Effect of Near-freezing Temperature Storage on Postharvial Quality and Antioxidant Activity of Jabuticaba

Abstract

Abstract: In order to study the effect of near-freezing temperature treatment on the storage quality of Jabuticaba, the "Sabará" Jabuticaba was stored at (5±0.2) ℃ and near-freezing temperature (0±0.2) ℃ for 18 days, respectively, and the changes of quality and antioxidant activity of Jabuticaba during storage were determined. The results showed that compared with 5℃, near-freezing temperature treatment could effectively reduce the weight loss rate and decay rate, maintain the contents of soluble solid, titrable acid and VC, slow down the decline of pyruvate, and inhibit the activities of pyruvate decarboxylase and ethanol dehydrogenase in fruit. At the same time, near-freezing temperature treatment can also delay the decrease of total phenol and flavonoid content, improve the activity of SOD, slow down the activity of POD and CAT, reduce the accumulation of MDA and increase the permeability of cell membrane. Therefore, near-freezing temperature storagecan can delay ethanol fermentation and improve antioxidant properties of?Jabuticaba,and maintain the quality of the fruit.

Key words: Jabuticaba, Near-freezing temperature storage, Postharvest quality, Antioxidant activity

References

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