The influence of exogenous melatonin treatment on quality, nutritional profile, and antioxidant system of fresh-cut carambola during cold storage
Carambola, also known as starfruit, is a tropical fruit that is rich in vitamins, minerals, antioxidants, and is attractive in shape. The consumption of fresh-cut fruits has become increasingly popular owing to its convenience. However, it has limited marketability because of quality loss. This stud...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-03-01
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| Series: | Journal of Agriculture and Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2666154325000754 |
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| Summary: | Carambola, also known as starfruit, is a tropical fruit that is rich in vitamins, minerals, antioxidants, and is attractive in shape. The consumption of fresh-cut fruits has become increasingly popular owing to its convenience. However, it has limited marketability because of quality loss. This study aimed to investigate the effect of exogenous melatonin on the quality of fresh-cut carambolas and its relation to the antioxidant system. Vacuum impregnation with melatonin (MT) at 100 μM maintained the nutritional value and quality of fresh-cut carambola after 16 days of storage at 4 °C. These findings indicate that MT reduced the titratable acidity (TA) and total soluble solids (TSS) of the fruit, resulting in a higher pH value than untreated carambolas. A high initial hydrogen peroxidase, malondialdehyde, and polyphenol oxidase activity was observed in MT-treated fresh cut carambolas. Upon four days of storage, malondialdehyde content and hydrogen peroxide content decreased compared to untreated carambolas, resulting from the upregulated antioxidant system. Higher total phenolic, total flavonoid, catalase, and peroxidase activities recorded upon MT treatment were reflected by greater DPPH and ABTS scavenging activities. High hydrogen peroxide content during the initial storage may serve as a signalling molecule that upregulates the antioxidant system, resulting in fresh-cut carambola with better retention in quality and nutritional value. This study suggests that MT treatment can be used to maintain the quality and extend the shelf life of fresh-cut fruits. |
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| ISSN: | 2666-1543 |