Melatonin Rinsing Treatment Associated with Storage in a Controlled Atmosphere Improves the Antioxidant Capacity and Overall Quality of Lemons
2024
Mengjiao Yang | Enlan Zheng | Ziqin Lin | Ze Miao | Yuhang Li | Shiting Hu | Yanan Gao | Yuqian Jiang | Lingling Pang | Xihong Li
Antioxidant capacity is one of the most important biological activities in fruits and vegetables and is closely related to human health. In this study, &lsquo:Eureka&rsquo: lemons were used as experimental materials and stored at 7&ndash:8 °:C MT (melatonin, 200 &mu:mol, soaked for 15 min) and CA (controlled atmosphere, 2&ndash:3% O2 + 15&ndash:16% CO2) individually or in combination for 30 d. The changes in lemon fruits&rsquo: 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.
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