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Article

Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism

by
Lan Chen
1,2,3,
Mengya Wang
4,
Haifen Wang
4,
Cong Zhou
4,
Junwei Yuan
4,
Xihong Li
4,* and
Yanfang Pan
2,5,*
1
International Centre in Fundamental and Engineering Thermophysics, Tianjin University of Commerce, Tianjin 300134, China
2
Institute of Food Science and Technology, Chinese Academic of Agricultural Sciences, Beijing 100193, China
3
Shanxi Fruit Industry Cold Chain New Material Co., Ltd., Tongchuan 727100, China
4
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
5
Tianjin Gasin-DH Preservation Technologies Co., Ltd., Tianjin 300300, China
*
Authors to whom correspondence should be addressed.
Foods 2023, 12(9), 1765; https://doi.org/10.3390/foods12091765
Submission received: 27 March 2023 / Revised: 17 April 2023 / Accepted: 20 April 2023 / Published: 24 April 2023
(This article belongs to the Special Issue Post-harvest Quality Control of Fruits and Vegetables)
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Abstract

The purpose of this work was to elucidate the influence of TF (5 ± 5 °C, and 5 ± 1 °C) and CT (5 ± 0.1 °C served as an isothermal state) storage environment on the antioxidant ability and energy metabolism in post-harvest apple fruit during storage. Specifically, compared with fruit in TFs groups, the quality attributes of apples in the CT group, including firmness, fresh weight, contents of SSC, and TA were maintained at a higher level. In addition, fruit stored in the CT environment revealed a suppressed respiration rate and EL, lower MDA, O2·−, and H2O2 accumulation but increased the activities of SOD, CAT, APX, and GR. At the end of storage, the SOD, CAT, APX, and GR activities of fruit in the CT group were 38.14%,48.04%, 115.29%, and 34.85% higher than that of the TF5 group, respectively. Fruit in the CT environment also revealed higher AsA, GSH, total phenols, and total flavonoid content. In addition, fruit stored in the CT environment maintained higher ATP content, EC, and more active H+-ATPase, Ca2+-ATPase, CCO, and SDH. At the end of storage, the SDH and CCO activities of fruit in the TF0.1 group were 1.74, and 2.59 times higher than that in the TF5 group, respectively. Taken together, we attributed the fact that a constant temperature storage environment can retard the fruit senescence to the enhancement of antioxidant capacities and maintaining of higher energy status in apple fruit.
Keywords: apple fruit; isothermal storage; temperature fluctuation; senescence; antioxidant system; energy status apple fruit; isothermal storage; temperature fluctuation; senescence; antioxidant system; energy status
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MDPI and ACS Style

Chen, L.; Wang, M.; Wang, H.; Zhou, C.; Yuan, J.; Li, X.; Pan, Y. Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism. Foods 2023, 12, 1765. https://doi.org/10.3390/foods12091765

AMA Style

Chen L, Wang M, Wang H, Zhou C, Yuan J, Li X, Pan Y. Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism. Foods. 2023; 12(9):1765. https://doi.org/10.3390/foods12091765

Chicago/Turabian Style

Chen, Lan, Mengya Wang, Haifen Wang, Cong Zhou, Junwei Yuan, Xihong Li, and Yanfang Pan. 2023. "Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism" Foods 12, no. 9: 1765. https://doi.org/10.3390/foods12091765

APA Style

Chen, L., Wang, M., Wang, H., Zhou, C., Yuan, J., Li, X., & Pan, Y. (2023). Isothermal Storage Delays the Senescence of Post-Harvest Apple Fruit through the Regulation of Antioxidant Activity and Energy Metabolism. Foods, 12(9), 1765. https://doi.org/10.3390/foods12091765

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