Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage
文献类型： 外文期刊
作者： Chen, Yanpei 1 ; Zhang, Xiaocheng 1 ; Luo, Zisheng 1 ; Sun, Jian 4 ; Li, Li 1 ; Yin, Xueren 5 ; Li, Jiangkuo 6 ; Xu, Yanq 1 ;
作者机构： 1.Zhejiang Univ, Ningbo Res Inst, Ningbo 315100, Zhejiang, Peoples R China
2.Zhejiang Univ, Coll Biosyst Engn & Food Sci, Minist Agr & Rural Affairs, Zhejiang Key Lab Agrifood Proc,Key Lab Agroprod P, Hangzhou 310058, Peoples R China
3.Zhejiang Univ, Fuli Inst Food Sci, Hangzhou 310058, Peoples R China
4.Guangxi Acad Agr Sci, Nanning 530007, Peoples R China
5.Zhejiang Univ, Zhejiang Prov Key Lab Hort Plant Integrat Biol, Lab Fruit Qual Biol, Hangzhou 310058, Peoples R China
6.Natl Engn & Technol Res Ctr Preservat Agr Prod Ti, Tianjin Key Lab Postharvest Physiol & Storage Agr, Tianjin 300384, Peoples R China
关键词： Persimmon; Microwave treatment; Fruit softening; Postharvest quality
期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）
ISSN： 0308-8146
年卷期： 2021 年 349 卷
页码：
收录情况： SCI
摘要： Rapid postharvest softening largely limits the shelf-life of persimmon (Diospyros kaki L.) fruit. Microwave is a new environmental-friendly inside-out heat-shock approach, whose effect on the fruit softening and quality has not yet been investigated. The current study applied two kinds of microwave treatments (low-power long-time, LPLT, or high-power short-time, HPST) to persimmon fruit with comparison to the hot water (HW) treatments. The results showed both microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage. Moreover, application of HPST treatment down regulated gene expression of DkPG1, DkPE2 and DkEGase1 compared with untreated fruits. These results indicated that microwave treatment is a promising soft-delaying method for the preservation of persimmon fruit.
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