Melatonin treatment maintains the quality properties and storability of carambola fruit by modulating energy metabolism

Ting Hu; Shaojie Zheng; Qingqing Liu; Meiling Li; Jingyuan Chen; Huili Zhang; Mengshi Lin; Hetong Lin; Yihui Chen

doi:10.1016/j.foodchem.2024.141661

Melatonin treatment maintains the quality properties and storability of carambola fruit by modulating energy metabolism

Food Chem. 2024 Oct 18;464(Pt 2):141661. doi: 10.1016/j.foodchem.2024.141661. Online ahead of print.

Authors

Ting Hu¹, Shaojie Zheng¹, Qingqing Liu¹, Meiling Li¹, Jingyuan Chen¹, Huili Zhang¹, Mengshi Lin², Hetong Lin³, Yihui Chen⁴

Affiliations

¹ Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China.
² Food Science Program, Division of Food, Nutrition & Exercise Sciences, University of Missouri, Columbia, MO 65211, United States.
³ Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China. Electronic address: [email protected].
⁴ Institute of Postharvest Technology of Agricultural Products, College of Food Science, Fujian Agriculture and Forestry University, Fuzhou, Fujian 350002, China; Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products, Fujian Province University, Fuzhou, Fujian 350002, China. Electronic address: [email protected].

PMID: 39503091
DOI: 10.1016/j.foodchem.2024.141661

Abstract

The influences of 150 μmol/L melatonin treatment on the quality properties, storability, and energy metabolism in carambola fruit were explored. The results showed that, compared to the control, melatonin treatment significantly retained higher rate of commercially acceptable fruit, and retarded the development of fruit browning and yellowing. Additionally, melatonin treatment displayed higher levels of chromaticity L^⁎ and h^° values, titratable acid, total soluble solids, total soluble sugars, sucrose, and vitamin C, but lower respiration rate, chromaticity a^⁎ and b^⁎ values, and reducing sugar content. Moreover, melatonin treatment presented higher levels of ATP, ADP, and energy charge, as well as higher activities of H⁺-ATPase, Mg²⁺-ATPase, and Ca²⁺-ATPase in the membranes of vacuole, mitochondria, and plasma, thereby reducing the damage to cell membranes. These results will provide a scientific basis and practical guidance for melatonin to maintain the quality properties and storability, and to prolong the shelf life of postharvest carambola fruit.

Keywords: Carambola fruit; Energy metabolism; Melatonin; Quality; Shelf life; Storability.