Effects of Acid Electrolytic Water Treatment on the Storability, Quality Attributes, and Metabolism of Reactive Oxygen Species of Citrus x Tangelo Fruit During Storage
文献类型： 外文期刊
第一作者： Ji, Ying
作者： Ji, Ying;Huang, Hua-Ming;Ma, Yan-Hong;Wang, Jie-Qiong;Huang, Jing-Yi
作者机构：
关键词： acid electrolyzed water; Citrusxtangelo; quality attributes; reactive oxygen species metabolism; storability
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.5； 五年影响因子：2.7 ）
ISSN： 0145-8892
年卷期： 2025 年 2025 卷 1 期
页码：
收录情况： SCI
摘要： The effects of acid electrolyzed water (AEW) treatment on the storage quality and metabolism of reactive oxygen species (ROS) in Citrus x tangelo (tangelo) were investigated. AEW-treated tangelos had a lower risk of decay, a higher proportion of consumer-acceptable fruit, higher total soluble solids (TSS) and titratable acidity (TA) than untreated control fruit. During storage, AEW treatment decreased the cellular respiration rate and ameliorated the increase in cell membrane permeability, decreased superoxide anion radical (O2-center dot) production, the malondialdehyde (MDA) and hydrogen peroxide (H2O2) concentrations, and increased the activity of superoxide dismutase (SOD), catalase (CAT) and ascorbic acid peroxidase (APX). AEW treatment increased the concentrations of the endogenous antioxidant ascorbic acid (AsA) and glutathione (GSH). It appeared that AEW inhibited membrane lipid peroxidation by increasing the ROS scavenging rate and decreasing ROS; overall, AEW treatment was effective in maintaining the quality and storability of postharvest tangelos.
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