Impact of high-voltage electrostatic field on physiological changes and cell wall-degrading enzymes in postharvest avocado fruit (Persea americana Mill.)
บทความในวารสาร
ผู้เขียน/บรรณาธิการ
กลุ่มสาขาการวิจัยเชิงกลยุทธ์
รายละเอียดสำหรับงานพิมพ์
รายชื่อผู้แต่ง: Wiwatpachara, C.; Kulrattanarak, T.; Kondo, S.; Setha, S.; Saito, T.; Srilaong, V.; Kaewsuksaeng, S.; Aiamla-Or, S.
ผู้เผยแพร่: Wiley
ปีที่เผยแพร่ (ค.ศ.): 2025
วารสาร: Journal of the Science of Food and Agriculture (0022-5142)
นอก: 0022-5142
eISSN: 1097-0010
ภาษา: English-Great Britain (EN-GB)
บทคัดย่อ
BACKGROUND: High-voltage electrostatic field (HVEF) is a physical postharvest handling technique, which is clean and safe technology for consumers and the environment and can be used to extend the postharvest shelf life of avocados. Therefore, the effects of a HVEF on cell wall modification related to mesocarp softening in avocados during storage were investigated, as well as physiological changes. Avocados were treated with 1 kV cm−1 for 120 min and then packed into carton boxes. Fruit without an HVEF served as the untreated control. The fruit were subsequently stored at room temperature (25 ± 2 °C) and 75 ± 5% relative humidity for 7 days. RESULTS: The results revealed that the HVEF had physiological affects by significantly delaying respiration rate and ethylene production. HVEF-treated fruit maintained fruit firmness (15.34 N), representing a 3.5-fold (approximately 352%) increase compared with control samples (3.39 N), and exhibited approximately 30% lower water-soluble pectin (WSP) content (0.41 vs. 0.56 g L−1) at 3 days after treatment. These changes were correlated with a negative relationship between firmness and WSP content. Additionally, the HVEF treatment significantly repressed the activities of key cell wall-degrading enzymes: pectin methyl esterase, polygalacturonase, and pectate lyase. Fourier transform infrared spectroscopy – a molecular analysis technique – and principal component analysis – a statistical method for data interpretation – confirmed structural changes in the pectin. Furthermore, compared with the untreated control treatment, HVEF significantly maintained peel color and delayed a decrease in hue° value. CONCLUSION: These results indicated that HVEF could be an effective method for extending avocado shelf life by approximately 2 days compared with the control, based on the delay in reaching the edible-ripening stage (firmness < 10 N and hue° < 90°). Overall, HVEF treatment provides a non-destructive and environmentally friendly approach to delay ripening and extend the postharvest shelf life of avocados under ambient conditions. © 2025 Society of Chemical Industry. © 2025 Society of Chemical Industry.
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