Chlorine Dioxide Delays Enzymatic Browning in Postharvest Cherimoya and Enables Establishment of Kinetics Substrate Model
Abstract
:1. Introduction
2. Materials and Methods
2.1. Plant Materials and Treatments
2.2. Appearance
2.3. Weight Loss and Firmness
2.4. Starch and Total Sugar Content Measurements
2.5. Titratable Acid (TA) Content Measurements
2.6. Phenolic Compound Content Measurements
2.7. PPO Activity Assay
2.8. Morphological Observation and FTIR
2.9. Kinetic Model Statistical Analyses
2.10. Statistical Analysis
3. Results
3.1. Cherimoya Appearance
3.2. Weight Loss and Firmness Changes
3.3. TA Content, Starch, and Total Sugar Changes
3.4. Phenolic Compounds Content Changes
3.5. PPO Activity Change
3.6. Morphological Observation of Cherimoya
3.7. FTIR Analysis
3.8. Kinetics of Enzymatic Browning
4. Discussion
5. Conclusions
Author Contributions
Funding
Data Availability Statement
Conflicts of Interest
References
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Specific Organic Acid | Tartaric Acid | Malic Acid | Citric Acid |
---|---|---|---|
Coefficient | 0.075 | 0.067 | 0.064 |
Phenolic Compound | Standard Curve | R2 |
---|---|---|
Neohesperidin | y = 24366x + 2.6414 | 0.9999 |
Epicatechin | y = 26474x + 4.0669 | 0.9979 |
p-Hydroxybenzoic acid | y = 32669x + 21.324 | 0.9984 |
Catechol | y = 45826x + 19.523 | 0.9999 |
Fruit Part | ClO2 Concentration | Phenolic Compound | Content (mg kg−1 FW) | ||||
---|---|---|---|---|---|---|---|
0 d | 2 d | 4 d | 6 d | 8 d | |||
Pericarp | 0 mg L−1 | Neohesperidin | 45.97 ± 2.94 ab | 46.97 ± 1.87 ab | 50.84 ± 4 a | 46.83 ± 1.95 ab | 43.38 ± 2.68 b |
Epicatechin | 84.38 ± 4.35 b | 88.16 ± 5.47 b | 96.68 ± 6.12 a | 88.2 ± 1.56 b | 81.17 ± 2.06 b | ||
p-Hydroxybenzoic acid | 119.6 ± 2.08 b | 128.19 ± 2.91 b | 148.66 ± 5.77 a | 119.43 ± 6.03 b | 95.9 ± 6.03 c | ||
Catechol | 93.28 ± 5.17 b | 101.02 ± 8.51 b | 117.5 ± 4.85 a | 94.77 ± 6.66 b | 73.81 ± 5.13 c | ||
20 mg L−1 | Neohesperidin | 41.31 ± 5.36 a | 42.06 ± 5.76 a | 45.13 ± 8.79 a | 42.35 ± 4.32 a | 40.27 ± 5.51 a | |
Epicatechin | 86.42 ± 5.16 b | 89.71 ± 0.55 ab | 96.03 ± 4.78 a | 90.16 ± 0.84 ab | 85.73 ± 5.94 b | ||
p-Hydroxybenzoic acid | 122.78 ± 5.51 b | 132.8 ± 9.56 b | 149.5 ± 2.14 a | 123.67 ± 7.3 b | 100.74 ± 5.68 c | ||
Catechol | 107.63 ± 3.68 c | 116.72 ± 4.3 b | 133.06 ± 2.55 a | 109.06 ± 3.85 c | 84.84 ± 3.94 d | ||
40 mg L−1 | Neohesperidin | 41.31 ± 1.77 b | 41.94 ± 3.25 ab | 44.89 ± 1.81 ab | 46.3 ± 1.22 a | 42.83 ± 3.29 ab | |
Epicatechin | 86.42 ± 5.16 b | 88.28 ± 6.71 ab | 92.8 ± 4.52 ab | 98.99 ± 2.09 a | 90.16 ± 8.94 ab | ||
p-Hydroxybenzoic acid | 122.78 ± 5.51 c | 128.49 ± 5.27 c | 145.95 ± 4.59 b | 168.27 ± 1.93 a | 140.99 ± 2.62 b | ||
Catechol | 97.57 ± 5.36 c | 102.81 ± 4.2 c | 118.3 ± 1.51 b | 136.25 ± 3.36 a | 116.69 ± 4.48 b | ||
