Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage
In order to prolong the storage period of ‘Huangguan’ pear and reduce the deterioration of fruit quality during long-term storage and subsequent shelf life, this study conducted preharvest treatment with different concentrations of aminoethoxyvinylglycine (AVG) to ‘Huangguan’ pear. Before and after...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2024-02-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-3-020.pdf |
| _version_ | 1797256657611259904 |
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| author | HE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng |
| author_facet | HE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng |
| author_sort | HE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng |
| collection | DOAJ |
| description | In order to prolong the storage period of ‘Huangguan’ pear and reduce the deterioration of fruit quality during long-term storage and subsequent shelf life, this study conducted preharvest treatment with different concentrations of aminoethoxyvinylglycine (AVG) to ‘Huangguan’ pear. Before and after refrigeration for 180 days and after subsequent shelf life for 7 days, quality indicators were tested. The results showed that compared with the control group, preharvest AVG treatment delayed the decline of fruit firmness, maintained higher contents of soluble solids and titratable acids, and effectively inhibited fruit surface browning and core browning, the most pronounced effect being observed at 200 mg/L AVG. During long-term cold storage, the contents of arbutin, chlorogenic acid and total phenols increased with the occurrence of core browning, and the activity of polyphenol oxidase (PPO) increased. The expression levels of PbPAL1, PbPAL2, PbPPO1, PbPPO5, PbLOX1 and PbLOX5 were up-regulated during cold storage, but down-regulated during shelf life. Preharvest treatment with 200 mg/L AVG significantly reduced the consumption of arbutin, chlorogenic acid and total phenols, inhibited the increase of PPO activity along with the expression of PbPAL1, PbPAL2, PbPPO1, PbPPO5 and PbLOX5, and thus effectively reduced core browning in ‘Huangguan’ pear . |
| first_indexed | 2024-04-24T22:25:14Z |
| format | Article |
| id | doaj.art-b7ef96a54e9b488bb56a6398a4aaeab3 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-04-24T22:25:14Z |
| publishDate | 2024-02-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-b7ef96a54e9b488bb56a6398a4aaeab32024-03-20T02:27:12ZengChina Food Publishing CompanyShipin Kexue1002-66302024-02-0145315916610.7506/spkx1002-6630-20221207-067Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold StorageHE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng0(1. Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China; 2. Plant Genetic Engineering Center of Hebei Province, Shijiazhuang 050051, China)In order to prolong the storage period of ‘Huangguan’ pear and reduce the deterioration of fruit quality during long-term storage and subsequent shelf life, this study conducted preharvest treatment with different concentrations of aminoethoxyvinylglycine (AVG) to ‘Huangguan’ pear. Before and after refrigeration for 180 days and after subsequent shelf life for 7 days, quality indicators were tested. The results showed that compared with the control group, preharvest AVG treatment delayed the decline of fruit firmness, maintained higher contents of soluble solids and titratable acids, and effectively inhibited fruit surface browning and core browning, the most pronounced effect being observed at 200 mg/L AVG. During long-term cold storage, the contents of arbutin, chlorogenic acid and total phenols increased with the occurrence of core browning, and the activity of polyphenol oxidase (PPO) increased. The expression levels of PbPAL1, PbPAL2, PbPPO1, PbPPO5, PbLOX1 and PbLOX5 were up-regulated during cold storage, but down-regulated during shelf life. Preharvest treatment with 200 mg/L AVG significantly reduced the consumption of arbutin, chlorogenic acid and total phenols, inhibited the increase of PPO activity along with the expression of PbPAL1, PbPAL2, PbPPO1, PbPPO5 and PbLOX5, and thus effectively reduced core browning in ‘Huangguan’ pear .https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-3-020.pdfpear; aminoethoxyvinylglycine; core browning; phenolics; polyphenol oxidase |
| spellingShingle | HE Jingang, FENG Yunxiao, CHENG Yudou, GUAN Junfeng Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage Shipin Kexue pear; aminoethoxyvinylglycine; core browning; phenolics; polyphenol oxidase |
| title | Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage |
| title_full | Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage |
| title_fullStr | Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage |
| title_full_unstemmed | Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage |
| title_short | Effect of Preharvest Aminoethoxyvinylglycine Treatment on Fruit Quality and Core Browning in ‘Huangguan’ Pear after Long-Term Cold Storage |
| title_sort | effect of preharvest aminoethoxyvinylglycine treatment on fruit quality and core browning in huangguan pear after long term cold storage |
| topic | pear; aminoethoxyvinylglycine; core browning; phenolics; polyphenol oxidase |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-3-020.pdf |
| work_keys_str_mv | AT hejingangfengyunxiaochengyudouguanjunfeng effectofpreharvestaminoethoxyvinylglycinetreatmentonfruitqualityandcorebrowninginhuangguanpearafterlongtermcoldstorage |