CN112889912B - Application of valeric acid in storage and preservation of fruits and vegetables and method for delaying senescence in postharvest treatment of fruits - Google Patents
Application of valeric acid in storage and preservation of fruits and vegetables and method for delaying senescence in postharvest treatment of fruits Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agricultural Chemicals And Associated Chemicals (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a new application of valeric acid in storage and fresh-keeping of fruits and vegetables and a method for prolonging the storage period of postharvest treatment of fruits and vegetables, which comprises the following steps: after the fruits are picked, the fruits are soaked in a valeric acid solution, and then the fruits are dried, kept fresh and stored. The invention discovers for the first time that the valeric acid treatment can effectively maintain the hardness and the cell wall components of fruits and reduce cell wall degrading enzymes, so that the valeric acid can be used for the postharvest treatment, storage and preservation of the fruits and the prolongation of the shelf life of the fruits, thereby improving the economic value of the fruits.
Description
Technical Field
The invention belongs to the technical field of agriculture, relates to a fruit and vegetable storage and preservation technology, and particularly relates to application of valeric acid in storage and preservation of fruits and vegetables and a method for maintaining hardness and delaying senescence in postharvest treatment of fruits.
Background
The askew-mouth plums are new varieties of bud-transformed plums, have prominent causal points and unique appearances, are in the form of askew mouths, are named askew-mouth plums, are plants of plum (Prunus) in Rosaceae (Rosaceae), and are mainly concentrated in Chongqing Yubei, hills, Yunyan and the like. The prunus ascyron has large single fruit, the average weight of the prunus ascyron is 51.2g, the meat is crisp, sour, sweet and delicious, and the prunus ascyron contains rich nutrient substances such as sugar, acid, vitamins, mineral substances and the like. The plum is late-maturing compared with local plum, mainly focuses on 7-8 months, the Chongqing temperature in the period is higher, the shelf life is 5-8 days, the plum fruit is one of fruits which breathe actively, the physiological activity of the picked plum fruit is more vigorous, the fruit is easy to soften in the transportation and sale process, the quality is reduced, and therefore the economic value of the plum fruit causes huge loss.
The main reasons for the softening of plum fruits are the reduction of cell wall components and the increase of the activity of degrading enzymes, which accelerates the decomposition of cell wall components and leads to the decrease of fruit hardness (Laribu, Wu Xueying, Dunlili, great Kara. 1-methylcyclopropene treatment has an influence mechanism on the change of hardness of harvested plum fruits [ J ]. food science, 2020,41(03):185-191.Yifen Lin, Yixiong Lin, Hetong Lin, et al. At present, in order to maintain the hardness of fruits, the degradation of cell walls is mainly inhibited through physical fresh keeping, chemical fresh keeping and biological fresh keeping, and the softening and the aging of the fruits are delayed. Related studies have shown that pectin, cellulose, hemicellulose contents of fruit cell wall components continue to decrease with increasing storage time, while a decrease in cell wall components is accompanied by a parallel increase in Polygalacturonase (PG), Pectin Methylesterase (PME) and cellulase activities (Veena Jain, Shilpa Chawla, Poonam Choudhury, et al, post-yeast calcium chloride enzymes in flow front firmware, cell wall components and cell wall hydrolysis enzymes of Ber (Ziziphus mauritiana Lamk.) from juice heavy storage.2019,56 (4535) -4542.). Ren, YY et al have shown that the hardness of the stored fruits is obviously reduced from 1d to the third day, and PG, PME and CX which are related to fruit softening are all involved in the softening of the fruits after harvest (Yuan-Yuan Ren, Peng-pen Sun, Xuan Wang, et al, degradation of cell walls polysaccharides and change of related enzyme activities with fresh feeling in the non-uniform fatty storage material 2020, 166). ASM treatment of apples reduces titratable acid, increases soluble solids of apples, and in addition, inhibits pulp firmness, PME, PG activity, and also inhibits CX, glucosidase degradation, delays fruit softening by modulating cell wall degrading enzymes, and maintains fruit quality (Li Canying, Zhang Junhu, Ge Yonghong, ethyl.
