Cargando…

Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds

Spain is a great producer of organic lemon; however, it is necessary to reduce the losses caused by post-harvest diseases. Melatonin (MEL) is a naturally occurring compound with physiological functions in fruit growth and ripening and is able to modulate postharvest ripening and senescence, most of...

Descripción completa

Detalles Bibliográficos
Autores principales: Badiche-El Hilali, Fátima, Valverde, Juan Miguel, García-Pastor, María E., Serrano, María, Castillo, Salvador, Valero, Daniel
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418853/
https://www.ncbi.nlm.nih.gov/pubmed/37569248
http://dx.doi.org/10.3390/foods12152979
_version_ 1785088367587753984
author Badiche-El Hilali, Fátima
Valverde, Juan Miguel
García-Pastor, María E.
Serrano, María
Castillo, Salvador
Valero, Daniel
author_facet Badiche-El Hilali, Fátima
Valverde, Juan Miguel
García-Pastor, María E.
Serrano, María
Castillo, Salvador
Valero, Daniel
author_sort Badiche-El Hilali, Fátima
collection PubMed
description Spain is a great producer of organic lemon; however, it is necessary to reduce the losses caused by post-harvest diseases. Melatonin (MEL) is a naturally occurring compound with physiological functions in fruit growth and ripening and is able to modulate postharvest ripening and senescence, most of it being concentrated in climacteric fruit. Thus, the aim of this study was to apply MEL to organic lemon fruit with stems and leaves (LEAF) and to organic lemon without those components (LEAFLESS) after harvesting and storage during 21 days at 2 °C to understand the effects of this treatment on the fruit quality. For this purpose, two experiments were carried out. First, MEL was applied at 0.01 mM, 0.1 mM and 1.0 mM by immersion for 15 min on lemon fruits, and the quality parameters and bioactive compounds of the fruit were analysed. Subsequently, a second experiment was carried out where the best concentration (1 mM) was selected and another time (15 and 30 min) was added, with the same quality parameters being analysed. As a result, we observed that all MEL treatments showed positive effects on weight loss reduction, softening (higher fruit firmness), total acidity and lower colour changes. Total phenols increased in MEL-treated lemons, both in peel and juice. For the three concentrations tested, the best efficiency was obtained with MEL at 1.0 mM, while LEAF lemons were the most effective. In conclusion, lemons containing stems and leaves (LEAF) improved preservability by using MEL at 1.0 mM with better organoleptic quality and enhanced phenolic compounds.
format Online
Article
Text
id pubmed-10418853
institution National Center for Biotechnology Information
language English
publishDate 2023
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-104188532023-08-12 Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds Badiche-El Hilali, Fátima Valverde, Juan Miguel García-Pastor, María E. Serrano, María Castillo, Salvador Valero, Daniel Foods Article Spain is a great producer of organic lemon; however, it is necessary to reduce the losses caused by post-harvest diseases. Melatonin (MEL) is a naturally occurring compound with physiological functions in fruit growth and ripening and is able to modulate postharvest ripening and senescence, most of it being concentrated in climacteric fruit. Thus, the aim of this study was to apply MEL to organic lemon fruit with stems and leaves (LEAF) and to organic lemon without those components (LEAFLESS) after harvesting and storage during 21 days at 2 °C to understand the effects of this treatment on the fruit quality. For this purpose, two experiments were carried out. First, MEL was applied at 0.01 mM, 0.1 mM and 1.0 mM by immersion for 15 min on lemon fruits, and the quality parameters and bioactive compounds of the fruit were analysed. Subsequently, a second experiment was carried out where the best concentration (1 mM) was selected and another time (15 and 30 min) was added, with the same quality parameters being analysed. As a result, we observed that all MEL treatments showed positive effects on weight loss reduction, softening (higher fruit firmness), total acidity and lower colour changes. Total phenols increased in MEL-treated lemons, both in peel and juice. For the three concentrations tested, the best efficiency was obtained with MEL at 1.0 mM, while LEAF lemons were the most effective. In conclusion, lemons containing stems and leaves (LEAF) improved preservability by using MEL at 1.0 mM with better organoleptic quality and enhanced phenolic compounds. MDPI 2023-08-07 /pmc/articles/PMC10418853/ /pubmed/37569248 http://dx.doi.org/10.3390/foods12152979 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
Badiche-El Hilali, Fátima
Valverde, Juan Miguel
García-Pastor, María E.
Serrano, María
Castillo, Salvador
Valero, Daniel
Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
title Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
title_full Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
title_fullStr Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
title_full_unstemmed Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
title_short Melatonin Postharvest Treatment in Leafy ‘Fino’ Lemon Maintains Quality and Bioactive Compounds
title_sort melatonin postharvest treatment in leafy ‘fino’ lemon maintains quality and bioactive compounds
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10418853/
https://www.ncbi.nlm.nih.gov/pubmed/37569248
http://dx.doi.org/10.3390/foods12152979
work_keys_str_mv AT badicheelhilalifatima melatoninpostharvesttreatmentinleafyfinolemonmaintainsqualityandbioactivecompounds
AT valverdejuanmiguel melatoninpostharvesttreatmentinleafyfinolemonmaintainsqualityandbioactivecompounds
AT garciapastormariae melatoninpostharvesttreatmentinleafyfinolemonmaintainsqualityandbioactivecompounds
AT serranomaria melatoninpostharvesttreatmentinleafyfinolemonmaintainsqualityandbioactivecompounds
AT castillosalvador melatoninpostharvesttreatmentinleafyfinolemonmaintainsqualityandbioactivecompounds
AT valerodaniel melatoninpostharvesttreatmentinleafyfinolemonmaintainsqualityandbioactivecompounds