Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples.

Author(s) Ge, Y.; Chen, Y.; Li, C.; Wei, M.; Li, X.; Li, S.; Lu, S.; Li, J.
Journal Food Chem
Date Published 2019 Feb 15
Abstract

The effects of postharvest trisodium phosphate (TSP) dipping (0.5 mg/mL) on the quality and mitochondrial energy metabolism of apple fruit (cv. Golden delicious) were studied. The results indicated that TSP treatment inhibited the respiration intensity, delayed the increase of weight loss, and inhibited the decrease of flesh firmness, ascorbic acid (AsA), titratable acid (TA) and soluble solids content (SSC) of apple fruit. The results also indicated that TSP treatment delayed the decline of the content of ATP, ADP and energy charge of apple fruit, and enhanced the activity of H-ATPase, Ca-ATPase, succinate dehydrogenase and cytochrome C oxidase. These results suggested that TSP could maintain the quality of apple fruit by mediating respiration and mitochondrial energy metabolism.

DOI 10.1016/j.foodchem.2018.08.142
ISSN 1873-7072
Citation Ge Y, Chen Y, Li C, Wei M, Li X, Li S, et al. Effect of trisodium phosphate dipping treatment on the quality and energy metabolism of apples. Food Chem. 2019;274:324-329.

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