Gamma-aminobutyric acid (GABA) is a four-carbon nonprotein amino acid involved in various metabolisms, exists as zwitterions, and maintains the osmotic pressure inside and outside cytoplasm. Related researches indicate that GABA is widely existed in plants, animals and microorganisms, and when the plants are subjected to external stimulation and abiotic stress, GABA is rapidly increased and is a key substance for resisting adverse factors of the plants. GABA metabolism in plants is a branch of the tricarboxylic acid cycle extension, which, although very transient, plays a role in the amino acid metabolism and the tricarboxylic acid cycle, and is also biologically important (Yan, l., Zheng, h., Liu, w., Liu, c., Jin, t., Liu, s.,&zheng, L. (2021). UV-C treatment of organic acids and GABA accumulation in a biochemical free from raw storage. food Chemistry,338,128126). GABA irreversibly catalyzes the formation of protons consumed by glutamate in the cytoplasm by GAD, which is transported to mitochondria by permease, and produces succinic acid by the synergistic effect of GABA-T and SSADH (Tarkowski,
P.,Signorelli,S.,&
M.(2020).GABA and related amino acids in plant immune responses:emerging mechanisms of action.Plant,Cell&environmental. doi: 10.1111/pce.13734). GAD and GABA-T are of particular importance.
Valeric Acid (Valeric Acid) is a specific extract of valerian plants, and due to the biological activity of the valerian Acid, most of valerian plants at present mainly study chemical components, have antioxidant activity, cytotoxicity and insecticidal activity, have the effects of treating diseases such as epilepsy and cancer, have the effects of resisting injury, relieving pain and the like on mice, simultaneously enhance the cognitive ability of old mice, reduce membrane lipid oxidation and prolong aging. The valeric acid extract is more widely researched in pharmacy and medical field, and is less applied to the fresh keeping of fruits and vegetables. At present, no relevant reports are found on the research of treating fruits and vegetables by valeric acid.
Disclosure of Invention
In order to solve the problems, the invention provides a new application of valeric acid in storage and preservation of fruits and vegetables.
The application is the application of valeric acid in the treatment, storage and preservation of picked fruits.
Preferably, the fruit is plum.
In the technical scheme, the application mode is that the fruit is soaked in the valeric acid solution, and then the fruit is dried, fresh-kept and stored.
Another object of the present invention is to provide a method for post-harvest treatment of fruit to extend shelf life: after the fruits are picked, the fruits are soaked in a valeric acid solution, and then the fruits are dried, kept fresh and stored.
Preferably, the fruit is plum and the valeric acid solution is an aqueous solution of valeric acid.
The concentration of the valeric acid water solution is 8-20 mg/L, and the soaking time is 3-7 minutes;
the concentration of the valeric acid aqueous solution is preferably 8-12 mg/L.
More preferably, the concentration of the valeric acid aqueous solution is 10mg/L, and the soaking time is 5 minutes.
The invention has the beneficial effects that: the valeric acid is a valerian plant extract, has no toxic or side effect, does not bring toxicity when being used for treating fruits and vegetables, and is expected to be widely applied as an excellent fruit and vegetable storage and preservation treating agent.
Drawings
FIG. 1 shows the effect of valeric acid treatment at various concentrations on the hardness of Prunus humilis Bunge fruits.
Figure 2 shows the effect of valeric acid treatment on the hardness of illipe, indicating a significant difference (P < 0.05); indicates that the difference is extremely significant (P < 0.01); no notation indicates no significant difference (P <0.05), the same in the remaining figures.
FIG. 3 shows the effect of valeric acid treatment on soluble solid and titratable acid content of Prunus illicit, wherein panel A shows TSS results and panel B shows TA results.
FIG. 4 shows the effect of valeric acid treatment on the malondialdehyde content of illicit plum.
Fig. 5 is the results of the effect of valeric acid treatment on the hardness profile, where panel a is the protopectin results, panel B is the soluble pectin results, panel C is the cellulose results, and panel D is the hemicellulose results.
FIG. 6 shows the effect of valeric acid treatment on hardness component-degrading enzymes, where FIG. A shows PG results, FIG. B shows PE results, FIG. C shows PL results, and FIG. D shows CL results.
FIG. 7 shows the effect of valeric acid treatment on GABA content.
FIG. 8 is a graph of the effect of valeric acid treatment on GAD and GABA activity, where panel A is the GAD activity results and panel B is the GABA-T activity results.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to be limiting.
The experimental procedures in the following examples are conventional unless otherwise specified.
