Allicin fumigation delays the decline of fruit quality in blueberries via regulation of reactive oxygen species

Abstract

In this study, the effect of allicin fumigation treatment on the quality deterioration of blueberry was studied by using ‘Bluecrop’ blueberry as experimental material. The results showed that the decrease of the hardness was significantly inhibited, and the increase of weight loss rate and decay rate was significantly inhibited. Allicin treatment could more effectively maintain the soluble solid and titrable acid and delay the decrease of the flavor. The results of electronic tongue data showed that allicin treated group had no odor residue, and the total phenols, anthocyanins and flavonoids were also maintained better. Allicin treatment can inhibit the hydrolysis of pectin and the activity of cell wall degrading enzymes to maintain the integrity of cell wall structure of blueberry fruit after harvest. According to correlation analysis, reactive oxygen species is closely related to quality deterioration. Allicin can maintain fruit hardness and cell wall activity by inhibiting the generation of active oxygen species and improving the activity of active oxygen scavenging enzymes in blueberry fruits, thereby delaying the quality deterioration and extending the shelf life of blueberry fruits at normal temperature after harvest.