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

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

doi:10.1016/j.foodchem.2022.135188

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

Food Chem. 2023 May 15:408:135188. doi: 10.1016/j.foodchem.2022.135188. Epub 2022 Dec 10.

Authors

Zhenbiao Li¹, Jing Huang¹, Hangjun Chen², Mingyi Yang¹, Dong Li¹, Yanqun Xu³, Li Li⁴, Jianye Chen⁵, Bin Wu⁶, Zisheng Luo⁷

Affiliations

¹ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, China.
² Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.
³ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China.
⁴ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China. Electronic address: lili1984@zju.edu.cn.
⁵ College of Horticulture, South China Agricultural University, Guangzhou 510642, China.
⁶ Institute of Agro-products Storage and Processing & Xinjiang Key Laboratory of Processing and Preservation of Agricultural Products, Xinjiang Academy of Agricultural Science, Urumqi 830091, China.
⁷ College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, China; Key Laboratory of Agro-Products Postharvest Handling of Ministry of Agriculture and Rural Affairs, Zhejiang Key Laboratory for Agri-Food Processing, Hangzhou 310058, China; Ningbo Innovation Center, Zhejiang University, Ningbo 315100, China. Electronic address: luozisheng@zju.edu.cn.

PMID: 36521292
DOI: 10.1016/j.foodchem.2022.135188

Abstract

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.

Keywords: Cuticular wax; Quality; SO(2); Simulated transportation; Table grape.

MeSH terms

Alcohols / analysis
Fruit / chemistry
Sulfur Dioxide / analysis
Triterpenes* / analysis
Vitis* / metabolism
Waxes / chemistry

Substances

Sulfur Dioxide
Triterpenes
Alcohols
Waxes