60 mg L−1 | Neohesperidin | 40.64 ± 2.82 a | 41.27 ± 1.32 a | 44.88 ± 5.1 a | 47.39 ± 3.77 a | 45.87 ± 4.12 a | |
Epicatechin | 83.13 ± 2.67 c | 85.46 ± 4.56 bc | 90.72 ± 4.52 ab | 95.73 ± 2.44 a | 92.34 ± 3.56 ab | ||
p-Hydroxybenzoic acid | 124.39 ± 2.54 d | 131.05 ± 1.15 c | 149.5 ± 5.53 b | 171.06 ± 4.09 a | 149.95 ± 3.13 b | ||
Catechol | 104.36 ± 4.35 c | 109.76 ± 2.64 c | 129.83 ± 1.45 b | 152.48 ± 4.34 a | 133.54 ± 3.47 b | ||
80 mg L−1 | Neohesperidin | 41.31 ± 1.77 c | 42.09 ± 2.25 bc | 45.38 ± 0.85 ab | 47.38 ± 2.56 a | 44.1 ± 1.97 abc | |
Epicatechin | 73.09 ± 2.05 d | 75.85 ± 1.1 cd | 80.95 ± 6.08 bc | 87.6 ± 2.99 a | 82.93 ± 0.55 ab | ||
p-Hydroxybenzoic acid | 122.78 ± 3.51 d | 129.73 ± 1.62 c | 145.52 ± 3.62 b | 169.21 ± 1.03 a | 143.26 ± 4.45 b | ||
Catechol | 107.63 ± 4.85 c | 114.86 ± 2.03 c | 131.58 ± 2.21 b | 153.8 ± 6.31 a | 127.67 ± 2.57 b | ||
100 mg L−1 | Neohesperidin | 38.97 ± 1.48 c | 39.6 ± 0.45 c | 42.09 ± 2.24 c | 45.08 ± 1.49 a | 42.74 ± 1.44 b | |
Epicatechin | 79.76 ± 1.51 b | 83.16 ± 4.59 b | 88.19 ± 3.80 a | 93.68 ± 3.47 a | 87.04 ± 4.58 a | ||
p-Hydroxybenzoic acid | 122.78 ± 3.51 c | 130.91 ± 4.81 c | 151.76 ± 5.02 b | 173.75 ± 2.35 a | 149.84 ± 3.56 b | ||
Catechol | 107.63 ± 0.73 d | 113.71 ± 2.88 c | 130.65 ± 4.09 b | 149.37 ± 1.53 a | 127.06 ± 1.49 b |
Fruit Part | ClO2 Concentration | Phenolic Compound | Content (mg kg−1 FW) | ||||
---|---|---|---|---|---|---|---|
0 d | 2 d | 4 d | 6 d | 8 d | |||
Flesh | 0 mg L−1 | Neohesperidin | 20.88 ± 3 a | 22.65 ± 4.57 a | 25.21 ± 4.9 a | 23.16 ± 1.66 a | 20.69 ± 1.4 a |
Epicatechin | 21.17 ± 1.77 a | 22.97 ± 5.26 a | 26.19 ± 6.98 a | 24.55 ± 3.86 a | 22.09 ± 4.72 a | ||
p-Hydroxybenzoic acid | 29.17 ± 1.05 b | 32.34 ± 5.8 ab | 37.24 ± 3.66 a | 29.82 ± 1.69 b | 22.65 ± 2.79 c | ||
Catechol | 30.04 ± 2.66 b | 33.34 ± 4.09 ab | 39.07 ± 2.6 a | 31.3 ± 4.09 b | 22.01 ± 2.95 c | ||
20 mg L−1 | Neohesperidin | 17.71 ± 1.52 a | 19.08 ± 4.61 a | 20.88 ± 3.86 a | 19.3 ± 2.62 a | 18.01 ± 1.57 a | |
Epicatechin | 22.41 ± 2.95 a | 24.23 ± 3.72 a | 26.41 ± 2.9 a | 24.97 ± 3.57 a | 22.75 ± 1.43 a | ||
p-Hydroxybenzoic acid | 24.59 ± 2.34 b | 28.43 ± 5.63 ab | 32.73 ± 5.71 a | 27.93 ± 1.71 ab | 23.28 ± 2.51 b | ||
Catechol | 32.17 ± 3.39 ab | 36.66 ± 6.57 ab | 41.36 ± 3.2 a | 34.87 ± 4.18 ab | 27.3 ± 5.9 b | ||
40 mg L−1 | Neohesperidin | 17.71 ± 1.52 a | 18.38 ± 3.06 a | 19.48 ± 2.22 a | 21.88 ± 2.48 a | 20.79 ± 2.12 a | |
Epicatechin | 22.41 ± 2.95 a | 23.09 ± 1.88 a | 24.5 ± 3.14 a | 26.24 ± 4.02 a | 24.32 ± 4.13 a | ||
p-Hydroxybenzoic acid | 24.59 ± 1.74 b | 26.46 ± 4.51 b | 30.05 ± 4.57 ab | 33.39 ± 2.08 a | 28.83 ± 1.94 ab | ||
Catechol | 32.17 ± 3.39 d | 35.55 ± 1.42 cd | 40.76 ± 1.54 b | 45.71 ± 3.51 a | 39.37 ± 2.52 bc | ||