EXAMPLE 1 valeric acid treatment of plum fruit Pre-experiment
The experimental material is green plum (the same as askew plum in the same genus as the juniper plum), and is collected in Chongqing Tujian in 7 Yueyu of 2020. Picking 160 fruits which are transported to a laboratory of a citrus institute of Chinese academy of agricultural sciences on the same day, have uniform maturity and size and are free of plant diseases, insect pests and mechanical damage, randomly dividing the fruits into 4 groups, respectively treating the fruits by using clean water (CK group) and a valeric acid aqueous solution, soaking the fruits in the solution for 5min, taking out the fruits and airing the fruits, wherein the valeric acid aqueous solution treatment group adopts three concentrations: 20ppm, 10ppm, 1000 ppm. Sampling and detecting the hardness of the fruits when the fruits are stored for 5 days and 10 days. Specific test material treatment method and detection method the method in example 2 was referred to.
As shown in fig. 1, when the fruits were stored for 5 days, the fruits were significantly different between the 20ppm and 10ppm treatment groups (P <0.05), between the 1000ppm and 20ppm treatment groups (P <0.05), and between the 1000ppm treatment group and CK group (P < 0.05); when stored for 10 days, there was a very significant difference (P <0.01) between the 20ppm and 10ppm treatment groups, and between the 1000ppm and 20ppm treatment groups, with the 10ppm treatment group being preferred.
Therefore, a concentration of 10ppm was chosen for further experiments.
Example 2
1 Experimental materials and instruments
1.1 Experimental materials and treatments
The Prunus davidiana fruits are picked in the Chongqing Yubei district in 7 months and 27 days in 2020, and are about eight minutes ripe. The Prunus davidiana is transported to the laboratory of orange research institute of Chinese academy of agricultural sciences on the same day of picking, and fruits with consistent maturity and size and no plant diseases, insect pests and mechanical damage are picked out. 270 fruits were selected and randomly divided into 9 groups. And (3) measuring hardness, soluble solids and titratable acid in 1 group for 0 day, peeling and removing cores, taking 1/4 pulp of each fruit, immediately fixing the fruit by liquid nitrogen, and preserving at-80 ℃ for later use. Soaking 4 groups in clear water for 5min, and using as control group (CK group); the 4 groups were soaked in 10mg/L aqueous valeric acid for 5min for the treatment group, group VA. And (3) placing the dried single fruits in a preservation box, storing in a sub-low temperature (12-18 ℃) environment, and respectively storing for 4 days, 8 days, 12 days and 16 days for sampling for 4 times.
1.2 Experimental reagents
Valeric acid (CAS No.: 109-52-4): 98% valeric acid, available from Sierra bioengineering, Inc., at a concentration of 10 ppm.
Carbazole, trichloroacetic acid, thiobarbituric acid (TBA), absolute ethyl alcohol and concentrated sulfuric acid, wherein the reagents are conventional reagents, are analytically pure and can be obtained commercially.
1.3 instrumentation
Pocket Brix-Acidity Meter Master kit hand-held refractometer, Japan love Tuo Corp;
H1850R high speed refrigerated centrifuge, hunan instrument group;
fruit durometer model: zq-gy-4-1 (available from Intelligent precision instruments Co., Ltd., Dongguan city);
PAL-BXIACID1 model handheld glucometer (available from ATAGO Japan loving company);
an HZK-FA210S electronic balance, a constant temperature water bath.
2 measurement index and method
2.1 hardness
Randomly selecting 12 fruits, equally spacing 2 positions around the equator of the fruits, measuring the hardness of the fruits at each position by a hardness tester, removing 2 soft fruits and 2 hard fruits, and measuring the hardness in kg/cm2。
2.2 determination of fruit soluble solids (TSS) and Titratable Acid (TA)
Peeling fruit, squeezing fresh fruit juice, filtering, and directly measuring soluble solid content in fruit juice with PAL-BXIACID1 type handheld saccharimeter, unit: brix ° or%. Weighing 1g of fresh fruit juice, diluting the fresh fruit juice by 50 times with distilled water, and measuring the titratable acid content in the fruit juice by using a hand-held acidimeter, wherein the unit is as follows: mass percent (%).
2.3 Malondialdehyde (MDA) assay
Malondialdehyde is measured by thiobarbituric acid method such as Caojiakang (Caojiakang, ginger microwave, Zhao Yumei, guidance of physiological and biochemical experiments after fruit and vegetable harvest [ M ]. Beijing: Chinese light industry Press, 2007).
