Abstract
Deastringency treatment with CO2 is an effective and convenient method for improving the marketability of persimmon fruit. However, the main persimmon cultivars in China turn brown very quickly following exposure to a high-CO2 atmosphere, causing significant economic loss. However, the mechanisms of persimmon browning under CO2 treatment remain largely unknown. In this study, we evaluated components and enzymes related to persimmon fruit browning. The results revealed that astringency was alleviated by simultaneous reduction of soluble tannin content and accumulation of insoluble tannin. During persimmon browning, fruit firmness, total phenolic content, and phenylalanine ammonia lyase (PAL) activity decreased significantly, whereas malondialdehyde (MDA), superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and polyphenol oxidase (PPO) activity increased significantly, suggesting that reactive oxygen species (ROS)-scavenging enzymes and non-enzymatic antioxidants cannot effectively maintain redox reaction balance to protect cell membranes from oxidative damage during CO2 treatment. An untargeted metabolomics analysis identified 19 polyhydroxyphenols that were downregulated in CO2-treated fruit, suggesting that phenolics may act as a substrate for persimmon browning. We also identified 11 metabolites associated with abiotic stress. Together, these results study provide valuable information on the mechanism of persimmon fruit browning induced by CO2 treatment and will contribute to the ongoing development of the persimmon fruit industry.
Highlights
Persimmon (Diospyros kaki Thunb.: Ebenaceae) is a deciduous plant that is well adapted to tropical, subtropical, and temperate areas
Physiological parameters related to browning caused by CO2 deastringency treatment
Fruit firmness was affected by CO2 treatment (Fig. 2A), with significant differences detected between the control (74.14 ± 5.88 N) and treated (11.77 ± 2.60 N) fruit
Summary
Persimmon (Diospyros kaki Thunb.: Ebenaceae) is a deciduous plant that is well adapted to tropical, subtropical, and temperate areas. Are usually harvested for the fresh-fruit market when the fruit are still astringent [5]. It is necessary to remove the astringency of these fruit to make them palatable before consumption. Traditional methods to remove astringency at harvest involve over-ripening by treating the fruit with ethephon or ethylene, which is usually accompanied by a dramatic loss of fruit firmness. This handling limitation shortens the postharvest life of the fruit [6]. It is necessary and urgent to explore a novel and effective method to overcome the deficiencies of the traditional deastringency treatment in persimmon fruit
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