60 mg L−1 | Neohesperidin | 21.1 ± 1.91 b | 22.05 ± 0.55 ab | 23.86 ± 1.41 ab | 25.43 ± 3.66 a | 24.25 ± 0.34 ab | |
Epicatechin | 24.01 ± 6.36 a | 25.05 ± 2.69 a | 27.18 ± 1.23 a | 28.92 ± 2.64 a | 26.96 ± 3.26 a | ||
p-Hydroxybenzoic acid | 32.74 ± 1.51 c | 36.01 ± 2.99 bc | 40.77 ± 3.11 b | 47.35 ± 2.45 a | 40.7 ± 2.3 b | ||
Catechol | 33.84 ± 5.42 c | 36.5 ± 3.81 bc | 40.88 ± 3.2 ab | 46.33 ± 2.63 a | 39.36 ± 1.16 bc | ||
80 mg L−1 | Neohesperidin | 17.71 ± 1.52 b | 18.36 ± 0.98 b | 20.1 ± 2.3 ab | 22.19 ± 2.72 a | 20.9 ± 1.81 ab | |
Epicatechin | 15.74 ± 1.47 b | 16.58 ± 1.48 ab | 17.91 ± 2.21 ab | 19.76 ± 0.73 a | 18.73 ± 3.15 ab | ||
p-Hydroxybenzoic acid | 24.59 ± 1.74 d | 27.16 ± 1.41 cd | 30.24 ± 1.56 bc | 36.8 ± 3.1 a | 30.95 ± 1.34 b | ||
Catechol | 32.17 ± 3.39 c | 35.47 ± 2.4 bc | 39.93 ± 2.07 b | 46.63 ± 2.51 a | 39.53 ± 4.5 b | ||
100 mg L−1 | Neohesperidin | 17.71 ± 1.52 a | 18.94 ± 3.7 a | 20.66 ± 1.45 a | 22.97 ± 4 a | 22.08 ± 2.82 a | |
Epicatechin | 22.41 ± 2.95 a | 23.01 ± 1.01 a | 24.21 ± 2.03 a | 25.37 ± 2.07 a | 24.53 ± 0.88 a | ||
p-Hydroxybenzoic acid | 24.59 ± 1.74 c | 28.16 ± 3.46 c | 32.63 ± 1.95 b | 37.94 ± 2.67 a | 33.05 ± 1.74 b | ||
Catechol | 32.17 ± 1.96 d | 36.37 ± 1.52 c | 41.33 ± 2.06 b | 48.81 ± 3.03 a | 42.42 ± 1.46 b |
Kinetic Model | Reaction Substrate | |
---|---|---|
Zero-order | P-p-hydroxybenzoic acid | 0.97692 |
F- p-hydroxybenzoic acid | 0.96164 | |
P- catechol | 0.97506 | |
F- catechol | 0.96177 | |
First-order | P-p-hydroxybenzoic acid | 0.98241 |
F-p-hydroxybenzoic acid | 0.97276 | |
P-catechol | 0.9876 | |
F-catechol | 0.98227 |
Phenolic Compound | First-Order Kinetic Equation | k1 (min−1) | Ea (kJ mol−1) |
---|---|---|---|
P-p-hydroxybenzoic acid | y = 0.3982e(−0.00446x) | 0.00445809 | 77.91 |
F-p-hydroxybenzoic acid | y = 0.3982e(−0.00694x) | 0.00693669 | 53.90 |
P-catechol | y = 0.2495e(−0.01026x) | 0.0102588 | 67.00 |
F-catechol | y = 0.2495e(−0.0168x) | 0.01680211 | 47.83 |
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Zheng, T.; Huang, C.; Jing, X.; Huang, H.; Deng, R.; Fang, J. Chlorine Dioxide Delays Enzymatic Browning in Postharvest Cherimoya and Enables Establishment of Kinetics Substrate Model. Horticulturae 2024, 10, 901. https://doi.org/10.3390/horticulturae10090901
Zheng T, Huang C, Jing X, Huang H, Deng R, Fang J. Chlorine Dioxide Delays Enzymatic Browning in Postharvest Cherimoya and Enables Establishment of Kinetics Substrate Model. Horticulturae. 2024; 10(9):901. https://doi.org/10.3390/horticulturae10090901
Chicago/Turabian StyleZheng, Tianchang, Chongxing Huang, Xianghai Jing, Huijie Huang, Rongrong Deng, and Jingjing Fang. 2024. "Chlorine Dioxide Delays Enzymatic Browning in Postharvest Cherimoya and Enables Establishment of Kinetics Substrate Model" Horticulturae 10, no. 9: 901. https://doi.org/10.3390/horticulturae10090901