%0 Journal Article
%T Effects of ultraviolet C on the quality and aroma volatile in peach fruit during postharvest storage.
%A Zhou D
%A Liu Q
%A Zhu T
%A Li T
%A Fan G
%A Li X
%A Wu C
%J Food Chem
%V 456
%N 0
%D 2024 Oct 30
%M 38852443
%F 9.231
%R 10.1016/j.foodchem.2024.139906
%X The study investigated the impact of UV-C irradiation on peach fruit quality during postharvest storage, with a focus on aroma changes and the mechanisms involving lipoxygenase metabolism. Results showed that UV-C irradiation at a dosage of 1.5 kJ/m2 was found to preserve the quality attributes of peach fruit during ambient storage, as evidenced by high flesh firmness, inhibition of weight loss and respiration rate, as well as high values of L* and ascorbic acid. Meanwhile, UV-C irradiation led to an increase in the contents of aroma-related volatiles, particularly esters and lactones, compared to non-irradiated fruit. Our results suggested that the enhanced emission of aroma-related volatiles in UV-C irradiated peach fruit was linked to elevated levels of unsaturated fatty acids. Besides, UV-C induced the expressions and activities of enzymes in the lipoxygenase pathway, thus promoting the synthesis of esters and lactones, which contribute to the enhanced aroma in peach fruit.