Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 57, Issue 1, Pages 619-630Publisher
WILEY
DOI: 10.1111/ijfs.15415
Keywords
antioxidant capacity; fruit quality; orange; postharvest senescence; strigolactone GR24
Categories
Funding
- National Natural Science Foundation of China [31501811]
- Open Project Foundation of National Navel Orange Engineering Research Center [2019-03]
- Jiangxi Province `2011 Collaborative Innovation Center Project' [JXGS-05]
Ask authors/readers for more resources
The study found that strigolactone GR24 can improve the sensory quality and antioxidant capacity of postharvest orange fruit, delaying the senescence process of fruit.
Quality deterioration and senescence are the main causes of loss of fruit postharvest. Here, the effects of 200 mu mol L-1 strigolactone GR24 on the physicochemical characters, organoleptic quality, and antioxidant capacity of postharvest orange fruit were studied. GR24 increased fruit firmness (9.2%), citrus color index (22.34%), titratable acidity (11.7%), total soluble solid (13.13%), and soluble sugar content (8.17%) irrespective of the rates of weight loss (1.22%) and respiration (24.13%), indicating an improvement in organoleptic quality. GR24 also decreased the accumulation of hydrogen peroxide (30.08%) and malondialdehyde (27.59%), but increased the levels of antioxidants (ascorbate, glutathione, and total phenol) and enzyme activities (catalase, ascorbate peroxidase, and glutathione reductase), indicating an enhancement in antioxidant capacity. Moreover, GR24 delayed fruit senescence process by stimulating the boost of the antioxidant system during 0-63 days and delaying the quality deterioration at 77-91 days.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available