Melatonin Rinsing Treatment Associated with Storage in a Controlled Atmosphere Improves the Antioxidant Capacity and Overall Quality of Lemons
Mengjiao Yang,
Enlan Zheng,
Ziqin Lin,
Ze Miao,
Yuhang Li,
Shiting Hu,
Yanan Gao,
Yuqian Jiang,
Lingling Pang,
Xihong Li
Affiliations
Mengjiao Yang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Enlan Zheng
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Ziqin Lin
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Ze Miao
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Yuhang Li
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Shiting Hu
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Yanan Gao
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Yuqian Jiang
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Lingling Pang
College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China
Xihong Li
State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
Antioxidant capacity is one of the most important biological activities in fruits and vegetables and is closely related to human health. In this study, ‘Eureka’ lemons were used as experimental materials and stored at 7–8 °C MT (melatonin, 200 μmol, soaked for 15 min) and CA (controlled atmosphere, 2–3% O2 + 15–16% CO2) individually or in combination for 30 d. The changes in lemon fruits’ basic physicochemical properties, enzyme activities, and antioxidant capacities were studied. Comparing the combined treatment to the control, the outcomes demonstrated a significant reduction in weight loss, firmness, stomatal opening, and inhibition of polyphenol oxidase (PPO) and peroxidase (POD) activities. Additionally, the combined treatment maintained high levels of titratable acidity (TA), vitamin C (VC), total phenolic content (TPC), and antioxidant capacity and preserved the lemon aroma. Meanwhile, the correlation between fruit color, aroma compounds, and antioxidant capacity was revealed, providing valuable insights into the postharvest preservation of lemons. In conclusion, the combined treatment (MT + CA) was effective in maintaining the quality and antioxidant capacity of lemons.