2.4 measurement of protopectic and soluble pectin
Grinding a frozen Prunus davidiana pulp sample by using liquid nitrogen, weighing 0.1g of the frozen Prunus davidiana pulp sample into a 2mL centrifuge tube, adding 1.5mL of 80% ethanol, uniformly mixing, carrying out water bath at 85 ℃ for 10min, taking out running water, cooling, centrifuging at 8000rpm at 25 ℃ for 10min, removing supernatant, and leaving precipitate; adding 1mL of 80% ethanol into the precipitate, mixing, heating in water bath at 85 deg.C for 10min, cooling with running water, centrifuging at 25 deg.C for 10min at 8000rpm, removing supernatant, and collecting precipitate; adding 1mL distilled water, mixing, water bathing at 50 deg.C for 30min, centrifuging at 8000rpm and 25 deg.C for 10min, collecting the supernatant to obtain soluble pectin to be tested, and collecting precipitate. Adding 1mL of the extractive solution into the precipitate, mixing, heating in 95 deg.C water bath for 60min, cooling to room temperature with running water, centrifuging at 25 deg.C for 10min at 8000rpm, and collecting the supernatant to obtain protopectin content.
Measuring the content of protopectin and soluble pectin: refer to the instructions of the kit for the protopectin and the soluble pectin of the Suzhou Gehrisi Biotechnology GmbH.
2.5 determination of cellulose and hemicellulose
Extraction of cellulose and hemicellulose: grinding frozen Prunus salicina pulp sample by using liquid nitrogen, weighing 0.1g of the frozen Prunus salicina pulp sample in a 2mL centrifuge tube, adding 80% ethanol, grinding and uniformly mixing, carrying out water bath at 85 ℃ for 10min, taking out flowing water, cooling, then carrying out 12000rpm, centrifuging at 25 ℃ for 10min, removing supernate, and leaving precipitate; the operation was repeated twice. Adding 1mL of the extractive solution (de-starchy) into the precipitate, performing water bath at 90 deg.C for 15min (shaking once every 3 min), centrifuging at 12000rpm and 25 deg.C for 10min, discarding supernatant, leaving precipitate, opening centrifuge tube, incubating at 90 deg.C for 20min, and drying the precipitate. Adding a reagent I (see kit instruction) into the precipitate, carrying out water bath at 30 ℃ for 1 hour, transferring the precipitate into a 10mL centrifuge tube, washing the 2mL centrifuge tube with 5.6mL distilled water for several times, collecting liquid into the 10mL centrifuge tube, uniformly mixing, and sealing the tube opening; incubating at 110 ℃ for 1 hour, taking out and cooling, mixing uniformly, taking 1mL of mixed solution into a 2mL centrifuge tube, centrifuging at 8000rpm at room temperature for 5min, and taking supernatant for testing.
Cellulose and hemicellulose content determination: refer to the instructions of the cellulose and hemicellulose kit of the Suzhou Gerrix Biotechnology Ltd.
2.6 measurement of galacturonase (PG), pectin methylesterase (PE) and Pectin Lyase (PL) Activity
(1) Polygalacturonic acid (PG) extraction: weighing 0.2g of sample, adding 1mL of precooled 95% ethanol, carrying out ice bath homogenization, standing at 4 ℃ for 10min, carrying out 12000rpm, and centrifuging at 4 ℃ for 5 min; the supernatant was discarded and the pellet was retained. Adding 1mL of pre-cooled extracting solution into the precipitate, uniformly mixing by vortex, and standing at 4 ℃ for 10 min; centrifuging at 12000rpm and 4 deg.C for 10min, collecting supernatant, and discarding precipitate. The supernatant is assayed.
Determination of PG activity: refer to the kit instructions for polygalacturonic acid (PG) kit from keessi biotechnology, suzhou.
(2) Pectin methylesterase (PE) extraction: weighing 0.5g of sample, adding 1.5mL of the extracting solution, mixing uniformly, centrifuging at 12000rpm at 4 ℃ for 15min, and taking the supernatant to be tested.
Determination of PE Activity: refer to the instructions of pectin methylesterase (PE) kit (Takara Biotech, Suzhou).
(3) Pectin Lyase (PL) extraction: weighing 0.2g of sample, adding 1mL of extracting solution, mixing uniformly, centrifuging at 12000rpm at 4 ℃ for 10min, taking supernatant, and placing on ice for testing.
