Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit

The impacts of reactive oxygen species (ROS) scavenger ascorbic acid (AsA) treatment on the storability and quality attributes of ‘Fuyan’ longan fruit were explored. Compared to control samples, the treatment of 4 g L−1 AsA solution clearly reduced fruit weight loss, indexes of fruit disease and per...

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Autores principales:	Jingyun Liu, Yifen Lin, Hetong Lin, Mengshi Lin, Zhongqi Fan
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Longan fruit Quality properties Storability Pericarp browning Reactive oxygen species (ROS) ROS scavenger Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/d5784f53c4974344949c7824e3d8aa5a
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spelling	oai:doaj.org-article:d5784f53c4974344949c7824e3d8aa5a2021-11-24T04:34:07ZImpacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit2590-157510.1016/j.fochx.2021.100167https://doaj.org/article/d5784f53c4974344949c7824e3d8aa5a2021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S2590157521000559https://doaj.org/toc/2590-1575The impacts of reactive oxygen species (ROS) scavenger ascorbic acid (AsA) treatment on the storability and quality attributes of ‘Fuyan’ longan fruit were explored. Compared to control samples, the treatment of 4 g L−1 AsA solution clearly reduced fruit weight loss, indexes of fruit disease and pericarp browning, retained higher percentage of commercially acceptable fruit, higher values of chromaticity a∗, chromaticity b∗, and chromaticity L∗, delayed pigment degradation in longan pericarp, and retarded the decreases of nutritive ingredients in longan pulp. When stored for 6 d, vitamin C (0.08 g kg−1), sucrose (20.70 g kg−1), total soluble sugar (56.32 g kg−1), and total soluble solids (12.4%) in AsA-treated fruit displayed the clearly higher contents than those in control samples. These data suggested that the treatment of exogenous ROS scavenger AsA could effectively enhance the quality attributes and storability of postharvest longan fruit, thereby lengthen their postharvest shelf-life.Jingyun LiuYifen LinHetong LinMengshi LinZhongqi FanElsevierarticleLongan fruitQuality propertiesStorabilityPericarp browningReactive oxygen species (ROS)ROS scavengerNutrition. Foods and food supplyTX341-641Food processing and manufactureTP368-456ENFood Chemistry: X, Vol 12, Iss , Pp 100167- (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Longan fruit Quality properties Storability Pericarp browning Reactive oxygen species (ROS) ROS scavenger Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456
spellingShingle	Longan fruit Quality properties Storability Pericarp browning Reactive oxygen species (ROS) ROS scavenger Nutrition. Foods and food supply TX341-641 Food processing and manufacture TP368-456 Jingyun Liu Yifen Lin Hetong Lin Mengshi Lin Zhongqi Fan Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
description	The impacts of reactive oxygen species (ROS) scavenger ascorbic acid (AsA) treatment on the storability and quality attributes of ‘Fuyan’ longan fruit were explored. Compared to control samples, the treatment of 4 g L−1 AsA solution clearly reduced fruit weight loss, indexes of fruit disease and pericarp browning, retained higher percentage of commercially acceptable fruit, higher values of chromaticity a∗, chromaticity b∗, and chromaticity L∗, delayed pigment degradation in longan pericarp, and retarded the decreases of nutritive ingredients in longan pulp. When stored for 6 d, vitamin C (0.08 g kg−1), sucrose (20.70 g kg−1), total soluble sugar (56.32 g kg−1), and total soluble solids (12.4%) in AsA-treated fruit displayed the clearly higher contents than those in control samples. These data suggested that the treatment of exogenous ROS scavenger AsA could effectively enhance the quality attributes and storability of postharvest longan fruit, thereby lengthen their postharvest shelf-life.
format	article
author	Jingyun Liu Yifen Lin Hetong Lin Mengshi Lin Zhongqi Fan
author_facet	Jingyun Liu Yifen Lin Hetong Lin Mengshi Lin Zhongqi Fan
author_sort	Jingyun Liu
title	Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
title_short	Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
title_full	Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
title_fullStr	Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
title_full_unstemmed	Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
title_sort	impacts of exogenous ros scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/d5784f53c4974344949c7824e3d8aa5a
work_keys_str_mv	AT jingyunliu impactsofexogenousrosscavengerascorbicacidonthestorabilityandqualityattributesoffreshlonganfruit AT yifenlin impactsofexogenousrosscavengerascorbicacidonthestorabilityandqualityattributesoffreshlonganfruit AT hetonglin impactsofexogenousrosscavengerascorbicacidonthestorabilityandqualityattributesoffreshlonganfruit AT mengshilin impactsofexogenousrosscavengerascorbicacidonthestorabilityandqualityattributesoffreshlonganfruit AT zhongqifan impactsofexogenousrosscavengerascorbicacidonthestorabilityandqualityattributesoffreshlonganfruit
_version_	1718415946121478144

Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit

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