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Effects of negative air ion treatment on postharvest storage quality and anthocyanin metabolism of grape

文献类型： 外文期刊

作者： Ma, Chan 1 ; Han, Yanchao 1 ; Liu, Ruiling 1 ; Niu, Ben 1 ; Shen, Chaoyi 1 ; Chen, Huizhi 1 ; Yin, Ming 1 ; Wu, Weijie 1 ; Gao, Haiyan 1 ;

作者机构： 1.Zhejiang Acad Agr Sci, China Natl Light Ind, Inst Food Sci, Minist Agr & Rural Affairs,Key Lab Postharvest Fru, Hangzhou 310021, Peoples R China

关键词： Grape; NAI; Postharvest; Gene expression

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 480 卷

页码：

收录情况： SCI

摘要： Grapes are rich in anthocyanin but are prone to postharvest quality deterioration. Many studies proved that negative air ion (NAI) preserved horticultural products. We hypothesized that NAI kept postharvest quality and repressed anthocyanin degradation of grape. In this study, NAI delayed grape firmness loss, mitigated rot and shattering gloss. It also preserved quality attributes like total soluble solids, acidity, vitamin C (Vc), phenols, and anthocyanins. Among treatments, NAI3 (treat with NAI every 3 days for 1 h) was most effective. Ultra-high performance liquid chromatography analysis showed NAI3 increased delphinidin, malvidin, paeonidin, petunidin, and pelargonidin levels while reducing cyanidin. NAI3 maintained activities of anthocyanin synthesisrelated enzymes and inhibited degradation-related ones. Gene expression analysis showed NAI3 induced synthesis-related genes and inhibited degradation-related genes. Thus, NAI maintained anthocyanin content and composition by regulating activities and gene expressions of enzymes involved in anthocyanin metabolism, playing a crucial role in grape storage.

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