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    Home > Food News > Food Articles > Melatonin can maintain the flavor and nutritional quality of loquat

    Melatonin can maintain the flavor and nutritional quality of loquat

    • Last Update: 2021-04-17
    • Source: Internet
    • Author: User
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    Loquat is an important economic fruit tree in southern my country. Loquat fruit is favored by consumers for its unique flavor and rich nutrients.
    Loquat has a short shelf life and will inevitably age rapidly at room temperature. Refrigeration is an effective technology to extend the life of loquat fruits after harvest.However, under low temperature (0~5℃) conditions, after 10~20 days of storage of loquat fruits, wrinkles of the skin,increased lignin content and hardness, and reduced juice will occur. , The flavor is weakened and other symptoms of chilling injury.Melatonin is a multifunctional molecule widely distributed in plants.As a safe and valuable indoleamine, melatonin has been proven to effectively regulate the ripeness of fruits and the quality after harvest.Reduce the damage caused by cold in many horticultural crops.However, there are few data on the effect of melatonin as a postharvest factor on the lignification and quality of loquat fruit.Recently, Scientia Horticulturae published a research paper by Liang Guolu is team at Southwest University.This study found that melatonin treatment prolonged the shelf life of loquat. Compared with the control group,after 25 days of low-temperature storage, the melatonin-treated loquat fruits had good appearance quality.Melatonin treatment significantly reduced the fruit weight loss rate and maintained the firmness of the loquat.Melatonin treatment also maintained the sugar acid content of loquat. During low-temperature storage,loquat fruits treated with melatonin showed higher sugar (glucose, fructose, and sucrose) and organic acids(malic acid, tartaric acid, quinic acid, lactic acid, and oxalic acid) content than the control.Second, increase the antioxidant activity of loquat fruits. Compared with the control,melatonin treatment reduced the content of MDA and increased the content of phenolic substances(chlorogenic acid, neochlorogenic acid, protocatechuic acid and p-hydroxybenzoic acid), thereby increasing the antioxidant capacity (ABTS, DPPH and FRAP). Not only that, melatonin treatment can also reduce the degree of lignification of loquat fruit. Melatonin treatment reduced the accumulation of lignin in the fruit by inhibiting the activities of lignin synthesis-related enzymes (PAL, 4CL, CAD and POD) in the early and mid-storage period. The study proved that melatonin treatment can effectively inhibit fruit weight loss and hardening, maintain a high level of soluble sugar and organic acids, and effectively maintain the eating quality of loquat fruits during cold storage. At the same time, the melatonin treatment reduces the MDA content and improves the antioxidant capacity. Melatonin treatment increases the content of phenolic substances and reduces the accumulation of lignin by regulating the key enzyme activity of the phenylpropanol pathway. Therefore, melatonin treatment can be considered as an effective post-harvest treatment method to maintain the flavor and nutritional quality of loquat, and delay the lignification of loquat fruit. Dr. Wang Dan from Southwest University is the first author of the paper. Dr. Jing Danlong from Southwest University and researcher Liang Guolu are the co-corresponding authors of the paper. Dr. Qiyang Chen and Dr. Weiwei Chen also made important contributions to the publication of the paper. The research was funded by the National Key R&D Program, Chongqing University Innovation Group Project, Central University Gene Business Team Project and Key Projects. (Source: China Science News Zhang Qingdan)
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