Melatonin Application Increases Accumulation of Phenol substances in Kiwifruit during Storage
To investigate the effect of melatonin on the fruit quality during storage, fruits of ‘Jingshi No 1’, a new yellow-fleshed kiwifruit variety, were used as materials by soaking in 0.1 mmol·L-1 melatonin (MT) solution. The results showed that MT treatment significantly delayed the decline of fruit hardness, reduced the loss of soluble protein, and significantly lowered the accumulation of malondialdehyde when compared with the control. Moreover, MT application improved content of antioxandants, such as total phenolic, total flavonoid and flavanol content, and the antioxidant capacity measured by ABTS and FRAP. These results indicate that MT application can delay fruit softening and improve antioxidant ability by enhancing the accumulation of phenolic substances during storage.
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