Apple polyphenols delay postharvest senescence and quality deterioration of ‘Jinshayou’ pummelo fruit during storage

ABSTRACT:

Introduction

Apple polyphenols (AP), derived from the peel of mature-green apples, are widely used as natural plant-derived preservatives in the postharvest preservation of numerous horticultural products.

Methods

The goal of this research was to investigate how AP (at 0.5% and 1.0%) influences senescence-related physiological parameters and antioxidant capacity of ‘Jinshayou’ pummelo fruits stored at 20°C for 90 d.

Results

The treating pummelo fruit with AP could effectively retard the loss of green color and internal nutritional quality, resulting in higher levels of total soluble solid (TSS) content, titratable acidity (TA) content and pericarp firmness, thus maintaining the overall quality. Concurrently, AP treatment promoted the increases in ascorbic acid, r

SUBMITTER:  

PROVIDER: S-EPMC9893410 | biostudies-literature | 2022 Jan

REPOSITORIES: biostudies-literature