ε-Poly-l-lysine Suppressed Decay Development and Maintained Storage Quality in Guava Fruit by ROS Level Regulation and Antioxidant Ability Enhancement DOI Creative Commons

Yingying An,

Li Li, Wen Мingming

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(6), P. 654 - 654

Published: March 19, 2025

Guava fruit is susceptible to decay, leading losses in storability and quality. ε-Poly-l-lysine (ε-PL) a safe antimicrobial polypeptide that has proven be effective preserving produce’s In the present research, ε-PL, at multiple concentrations (1, 2 4 g/L), was adopted treat guavas, were stored 25 °C for 15 d. The results indicated ε-PL retarded guava decline enhanced its Treated guavas had better appearance, as well lower disease index, relative electrolytic leakage, weight loss, respiration intensity, a* b* values reducing sugar content. They also showed higher firmness, commercially acceptable rate, titratable acidity, L* value, total soluble sugar, vitamin C sucrose levels. optimal concentration of determined g/L. Furthermore, compared control treated with g/L exhibited levels superoxide anion, hydrogen peroxide malondialdehyde but antioxidant enzyme activities terms ascorbate peroxidase, catalase dismutase. These findings suggest raised enhance fruit’s ability. This, turn, reduced reactive oxygen species lipid peroxidation, ultimately improving guava’s Consequently, practical significance commercial application it suppresses decay stabilizes quality enhancing their postharvest marketability.

Language: Английский

ε-Poly-l-lysine Suppressed Decay Development and Maintained Storage Quality in Guava Fruit by ROS Level Regulation and Antioxidant Ability Enhancement DOI Creative Commons

Yingying An,

Li Li, Wen Мingming

et al.

Agriculture, Journal Year: 2025, Volume and Issue: 15(6), P. 654 - 654

Published: March 19, 2025

Guava fruit is susceptible to decay, leading losses in storability and quality. ε-Poly-l-lysine (ε-PL) a safe antimicrobial polypeptide that has proven be effective preserving produce’s In the present research, ε-PL, at multiple concentrations (1, 2 4 g/L), was adopted treat guavas, were stored 25 °C for 15 d. The results indicated ε-PL retarded guava decline enhanced its Treated guavas had better appearance, as well lower disease index, relative electrolytic leakage, weight loss, respiration intensity, a* b* values reducing sugar content. They also showed higher firmness, commercially acceptable rate, titratable acidity, L* value, total soluble sugar, vitamin C sucrose levels. optimal concentration of determined g/L. Furthermore, compared control treated with g/L exhibited levels superoxide anion, hydrogen peroxide malondialdehyde but antioxidant enzyme activities terms ascorbate peroxidase, catalase dismutase. These findings suggest raised enhance fruit’s ability. This, turn, reduced reactive oxygen species lipid peroxidation, ultimately improving guava’s Consequently, practical significance commercial application it suppresses decay stabilizes quality enhancing their postharvest marketability.

Language: Английский

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