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Caffeic acid enhances the postharvest quality by maintaining the nutritional features and improving the aroma volatiles for nectarine fruit

文献类型： 外文期刊

作者： Lu, Jingxuan 1 ; Wang, Han 1 ; Zhang, Yiqin 1 ; Wang, Hongxuan 1 ; Deng, Lizhi 1 ; Chen, Luyao 1 ; Cao, Jiankang 1 ; Wang, Baogang 2 ; Jiang, Weibo 1 ;

作者机构： 1.China Agr Univ, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

2.Beijing Acad Agr & Forestry Sci, Inst Agrifood Proc & Nutr, Beijing 100097, Peoples R China

关键词： Caffeic acid; Prunus persica L.; Preservation; Flavor; Volatile organic compounds

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 464 卷

页码：

收录情况： SCI

摘要： Maintaining the quality of postharvest nectarine fruit is considerably challenging owing to their vigorous metabolism processes. This study explored the effectiveness of the natural preservative caffeic acid in extending the shelf-life and improving the flavor quality of nectarine. The decay rate of caffeic acid-treated fruit was only 40.00 % but 73.33 % in control group at the end of storage. Other results showed that caffeic acid inhibited fruit quality deterioration, reflected in weight loss, peel color, pulp softening, respiration rate, malondialdehyde accumulation and ethylene biosynthesis. Findings might be attributed to increased levels of antioxidant compounds, such as ascorbic acid, simple phenols and flavonoids, which maintained high antioxidant capacity and metal reducing power of fruit cells. Notably, the content of phenolics was maintained at 241.11 mg kg(-1) in caffeic acid-treated fruit by 8 d, which was only 138.21 mg kg(-1) in control. Importantly, nectarine treated with caffeic acid possessed a suitable sugar-to-acid ratio, imparting the fruit with an excellent taste. Additionally, caffeic acid facilitated the effective release of esters and lactones, especially gamma- and delta-decalactone with fruity aroma, and prevented green aroma and alcoholic off-flavor. The level of lactones in caffeic acid-treated fruit reached 126.76 mu g kg(-1) during mid-storage, giving the fruit an attractive flavor quality, while was only 50.61 mu g kg(-1) in control. Overall, caffeic acid exhibited the potential to preserve the quality of nectarine, ensuring both nutritional and edible value for fruit.

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