2.7 Cellulase (CL) Activity
Cellulase (CL) extraction: weighing 0.2g of tissue, adding 1mL of precooled 95% ethanol, performing ice bath homogenization, standing at 4 ℃ for 10min, performing 12000rmp, and centrifuging at 4 ℃ for 5 min; the supernatant was discarded and the precipitate was left. Adding pre-cooled 80% ethanol into the precipitate, mixing, standing at 4 deg.C for 10min, 12000rmp, and centrifuging at 4 deg.C for 5 min; the supernatant was discarded and the pellet was retained. Adding 1mL of pre-cooled extract (reference kit) into the precipitate, mixing uniformly by vortex, standing at 4 deg.C for 10min, 12000rmp, and centrifuging at 4 deg.C for 10 min; the supernatant was left and the precipitate was discarded. The supernatant was placed on ice for testing.
Determination of CL Activity: refer to the description of the cellulase kit of the Suzhou Gerrix Biotechnology Ltd.
2.8 measurement of Gamma-aminobutyric acid (GABA) content
Gamma-aminobutyric acid (GABA) extraction: weighing 0.1g of sample, adding 1mL of extracting solution (reference kit), mixing, and centrifuging at 12000rmp at 4 ℃ for 10 min; taking the supernatant to be tested.
GABA measurement: refer to the protocol of the gamma-aminobutyric acid (GABA) kit from Girrix Biotech, Suzhou.
2.9 determination of Glutaminase (GAD) Activity, Gamma-aminobutyric acid enzyme (GABA-T) Activity
Glutaminase (GAD) and gamma-aminobutyric acid enzyme (GABA-T) extraction: weighing 0.1g of sample, respectively taking 1mL of extracting solution of the two enzymes, uniformly mixing, carrying out 12000rmp, and centrifuging for 10min at 4 ℃; taking the supernatant to be tested.
Determination of GAD and GABA-T Activity: refer to the Glutaminase (GAD) and gamma-aminobutyric acid (GABA) kit instructions of the Girriss Biotech, Suzhou, respectively.
3. Results and analysis
3.1 Effect of valeric acid treatment on hardness
Hardness is the most important index for measuring the texture of prunus fruits, and directly influences the mouthfeel. As can be seen from FIG. 2, the hardness of the Prunus davidiana fruits decreases with the increase of the storage time. Compared with CK group, valerian acid treatment can maintain fruit hardness better. The hardness of the 4d is significantly different (P <0.05), the 8 th, 12 th and 16d are all significantly different (P <0.01) compared with the control group, and the hardness is respectively improved by 10.84%, 17.65% and 20.27%. The results show that: the valeric acid treatment significantly delays the softening of the fruits of the illicium verum during storage and maintains the hardness of the fruits to a certain extent.
3.2 Effect of Valeric acid treatment on soluble solids (TSS) and Titratable Acid (TA) of Prunus illicit fruit
As a result, as shown in FIG. 3, it can be seen from FIG. 3-A that the TSS shows a fluctuating trend. The valeric acid VA group and CK group have no obvious difference (P >0.05) when storing the 4d and 12 d. The content of soluble solids in the CK group and the VA group at the 8d of storage is the lowest, the content of TSS in the 12d of storage is the highest, the content of TSS in the CK group and the VA group is 10.65%, and the content of TSS in the VA group is significantly different from that of the control group at the 8d and the 16d (P is less than 0.05). As can be seen from FIG. 3-B, the TA changes in a predominantly fluctuating downward trend, with the two groups peaking at the reservoir 12 d. TA content is reduced at 4d and 8d, and no significant difference exists between the CK group and the VA group (P > 0.05). Compared with the control group, when the CK group and the VA group are stored at 12d and 16d, the CK group and the VA group have very significant difference (P <0.01), and the TA content is respectively improved by 10.85 percent and 8.33 percent. The results show that valeric acid treatment of Prunus illicifera fruits retards the degradation of TSS to some extent during storage and also inhibits the decrease of TA. TSS and TA are the major components that ensure fruit flavor.
