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Scientia Silvae Sinicae ›› 2015, Vol. 51 ›› Issue (3): 75-83.doi: 10.11707/j.1001-7488.20150310

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Effect of Short-term Nitrogen (N2) Pre-treatment in Combination with the Modified Atmosphere Package (MAP) on the Nutritional Quality, Reactive Oxygen Metabolism and Energy Status of Harvested Honey Peach Fruits

Wang Jinhua1,3, Wang Jie1,3, Chen Wenxuan3, Songlili1,2   

  1. 1. College of Food Science and Technology, Nanjing Agricultural University Nanjing 210095;
    2. Cultivation Base for State Key Laboratory of Subtropical Silviculture, Zhejiang Agriculture and Forestry University, Lin'an Zhejiang 311300;
    3. Institute of Food Science, Zhejiang Academy of Agricultural Science, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province Hangzhou 310021
  • Received:2014-08-19 Revised:2014-10-15 Online:2015-03-25 Published:2015-04-10

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Abstract:

【Objective】 Honey peach (Prunus persica) fruits are highly perishable and rapidly lose quality after harvest. To explore an effective and safe storage technique and the preservation mechanism of the fruits, the effect of short-term N2 treatment in combination with the modified atmosphere package (MAP) on overall quality, reactive oxygen species (ROS) metabolism and energy level in honey peach fruits (cv. Hujingmilu) during storage were investigated. 【Method】 Honey peach fruits were pretreated with pure N2 for 6 h in glass jars, and packaged with 0.02 mm polyethylene film. Fruits without any treatment were used as control. All fruits were stored for 30 days at (1±1) ℃ and at 85% ~ 90% relative humidity and subjected to subsequent shelf life at (25±1) ℃. The decay index solidity, content of total soluble solids (TSS), ascorbic acid (Vc) and H2O2, superoxide anion (O2.-) production rate, activities of superoxide dismutase (SOD), catalase (CAT) and lipoxygenase (LOX), membrane permeability, malondialdehyde (MDA) content, contents of adenosine triphosphate (ATP), adenosine diphosphate (ADP) and adenosine monophosphate (AMP) and energy charge (EC) were analyzed during the cold storage and shelf life. 【Result】Results indicated that contents of ATP and ADP in the control fruit decreased rapidly in 10 days of cold storage. Both SOD and CAT activity were observed to have a decrease during the whole cold storage and subsequent ripening of the control fruits while th O·-2 production rate, H2O2 content and MDA content increased significantly, leading to increase in membrane lipid peroxidation level and the damage degree of the membrane integrity. Compared with the control, short-term N2 treatment in combination with MAP treatments effectively reduced decay index as evidence in showing that the decay index was only 55.56% of the control on day 4 of shelf life. Furthermore, the application of short-term N2 treatment in combination with MAP effectively increased contents of ATP and ADP content and EC value, enhanced activities of CAT and SOD, delayed increases in both O·-2 production rate and H2O2 content and reduced MDA content and membrane permeability. Thus the treatments maintained the nutritional quality during low temperature storage and subsequent shelf life at room temperature. Correlation analysis showed that EC value was very significantly negatively correlated with O·-2 production rate (R2=0.971 2), H2O2 content (R2=0.974 6) and membrane permeability (R2=0.967 8). These results suggested that short-term N2 treatment in combination with MAP treatments maintained high energy level and antioxidant levels, delayed the accumulation of ROS and alleviated the process of membrane lipid peroxidation, thereby delaying the ripening and senescence and maintaining the quality of honey peach. 【Conclusion】 Thus, the extension of shelf life of honey peach by short-term N2 treatment in combination with MAP might be due to the improvement of energy status and antioxidant properties, and alleviation of membrane damage.

Key words: honey peach, N2 pre-treatment, modified atmosphere packaging, nutritional quality, reactive oxygen species metabolism, energy status

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