Abstract

Although the impact of postharvest melatonin (MLT) application in extending the storage life of horticultural produce has been widely studied, its effect in jackfruit remains unknown. This investigation evaluates the influence of MLT dip application (0, 0.05, 0.1, and 0.2 mM) on browning, softening and oxidative stress in cold-stored jackfruit bulbs over a period of 20d. All MLT treatments reduced browning index and oxidative stress, while activities of browning-related enzymes were comparatively lower in the 0.1 mM MLT treatment. Treatment with 0.2 mM MLT maintained elevated levels of antioxidants as compared to control. Higher bulb firmness, total pectin and cellulose content with considerably lower activities of cell wall degrading enzymes were observed in all MLT treatments. In conclusion, MLT (0.1 and 0.2 mM) is an effective treatment for mitigating postharvest browning and oxidative stress in addition to delaying fruit softening and maintaining the antioxidant potential of cold-stored jackfruit bulbs.

RAS ID

76581

Document Type

Journal Article

Date of Publication

2-15-2025

Volume

465

Funding Information

Cooperative Research Centre for Developing Northern Australia (G1005589)

PubMed ID

39536628

School

School of Science

Creative Commons License

Creative Commons Attribution 4.0 License
This work is licensed under a Creative Commons Attribution 4.0 License.

Publisher

Elsevier

Comments

Kaur, J., Singh, Z., Mazhar, M. S., Shah, H. M. S., Afrifa-Yamoah, E., & Woodward, A. (2025). Postharvest melatonin application attenuates browning, delays softening, and maintains the antioxidant potential of jackfruit bulbs. Food Chemistry, 465. https://doi.org/10.1016/j.foodchem.2024.141957

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Link to publisher version (DOI)

10.1016/j.foodchem.2024.141957