Effect of high voltage electrostatic field treatment on the storability of postharvest ponkan fruit

doi:10.3785/j.issn.1008-9209.2019.09.061

Journal of Zhejiang University (Agriculture and Life Sciences)

2020, Vol. 46

Issue (1): 64-73 DOI: 10.3785/j.issn.1008-9209.2019.09.061

Research articles

Effect of high voltage electrostatic field treatment on the storability of postharvest ponkan fruit

Jue WU(

),Wenhua XIE,Shuting XU,Yezhi CHEN,Jinping CAO,Yue WANG,Chongde SUN(

)

Laboratory of Fruit Quality Biology/Laboratory of Horticultural Plant Growth, Development and Quality Improvement, Ministry of Agriculture and Rural Affairs/Horticultural Products Cold Chain Logistics Technology and Equipment National-Local Joint Engineering Laboratory/Zhejiang Provincial Key Laboratory of Integrative Biology of Horticultural Plants, Zhejiang University, Hangzhou 310058, China

Download:

HTML

HTML ( )

PDF(1728KB)
Export: BibTeX | EndNote (RIS)

Abstract

The effects of high voltage electrostatic field (HVEF) treatment on the storability of postharvest ponkan (Citrus reticulata Blanco cv. Ponkan) fruit were studied. The results showed that, the HVEF treatment reduced the decay rate of ponkan fruit, with the single treatment at 200 kV/m for 2 h as the optimum measure. Correspondingly, the number of surface microorganisms was reduced by the HVEF treatment. The fruits treated by the HVEF had the lower weight loss rate, the respiration rate and the accumulation of ethanol, but had the higher sucrose, glucose and fructose contents than those of the control. The indole-3-acetic acid (IAA) level of fruits by the HVEF treatment was significantly elevated throughout the storage process; in addition, the abscisic acid (ABA) level was significantly elevated at the early stage of storage (30 d). The results of transmission electron microscope observation showed the structural changes in the cell of the fruit peel. In conclusion, the HVEF treatment is effective in reducing the postharvest loss and maintaining the quality of ponkan fruit through sterilization and fruit physiological regulation.

Key words： ponkan (Citrus reticulata Blanco cv. Ponkan) postharvest high voltage electrostatic field fruit quality

Received: 06 September 2019 Published: 25 February 2020

CLC:

S 666.1

Corresponding Authors: Chongde SUN E-mail: jwu2015@zju.edu.cn;adesun2006@zju.edu.cn

	Service
	E-mail this article
	Add to my bookshelf
	Add to citation manager
	E-mail Alert
	RSS
	Articles by authors
	Jue WU
	Wenhua XIE
	Shuting XU
	Yezhi CHEN
	Jinping CAO
	Yue WANG
	Chongde SUN

Cite this article:

Jue WU,Wenhua XIE,Shuting XU,Yezhi CHEN,Jinping CAO,Yue WANG,Chongde SUN. Effect of high voltage electrostatic field treatment on the storability of postharvest ponkan fruit. Journal of Zhejiang University (Agriculture and Life Sciences), 2020, 46(1): 64-73.

URL:

http://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2019.09.061 OR http://www.zjujournals.com/agr/Y2020/V46/I1/64

高压静电场处理对椪柑采后贮藏性的影响

以椪柑（Citrus reticulata Blanco cv. Ponkan）为试验材料，研究高压静电场（high voltage electrostatic field, HVEF）处理对椪柑果实采后耐贮性的影响。结果表明：HVEF处理能减少椪柑果实贮藏过程中的腐烂损耗，其中200 kV/m单次处理2 h的效果最佳。经过HVEF处理的果实，果皮表面病菌数量减少，贮藏过程中的失重率和呼吸速率均有所下降，蔗糖、葡萄糖、果糖含量均高于对照，果实中异味成分乙醇的积累减少。同时，HVEF处理后椪柑果实的生长素吲哚乙酸水平在整个贮藏过程中均显著高于对照，贮藏早期（30 d）的脱落酸水平也显著高于对照。透射电镜观测结果表明，经过HVEF处理的果实表皮细胞结构发生了变化。综上，HVEF处理可能通过杀菌和果实生理调节2方面起作用，减少果实病原菌基数，诱导果实抗性，延缓衰老，从而减轻采后损失并维持果实品质。

关键词： 椪柑, 采后, 高压静电场, 果实品质

Fig. 1 Schematic diagram of HVEF treatment of ponkan fruit

Table 1 Effect of different electric field intensities on decay rate of ponkan fruit during storage

Table 2 Effect of treatment times on decay rate of ponkan fruit during storage

Fig. 2 Effects of HVEF treatments on populations of fungi on the surface of ponkan fruitPlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences at the 0.05 probability level.