Most fruit storage related studies have increased TSS and TA. For example, the effect of oxalic acid treatment on the storage Quality of harvested prunes of royal jelly by dawn et al (dawn, Shiqiyu, Lumei, etc.; food science. 2020,45(10),53-59) treatment of prunes of royal jelly with oxalic acid, Giulia Graziani et al (Giulia Graziani, Alberto Ritieni, Aurora Cirilo, et al. effects of biostimulans on Nuclear Fruit Quality and Point nutritional nucleic acid compositions Harvest and during storage.2020,9(6)) treatment of buffalo Fruit with a biostimulant increases TSS and TA content. However, while Muhammad Shahzad salem et al (Muhammad Shahzad salem, Shaghef Ejaz, Muhammad Akbar Anjim, et al, Postharest application of gum aromatic coating differences and main properties quality of silicon free reduce storage.2020,44(8): n/a-n/a) studied that GA-based coated persimmons reduced TSS content and increased TA content, Li Canying et al (Li Canying, Zhang Junhu, Ge Yonghong, et al, Postharylace-S-methyl treating properties storage and recovery properties of apple flavor free of apple, 13141) studied that TSS content was reduced. Different agents treated different kinds of fruits also gave different results for TSS and TA changes.
3.3 Effect of Valeric acid treatment on Malondialdehyde (MDA) content of Prunus illiciosus
MDA is the main product of membrane lipid peroxidation and is one of the most important indexes reflecting fruit quality. As can be seen from FIG. 4, the MDA content of Prunus davidiana fruits increases with the increase of storage time, and the MDA content in VA group is lower than that in CK group. The CK group was very significantly different from the VA group in storage at 4d (P < 0.01). Compared with CK group, the 8 th, 12 th and 16 th dMDA contents are significantly different (P <0.05), and the MDA contents are respectively reduced by 22.79%, 36.11% and 23.70%. The results show that the valeric acid treatment of the illicium verum at a concentration of 10mg/L slows down the membrane lipid oxidation of fruit cells, and the agent at the concentration can better maintain the freshness of the fruits. When subjected to external stress and abiotic action, the MDA content of the fruit is increased.
3.4 Effect of Valeric acid treatment on fruit hardness-related Components (protopectin, soluble pectin, cellulose, hemicellulose)
The firmness is mainly supported by cell walls, which mainly comprise protopectin, cellulose, etc., while the main reason for fruit softening is the degradation of cell wall components, which are important reasons for maintaining the firmness of the fruit. The cell wall structure of the fruit can soften with prolonged storage time under the adversity stress condition after the fruit is picked, so that the hardness is reduced.
As can be seen from FIG. 5-A, the protopectin content decreases slowly with the lapse of storage time. Compared with CK group, the content of protopectin in VA group at 4d and 8d of storage is significantly higher than that in CK group (P <0.05), and the content of protopectin is respectively increased by 18.71% and 18.62%. The content of the protopectin in the VA group stored in 12d and 16d is higher than that in the CK group but is not significant (P is more than 0.05). As shown in fig. 5-B, the WSP content of the swingled plum gradually increased with increasing storage time, with WSP content higher in the CK group than in the VA group, and WSP significantly lower in the VA group than in the CK group at 8d and 16d of storage (P < 0.05). As shown in fig. 5-C, the cellulose content of both CK group and VA group decreased sharply during storage, but the cellulose content of both VA group was significantly higher than that of VA group during storage for 4-16d, and the cellulose content increased by 21.95%, 6.86%, 18.22%, and 19.68%, respectively. As can be seen from fig. 5-D, the hemicellulose content decreased during storage, and significantly varied (P <0.05) when stored for 8 days, compared to the control group, while the hemicellulose content increased by 12.63% when stored for 12 days, due to the very significant difference between the CK group and the VA group. The two treatments of 4d and 16d did not differ significantly, but the hemicellulose content of the CK group was lower than the VA group.
The above results show that compared with the control group, the valeric acid treatment effectively delayed the degradation of protopectin during storage, slowed the generation of soluble pectin, and inhibited the hydrolysis of cellulose and hemicellulose.
