Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage

doi:10.7506/spkx1002-6630-201622037

Abstract

Abstract: Excessive generation of reactive oxygen species (ROS) has been identified as a major cause of quality deterioration of harvested fruit and vegetables. The effect of hydrogen peroxide (H2O2), the most stable of the reactive oxygen, on the quality of harvested longan (Dimocarpus longan Lour.) fruit during storage were investigated. The results showed that in comparison to the control longans, the H2O2-treated longans had lower contents of pericarp pigments including chlorophyll, carotenoid and flavonoid, lower contents of pulp nutrients such as total sugar, sucrose and vitamin C, higher pericarp browning index and aril breakdown index, and lower percentage of commercially acceptable fruits. From the above findings, it could be concluded that H2O2 may play a key role in causing the quality deterioration of harvested longan fruit by accelerating the deterioration of pericarp color, stimulating the degradation of pulp nutrients, thereby reducing the marketable value of harvested longan fruit.

Key words: longan (Dimocarpus longan Lour.), fruit, quality deterioration, reactive oxygen species, hydrogen peroxide (H2O2), storage quality

CLC Number:

LIN Yixiong, LIN Yifen*, CHEN Yihui, WANG Hui, LIN Hetong*. Effects of Hydrogen Peroxide on Quality of Harvested Longan Fruits during Storage[J]. FOOD SCIENCE, 2016, 37(22): 244-248.

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