Effect of hot water treatment on chilling injury and lignification of cold-stored fresh areca nut ( Areca catechu L.)
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ORIGINAL ARTICLE
Effect of hot water treatment on chilling injury and lignification of cold-stored fresh areca nut (Areca catechu L.) Yanfang Pan1 • Mengjun Xu1 • Yanli Guo1 • Jiaojiao Zhang2 • Xihong Li1,2
Revised: 5 November 2019 / Accepted: 23 April 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Fresh areca nut is widely favored by consumers in South and Southeast Asia. However, postharvest areca nut perished quickly and was vulnerable to chilling injury (CI) and lignification during traditional cold storage. In order to alleviate this situation, hot water treatment was applied to investigate its effect on CI and lignification of fresh areca nut during cold storage at 13 °C. Areca nuts were submersed in hot water at 45 °C (HW45) and 50 °C (HW50) for short-term 5 min compared to fruit submersed in water at 20 °C (CT), then stored at 13 °C with 90% humidity for 60 days. CI, malondialdehyde (MDA), electrolyte leakage (EL), lignin and total phenolic content, related enzymes including phenylalanine ammonia-lyase (PAL), cinnamyl alcohol dehydrogenase (CAD) and peroxidase activity (POD) were examined. Results indicated that two HW treatments both induced chilling tolerance and delayed lignification of areca nut to varying degrees during cold storage compared with the CT. Among which, HW45 treated-areca nuts had the lowest CI, MDA content and EL while maintaining the highest total phenolic content. Moreover, no significant effects were found between HW45 and HW50 on tissue lignification, but they both effectively blocked lignin accumulation by inhibiting PAL, CAD and POD activities compared with the CT. The present study provided a safe physical method to mitigate CI and delay tissue lignification in cold-stored areca nut.
& Xihong Li [email protected] 1
State Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin 300457, China
2
Tianjin Gasin-DH Preservation Technology Co., Ltd, Tianjin 300300, China
Keywords Hot water treatment Areca nut Chilling injury Lignification Cold storage Total phenolic content
Introduction Areca (Areca catechu L.) nut is obtained from A. catechu tree which native to West Malaysia, and mainly distributed in South, Southeast Asia and Pacific islands including India, Sri Lanka, Thailand, Bangladesh, Myanmar, China, etc. (Gupta and Warnakulasuriya 2002). Previous researches have reported that areca nut contains two alkaloids owning acetylcholine properties at central ganglionic and peripheral nicotinic and muscarinic receptors. One is a volatile cholinergic alkaloid and central nervous system stimulant called arecoline, the other is its hydrolyzed product called arecaidine (Nelson and Heischober 1999). Areca nut is known as the fourth worldwide addictive substance after caffeine, nicotine and alcohol (Gupta and Ray 2004). In addition, areca nut is used as an effective medicine to treat various diseases such as gingivitis, conjunctivitis, edema, flatulence, dysuria, etc. due to its
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