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Reveal the relationship between the quality and the cuticle composition of Satsuma mandarin (Citrus unshiu) by postharvest heat treatment

文献类型： 外文期刊

作者： Wu, Sisi 1 ; Li, Xiang 2 ; Jiang, Jing 1 ; Huang, Hua 2 ; Cheng, Xiaomei 2 ; Li, Gaoyang 1 ; Shan, Yang 1 ; Zhu, Xiangrong 1 ;

作者机构： 1.Hunan Univ, Coll Biol, Longping Branch, Changsha, Peoples R China

2.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha, Peoples R China

3.Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha, Peoples R China

4.Hunan Prov Int Joint Lab Fruits & Vegetables Proc, Changsha, Peoples R China

5.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Hunan Prov Key Lab Fruits & Vegetables Storage Pro, Changsha 410125, Peoples R China

关键词： cuticular waxes; fruit quality; heat treatment; microstructure; Satsuma mandarin

期刊名称：JOURNAL OF FOOD SCIENCE （ 影响因子：3.9； 五年影响因子：4.0 ）

ISSN： 0022-1147

年卷期： 2023 年

页码：

收录情况： SCI

摘要： To investigate the influence of heat treatment (HT) on Satsuma mandarin fruit's postharvest quality and cuticle composition, we immersed the fruit for 3 min in hot water at 52 degrees C and subsequently stored them at room temperature (25 degrees C) for 28 days, and fruit quality parameters, such as good fruit rate, weight loss rate, firmness, total soluble solids, total titratable acidity, and ascorbic acid content, were monitored. Additionally, changes in the peel's cuticle composition were analyzed, and wax crystal morphologies on the fruit surface were examined using scanning electron microscopy (SEM). The findings revealed that appropriate HT effectively preserved fruit quality. The main compositions of wax and cutin on the fruit's surface remained consistent between the HT and the CK during storage. The total content of wax and cutin initially increased, peaking on the 14th day of storage, and then decreased, falling below the levels observed on day 0. Notably, the total amount of cutin in the HT group exceeded that of the control group. Specifically, omega-hydroxy fatty acids with mid-chain oxo groups and mid-oh-omega-hydroxy fatty acids constituted approximately 90% of the total cutin content. Moreover, the HT group exhibited higher (p < 0.05) total wax content in relation to the control. Fatty acids and alkanes were the predominant components, accounting for approximately 87.5% of the total wax. SEM analysis demonstrated that HT caused wax crystals to melt and redistribute, effectively filling wax gaps. It suggests that HT holds promising potential as a green, safe, and eco-friendly commercial treatment for preserving the postharvest quality of Satsuma mandarin.

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