Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life

Postharvest period is a process of natural maturation and senescence. The peel structure and antioxidant capacity of pears are the most important factors that affect its postharvest quality. However, the changes in pear peel properties are still unclear during shelf life. In this study, transmission...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Hongliang Huo, Zhiqin Zhou, Jiayu Xu, Luming Tian, Xingguang Dong, Ying Zhang, Dan Qi, Chao Liu, Yufen Cao
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	pear peel ultrastructure oxidation resistance Agriculture S
Acceso en línea:	https://doaj.org/article/dd30f4b0a06a499da70f308e95dd9aac
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:dd30f4b0a06a499da70f308e95dd9aac
record_format	dspace
spelling	oai:doaj.org-article:dd30f4b0a06a499da70f308e95dd9aac2021-11-25T16:09:48ZChanges in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life10.3390/agronomy111122742073-4395https://doaj.org/article/dd30f4b0a06a499da70f308e95dd9aac2021-11-01T00:00:00Zhttps://www.mdpi.com/2073-4395/11/11/2274https://doaj.org/toc/2073-4395Postharvest period is a process of natural maturation and senescence. The peel structure and antioxidant capacity of pears are the most important factors that affect its postharvest quality. However, the changes in pear peel properties are still unclear during shelf life. In this study, transmission electron microscopy (TEM) and scanning electron microscopy (SEM) were used to investigate the ultrastructural characteristics of pear peel during shelf life, and to determine the changes in peel antioxidants, active oxygen scavenging enzymes, and antioxidant capacity. The results showed that after a 30-day shelf life, the peel cuticles of all tested varieties had varying degrees of color loss and withering, and the integrity of the cells of peel was also damaged, but the surface layer cells of Xuehuali (XH), Huangguan (HG), and Yali (YL) were smoother than Wonhwang (WH) and Housui (HS), and the integrity of the peel cells was also better. In this experiment, there were significant differences in the contents of total polyphenol and total flavonoids among different varieties, and also significant differences in the variation range and variation trends in the activities of peroxidase and catalase (<i>p</i> < 0.05). The total antioxidant capacity of YL pear peel was the highest (68.76 Ug<sup>−1</sup>), while that of WH pear peel was the lowest (26.37 Ug<sup>−1</sup>). In conclusion, YL and XH, the representative varieties of White Pear, have better skin structure stability and antioxidant capacity than Sand Pear varieties HS and WH. The overall results provide a theoretical basis for further structure and function investigation of pear peel.Hongliang HuoZhiqin ZhouJiayu XuLuming TianXingguang DongYing ZhangDan QiChao LiuYufen CaoMDPI AGarticlepearpeelultrastructureoxidation resistanceAgricultureSENAgronomy, Vol 11, Iss 2274, p 2274 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	pear peel ultrastructure oxidation resistance Agriculture S
spellingShingle	pear peel ultrastructure oxidation resistance Agriculture S Hongliang Huo Zhiqin Zhou Jiayu Xu Luming Tian Xingguang Dong Ying Zhang Dan Qi Chao Liu Yufen Cao Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life
description	Postharvest period is a process of natural maturation and senescence. The peel structure and antioxidant capacity of pears are the most important factors that affect its postharvest quality. However, the changes in pear peel properties are still unclear during shelf life. In this study, transmission electron microscopy (TEM) and scanning electron microscopy (SEM) were used to investigate the ultrastructural characteristics of pear peel during shelf life, and to determine the changes in peel antioxidants, active oxygen scavenging enzymes, and antioxidant capacity. The results showed that after a 30-day shelf life, the peel cuticles of all tested varieties had varying degrees of color loss and withering, and the integrity of the cells of peel was also damaged, but the surface layer cells of Xuehuali (XH), Huangguan (HG), and Yali (YL) were smoother than Wonhwang (WH) and Housui (HS), and the integrity of the peel cells was also better. In this experiment, there were significant differences in the contents of total polyphenol and total flavonoids among different varieties, and also significant differences in the variation range and variation trends in the activities of peroxidase and catalase (<i>p</i> < 0.05). The total antioxidant capacity of YL pear peel was the highest (68.76 Ug<sup>−1</sup>), while that of WH pear peel was the lowest (26.37 Ug<sup>−1</sup>). In conclusion, YL and XH, the representative varieties of White Pear, have better skin structure stability and antioxidant capacity than Sand Pear varieties HS and WH. The overall results provide a theoretical basis for further structure and function investigation of pear peel.
format	article
author	Hongliang Huo Zhiqin Zhou Jiayu Xu Luming Tian Xingguang Dong Ying Zhang Dan Qi Chao Liu Yufen Cao
author_facet	Hongliang Huo Zhiqin Zhou Jiayu Xu Luming Tian Xingguang Dong Ying Zhang Dan Qi Chao Liu Yufen Cao
author_sort	Hongliang Huo
title	Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life
title_short	Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life
title_full	Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life
title_fullStr	Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life
title_full_unstemmed	Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life
title_sort	changes in ultrastructure and oxidation resistance of peel of pear cultivars during shelf life
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/dd30f4b0a06a499da70f308e95dd9aac
work_keys_str_mv	AT honglianghuo changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT zhiqinzhou changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT jiayuxu changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT lumingtian changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT xingguangdong changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT yingzhang changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT danqi changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT chaoliu changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife AT yufencao changesinultrastructureandoxidationresistanceofpeelofpearcultivarsduringshelflife
_version_	1718413347053895680

Changes in Ultrastructure and Oxidation Resistance of Peel of Pear Cultivars during Shelf Life

Ejemplares similares