Effects of Seaweeds Phlorotannins on the Quality of Harvested Nectarine Fruit

Abstract:

Harvested nectarine fruit were treated by phlorotannins from seaweeds Sargassum thunbergii, then stored at 2 ± 1 °C, 85-90 % RH for 25 days. Disease incidence, decay percentage, firmness, color, soluble solids, Vc, lipoxygenase (LOX) and lipid peroxidation of fruit were analyzed. The results indicated phlorotannins from seaweeds S. thunbergii have potent antifungal activities. Phlorotannins treatment resulted in a more efficient control of fruit decay. The LOX activity and lipid peroxidation in fruit were also inhibited by phlorotannins treatment. In addition, no phytotoxic injury was observed in fruit tissue treated with phlorotannins at 10 mg mL^-1. Therefore, phlorotannins not only inhibit the infection of pathogen, but also the lipid peroxidation and ripening process of harvested nectarine fruit.

• Periodical: Advanced Materials Research (Volumes 1092-1093)
• Pages: 1533-1537
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.1092-1093.1533
• Online since: March 2015
• Authors: Q.Y. Liu*, F. Li, Z.Y. Liu
• Keywords: Nectarine, Phlorotannins, Quality, Seaweeds

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