Automatic periodical negative air ions reduce postharvest decay and maintain texture and flavor quality of 'Fuji' apple during long-term cold storage.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2024-11-06 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.101972

Yanli Zheng, Yunbin Jiang, Xiangzheng Yang, Zhiqiang Fu, Zhiyong Zhao, Xihong Li, Kejing Yang, Xiaoyu Jia

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引用次数: 0

Abstract

The aim of this study was to explore the effect of periodical negative air ions (NAI) on the quality of 'Fuji' apple fruit after treatment at 0, 30, 60, and 90 min every 4 weeks. NAI for 60 min decreased weight loss, mitigated decay, and maintained hardness of the apple fruit during the 40 weeks of storage. Treatment of fruits with NAI for 60 min enhanced the apple defense ability against pathogens by maintaining the cell wall integrity and improving the related-enzyme activities as well as accumulation of total phenols and flavonoids. Reverse-phase HPLC and solid-phase microextraction GC-MS analysis showed that NAI treatment for 60 min increased the levels of fructose, sucrose, sorbitol, malic acid and volatiles, such as 2-hexenal, 2-methylbutyl acetate, hexyl acetate, and ethyl butanoate. Taken together, NAI is promising for improving the quality 'Fuji' apples during the cold storage.

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在长期冷藏过程中，自动定期负离子空气可减少 "富士 "苹果采后腐烂，保持其质地和风味品质。

本研究旨在探讨每隔 4 周对 "富士 "苹果果实进行 0、30、60 和 90 分钟周期性空气负离子（NAI）处理后对其品质的影响。在 40 周的贮藏期间，60 分钟的负离子处理可减少苹果果实的重量损失，减轻腐烂，并保持果实的硬度。用 NAI 处理果实 60 分钟，可保持细胞壁的完整性，提高相关酶的活性以及总酚和类黄酮的积累，从而增强苹果抵御病原体的能力。反相高效液相色谱和固相微萃取 GC-MS 分析表明，NAI 处理 60 分钟后，果糖、蔗糖、山梨醇、苹果酸和挥发性物质（如 2-己烯醛、乙酸 2-甲基丁酯、乙酸己酯和丁酸乙酯）的含量均有所增加。综上所述，NAI 有望在冷藏期间改善 "富士 "苹果的品质。

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

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.