Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Huiru Qiao; Weijie Wu; Yiqin Zhang; Qi Kong; Hangjun Chen; Lishu Wang; Xiangjun Fang; Haiyan Gao

doi:10.1002/efd2.148

eFood (Jun 2024)

Impact of abscisic acid treatment on postharvest storage quality and volatile flavor substances in blueberries

Huiru Qiao,
Weijie Wu,
Yiqin Zhang,
Qi Kong,
Hangjun Chen,
Lishu Wang,
Xiangjun Fang,
Haiyan Gao

Affiliations

Huiru Qiao: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Weijie Wu: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Yiqin Zhang: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Qi Kong: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Hangjun Chen: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Lishu Wang: Department of Hematology and Hematopoietic Cell Transplantation, Comprehensive Cancer Center City of Hope National Medical Center Duarte California
Xiangjun Fang: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China
Haiyan Gao: State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro‐products, Key Laboratory of Post‐Harvest Fruit Processing, Key Laboratory of Post‐Harvest Vegetable Preservation and Processing (Co‐construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Key Laboratory of Light Industry Fruit and Vegetable Preservation and Processing, Food Science Institute Zhejiang Academy of Agricultural Sciences Hangzhou China

DOI: https://doi.org/10.1002/efd2.148
Journal volume & issue: Vol. 5, no. 3
pp. n/a – n/a

Abstract

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Abstract To investigate the impact of abscisic acid (ABA) on the postharvest flavor and quality of blueberries, this study employed different concentrations of ABA (400 μM ABA, 600 μM ABA, and 800 μM ABA) to treat the blueberries. The treated blueberries were then stored at 4°C (~80% relative humidity) for 35 day. Subsequently, genes associated with the metabolism of volatile aromatic substances and fatty acids in postharvest blueberries were assessed using real‐time PCR. Our results revealed that the treatment of ABA could maintain a high level of nutrient and aromatic substances in blueberries. Particularly, 600 μM ABA caused most significant changes in fatty acid metabolism‐related enzyme activities, such as lipoxygenase, hydroperoxide lyase, alcohol dehydrogenase, as well as related gene expressions, like VcLOX2S, VcHPL, VcADH1‐1, VcADH1‐2, VcADH1‐3, and VcADH1‐4. In addition, Furthermore, the blueberries treated with 600 μM ABA exhibited a superior quality when compared to the control group. This superior quality included higher levels of total acid, ascorbic acid, total phenol, anthocyanin, soluble sugar contents, and so forth. In conclusion, postharvest ABA treatment decelerated the decrease in volatile aroma substances and effectively maintained the flavor of blueberries.

Published in eFood

ISSN: 2666-3066 (Online)
Publisher: Wiley
Country of publisher: Australia
LCC subjects: Technology: Chemical technology: Food processing and manufacture; Medicine: Public aspects of medicine: Toxicology. Poisons
Website: https://onlinelibrary.wiley.com/journal/26663066

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