Cuticular wax removal on reactive oxygen species-related mechanisms and on the quality of Hami melon cultivars
文献类型： 外文期刊
作者： Zhang, Weida 1 ; Wang, Yue 1 ; Guo, Huijing 3 ; Yang, Wanting 1 ; Guo, Minrui 1 ; Chen, Guogang 1 ;
作者机构： 1.Shihezi Univ, Coll Food Sci & Technol, Shihezi 832000, Xinjiang, Peoples R China
2.Minist Educ, Res Ctr Xinjiang Characterist Fruit & Vegetable S, Shihezi 832000, Xinjiang, Peoples R China
3.Xinjiang Acad Agr Reclamat Sci, Inst Agr Prod Proc, Shihezi 832000, Xinjiang, Peoples R China
关键词： Hami melon; Wax layer removal; Membrane structure; Storage quality; Bioactive compounds; Reactive oxygen metabolism
期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：6.751； 五年影响因子：7.001 ）
ISSN： 0925-5214
年卷期： 2022 年 193 卷
页码：
收录情况： SCI
摘要： Epicuticular wax is the outermost protective layer of fruit against abiotic stress. It is easily removed or destroyed during the postharvest transportation and handling of fruit. In this study, the effects of wax layer removal on the postharvest quality of Hami melon fruit and its possible mechanism were explored. The results showed that wax removal accelerated fruit softening, water loss, and decay, reduced sensory and nutritional quality, and shortened shelf life. At the end of storage, the antioxidant enzyme activity and non-enzymatic antioxidant content of wax-removed fruit were reduced, while the accumulation of reactive oxygen species and lipid peroxidation were accelerated. Moreover, the organelle membrane structure and plastids were destroyed. Therefore, epicuticular wax layer plays an important role in maintaining postharvest fruit quality. This study will improve our understanding of the biological function of Hami melon fruit epicuticular wax and helpful for developing effective preservation measures to delay fruit decay.
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