Food chemistry2025，Vol.497Issue(Dec.30) ：1.1-1.15.DOI:10.1016/j.foodchem.2025.146565

Responses of Chinese olives to low-temperature storage at different harvest dates involve the metabolisms of ROS, membrane lipids, and phenolics

Sang Y. Zhou H. Lin Z. Huang G. Chen Y. Lin Y. Lin H. Lin M.
Food chemistry2025，Vol.497Issue(Dec.30) ：1.1-1.15.DOI:10.1016/j.foodchem.2025.146565
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  • NETL
  • NSTL
  • Elsevier

Responses of Chinese olives to low-temperature storage at different harvest dates involve the metabolisms of ROS, membrane lipids, and phenolics

Sang Y. 1Zhou H. 1Lin Z. 1Huang G. 1Chen Y. 1Lin Y. 1Lin H. 2Lin M.3
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作者信息

  • 1. Institute of Postharvest Technology of Agricultural Products College of Food Science Fujian Agriculture and Forestry University||Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products Fujian Province University
  • 2. Institute of Postharvest Technology of Agricultural Products College of Food Science Fujian Agriculture and Forestry UniversityInstitute of Postharvest Technology of Agricultural Products College of Food Science Fujian Agriculture and Forestry University||Key Laboratory of Postharvest Biology of Subtropical Special Agricultural Products Fujian Province University||
  • 3. Food Science Program University of Missouri
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Abstract

© 2025 Elsevier Ltd.This work evaluated the influences of harvest dates on chilling injury (CI) and the metabolism of reactive oxygen species (ROS), membrane lipids, and phenolics in Chinese olives. Among the tested dates (I, III, V, VII), determined by Chinese solar terms and maturity indicators, Chinese olives harvested on date V exhibited the lowest levels of CI, browning, O2·-, and MDA, alongside the highest levels of antioxidant enzymes and substances. Moreover, Chinese olives harvested on date V displayed the lowest activity of membrane lipid-degrading enzymes and maintained higher unsaturation of membrane fatty acids. Also, these Chinese olives displayed the lowest activities of PPO and POD, while exhibiting the highest levels of PAL, flavonoids, and total phenolics. These findings imply that harvest date V (Start of winter, 7 November) is optimal for minimizing CI in Chinese olives by improving antioxidant capacity, reducing cell membrane degradation, and mitigating phenolic oxidation during cold storage.

Key words

Antioxidant system/Chilling injury/Chinese olive/Harvest date/Membrane lipid degradation/Phenolic oxidation

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出版年

2025
Food chemistry

Food chemistry

SCI
ISSN：0308-8146
参考文献量49
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