Effects of Acid Electrolytic Water Treatment on the Storability, Quality Attributes, and Metabolism of Reactive Oxygen Species of Citrus × Tangelo Fruit During Storage

Abstract

The effects of acid electrolyzed water (AEW) treatment on the storage quality and metabolism of reactive oxygen species (ROS) in Citrus × tangelo (tangelo) were investigated. AEW-treated tangelos had a lower risk of decay, a higher proportion of consumer-acceptable fruit, higher total soluble solids (TSS) and titratable acidity (TA) than untreated control fruit. During storage, AEW treatment decreased the cellular respiration rate and ameliorated the increase in cell membrane permeability, decreased superoxide anion radical (O₂^–•) production, the malondialdehyde (MDA) and hydrogen peroxide (H₂O₂) concentrations, and increased the activity of superoxide dismutase (SOD), catalase (CAT) and ascorbic acid peroxidase (APX). AEW treatment increased the concentrations of the endogenous antioxidant ascorbic acid (AsA) and glutathione (GSH). It appeared that AEW inhibited membrane lipid peroxidation by increasing the ROS scavenging rate and decreasing ROS; overall, AEW treatment was effective in maintaining the quality and storability of postharvest tangelos.