Fig. 3 Effects of HVEF treatments on the respiratory rate of ponkan fruitPlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 4 Effects of HVEF treatments on the weight loss rate of ponkan fruit during storagePlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 5 Effects of HVEF treatments on the total soluble solid (TSS) content of ponkan fruitPlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 6 Effects of HVEF treatments on the soluble sugar contents of ponkan fruit during storagePlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 7 Effects of HVEF treatments on the organic acid contentsof ponkan fruit during storagePlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 8 Effects of HVEF treatments on the rind color of ponkan fruit during storagePlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 9 Effects of HVEF treatments on the ethanol content of ponkan fruit during storagePlease see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 10 Effects of HVEF treatments on the total phenolic contents of ponkan fruit during storageA. Peel; B. Flesh. Please see the footnote of Table 2 for the details of each treatment symbol. Different lowercase letters above the bars indicate significant differences among different treatment groups at the same storage time at the 0.05 probability level.

Fig. 11 Effects of HVEF treatment on the IAA content of ponkan fruit during storageCK: Without any treatment; 200 kV/m-Ⅰ: Treatment by one time at 200 kV/m. Single asterisk (*) indicates significant differences from the control at the 0.05 probability level.

Fig. 12 Effects of HVEF treatment on the ABA content of ponkan fruit during storageCK: Without any treatment; 200 kV/m-Ⅰ: Treatment by one time at 200 kV/m. Single asterisk (*) indicates significant differences from the control at the 0.05 probability level.

Fig. 13 Cellular ultrastructure of ponkan fruit peel under HVEF treatmentPlease see the footnote of Table 2 for the details of each treatment symbol. 1. Chloroplast; 2. Mitochondrion; 3. Lipid granule; 4. Cell cavity.


[1]	周先艳,龚琪,李菊湘,等.柑橘采后生理及病害研究进展.保鲜与加工,2016,16(1):91-96. DOI:10.3969/j.issn.1009-6221.2016.01.019 ZHOU X Y, GONG Q, LI J X, et al. Advances of research on postharvest physiology and diseases of citrus. Storage and Process, 2016,16(1):91-96. (in Chinese with English abstract) doi: 10.3969/j.issn.1009-6221.2016.01.019

[2]	王刚霞,席冬华,吴忠红,等.生物保鲜技术在果蔬防腐中的应用及研究进展.生物技术进展,2014,4(1):12-16. DOI:10.3969/j.issn.2095-2341.2014.01.03 WANG G X, XI D H, WU Z H, et al. Development of biological technology on fruit and vegetables preservation. Current Biotechnology, 2014,4(1):12-16. (in Chinese with English abstract) doi: 10.3969/j.issn.2095-2341.2014.01.03

[3]	王丽平,李苑,余海霞,等.高压电场对生鲜食品保鲜机理研究进展.食品科学,2017,38(3):278-283. DOI:10.7506/spkx1002-6630-201703044 WANG L P, LI Y, YU H X, et al. Progress in the knowledge of the preservation mechanism of raw fresh foods by high voltage electric field. Food Science, 2017,38(3):278-283. (in Chinese with English abstract) doi: 10.7506/spkx1002-6630-201703044

[4]	PARNIAKOV O, LEBOVKA N I, BALS O, et al. Effect of electric field and osmotic pre-treatments on quality of apples after freezing-thawing. Innovative Food Science and Emerging Technologies, 2015,29:23-30. DOI:10.1016/j.ifset.2015.03.011 doi: 10.1016/j.ifset.2015.03.011

[5]	蒋耀庭.果蔬食品静电场保鲜机理研究.农产品加工?学刊,2011(1):65-67. DOI:10.3969/jissn.1671-9646(X).2011.01.019

[5]	JIANG Y T. Fresh mechanism of fruit and vegetables by high-voltage electrostatic field. Academic Periodical of Farm Products Processing, 2011(1):65-67. (in Chinese with English abstract)

