N-propyl gallate treatment maintains postharvest quality and doubles the shelf life of Akebia trifoliata fruit

文献类型： 外文期刊

第一作者： Yi, Xiaoxiao

作者： Yi, Xiaoxiao;Li, Jie;Chen, Chen;Tan, Feiquan;Tang, Zongxiang;Luo, Peigao;Guan, Ju;Zhong, Shengfu;Shen, Jinliang;Han, Huabai

作者机构：

关键词： Akebia trifoliata fruit; Postharvest storage; N-propyl gallate (nPG); Shelf life

期刊名称：FOOD CONTROL （ 影响因子：6.3； 五年影响因子：6.1 ）

ISSN： 0956-7135

年卷期： 2025 年 176 卷

页码：

收录情况： SCI

摘要： Akebia trifoliata is increasingly popular in East Asian markets, particularly in China. However, A. trifoliata fruits tend to crack at maturity, limiting their shelf life and hindering the growth of this bourgeoning industry. While existing postharvest treatments partially address these challenges, their practical application is often constrained by high costs, complex preparation protocols, or potential security risks. Here, we propose a simplified, cost-effective strategy: treatment with 0.5 mM n-propyl gallate (nPG) for 30 min followed by storage at room temperature. We evaluated the effects of this protocol on the postharvest quality of A. trifoliata fruit compared to traditional low-temperature storage (untreated, storage at 4 degrees C) and the control (untreated, storage at room temperature). An array of quality indicators, including physicochemical properties, nutrient content, volatile compounds, taste, and aroma were analyzed throughout the storage period up to 15 days. Compared with the control, treatment with nPG achieved a 77 % reduction in the decay rate. In addition, nPG treatment effectively maintained both nutritional quality and flavor (flavor retention >90 %) and increased the contents of flavonoids and free amino acids by 92 % and 97 %, respectively. On the other hand, low-temperature storage maintained the physicochemical properties of A. trifoliata fruits. Overall, nPG treatment doubled the shelf life from seven to 15 days while preserving fruit quality, offering a promising solution for industrial-scale A. trifoliata commercialization.

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