3.5 Effect of Valeric acid treatment on the Activity of fruit firmness component degrading enzymes (galacturonase, pectin methylesterase, pectin lyase, carboxymethylcellulase)
The cell wall component is mainly involved in enzyme cleavage, thereby accelerating the cell wall decomposition. The primary function of PG is to break down 1, 4-alpha-D-galactoside linkages to produce oligogalacturonans and galacturonates, PE is a catalytic galacturonate residue, primarily providing a hydrolysis substrate for PG, and PL cleaves pectin polymers by trans-elimination. Three enzymes PG, PE and PL act synergistically to degrade protopectin to generate soluble pectin. CL randomly hydrolyzes the beta-1, 4 glycosidic linkages, truncating the amorphous cellulose molecule. As seen from FIG. 6-A, the PG activity of the fruit increased with the increase of the storage time, the PG activity of the CK group was significantly higher than that of the VA group (P <0.01) at 4d, 8d and 16d, the PG activity at 16d was the most different, and the activity of the CK group was 1.35 times that of the VA group. As is evident from FIG. 6-B, the PE activity of PE gradually decreased with the increase of storage time, the activity of PE in CK group was significantly higher than that of PG in VA group (P <0.05) in 4d storage, and the difference between 8dCK group and VA group was not significant (P > 0.05). Among them, there was a very significant difference between the activity of PE in the fruit of CK group and VA group (P <0.05) when stored at 12d and 16 d. Compared with the control group, the activity is respectively improved by 19.36 percent and 22.60 percent. As seen from FIG. 6-C, PL activity increased rapidly and then slowly with increasing storage time, and the difference in PL activity was greatest between the CK group and the VA group stored at 4d, but not significantly (P > 0.05). When the compounds are stored for 8-16d, the PL activity of the CK group is very significantly different from that of the VA group (P <0.01), and is respectively reduced by 3.62%, 4.86% and 3.51% compared with the control group. As can be seen from FIG. 6-D, the CL activities of the CK group and the VA group were drastically increased as the storage time was prolonged. During storage, the PL activity and the VA activity of the CK group fruits are very significantly different (P <0.01), and compared with the control group, the CL activity is respectively reduced by 2.37%, 13.76%, 12.77% and 6.51%.
These results show that valeric acid treatment is effective in inhibiting activities of PG, PE, PL and CL during storage.
3.6 Effect of Valeric acid treatment on metabolism of Gamma-aminobutyric acid (GABA) content in fruits
Under the condition of stress, GABA content can be rapidly accumulated, and GABA can inhibit the activity of related enzymes of cell wall components, so that the fruit senescence is delayed. As can be seen from FIG. 7, during the storage process, the GABA content of both the CK group and the VA group increased sharply, but the GABA content of the VA group was lower than that of the CK group, and there was a significant difference (P <0.01) between the two, and the 16 th d GABA content of the CK group was the highest, and was 12.23% lower than that of the control group. The results indicate that valeric acid treatment is effective in inhibiting GABA production.
3.7 Effect of Valic acid treatment on glutamate decarboxylase (GAD) and Gamma-aminobutyric acid enzyme (GABA-T) Activity
GAD and GABA-T are the most critical enzymes in the GABA metabolic pathway, GAD catalyzes the synthesis of GABA, and GABA-T catalyzes the decomposition of GABA. As can be seen from fig. 8-a, during storage, the GAD activities of both CK group and VA group increased, the GAD activity of CK group was higher than that of VA group, and 12 th and 16d of storage, the GAD activities of VA group and CK group were significantly different (P <0.05), and the activities were reduced by 8.24% and 7.64% respectively, compared to the control group. As seen from FIG. 8-B, the GABA-T activity increased rapidly and then increased slowly during storage, the GABA-T activity was higher in the CK group than in the VA group, and the difference between the two treatments was very significant (P <0.01) between the 4 th and 8 th days, and significant (P <0.05) between the CK group and the VA group when stored for 16 d.
The above results indicate that valeric acid treatment effectively inhibited GAD and GABA-T activity during storage.
4. Conclusion
Plum fruits have reduced hardness, and their TSS, TA, MDA, cell wall components and related degrading enzymes are changed along with softening of texture. The valeric acid treatment can effectively maintain the hardness and the cell wall components thereof, reduce the cell wall degrading enzymes, delay senility and prolong the shelf life of the plum fruits, thereby improving the economic value of the plum fruits.
Claims (4)
1. A method for prolonging the storage period of postharvest treatment of fruits is characterized in that: after picking the plum fruits, soaking the fruits in valeric acid water solution with the concentration of 8-20 mg/L for 3-7 minutes; then drying and preserving the fruits.
2. The method of claim 1, wherein: the concentration of the valeric acid aqueous solution is 8-12 mg/L.
3. The method of claim 2, wherein: the concentration of the valeric acid aqueous solution is 10mg/L, and the soaking time is 5 minutes.
4. The method of claim 1, wherein: the plum variety is askew mouth plum.
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