Faurrs75(1), 36-43 | ISSN 0248-1294 print, 1625-967X online | htsps:/dolorg/10-17660/%2020/75.1.4 | © ISHS 2020 EE Ci) Effects of UV-C irradiation on postharvest quality and antioxidant properties of wampee fruit (Clausena lansium (Lour) Skeels) during cold storage J.K. Zeng", 2:7. Jiang’, W, Li’, L.B, Zhang? and ¥.Z. Shao®* » College of Hort ture, Hainan University, Haikou, 570228, PR China * College of Food Science, Hainan University, Haikou, 570228, PR China » Key Laboratory for Postharvest Physiology and Technology of Tropical Horticultural Products of Hainan Province, Zhanjiang, 570000, PR China Summary Incroduction ~ Wampee (Clausena lansium (Lour) Skeels) is a tropical fruit with high content of bioac- tive compounds that are beneficial to human health, However, postharvest wampee fruits exhibit a short shelf life and show browning symptoms in accelera- tion of fruit senescence after only 3 days of room tem- perature storage. Materials and methods ~ Wampee fut (cv. Dajixin) were harvested from an orchard in the town of Yongxing (Hainan, China), the main fruit ‘quality and antioxidant properties were assessed at 4 °C storage for 12 days, including browning index, weight loss firmness, total soluble solid (TSS), total acid (TA), vitamin C (VO), MDA, total phenolics, fax vonoids, superoxide dismutase (SOD) and polyphe- nol oxidase (PPO) activity. Results and discussion ~ In contrast with the control (CK), UV-C irradiation at 1.1 Kj mr? best inhibited the increase in weight loss and browning index, retarded decreases in firmness and TA content, and maintained TSS and VC content at higher levels during storage. The 0.6 kj m2, 1.7 kj m2 and 2.3 kj m2 UV-C irradiation treatments also ‘maintained fruit quality, but to a lesser extent. UV. treatment enhanced total phenolics content, total fla- vonoids content and the antioxidant enzyme activity ‘of SOD, and prevented an increase in PPO when com- pared with the control. In particular, the 1.1 kj m* treatment produced the best effects. Conclusion ~ 1.1 kj m* can be considered the optimum dosage of UV.C {radiation to maintain the quality and alleviate the browning of wampee fruit during cold storage. Keywords China, Clausena lansium, browning, ultraviolet irradiation, antioxidants Introduction UV-C irradiation (200-280 nm) is known as the germ- cidal wavelength range, since it has a microorganism inac- tivation function In fruit and vegetables. UV-C can also be absorbed quickly and thus is almost undetectable in nature (Gayinetal, 2014; Koutchma etal, 2009). Atproper dosages, "TK Zeng, W.Liand 27 fang contributed equally to this work, Corresponding author: syz123789@163.com. Significance of this study What is already known on this subject? + Wampee is a tropical fruit with high content of bio: active compounds and short postharvest lfe due to browning symptoms. What are the new findings? + UV-C radiation effectively maintained wampee fruit postharvest quality and antioxidant properties, among Which 1.1 XJ m? dosage produced the best effects in promoting the accumulation of total phenolic content, total flavonoids content, and the antioxidant enzyme activity of superoxide dismutase (80D), and prevent- ‘ng an increase in polyphenol oxidase (PPO) when ‘compared with the control What isthe expected impact on horticulture? + The results of applying UV-C irradiation will prove useful to reduce the browning index, maintain post- harvest quality, and extend storage life of cold stored wampee fruit ‘DV-C treatment has been reported as a promising approach for the maintenance af fruit quality and the extension of post harvest life, with treatment effects including improving anti+ oxidant capacity and inducing a natural defence against mi croorganisins (Ribeiro etal, 2012). For example, 246 kl mr UV.C irradiation has been reported to effectively maintain the quality and prolong the shelf life of leaf vegetables (Liao etal, 2016). UV-C treatment at 6 kj m? maintained yellow bell pepper fruit postharvest quality by enhancing the bioac- tive compound content, antioxidant capacity ané antioxidant enzyme activities (Promyou