Near-freezing temperature storage improves shelf-life and suppresses chilling injury in postharvest apricot fruit (Prunus armeniaca L.) by regulating cell wall metabolism

文献类型： 外文期刊

第一作者： Li, Yaling

作者： Li, Yaling;He, Huan;Shi, Ling;Zhu, Xuan;Zhao, Yating;Zhang, Zhicheng;Cui, Kuanbo

作者机构：

关键词： Quality; Cell wall polysaccharides; Cell wall degrading enzyme; Ultrastructure modification; Sensory attributes

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2022 年 387 卷

页码：

收录情况： SCI

摘要： To avoid chilling injury (CI) of apricots during storage, 1-2 degrees C and 4-6 degrees C storage as controls, the relationship between changes in cell wall characteristics and the occurrences of chilling injury under near-freezing temperature (NFT) storage was studied. NFT-stored improved apricots quality and inhibited CI index, membrane permeability and malondialdehyde (MDA) content; This also significantly inhibited the activity of cell wall modifying enzymes, delaying the solubilization of water-soluble pectin (WSP) and the degradation of cellulose. Transmission electron microscopy (TEM) imaging revealed that the density of the middle lamella in stored for 49 d was higher NFT than controlled temperature, delaying cell wall and chloroplast disintegration. Additionally, NFT-stored has no CI during the shelf life, and can be normal after ripening, maintaining higher commodity rate and sensory characteristics. These conclusions show that NFT storage can effectively improve the cold resistance of apricot fruit.

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