Author Identifier
Jashanpreet Kaur: https://orcid.org/0000-0002-7590-1087
Zora Singh: https://orcid.org/0000-0002-2946-172X
Hafiz Muhammad Shoaib Shah: https://orcid.org/0000-0002-6439-5780
Eben Afrifa-Yamoah: https://orcid.org/0000-0003-1741-9249
Andrew Woodward: https://orcid.org/0000-0001-6322-4958
Document Type
Journal Article
Publication Title
Food Chemistry
Volume
465
PubMed ID
39536628
Publisher
Elsevier
School
School of Science
RAS ID
76581
Funders
Cooperative Research Centre for Developing Northern Australia (G1005589)
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.
DOI
10.1016/j.foodchem.2024.141957
Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 License.
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