Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage
In this study, the mechanism through which hot air (HA) treatment maintains the volatile components of ‘Benihoppe’ strawberry fruits during postharvest storage was elucidated by analyzing changes in physiological quality, free and bound volatile components and the activity of key enzymes in the lipo...
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China Food Publishing Company
2025-04-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-023.pdf |
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| author | LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang |
| author_facet | LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang |
| author_sort | LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang |
| collection | DOAJ |
| description | In this study, the mechanism through which hot air (HA) treatment maintains the volatile components of ‘Benihoppe’ strawberry fruits during postharvest storage was elucidated by analyzing changes in physiological quality, free and bound volatile components and the activity of key enzymes in the lipoxygenase (LOX) metabolic pathway. The results indicated that the optimal HA treatment conditions were 45 ℃ and 4.5 h. In comparison to the control group, HA treated strawberry fruits exhibited higher soluble solid content (SSC) during the mid-to-late storage period (from day 4 to day 7), and maintained its firmness throughout the storage period. After 7 days of storage, fruit firmness increased by 95.3% compared with the untreated group. Despite the 45 ℃/4.5 h treatment showing the highest decay index of 85.1% on the last day (day 7), the decay index increased more slowly during 0–5 days of storage, which decreased by 32.5% compared with the control group on day 5. A total of 41 free volatile compounds and 13 bound volatile compounds were detected during the entire storage period. Furthermore, HA treatment maintained the content of strawberry aroma compounds represented by esters while significantly reducing alcohols associated with spoilage odors. HA treatment increased LOX and alcohol acyltransferase (AAT) activities by 48.12% and 104.71% on day 0 of storage, respectively and decreased alcohol dehydrogenase (ADH) activity by 10.25%. The treatment moderately enhanced LOX and alcohol AAT activities during storage, promoting the generation of volatile alcohols, aldehydes, and esters, which in turn enhanced the fruity aroma. It also delayed premature release of free aroma compounds, and retarded the release of key aroma components through inhibition and regulation of β-glucosidase and ADH activities in the early storage period, achieving a more balanced flavor and prolonging the persistence of the aroma. Finally, HA treatment maintained the volatile content of strawberry fruits, significantly enhancing the stability of strawberry volatile compounds over the storage period. |
| format | Article |
| id | doaj-art-a5f0f439dd7141d091b0501ea63ef5c3 |
| institution | DOAJ |
| issn | 1002-6630 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | China Food Publishing Company |
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| series | Shipin Kexue |
| spelling | doaj-art-a5f0f439dd7141d091b0501ea63ef5c32025-08-20T03:18:39ZengChina Food Publishing CompanyShipin Kexue1002-66302025-04-0146720621610.7506/spkx1002-6630-20240917-133Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest StorageLIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang0(1. Modern Grain Circulation and Security Collaborative Innovation Center, Jiangsu Key Laboratory of Quality Control and Further Processing of Cereals and Oil, College of Food Science & Engineering, Nanjing University of Finance & Economics, Nanjing 210023, China; 2. College of Light Industry and Food Engineering, Nanjing Forestry University, Nanjing 210037, China)In this study, the mechanism through which hot air (HA) treatment maintains the volatile components of ‘Benihoppe’ strawberry fruits during postharvest storage was elucidated by analyzing changes in physiological quality, free and bound volatile components and the activity of key enzymes in the lipoxygenase (LOX) metabolic pathway. The results indicated that the optimal HA treatment conditions were 45 ℃ and 4.5 h. In comparison to the control group, HA treated strawberry fruits exhibited higher soluble solid content (SSC) during the mid-to-late storage period (from day 4 to day 7), and maintained its firmness throughout the storage period. After 7 days of storage, fruit firmness increased by 95.3% compared with the untreated group. Despite the 45 ℃/4.5 h treatment showing the highest decay index of 85.1% on the last day (day 7), the decay index increased more slowly during 0–5 days of storage, which decreased by 32.5% compared with the control group on day 5. A total of 41 free volatile compounds and 13 bound volatile compounds were detected during the entire storage period. Furthermore, HA treatment maintained the content of strawberry aroma compounds represented by esters while significantly reducing alcohols associated with spoilage odors. HA treatment increased LOX and alcohol acyltransferase (AAT) activities by 48.12% and 104.71% on day 0 of storage, respectively and decreased alcohol dehydrogenase (ADH) activity by 10.25%. The treatment moderately enhanced LOX and alcohol AAT activities during storage, promoting the generation of volatile alcohols, aldehydes, and esters, which in turn enhanced the fruity aroma. It also delayed premature release of free aroma compounds, and retarded the release of key aroma components through inhibition and regulation of β-glucosidase and ADH activities in the early storage period, achieving a more balanced flavor and prolonging the persistence of the aroma. Finally, HA treatment maintained the volatile content of strawberry fruits, significantly enhancing the stability of strawberry volatile compounds over the storage period.https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-023.pdfhot air; strawberry fruits; storage quality; volatile compounds; lipoxygenase metabolic pathway |
| spellingShingle | LIU Bing, ZHANG Tingting, MA Feiyang, ZHANG Yijia, WANG Tiantian, TIAN Chen, ZHOU Dandan, DING Chao, LIU Qiang Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage Shipin Kexue hot air; strawberry fruits; storage quality; volatile compounds; lipoxygenase metabolic pathway |
| title | Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage |
| title_full | Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage |
| title_fullStr | Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage |
| title_full_unstemmed | Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage |
| title_short | Effect of Hot Air Treatment on Maintaining Volatile Components in Strawberry Fruits during Postharvest Storage |
| title_sort | effect of hot air treatment on maintaining volatile components in strawberry fruits during postharvest storage |
| topic | hot air; strawberry fruits; storage quality; volatile compounds; lipoxygenase metabolic pathway |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2025-46-7-023.pdf |
| work_keys_str_mv | AT liubingzhangtingtingmafeiyangzhangyijiawangtiantiantianchenzhoudandandingchaoliuqiang effectofhotairtreatmentonmaintainingvolatilecomponentsinstrawberryfruitsduringpostharveststorage |