Chitosan Coating: A Postharvest Treatment to Delay Oxidative Stress in Loquat Fruits during Cold Storage

被引：51
|
作者：
Adiletta, Giuseppina [1 ]
Pasquariello, Maria Silvia [2 ]
Zampella, Luigi [2 ]
Mastrobuoni, Francesco [2 ]
Scortichini, Marco [2 ]
Petriccione, Milena [2 ]
机构：
[1] Univ Salerno, Dept Ind Engn, Via Giovanni Paolo 2, I-84084 Fisciano, Italy
[2] CREA Ctr Olive Fruit Tree & Citrus, Via Torrino 3, I-81100 Caserta, Italy
来源：
AGRONOMY-BASEL | 2018年 / 8卷 / 04期
关键词：
chitosan; antioxidant enzymes; membrane damage; principal component analysis; ANTIOXIDANT ENZYME-ACTIVITY; CHILLING INJURY; SWEET CHERRY; SHELF-LIFE; QUALITY; PEACH; 1-METHYLCYCLOPROPENE; NANOSTRUCTURES; ASCORBATE; TRAITS;
D O I：
10.3390/agronomy8040054
中图分类号：
S3 [农学（农艺学）];
学科分类号：
0901 ;
摘要：
Loquat is a non-climacteric fruit consumed fresh for its essential nutrients and phytochemical compounds. In this study, the effects of chitosan coating (1% w/v) on changes in the enzymatic antioxidant and membrane damage in three loquat selections (CREAFRC-S18; CREAFRC-S35 and CREAFRC-S36) and three loquat cultivars (Golden Nugget, Algerie and Nespolone rosso di Trabia) stored at 7 degrees C over 21 days were evaluated. Chitosan treatment enhanced the activities of superoxide dismutase, catalase and ascorbate peroxidase. Moreover, this treatment inhibited polyphenol oxidase and guaiacol peroxidase activities, extending the storage life of loquat. Chitosan also preserved membrane integrity by inhibiting lipoxygenase activity and malondialdehyde accumulation. Principal component analysis provided a global view of the responses of both loquat selections and cultivars to the postharvest chitosan coating and storage temperature. These findings suggest that chitosan treatment could be a valid tool for improving the activity of antioxidant enzymes, preserving the enzymatic browning of loquat fruits.
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页数：13
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