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The effect of Melatonin on the Activity of Antioxidant Enzymes, Osmolytes and Lipid Peroxidation in Kiwifruit Fruits of Hayward Variety During Storage
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Zeinb Motesadi   , ZAHRA PAKKISH , Soheila Mohammadrezakhani |
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Abstract: (15 Views) |
As an organic compound and its antioxidant properties, melatonin plays an important role in improving the shelf life of horticultural products. In order to investigate the effect of melatonin on the quality improvement and storage life of Hayward kiwi fruit, four concentrations of melatonin (0.001, 0.01, 0.1 and 1 mM) were used to treat the fruits. Then the fruits were stored at 1 degree Celsius for 90 days and every 30 days, a number of fruits were removed from the cold storage and the storage life and biochemical changes of the fruit, such as the percentage of damaged fruit, organic acids, amount of substances Dissolved solids, pH, peroxidase and catalase enzymes, hydrogen peroxide, lipid peroxidation and ion leakage were investigated. The results showed that different concentrations of melatonin improved the lifespan after harvesting kiwi fruit compared to the control. According to the results obtained from the present research, the highest amount of organic acids, soluble solids, peroxidase and catalase enzyme activity were seen in the fruits treated with 0.1 mM melatonin, and the lowest percentage of damaged fruits, the amount of hydrogen peroxide and lipid peroxidation and pH were observed in the fruits treated with 0.1 mM melatonin. Other concentrations of melatonin also improved the storage life and quality characteristics of kiwi fruit in cold storage compared to the control. In general, the highest concentration of melatonin improved the quality characteristics and increased the storage life of kiwi fruits of Hayward variety.
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| Keywords: storage, antioxidant, quality attributes |
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Type of Study: Applicable |
Subject:
Postharvest physiology
Received: 2023/04/24 | Accepted: 2025/04/29 | Published: 2025/12/20
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