Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage
The kiwifruit trees (Actinidia deliciosa cv. Bruno) were sprayed with 5 mmol L–1 oxalic acid (OA) or water (as control) at 130, 137 or 144 d after full-blossom, and then the fruit were harvested at commercial maturity and stored at room temperature (20±1)°C for 13 d. The effect of pre-harvest sprayi...
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KeAi Communications Co., Ltd.
2019-11-01
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| Series: | Journal of Integrative Agriculture |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2095311919627917 |
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| author | Maratab Ali Meng-meng LIU Zhen-e WANG Sheng-e LI Tian-jia JIANG Xiao-lin ZHENG |
| author_facet | Maratab Ali Meng-meng LIU Zhen-e WANG Sheng-e LI Tian-jia JIANG Xiao-lin ZHENG |
| author_sort | Maratab Ali |
| collection | DOAJ |
| description | The kiwifruit trees (Actinidia deliciosa cv. Bruno) were sprayed with 5 mmol L–1 oxalic acid (OA) or water (as control) at 130, 137 or 144 d after full-blossom, and then the fruit were harvested at commercial maturity and stored at room temperature (20±1)°C for 13 d. The effect of pre-harvest spraying of OA on postharvest quality of kiwifruit was evaluated during storage. The OA spraying slowed the increase in soluble solids content (SSC) and decrease in titratable acid (TA), as well as increased contents of ascorbic acid (AsA) and total-AsA accompanied with higher AsA/DHA ratio in kiwifruit during storage. Moreover, the OA spraying significantly reduced the contents of acetaldehyde and ethanol in kiwifruit, along with significant decrease in activities of enzymes involved in ethanol fermentation metabolism during the later period of storage, which was beneficial to control off-flavor associated with over accumulation of ethanol during postharvest. It was suggested that pre-harvest spraying of OA might maintain the postharvest quality of kiwifruit in relation to delay in fruit ripening, AsA maintenance and regulation of ethanol fermentation. |
| format | Article |
| id | doaj-art-8fbab5e0ef7b400eb07e42b57f6633fc |
| institution | Kabale University |
| issn | 2095-3119 |
| language | English |
| publishDate | 2019-11-01 |
| publisher | KeAi Communications Co., Ltd. |
| record_format | Article |
| series | Journal of Integrative Agriculture |
| spelling | doaj-art-8fbab5e0ef7b400eb07e42b57f6633fc2025-08-20T03:57:08ZengKeAi Communications Co., Ltd.Journal of Integrative Agriculture2095-31192019-11-0118112514252010.1016/S2095-3119(19)62791-7Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storageMaratab Ali0Meng-meng LIU1Zhen-e WANG2Sheng-e LI3Tian-jia JIANG4Xiao-lin ZHENG5College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.ChinaCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.ChinaCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.ChinaCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.ChinaCollege of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.ChinaCorrespondence ZHENG Xiao-lin, Tel: +86-571-28008959, Fax: +86-571-28008900; College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou 310018, P.R.ChinaThe kiwifruit trees (Actinidia deliciosa cv. Bruno) were sprayed with 5 mmol L–1 oxalic acid (OA) or water (as control) at 130, 137 or 144 d after full-blossom, and then the fruit were harvested at commercial maturity and stored at room temperature (20±1)°C for 13 d. The effect of pre-harvest spraying of OA on postharvest quality of kiwifruit was evaluated during storage. The OA spraying slowed the increase in soluble solids content (SSC) and decrease in titratable acid (TA), as well as increased contents of ascorbic acid (AsA) and total-AsA accompanied with higher AsA/DHA ratio in kiwifruit during storage. Moreover, the OA spraying significantly reduced the contents of acetaldehyde and ethanol in kiwifruit, along with significant decrease in activities of enzymes involved in ethanol fermentation metabolism during the later period of storage, which was beneficial to control off-flavor associated with over accumulation of ethanol during postharvest. It was suggested that pre-harvest spraying of OA might maintain the postharvest quality of kiwifruit in relation to delay in fruit ripening, AsA maintenance and regulation of ethanol fermentation.http://www.sciencedirect.com/science/article/pii/S2095311919627917ethanol metabolismkiwifruitoxalic acidpre-harvest sprayingpostharvest quality |
| spellingShingle | Maratab Ali Meng-meng LIU Zhen-e WANG Sheng-e LI Tian-jia JIANG Xiao-lin ZHENG Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage Journal of Integrative Agriculture ethanol metabolism kiwifruit oxalic acid pre-harvest spraying postharvest quality |
| title | Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage |
| title_full | Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage |
| title_fullStr | Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage |
| title_full_unstemmed | Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage |
| title_short | Pre-harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv. Bruno during storage |
| title_sort | pre harvest spraying of oxalic acid improves postharvest quality associated with increase in ascorbic acid and regulation of ethanol fermentation in kiwifruit cv bruno during storage |
| topic | ethanol metabolism kiwifruit oxalic acid pre-harvest spraying postharvest quality |
| url | http://www.sciencedirect.com/science/article/pii/S2095311919627917 |
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