The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage
This study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, d...
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| Format: | Article |
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MDPI AG
2023-08-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/15/2944 |
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| author | Changjuan Shan Yi Luo Chen Yang Xinxia Gao |
| author_facet | Changjuan Shan Yi Luo Chen Yang Xinxia Gao |
| author_sort | Changjuan Shan |
| collection | DOAJ |
| description | This study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, delaying the softening process, and maintaining fruit quality, especially for 100 mg·L<sup>−1</sup> γ-PGA. After 14 days of treatment, compared with control, 100 mg·L<sup>−1</sup> γ-PGA decreased weight loss, decay rate, and index by 21.9%, 75.0%, and 66.7% and increased the total antioxidant capacity by 43.5% through antioxidant enzymes. In addition, 100 mg·L<sup>−1</sup> γ-PGA increased fruit firmness by 53.6% by decreasing the activities of polygalacturonase, pectin lyase, cellulase, and β-galactosidase. In terms of color quality, 100 mg·L<sup>−1</sup> γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L<sup>−1</sup> γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. In terms of sensory quality, 100 mg·L<sup>−1</sup> γ-PGA increased the soluble solids’ content by 19.0% and decreased the titrated acids’ content by 21.1%, which increased the sugar–acid ratio by 50.9%. Our findings suggest that 100 mg·L<sup>−1</sup> γ-PGA can be used to improve the decay control and preservation of strawberry cv. Hongyan under cold storage. |
| first_indexed | 2024-03-11T00:27:40Z |
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| id | doaj.art-b9a1a41f081d415eb2746317cf3dbf3d |
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| language | English |
| last_indexed | 2024-03-11T00:27:40Z |
| publishDate | 2023-08-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-b9a1a41f081d415eb2746317cf3dbf3d2023-11-18T22:55:21ZengMDPI AGFoods2304-81582023-08-011215294410.3390/foods12152944The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold StorageChangjuan Shan0Yi Luo1Chen Yang2Xinxia Gao3School of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, ChinaSchool of Life Sciences, Henan Institute of Science and Technology, Xinxiang 453003, ChinaThis study investigated the effects of poly-γ-glutamic acid (γ-PGA) on the postharvest physiology and quality of the strawberry cv. Hongyan during cold storage. The results showed that all concentrations of γ-PGA improved decay control and strawberry preservation by enhancing antioxidant capacity, delaying the softening process, and maintaining fruit quality, especially for 100 mg·L<sup>−1</sup> γ-PGA. After 14 days of treatment, compared with control, 100 mg·L<sup>−1</sup> γ-PGA decreased weight loss, decay rate, and index by 21.9%, 75.0%, and 66.7% and increased the total antioxidant capacity by 43.5% through antioxidant enzymes. In addition, 100 mg·L<sup>−1</sup> γ-PGA increased fruit firmness by 53.6% by decreasing the activities of polygalacturonase, pectin lyase, cellulase, and β-galactosidase. In terms of color quality, 100 mg·L<sup>−1</sup> γ-PGA improved the values of lightness and yellowness by 30.9% and 52.8%. As regards nutritional quality, 100 mg·L<sup>−1</sup> γ-PGA increased the contents of protein, soluble sugars, vitamin C, and total phenols by 106.6%, 80.6%, 51.2%, and 78.4%. In terms of sensory quality, 100 mg·L<sup>−1</sup> γ-PGA increased the soluble solids’ content by 19.0% and decreased the titrated acids’ content by 21.1%, which increased the sugar–acid ratio by 50.9%. Our findings suggest that 100 mg·L<sup>−1</sup> γ-PGA can be used to improve the decay control and preservation of strawberry cv. Hongyan under cold storage.https://www.mdpi.com/2304-8158/12/15/2944antioxidant capacitycell-wall-degrading enzymepostharvest preservationnutritional qualitystrawberry |
| spellingShingle | Changjuan Shan Yi Luo Chen Yang Xinxia Gao The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage Foods antioxidant capacity cell-wall-degrading enzyme postharvest preservation nutritional quality strawberry |
| title | The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage |
| title_full | The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage |
| title_fullStr | The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage |
| title_full_unstemmed | The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage |
| title_short | The Effects of Poly-γ-Glutamic Acid on the Postharvest Physiology and Quality of Strawberry cv. Hongyan during Cold Storage |
| title_sort | effects of poly γ glutamic acid on the postharvest physiology and quality of strawberry cv hongyan during cold storage |
| topic | antioxidant capacity cell-wall-degrading enzyme postharvest preservation nutritional quality strawberry |
| url | https://www.mdpi.com/2304-8158/12/15/2944 |
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