and Supapvanich, 2016), while 2.45 and 4.30 x} m* UV- 14 g a a & sé .M : 2 Z wl ¢ 2 s* i ea i 4 é ia 10 0 2 Figure 3. Effects of UV-C treatment on TSS (a), TA (b), VC (c) and MDA (4) content of wampee fruit during storage at 4 *C Error bars indicate standard errors of three replicates. (Promyou and Supapvanich, 2016) and pineapple (Sari et 4a, 2016) during storage. Xu and Liu (2017) reported that, UVC treatment effectively delayed TA and TSS losses, and also retarded MDA accumulation in blueberry fruit during cold storage at 4 °C. Thus, UV-C treatment might offer an al- ternative method of controlling fruit quality and membrane integrity in postharvest wampee fruit. Effect of UV-C treatments on total phenolics and total flavonoids contents Phenolic compounds in fruits possess antioxidant prop- ertiesand are protecting cells against oxidative injury (Scalzo ‘et aly 2005). As shown in Figure 4a, untreated wampee fruit Increased in total phenolics content from 4.80 mg GAE g* FW to 10.03 mg GAE g* FW during the initial 6 days of storage, before slightly decreasing over the following 6 days, a pat- tern similar to that observed in 2.3 kJ m* dosage fruit (Figure 4a), The total phenolics content of 11 kj m* dosage frut in- creased gradually after treatment and was significantly dif- ferent (P<0.05) compared to both the control and all other treatments (Figure 4a), These results suggested that the ac- cumulation of total phenolics contentisa protective response fof wampee fruit to oxidative stress induced by UV-C radiax ton, These results are in agreement with a previous study on strawberry fruit, in which the total phenolics content af both the control and the 4:30 k} m? UV-C treatment peaked on day 10 of storage at 10 °C, while dosages of 0.43 and 2.15 i] m? produced a gradual increase in total phenolies content (Er- kan et al, 2008). A positive effect of UV-C (at 4 and 8 k} m=) fn total phenolics content has also been reported in tomato and pineapple fruits (Liu et al, 2012; Ou et al, 2016) Flavonoids are important bioactive compounds that act in plants as antioxidants, antimicrobials, photoreceptors, phytoalexins, and feeding repellents (Iwashina, 2003). As shown in Figure 4b, changes in total flavonoids contents \were similar to those of total phenolics, increasing from 1.31 mg CE g* FW to 1.86 mg CE g" FW in the control after 6 days, followed by a decrease during the remainder of the storage period, UV.C expasure promoted the accurmulation of total flavonoids, o 2.90 mg CE g" FW after 12 days inthe 1.1) mr? dosage treatment (Figure 4b). This is unsurprising, as itis ‘well known that UV.C induces higher levels of avonoids due 16 38 a b 3.0 a psd 2 2 20 5 = Es ay 0 Eve ze O-oshs wep #3, ise 0% cE bane lose = 0 ee 00 otis. Days after treatment tie tw Days after treatment Figune 4, Effects of UV-C treatment on total phenolics (a) and total flavonoids (b) content of wampee fruit during storage at 4°C, Error bars indicate standard errors of three replicates‘Leng etal. | UVC irradiation alleviates wampee browning 2.5 s} eck 2.0 1s Days after treatment ~e08is wo abe Lt ksm? 4 Ay 1siim! os 250m" 0a Days after treatment Ficune 5. Effects of UV-C treatment on SOD (a) and PPO (b) activities of wampee fruit during storage at 4 °C, Error bars Indicate standard errors of three replicates, to thelr chromophore and light-absorption properties (Sisa etal, 2010), In agreement with our results, studies examin: ing fruits such as blueberry and tomato have reported simi- lar increases in total favonoids content after UV-C treatment (Liu etal, 2012; Wang etal, 2008). Both total phenolics and total flavonoid contents were strongly correlated with wampee fruit browning, with coef ficients of 0.835 and 0.899, respectively (Table 1). Further: ‘more, all dosages of UV-C (0.8, 1.1, 15 and 23 Kl m*) clearly resulted in an increase in total phenolics and total flavonoids content in treated wampee fruit compared to the control (Figure 4), There is general agreement that the promoting of phenolic compounds content are considered to be a brown- ing retardant owing to its ability to scavenge