Effect of UV-C treatment on chilling injury and flavor quality of <i>Solanum muricatum</i> fruit during storage

ZHAO Yaqi; NING Ming’an; ZUO Jinhua; SHI Junyan; SHI Wenlin; HUANG Yumi; WANG Qing; FENG Bihong

doi:10.7671/j.issn.1001-411X.202010026

Journal of South China Agricultural University > 2021 > 42(5): 87-96. > DOI: 10.7671/j.issn.1001-411X.202010026

ZHAO Yaqi, NING Ming’an, ZUO Jinhua, et al. Effect of UV-C treatment on chilling injury and flavor quality of Solanum muricatum fruit during storage[J]. Journal of South China Agricultural University, 2021, 42(5): 87-96. DOI: 10.7671/j.issn.1001-411X.202010026

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Effect of UV-C treatment on chilling injury and flavor quality of Solanum muricatum fruit during storage

ZHAO Yaqi^{1, 2,},
NING Ming’an^{1, 2},
ZUO Jinhua²,
SHI Junyan^{2, 3},
SHI Wenlin^{1, 2},
HUANG Yumi¹,
WANG Qing^2, ,,
FENG Bihong^1, ,

1.
College of Agriculture, Guangxi University, Nanning 530000, China
2.
Vegetable Research Center, Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture and Rural Affairs/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/ Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture and Rural Affairs/Key Laboratory of Urban Agriculture(North), Ministry of Agriculture and Rural Affairs, Beijing 100097, China
3.
College of Biological Sciences and Biotechnology, Beijing Forestry University, Beijing 100083, China

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Received Date: October 24, 2020
Available Online: May 17, 2023

Graphical Abstract

Abstract

Abstract

Objective
To study the effects of UV-C treatment on chilling injury and flavor changes of pepino (Solanum muricatum) fruit during storage, and provide a new technique and theoretical basis for postharvest storage and chilling injury prevention of pepino fruit.

Method
Pepino fruits were stored at different temperatures (0, 5, 10, 15, 20 ℃) for 15 days, and the changes in chilling injury index, sensory quality, respiration intensity, and ethylene production during storage were measured to verify pepino fruits would have chilling injury when stored at 5 ℃ and below. Further pepino fruits were treated with UV-C at doses of 0.25, 0.50 and 1.00 kJ·m⁻² respectively, and stored at 5 ℃ for 15 days. The changes in chilling injury and flavor quality during storage were measured, combining with measurement of the changes of flavor substances using the electronic nose.

Result
Under 5 ℃ cold stress, the different doses of UV-C treatment effectively maintained the flavor quality, alleviated the symptoms of chilling injury and inhibited the respiration intensity and ethylene production at low temperature of pepino fruits. The ethylene production of 1.00 kJ·m⁻² UV-C treatment was 46% lower than that of the control group on the 15th day of storage, and the chilling injury index of 1.00, 0.50 and 0.25 kJ·m⁻² UV-C treatments were 30%, 70% and 67% respectively, which were significantly lower than that of the control group (81%). The 1.00 kJ·m⁻² UV-C treatment could significantly delay the onset of chilling injury for six days. Through linear discriminant analysis and radar analysis, it was found that the different doses of UV-C treatment kept the volatile aroma components of pepino fruits well.

Conclusion
Under cold stress, the different doses of UV-C treatment could significantly decrease the symptoms of chilling injury, maintain the flavor quality during storage to varying degrees, and delay the senescence of pepino fruits. Compared with other treatments, pepino fruits treated with 1.00 kJ·m⁻² UV-C have lower chilling injury index during storage and the treatment effect is the best.
- pepino fruit,
- UV-C irradiation,
- chilling injury,
- ethylene,
- electronic nose

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References (39)

References

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