Food Chemistry X · 2023 · 14 citations · 26 references
AgricultureHorticultural SciencesPlant SciencesPlant BiochemistryPlant PhysiologyPostharvest PhysiologyFruit PhysiologyPostharvest PreservationPostharvest Quality MaintenanceQuality PreservationShelf Life PhysiologyStorage PhysiologyMelatonin TreatmentNon-enzymatic AntioxidantsPostharvest Cold StoragePostharvest QualityPostharvest Quality DeteriorationPostharvest Tissue BrowningSenescenceTotal Phenolic Content
Melatonin treatment was investigated for the sensory quality and senescence in postharvest cattails (Typha latifolia L.) during cold storage. The 0.75 mM melatonin treatment reduced surface browning and delaying lignification of Cattails stored at 4 °C. The results showed that melatonin treatment slowed weight loss and firmness, maintained sensory quality and reducing sugar content. Melatonin treatment reduced browning by inhibiting the increase of MDA and H2O2 contents and POD activity. Melatonin treatment maintained high non-enzymatic antioxidant components (Vitamin C and total phenolic content) and antioxidant enzyme activities (SOD, CAT, and APX), thereby alleviating the browning and senescence of postharvest cattails. These findings indicate that melatonin treatment can maintain postharvest cattails quality.
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