Effects of Storage Temperature on Active Oxygen Metabolism and Cell Wall Degradation of Postharvest Eggplant Fruits
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Abstract:
To investigate the impact of storage temperature on active oxygen metabolism and cell wall degradation of eggplant fruits, “Shangxin” eggplant fruits were stored at 2 ℃, 12 ℃, and 20 ℃ for 12 days. Firmness, superoxide anion (O2-) production rate, peroxide (H2O2) content, and the activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), lipoxygenase (LOX), ascorbate peroxidase (APX), and glutathione reductase (GR), and pectin, cellulose, and lignin content were measured every two days. The results showed that at 2 ℃, over the storage period, SOD, POD, CAT, APX, and GR activities decreased continuously; the O2- production rate and H2O2 content increased; and LOX activity increased, which accelerated peroxidation of membrane lipids. At the same time, after storage for six days at 2 ℃, the eggplant fruits showed signs of lignification, with increased firmness. During the storage period, changes in the cell wall structure were closely related to the degradation of cell wall materials. At 12 ℃, fruit firmness decreased slowly and antioxidant enzyme activity declined gradually. At 20 ℃, fruit firmness decreased significantly, fruits rotted, the activity of cell wall-degrading enzymes increased, and cell wall degradation occurred. In conclusion, 12 ℃ appears to be an optimal temperature for short-term storage of eggplant fruits.
