Effect of Acid Electrolyzed Water on Reactive Oxygen Species Metabolism of Harvested Longan Fruit during Storage

Abstract

Abstract: AEW (acidic electrolyzed water, AEW) treatment is an advanced method for postharvest fresh-keeping. The effects of AEW treatment on reactive oxygen species (ROS) metabolism of longan fruit during postharvest storage were investigated. The results showed that compared with the control, AEW treatment could significantly increase the activity of antioxidant enzymes (e.g. ascorbate peroxidase, catalase, and superoxide dismutase), and maintain a high level of non-enzymatic antioxidant substances (e.g. glutathione and ascorbic acid content), and keep higher levels of 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity and reducing power of longan pulp during storage. In addition, AEW treatment could significantly reduce the production rate of O2-. and H2O2 content, thus effectively inhibited the increase of malondialdehyde content of longan pulp. Therefore, it can be inferred that AEW could enhance the storability of longan fruit, which may be related to the improvement of reactive oxygen species scavenging capacity of longan pulp during postharvest storage.

Key words: longan fruit, acid electrolyzed water, storability, quality, reactive oxygen species metabolism

CLC Number:

Jun-Zheng Sun Yi-Hui CHEN. Effect of Acid Electrolyzed Water on Reactive Oxygen Species Metabolism of Harvested Longan Fruit during Storage[J]. FOOD SCIENCE, 0, (): 0-0.

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