Welcome to Chinese Journal of Tropical Crops,

Chinese Journal of Tropical Crops ›› 2021, Vol. 42 ›› Issue (10): 3017-3024.DOI: 10.3969/j.issn.1000-2561.2021.10.036

• Post-harvest Treatment & Quality Safety • Previous Articles     Next Articles

Effects of Heat Combined Citronella Essential Oil Treatment on the Preservation and Softening Related Enzymes of Papaya

CHEN Xiaojing1,2, SHUAI Xixiang1, DU Liqing1,*(), GU Hui1,*()   

  1. 1. South Subtropical Crops Research Institute, Chinese Academy of Tropical Agricultural Sciences / Hainan Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products, Zhanjiang, Guangdong 524091, China
    2. College of Horticulture, Hainan University, Haikou, Hainan 570228, China
  • Received:2021-01-20 Revised:2021-03-03 Online:2021-10-25 Published:2021-11-25
  • Contact: DU Liqing,GU Hui

Abstract:

In this paper, the effects of heat combined citronella essential oil treatment on the preservation and activity of softening related enzymes were studied by using ‘Meizhonghong’ papaya as the test materials, and the fruit weight loss rate, hardness, color, titratable acid (TA), vitamin C (Vc), galacturonic acid polymer (PG), cellulase enzyme (CL), β-galactose glucoside enzyme (β-GAL) and methyl pectin enzyme (PE) activities were determined in the process of storage. Heat combined citronella essential oil treatment could improve the preserving quality by significantly reducing the disease index of papaya fruit, weight loss rate, decrease of firmness and yellow rate, and increasing the content of TSS and VC and TSS/TA ratio, slowing down the respiration rate and delaying the occurrence of respiration peak, meanwhile the activity of PG, PE and β-GAL enzymes, involved in the degradation of cell wall were significantly reduced by the combined treatment except the activity of CL enzyme which was not significantly influenced. In conclusion, heat combined citronella essential oil treatment showed good preservation effect on papaya fruit, delaying the decrease of fruit firmness, reducing the respiration rate and the activity of PG enzyme, PE enzyme and β-GAL enzyme.

Key words: papaya, heat treatment, citronella essential oil, preservation effect, softening-related enzyme

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