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Effects of cuticular wax on the postharvest quality of blueberry fruit

文献类型： 外文期刊

作者： Chu, Wenjing 1 ; Gao, Haiyan 1 ; Chen, Hangjun 2 ; Fang, Xiangjun 2 ; Zheng, Yonghua 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Zhejiang Acad Agr Sci, Food Sci Inst, Key Lab Post Harvest Handling Fruits,Minist Agr, Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Zhejiang, Peoples R China

关键词： Blueberry fruit;Wax removal;Postharvest quality;Reactive oxygen species;Membrane structure

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： 2018 年 239 卷

页码：

收录情况： SCI

摘要： The blueberry fruit has a light-blue appearance because its blue-black skin is covered with a waxy bloom. This layer is easily damaged or removed during fruit harvesting and postharvest handling. We investigated the effects of wax removal on the postharvest quality of blueberry fruit and their possible mechanisms. The removal of natural wax on the fruit was found to accelerate the postharvest water loss and decay, reduce the sensory and nutritional qualities, and shorten the shelf-life. Wax removal decreased the activities of antioxidant enzymes and contents of antioxidants, and accelerated accumulation of ROS and lipid peroxidation, especially at the later period of storage. Moreover, the organellar membrane structure was disrupted in fruit with wax removed. These results indicate that cuticular wax plays an important role in maintaining the postharvest quality and delaying fruit senescence. The results should improve our understanding for better preservation of postharvest quality of blueberry fruit. (C) 2017 Elsevier Ltd. All rights reserved.

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