Effects of Resveratrol on Superficial Scald of 'Dangshansuli' Pears

Abstract

The effects of resveratrol (Res) on the quality and superficial scald of ‘Dangshansuli’ pears (Pyrus bretchnederi Rehd.) during cold storage (0±0.5°C) and shelf life (20°C) were investigated. The results showed that treatments with 0.1, 1.0, 10 and 100 mg L^-1 Res significantly delayed the decrease of firmness, soluble solids contents (SSC), juice rate, reduced the relative conductivity, MDA, α-farnesene and conjugated trienes in the cold storage. At the end of 210 d storage, α-farnesene of control, 0.1, 1.0, 10 and 100 mg L^-1 Res treatments were 14.81, 11.0, 10.49, 9.31 and 11.4 nmol cm^-2, respectively. Whereas conjugated trienes were 6.38, 4.17, 4.04, 3.67 and 4.39 nmol cm^-2 respectively. After 210 d, the scald incidence of control, 0.1, 1.0, 10 and 100 mg L^-1 Res treatment were 45.5%, 4.3%, 0%, 0% and 7.1%, respectively, and their scald index were 18.2%, 2.9%, 0%, 0% and 3.1%, respectively. After additional 7 d at 20°C, scald incidence successively were 100%, 21.4%, 22.4%, 14.1% and 20.9%, while the scald index were 71.2%, 23.3%, 22.9%, 15.4% and 22.8%, respectively. Res treatments maintained the quality and inhibited superficial scald, and 10 mg L^-1 Res was the optimum treatment. Thus, it is likely that Res can serve as a potential antioxidant for the preservation and storage of postharvest ‘Dangshansuli’ pears.