Abstract
The juice sacs of pummelo fruit is susceptible to softening during storage at 25 °C, which causes quality deterioration and flavor loss during postharvest pummelo storage. This study investigated the changes in metabolisms of antioxidant and cell wall in juice sacs of three pummelo cultivars—Hongroumiyou (HR), Bairoumiyou (BR) and Huangroumiyou (HuR)—during postharvest storage. The results revealed that, with the extension of storage, the juice sacs of three pummelo cultivars exhibited a decrease in total antioxidant capacity (TAC), DPPH and ABTS radical scavenging activity; a decline in total phenols (TP) content and an increase firstly then a decrease in total ascorbic acid (TAA) content; and a decrease in lipoxygenase (LOX) activity and a rise initially, but a decline in activities of ascorbate peroxidase (APX) and glutathione peroxidase (GPX). Additionally, increased water-soluble pectin (WSP), but declined propectin, ionic-soluble pectin (ISP) and chelator-soluble pectin (CSP); as well as an increase from 0 d to 60 d then followed by a decline in activities of pectinesterase (PE), polygalacturonase (PG) and pectate lyase (PL) were observed. These results suggested that the metabolisms of antioxidant and cell wall could result in softening and senescence of pummelo fruit.
Highlights
Pummelo (Citrus maxima Merr.) belongs to a class of cultivated citrus species with unique flavor, high nutritional quality and consumed worldwide
The purpose of this work was to explore the antioxidant and cell wall mechanism in juice sacs of three pummelo cultivars during postharvest storage
The antioxidant metabolism in harvested fruit has been revealed by numerous researchers, The antioxidant metabolism harvested fruit has been revealed by numerous because because it has been related to ainseries of peroxidation, for instance, protein oxidationresearchers, and membrane it haslipid been related to a series peroxidation, instance,membrane protein oxidation and oxidation, which couldof result in enzymes for inactivation, degradation andmembrane ions efflux, lipid thecould occurrence pericarpinactivation, browning, softening, and rotting would be observed in oxidation, which result inofenzymes membrane degradation and ions efflux, postharvest fruits and vegetables
Summary
Pummelo (Citrus maxima Merr.) belongs to a class of cultivated citrus species with unique flavor, high nutritional quality and consumed worldwide. Harvested pummelo fruit is usually susceptible to softening in both peel and juice sacs during postharvest storage. This softening behavior would cause loss of flavor, nutrients, and commercial value, investigations of these softening problems in harvested pummelo fruit during storage could have significant importance. The antioxidant system plays a role in preventing the fruit from being rapidly softened or decayed during postharvest storage. The antioxidant metabolism was found closely associated with quality deterioration of postharvest longan [6], lichi [7,8], peach [9], pineapple [10], loquat [11] and fig [12].
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