24 7 月

Tea polyphenols coating improves physiological properties, microstructure and chemical composition of cuticle to suppress quality deterioration of passion fruit during cold storage

2025 年 7 月 24 日
知識庫, 採後處理, 期刊論文, 果實品質及營養成分, 暫時冷藏
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作者： Wang, Yu ; Jia, Wenjun ; Wang, Xin ; Aslam, Muhammad Muzammal ; Li, Wen ; Shao, Yuanzhi
刊名： Food chemistry
期刊所屬國別：
出版年： 202501
關鍵字： Cold storage ; Gas Chromatography-Mass Spectrometry ; Horticulture ; Metabolism ; Metabolomics ; Microstructure ; Palmitic acid ; Passion fruit ; Plant cuticle ; Polyphenols ; Stearic acid ; Tea ; Transmission electron microscopy ; Weight loss
摘要： "The plant cuticle plays a crucial role in modulating postharvest quality and extending shelf life of horticultural crops. Passion fruit often suffers from quality degradation primarily due to peel wrinkling after harvest. Tea polyphenols (TPs) hold potential for enhancing postharvest preservation. However, the specific effects of TPs coating on preservation of passion fruit, as well as the underlying mechanisms involving cuticle regulation, have not been thoroughly investigated. This study demonstrated that treating ‘Qinmi no.9’ passion fruit with TPs at a concentration of 0.1 g L−1 significantly mitigates weight loss, maintains firmness, and reduces cell membrane permeability during storage at 10 °C. Scanning electron microscopy (SEM) and transmission electron microscopy (TEM) revealed that TPs treatment notably enhances cuticle thickness and structural integrity. Furthermore, gas chromatography–mass spectrometry (GC–MS) and metabolomics analyses indicated that TPs treatment obviously promotes the accumulation of palmitic acid, stearic acid, and their derivatives—primarily 12-Octadecenoic acid and 10(E)-Octadecenoic acid—as well as increases the levels of 11-Octadecenoic acid, primary alcohols such as 1-Eicosanol, and long-chain alkanes (including C31 and C32 alkanes) in the fruit peel cuticle. These biochemical changes contribute to the quality maintenance of passion fruit during cold storage. The findings suggest that TPs treatment is a promising biological strategy for extending shelf life and mitigating quality degradation by regulating cuticle metabolism in postharvest passion fruit. [Display omitted] •TPs coating reduces weight loss and maintains storage quality of passion fruit.•TPs coating enhances cuticle thickness and structural integrity in passion fruit.•TPs coating promotes palmitic acid and stearic acid accumulation in peel cuticle.•TPs coating increases 11-Octadecenoic acid and long-chain alkanes in cuticle.•Improvement of cuticle properties contributes to quality maintenance of passion fruit."
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