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Automatic periodical negative air ions reduce postharvest decay and maintain texture and flavor quality of 'Fuji' apple during long-term cold storage

文献类型： 外文期刊

作者： Zheng, Yanli 1 ; Jiang, Yunbin 2 ; Yang, Xiangzheng 3 ; Fu, Zhiqiang 4 ; Zhao, Zhiyong 5 ; Li, Xihong 4 ; Yang, Kejing 6 ; Jia, Xiaoyu 1 ;

作者机构： 1.Tianjin Acad Agr Sci, Inst Agr Prod Preservat & Proc Sci & Technol, Natl Engn & Technol Res Ctr Preservat Agr Prod Tia, Tianjin 300384, Peoples R China

2.Shanxi Fruit Ind Cold Chain New Mat Co Ltd, Tongchuan 727199, Peoples R China

3.All China Federat Supply & Mkt Cooperat, Jinan Fruit Res Inst, Jinan 250200, Peoples R China

4.Tianjin Univ Sci & Technol, Tianjin 300457, Peoples R China

5.Xinjiang Acad Agr & Reclamat Sci, Inst Agr Prod Proc, Shihezi 832000, Peoples R China

6.Xinjiang Yuanxiang Agr Technol Co Ltd, Hetian 848000, Peoples R China

关键词： 'Fuji' apple; Postharvest decay; Flavor quality; Negative air ions; Defense-related enzyme

期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）

ISSN： 2590-1575

年卷期： 2024 年 24 卷

页码：

收录情况： SCI

摘要： The aim of this study was to explore the effect of periodical negative air ions (NAI) on the quality of 'Fuji' apple fruit after treatment at 0, 30, 60, and 90 min every 4 weeks. NAI for 60 min decreased weight loss, mitigated decay, and maintained hardness of the apple fruit during the 40 weeks of storage. Treatment of fruits with NAI for 60 min enhanced the apple defense ability against pathogens by maintaining the cell wall integrity and improving the related-enzyme activities as well as accumulation of total phenols and flavonoids. Reverse-phase HPLC and solid-phase microextraction GC-MS analysis showed that NAI treatment for 60 min increased the levels of fructose, sucrose, sorbitol, malic acid and volatiles, such as 2-hexenal, 2-methylbutyl acetate, hexyl acetate, and ethyl butanoate. Taken together, NAI is promising for improving the quality 'Fuji' apples during the cold storage.

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