[6]	范青,田世平,汪沂,等.高压静电场(HVEF)对柑橘青、绿霉病菌的抑制效果.生物物理学报,2000,16(3):634-638. FAN Q, TIAN S P, WANG Y, et al. Inhibition effects of high voltage electrostatic field (HVEF) on green mold and blue mold of citrus fruits. Acta Biophysica Sinica, 2000,16(3):634-638. (in Chinese with English abstract)

[7]	TAO X Y, CHEN J, LI L N, et al. Influence of pulsed electric field on Escherichia coli and Saccharomyces cerevisiae. International Journal of Food Properties, 2015,18(7):1416-1427. DOI:10.1080/10942912.2014.917098 doi: 10.1080/10942912.2014.917098

[8]	韩金宏.高压静电场处理对油桃耐冷性的影响.食品科技,2016,41(9):76-79. DOI:10.13684/j.cnki.spkj.2016.09.016 HAN J H. Effect of high voltage electrostatic field treatment on chilling tolerance in nectarine. Food Science and Techno-logy, 2016,41(9):76-79. (in Chinese with English abstract) doi: 10.13684/j.cnki.spkj.2016.09.016

[9]	廉韶斌,郝利平,王愈.高压静电场连续处理香蕉的品质变化规律研究.食品与机械,2014,30(3):137-141. DOI:10.3969/j.issn.1003-5788.2014.03.035 LIAN S B, HAO L P, WANG Y. Research on quality changes of bananas during continuous high voltage electrostatic field treatment. Food & Machinery, 2014,30(3):137-141. (in Chinese with English abstract) doi: 10.3969/j.issn.1003-5788.2014.03.035

[10]	孙贵宝,李鋆.高压静电场处理黄冠梨的贮藏保鲜试验.农机化研究,2009,31(8):166-167, 220. DOI:10.13427/j.cnki.njyi.2009.08.039 SUN G B, LI J. Research on storage and preservation of huangguan pear with high voltage electrostatic field. Journal of Agricultural Mechanization Research, 2009,31(8):166-167, 220. (in Chinese with English abstract) doi: 10.13427/j.cnki.njyi.2009.08.039

[11]	胡海梅,江峰,赵宁德,等.一种高压静电保鲜冰箱:CN106996673A. 2017-08-01. HU H M, JIANG F, ZHAO N D, et al. A kind of high voltage electrostatic fresh keeping refrigerator: CN106996673A. 2017-08-01.

[12]	韩斌斌.一种带高压静电保鲜技术的家用电冰箱:CN101586899. 2019-11-25. HAN B B. The invention relates to a domestic refrigerator with high-voltage electrostatic fresh-keeping technology: CN101586899. 2019-11-25.

[1]	Ming LIN,Luhua JIANG,Ting YU. *Overexpression of Ace-AMP1 in Pichia pastoris* on enhancing the inhibition of blue mold on pears**[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2019, 45(1): 39-46.

[2]	WANG Mengyu, YUAN Wenxin, MIAO Huiying, WANG Bingliang, WANG Qiaomei. *Effects of different postharvest treatments on glucosinolate metabolism and nutritional quality in Brassica* vegetables: A review**[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2018, 44(3): 269-274.

[3]	TAO Xiaoya, LI Jiayin, MAO Linchun. Effect of abscisic acid on wound-healing process in postharvest tomato fruit[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2016, 42(3): 321-326.

[4]	ZHANG Liping, LU Xiaoming, LU Meidan, WANG Li, LI Kunfeng, SHEN Linzhang, JIA Huijuan. Key techniques of simplification of fruit thinning in grape cultivar “Muscat of Alexandria”[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2016, 42(3): 327-332.

[5]	LI Haiyan, ZHANG Liping, WANG Li, YIN Yiming, JIA Huijuan. Effects of two kinds of plant growth regulators on fruit quality of Shine Muscat grape[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2016, 42(04): 419-426.

[6]	Lu Meidan1, He Kun2, Pei Qingsong3, Jia Huijuan1* . Effects of different fruit loads on berry maturity and quality in grape cultivar “Yinhong”.[J]. Journal of Zhejiang University (Agriculture and Life Sciences), 2014, 40(2): 175-180.

Viewed

Full text

Abstract

Cited

Shared

Discussed