Abstract:
:As an environmentally friendly approach for fruit quality improvement, the effect of preharvest UV-C on the physiology of strawberry fruit during postharvest storage remains to be assessed. Strawberry fruit developed with supplementary UV-C were stored at room temperature for 2 weeks. Preharvest UV-C attenuated fruit postharvest senescence and altered phytochemicals composition. Higher ester titer was found in the treated fruit at harvest, whereas higher terpene and furanone contents were detected after 72 h of storage. At harvest, polyphenolics accumulated to a higher level in UV-C group, but the difference disappeared after 24 h of storage. Meanwhile, the intrinsic level of abscisic acid and the expressions of FaPYR1, SnRK2, and FaASR in the UV-C-treated fruit was enhanced at harvest but returned to a lower level as storage proceeded. This study highlights the time-dependent effect of preharvest UV-C on strawberry fruit postharvest biochemical indexes and the possible involvement of abscisic acid signaling factors.
journal_name
Food Chemjournal_title
Food chemistryauthors
Xu Y,Charles MT,Luo Z,Mimee B,Tong Z,Roussel D,Rolland D,Véronneau PYdoi
10.1016/j.foodchem.2019.125138subject
Has Abstractpub_date
2019-11-30 00:00:00pages
125138eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31244-0journal_volume
299pub_type
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