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标题：A Combination of Melatonin and Ethanol Treatment Improves Postharvest Quality in Bitter Melon Fruit
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作者：Xiaoxue Lin ; Li Wang ; Yuanyuan Hou 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2020
卷号：9
期号：10
页码：1376-1392
DOI：10.3390/foods9101376
出版社：MDPI Publishing
摘要：Central composite design (CCD), utilized with three independent variables, verified that the optimal treatment conditions in bitter melon fruit were melatonin (MT) concentration of 120 µmol L−1, ethanol concentration of 6%, and immersing time of 10 min. Under optimal conditions, the experimental values of firmness, chilling injury (CI) index, and weight loss were shown as 27.81 N, 65.625%, and 0.815%, respectively. Moreover, the combined effect of MT and ethanol on CI and physiological quality in postharvest bitter melon fruit stored at 4 °C was investigated. It was found that the combined treatment contributed to the reduced CI symptoms and inhibited ion leakage and malondialdehyde (MDA) accumulation. Moreover, higher levels of chlorophyll, total soluble solids (TSSs), soluble sugar, soluble protein, and ascorbic acid (AsA) were observed in comparison with the control group. Furthermore, the synthesis of total phenols and flavonoids in bitter melon was greatly promoted. Therefore, the combination of MT and ethanol could have the potential for alleviating CI and maintaining postharvest quality for the duration of cold storage.
关键词：bitter melon; postharvest quality; melatonin; ethanol; response surface methodology bitter melon ; postharvest quality ; melatonin ; ethanol ; response surface methodology