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Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality

Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay. In this study, we found that calcium chloride (CaCl(2)) treatment (5 g L(−1) CaCl(2) solution vacuum infiltration for 5 min) affected the cell wall c...

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Autores principales: Guo, Xiaomeng, Li, Qiao, Luo, Tao, Han, Dongmei, Zhu, Difa, Wu, Zhenxian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340422/
https://www.ncbi.nlm.nih.gov/pubmed/37444216
http://dx.doi.org/10.3390/foods12132478
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author Guo, Xiaomeng
Li, Qiao
Luo, Tao
Han, Dongmei
Zhu, Difa
Wu, Zhenxian
author_facet Guo, Xiaomeng
Li, Qiao
Luo, Tao
Han, Dongmei
Zhu, Difa
Wu, Zhenxian
author_sort Guo, Xiaomeng
collection PubMed
description Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay. In this study, we found that calcium chloride (CaCl(2)) treatment (5 g L(−1) CaCl(2) solution vacuum infiltration for 5 min) affected the cell wall component contents and cell wall-degrading enzyme activities of litchi fruit during storage at room temperature. CaCl(2) treatment significantly increased the contents of Ca(2+) and cellulose, while it decreased the water-soluble pectin content, and the activities of polygalacturonase, β-galactosidase, and cellulase in the litchi pericarp. Meanwhile, the treatment resulted in significantly increased contents of Ca(2+), water-soluble pectin, ionic-soluble pectin, covalent-soluble pectin and hemicellulose, and upregulated activities of pectinesterase and β-galactosidase, while significantly decreasing the activities of polygalacturonase and cellulase in litchi pulp. The above results indicate that CaCl(2) treatment strengthened the cell wall structure of litchi fruit. More importantly, the enzymatic browning of the pericarp, softening of the pulp, and disease incidence were delayed. The treatment had a more pronounced effect on the pericarp than on the pulp. We consider CaCl(2) treatment to be a safe and effective treatment for maintaining the postharvest quality of litchi fruit.
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spelling pubmed-103404222023-07-14 Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality Guo, Xiaomeng Li, Qiao Luo, Tao Han, Dongmei Zhu, Difa Wu, Zhenxian Foods Article Litchi (Litchi chinensis Sonn.) fruit deterioration occurs rapidly after harvest and is characterized by pericarp browning, pulp softening, and decay. In this study, we found that calcium chloride (CaCl(2)) treatment (5 g L(−1) CaCl(2) solution vacuum infiltration for 5 min) affected the cell wall component contents and cell wall-degrading enzyme activities of litchi fruit during storage at room temperature. CaCl(2) treatment significantly increased the contents of Ca(2+) and cellulose, while it decreased the water-soluble pectin content, and the activities of polygalacturonase, β-galactosidase, and cellulase in the litchi pericarp. Meanwhile, the treatment resulted in significantly increased contents of Ca(2+), water-soluble pectin, ionic-soluble pectin, covalent-soluble pectin and hemicellulose, and upregulated activities of pectinesterase and β-galactosidase, while significantly decreasing the activities of polygalacturonase and cellulase in litchi pulp. The above results indicate that CaCl(2) treatment strengthened the cell wall structure of litchi fruit. More importantly, the enzymatic browning of the pericarp, softening of the pulp, and disease incidence were delayed. The treatment had a more pronounced effect on the pericarp than on the pulp. We consider CaCl(2) treatment to be a safe and effective treatment for maintaining the postharvest quality of litchi fruit. MDPI 2023-06-25 /pmc/articles/PMC10340422/ /pubmed/37444216 http://dx.doi.org/10.3390/foods12132478 Text en © 2023 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Guo, Xiaomeng
Li, Qiao
Luo, Tao
Han, Dongmei
Zhu, Difa
Wu, Zhenxian
Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality
title Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality
title_full Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality
title_fullStr Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality
title_full_unstemmed Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality
title_short Postharvest Calcium Chloride Treatment Strengthens Cell Wall Structure to Maintain Litchi Fruit Quality
title_sort postharvest calcium chloride treatment strengthens cell wall structure to maintain litchi fruit quality
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340422/
https://www.ncbi.nlm.nih.gov/pubmed/37444216
http://dx.doi.org/10.3390/foods12132478
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