free radicals, and defense mechanisms against UV-C irradiation, Thus, UVC treatment may achieve browning alleviation by pro- ‘moting the accumulation of total phenolics and flavonoids, Effect of UV-C treatments on SOD and PPO enzyme activity ‘All UVKC treated wampee fruit exhibited higher SOD ac- tivities than control fruit after 2 days storage. SOD activity ‘was highest in fruit treated with a dosage of 1.1 kj m°, fol lowed by the 15 i) m* treatment, as shown in Figure Sa. SOD activity exhibited a slight increase during the initial 2 (0,08, 2.3 kj m* doses) or 4 (1.1 and 1.5 kj m* doses) days, before decreasing over the remaining period of storage at 10°C (Figure 5a). Although no correlation was observed be ‘tween SOD activity and fruit browning (r=-0.399) (Table 1), LUVEC treated fruits exhibited increased SOD activity, SOD. hhas been reported to be an antioxidative enzyme that is pro- ‘duced to scavenge redundant reactive oxygen species against free radicals (Scandalios, 1993). Ou et al. (2016) found that LUVéC induced higher SOD activity in pineapple fruit, and also ‘maintained frult quality post-harvest. Similarly, Erkan et al (2008) revealed that higher SOD activities in strawberry fruit were related to both increased antioxidant levels and. the extension of pastharvest ie, PPO enzyme activity in control fruit increased rapide ly, reaching a peak on the 6 day, before decreasing during the remainder of the experimental period (Figure Sb). UV-C treatment at all dosage levels significantly (P-<0.05) retard- ted the increase in PPO activity, with maxima recorded on day 8. PPO activity was lowest in fruit treated with a dosage of 1.1 KJ mr, followed by the 1.5 KJ m* UV-C treatment (Fig- ure 5b).A positive correlation coefficient of 0.830 was found between PPO activity and browning index values (Table 1), ‘This result is unsurprising, as PPO enzymes oxidise pheno- lics to quinones, resulting in the brown appearance of fruit tissues (Mayer and Harel, 1979). The PPO activity changes in wampee fruit treated with UV-C observed here and their Positive correlation with browning index values are in agree- ‘ment with data previously reported for banana fruit (Ding ‘and Ling, 2014) and eggplant (Mishra et al, 2013). Thus, UUV-C treatment may achieve browning alleviation by Inhib- iting the PPO activity and the accumulation of subsequent browning substance quinones. All results show that UV-C lrradiation treatment could maintain the quality of wampee fruit, which can be attributed to the enhancement in antioxie dants contents, such as phenolics, favonoids and VC, and can ‘be attributed to the increase in SOD activity and the reduce in PPO activity Conclusions ‘The results ofthe present study indicate that UV-C irradi ation treatment is able to effectively maintain wampee fruit postharvest quality and prolong storage life by alleviating ex- ternal browning, maintaining TSS, TA and vitamin C content, inhibiting both the increase in MDA content and PPO activity ‘and the decrease in SOD activity, as well as promote the ac cumulation of total phenolics and total flavonoids. A dosage level of 1-1 k] m2 UV-C was found to have the greatest effect fon each of these parameters, Moreover, correlation analy- sis revealed that weight loss, MDA content, total phenolics content, total lavonolds content and PPO activity showed a positive relationship with wampee fruit browning, In sum- ‘mary, the postharvest application of 1.1 kj m? UVeC irradiae tioa could bea promising method with which to maintain the quality and alleviate the browning of wampee fruit during cold storage. ish‘Leng etal. | UVC irradiation alleviates wampee browning Acknowledgments ‘This work was supported by the Key Research and Development Plan of Hainan Province (No, ZDYF2019086), the Priming Scientife Research Foundation of Hainan University (No. KYQD (ZR) 1838), the Education Department, of Hainan Province (No, Hnky2019-18), and the Horticulture Discipline Construction of Hainan University. References ‘Aassi, NA, Kushad, MM, and Endress, AG. (1998). 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