Details

Autor(en) / Beteiligte

• Chen, Yanpei
• Zhang, Xiaochen
• Luo, Zisheng
• Sun, Jian
• Li, Li
• Yin, Xueren
• Li, Jiangkuo
• Xu, Yanqun

Titel

Effects of inside-out heat-shock via microwave on the fruit softening and quality of persimmon during postharvest storage

Ist Teil von

• Food chemistry, 2021-07, Vol.349, p.129161-129161, Article 129161

Ort / Verlag

England: Elsevier Ltd

Erscheinungsjahr

2021

Quelle

MEDLINE

Beschreibungen/Notizen

• •Heat-shock treatments assisted the deastringency and increased the quality of persimmon.•Microwave heat-shock delayed fruit softening more significantly than hot water.•Microwave treatments curbed the cellulose and pectin degradation and cellulase activity.•Microwave heat-shock obviously inhibited the cell-well-degrading genes expression. Rapid postharvest softening largely limits the shelf-life of persimmon (Diospyros kaki L.) fruit. Microwave is a new environmental-friendly inside-out heat-shock approach, whose effect on the fruit softening and quality has not yet been investigated. The current study applied two kinds of microwave treatments (low-power long-time, LPLT, or high-power short-time, HPST) to persimmon fruit with comparison to the hot water (HW) treatments. The results showed both microwave treatments maintained firmness, facilitated the deastringency, and increased soluble solid contents (SSC) and sugar-acid ratio of persimmon fruit. The microwave treatments reduced the cellulose and pectin degradation, and inhibited the cellulase activity, resulting in a significantly higher firmness than HW treatment and control after 2 and 4 days of storage. Moreover, application of HPST treatment down-regulated gene expression of DkPG1, DkPE2 and DkEGase1 compared with untreated fruits. These results indicated that microwave treatment is a promising soft-delaying method for the preservation of persimmon fruit.