Work

Effects of Acid Electrolytic Water Treatment on the Storability, Quality Attributes, and Metabolism of Reactive Oxygen Species of Citrus × Tangelo Fruit During Storage

Year: 2025

Type: article

Abstract: The effects of acid electrolyzed water (AEW) treatment on the storage quality and metabolism of reactive oxygen species (ROS) in Citrus × tangelo (tangelo) were investigated. AEW‐treated tangelos had a lower risk of decay, a higher proportion of consumer‐acceptable fruit, higher total soluble solids (TSS) and titratable acidity (TA) than untreated control fruit. During storage, AEW treatment decreased the cellular respiration rate and ameliorated the increase in cell membrane permeability, decreased superoxide anion radical (O 2 –• ) production, the malondialdehyde (MDA) and hydrogen peroxide (H 2 O 2 ) concentrations, and increased the activity of superoxide dismutase (SOD), catalase (CAT) and ascorbic acid peroxidase (APX). AEW treatment increased the concentrations of the endogenous antioxidant ascorbic acid (AsA) and glutathione (GSH). It appeared that AEW inhibited membrane lipid peroxidation by increasing the ROS scavenging rate and decreasing ROS; overall, AEW treatment was effective in maintaining the quality and storability of postharvest tangelos.

Source: Journal of Food Processing and Preservation

DOI: 10.1155/jfpp/6499498

Authors: Ying Ji, Jie-Qiong Wang, Hua-Ming Huang, Jing-Yi Huang, Yan-Hong Ma

Institutions: Fujian Forestry Vocational & Technical College, Chinese Academy of Agricultural Sciences, Tea Research Institute, Nanjing Forestry University

Language: English

Topic: Postharvest Quality and Shelf Life Management

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $2,700