Open AccessEffect of calcium treatment on the browning of harvested eggplant fruits and its relation to the metabolisms of reactive oxygen species (ROS) and phenolics
Author(s) -
Ban Qiuyan,
Liu Tongjin,
Ning Kun,
Fan Junjun,
Cui Qunxiang,
Guo Yanle,
Zai Xueming
Publication year - 2021
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.2517
Subject(s) - browning , postharvest , calcium , polyphenol oxidase , reactive oxygen species , chemistry , ascorbic acid , antioxidant , food science , catechol oxidase , horticulture , botany , biochemistry , enzyme , biology , peroxidase , organic chemistry
Eggplant is a popular vegetable in Asia; however, it has a short storage life and considerable economic losses have resulted from eggplant browning. Calcium has been reported to play a key role in the postharvest storage of plants. Here, we found that exogenous calcium application could delay eggplant fruit browning and maintain higher storage quality. The increased browning index (BI), relative electrolytic leakage (REL), and water loss were suppressed by calcium treatment during storage. Delayed browning with calcium treatment might result from a higher phenolic level and suppressed the activity of polyphenol oxidase (PPO). Less H 2 O 2 and O 2 ‐ but more activated reactive oxygen species (ROS) scavenging enzymes accumulated in calcium‐treated fruits than in H 2 O‐treated fruits. Moreover, the nonenzymatic antioxidant, ascorbic acid (AsA), was accumulated more in calcium‐treated eggplant fruits. Taken together, our data demonstrated that exogenous calcium application delayed eggplant fruit browning by regulating phenol metabolism and enhancing antioxidant systems.