Non-thermal effects of microwave irradiation alleviates postharvest chilling injury of peach fruit by retarding phenolic accumulation and enhancing membrane stability.

Ke Wang, Ge Zhu,Ya-Li Li,Shu-Qi Chen,Arif Rashid, Xiao-Tong Wang, Xin-Yu Wu

Food chemistry(2023)

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摘要
Postharvest chilling injury (CI) of fruit, including peaches, is a huge challenge to horticultural product preservation. Microwave irradiation can be used as a physiological regulator due to the thermal effects; however, its non-thermal effects on the CI of postharvest fruit remain unclear. Thus, the physiological attributes and metabolisms involving phenolics, fatty acids, and sugars were compared between 'Zhongtao No.9' peaches treated with microwave irradiation at 45.5 W for different durations and control. Microwave treatment especially at 45.5 W for 7 min without inducing thermal effects could significantly inhibit internal browning caused by CI, concomitant with reduced total phenolic content. Moreover, the maintenance of membrane stability was indicated by a boosted double bond index, which may be attributed to the inhibition of membrane lipid degradation, and sucrose accumulation. In summary, the non-thermal effects of microwave irradiation contribute to CI alleviation through restraining phenolic content and maintaining membrane stability in peach fruit.
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关键词
Chilling injury,Fatty acids,Membrane,Microwave,Peach fruit,Phenolics
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