Melatonin Application Increases Accumulation of Phenol substances in Kiwifruit during Storage

Xiu Wang, Dong Liang; Yue Xie; Xiulan Lv, Jin Wang, Hui Xia

doi:10.9755/ejfa.2019.v31.i5.1954

Authors

Xiu Wang, Dong Liang College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China
Yue Xie Sichuan Province Natural Resources Science Academy, Chengdu 610015, China
Xiulan Lv, Jin Wang, Hui Xia College of Horticulture, Sichuan Agricultural University, Chengdu 611130, China; Institute of Pomology and Olericulture, Sichuan Agricultural University, Chengdu 611130, China

DOI:

https://doi.org/10.9755/ejfa.2019.v31.i5.1954

Keywords:

Melatonin; Kiwifruit; Antioxidant; Antioxidant capacity

Abstract

To investigate the effect of melatonin on the fruit quality during storage, fruits of ‘Jingshi No 1’, a new yellow-fleshed kiwifruit variety, were used as materials by soaking in 0.1 mmol·L^-1 melatonin (MT) solution. The results showed that MT treatment significantly delayed the decline of fruit hardness, reduced the loss of soluble protein, and significantly lowered the accumulation of malondialdehyde when compared with the control. Moreover, MT application improved content of antioxandants, such as total phenolic, total flavonoid and flavanol content, and the antioxidant capacity measured by ABTS and FRAP. These results indicate that MT application can delay fruit softening and improve antioxidant ability by enhancing the accumulation of phenolic substances during storage.