Responses of Chinese olives to low-temperature storage at different harvest dates involve the metabolisms of ROS, membrane lipids, and phenolics

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-09-29 DOI:10.1016/j.foodchem.2025.146565

Yueying Sang, He Zhou, Ziyao Lin, Guixia Huang, Yunman Chen, Mengshi Lin, Yifen Lin, Hetong Lin

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Abstract

This work evaluated the influences of harvest dates on chilling injury (CI) and the metabolism of reactive oxygen species (ROS), membrane lipids, and phenolics in Chinese olives. Among the tested dates (I, III, V, VII), determined by Chinese solar terms and maturity indicators, Chinese olives harvested on date V exhibited the lowest levels of CI, browning, O₂^·-, and MDA, alongside the highest levels of antioxidant enzymes and substances. Moreover, Chinese olives harvested on date V displayed the lowest activity of membrane lipid-degrading enzymes and maintained higher unsaturation of membrane fatty acids. Also, these Chinese olives displayed the lowest activities of PPO and POD, while exhibiting the highest levels of PAL, flavonoids, and total phenolics. These findings imply that harvest date V (Start of winter, 7 November) is optimal for minimizing CI in Chinese olives by improving antioxidant capacity, reducing cell membrane degradation, and mitigating phenolic oxidation during cold storage.

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不同采收期中国橄榄对低温贮藏的响应涉及活性氧、膜脂和酚类物质的代谢

研究了采收期对中国橄榄冷害（CI）、活性氧（ROS）代谢、膜脂和酚类物质的影响。在以中国节气和成熟度指标测定的试验日期（1、3、5、7）中，5日收获的中国橄榄CI、褐变、O2·-和MDA含量最低，而抗氧化酶和物质含量最高。5日采收的橄榄膜脂降解酶活性最低，膜脂肪酸不饱和度较高。此外，这些中国橄榄的PPO和POD活性最低，PAL、总黄酮和总酚含量最高。这些研究结果表明，采收期V（11月7日立冬）可以提高中国橄榄的抗氧化能力，减少细胞膜降解，减轻冷藏过程中的酚氧化，从而最大限度地减少CI。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.