Revealing the mechanism underlying the use of preharvest nano-emulsion of citrus essential oil for reducing browning injury and maintaining postharvest quality of chili during cold storage

IF 6.4 1区农林科学 Q1 AGRONOMY

Postharvest Biology and Technology Pub Date : 2024-10-23 DOI:10.1016/j.postharvbio.2024.113274

Athakorn Promwee , Narumol Matan

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引用次数: 0

Abstract

The transportation and storage of chili in cold storage are beneficial for handling from farm to household; however, browning injury and quality loss during cold storage are the main concerns. This study explored a new method for preharvest chili plants to reduce browning injury and maintain postharvest quality during cold storage (4 ± 2 °C) for at least 40 days. Citrus essential oil (lime oil and orange oil) nanoemulsion at a low concentration of 0.006 % v v⁻¹ was applied to chili plants for 10 days before the 1st harvest at 90 days and the 2nd harvest at 120 days. Both the first and second harvest chili fruits were kept under cold storage for 40 days. Color change, pigment, bioactive compounds, and quality of chili were measured. Results showed that citrus nanoemulsion could be absorbed from the roots of chili plants and pass through the flowers and fruits. The treated chilies were firmer, more water-resistant, and had a longer fruit length than the control. Treated chili also displayed delayed color change, ripening from green to red, increased brightness, and reduced browning injury on both the surface and seeds. Furthermore, higher total phenolic content, total flavonoid content, and antioxidant activity were confirmed in the treated chili, which helped to maintain the quality of the chili fruit from 20 days (control) to 40 days, with a slight disease incidence (17 %) and low weight loss (7 %) compared to the control (54 % disease incidence and 64 % weight loss). Orange oil nanoemulsion showed greater quality preservation than lime oil due to the higher limonene content found on the chili surface, around 5.7 % for chili treated with orange oil compared to 0.7 % for lime oil. This finding indicates a method to reduce browning injury and prolong the shelf life of chili during cold storage. It is easy to implement in chili farming, allowing for at least two harvests before the next pretreatment, benefiting both farmers and consumers.

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揭示冷藏期间使用柑橘精油采前纳米乳液减少褐变损伤和保持辣椒采后品质的机理

辣椒的冷藏运输和储存有利于从农场到家庭的处理，但冷藏期间的褐变损伤和质量损失是主要问题。本研究探索了一种新方法，用于辣椒收获前的冷藏（4 ± 2 °C）至少 40 天，以减少褐变伤害并保持收获后的品质。在 90 天第一次采收和 120 天第二次采收前，对辣椒植株施用 10 天低浓度 0.006 % v v-1 的柑橘精油（青柠油和橙油）纳米乳液。第一次和第二次收获的辣椒果实均冷藏 40 天。对辣椒的颜色变化、色素、生物活性化合物和质量进行了测量。结果表明，柑橘纳米乳液可从辣椒植株的根部吸收，并通过花和果实。与对照组相比，处理过的辣椒更结实、更耐水，果实长度也更长。经处理的辣椒还能延缓颜色变化，由绿变红，增加亮度，减少表面和种子的褐变损伤。此外，经处理的辣椒的总酚含量、总黄酮含量和抗氧化活性都较高，这有助于保持辣椒果实的品质，从 20 天（对照组）延长到 40 天，与对照组相比（病害发生率为 54%，重量损失率为 64%），辣椒果实的病害发生率较低（17%），重量损失率较低（7%）。橘子油纳米乳液比石灰油更能保质，这是因为辣椒表面的柠檬烯含量更高，用橘子油处理的辣椒的柠檬烯含量约为 5.7%，而用石灰油处理的辣椒的柠檬烯含量仅为 0.7%。这一发现表明，有一种方法可以减少褐变伤害，延长辣椒在冷藏期间的保质期。这种方法在辣椒种植中很容易实施，在下一次预处理之前至少可以收获两次，对农民和消费者都有好处。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Postharvest Biology and Technology 农林科学-农艺学

CiteScore

12.00

自引率

11.40%

发文量

309

审稿时长

38 days

期刊介绍： The journal is devoted exclusively to the publication of original papers, review articles and frontiers articles on biological and technological postharvest research. This includes the areas of postharvest storage, treatments and underpinning mechanisms, quality evaluation, packaging, handling and distribution of fresh horticultural crops including fruit, vegetables, flowers and nuts, but excluding grains, seeds and forages. Papers reporting novel insights from fundamental and interdisciplinary research will be particularly encouraged. These disciplines include systems biology, bioinformatics, entomology, plant physiology, plant pathology, (bio)chemistry, engineering, modelling, and technologies for nondestructive testing. Manuscripts on fresh food crops that will be further processed after postharvest storage, or on food processes beyond refrigeration, packaging and minimal processing will not be considered.