Sulfur dioxide maintains storage quality of table grape (Vitis vinifera cv 'Kyoho') by altering cuticular wax composition after simulated transportation

文献类型： 外文期刊

第一作者： Li, Zhenbiao

作者： Li, Zhenbiao;Huang, Jing;Yang, Mingyi;Li, Dong;Xu, Yanqun;Li, Li;Luo, Zisheng;Li, Zhenbiao;Huang, Jing;Yang, Mingyi;Li, Dong;Li, Li;Luo, Zisheng;Chen, Hangjun;Xu, Yanqun;Li, Li;Luo, Zisheng;Chen, Jianye;Wu, Bin;Wu, Bin

作者机构：

关键词： Cuticular wax; Table grape; Simulated transportation; Quality; SO2

期刊名称：FOOD CHEMISTRY （ 影响因子：9.231； 五年影响因子：8.795 ）

ISSN： 0308-8146

年卷期： 2023 年 408 卷

页码：

收录情况： SCI

摘要： The cuticular wax layer as a natural defensive barrier plays a key role in postharvest fruit quality maintenance. This study investigated the effects of simulated transport vibration (STV) on the berry quality and cuticular wax, and the ability of sulfur dioxide (SO2) to ameliorate STV damage in table grapes during cold storage. Results showed that STV damage accelerated the deterioration in grapes quality, and resulted in degradation and melting of cuticular wax, accompanied by a decrease in load of total wax, triterpenoids, fatty acids, alcohols, and olefins while an increase in alkanes and esters content during subsequent storage. However, SO2 effectively reversed the adverse impact of STV damage by increasing most wax fraction levels and corresponding genes expression, especially triterpenoids, although it had no apparent effect on wax structure. Overall, SO2 delayed the quality deterioration caused by vibration damage that occurs during transportation and storage by altering cuticular wax composition.

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