Impacts of exogenous ROS scavenger ascorbic acid on the storability and quality attributes of fresh longan fruit

Abstract

The impacts of reactive oxygen species (ROS) scavenger ascorbic acid (AsA) treatment on the storability and quality attributes of ‘Fuyan’ longan fruit were explored. Compared to control samples, the treatment of 4 g L−1 AsA solution clearly reduced fruit weight loss, indexes of fruit disease and pericarp browning, retained higher percentage of commercially acceptable fruit, higher values of chromaticity a∗, chromaticity b∗, and chromaticity L∗, delayed pigment degradation in longan pericarp, and retarded the decreases of nutritive ingredients in longan pulp. When stored for 6 d, vitamin C (0.08 g kg−1), sucrose (20.70 g kg−1), total soluble sugar (56.32 g kg−1), and total soluble solids (12.4%) in AsA-treated fruit displayed the clearly higher contents than those in control samples. These data suggested that the treatment of exogenous ROS scavenger AsA could effectively enhance the quality attributes and storability of postharvest longan fruit, thereby lengthen their postharvest shelf-life.

Keywords

• Longan fruit
• Quality properties
• Storability
• Pericarp browning
• Reactive oxygen species (ROS)
• ROS scavenger