Electron Beam Irradiation Improves the Storage Quality of Passion Fruit by Modulating Membrane Lipid Composition and...

Area of Science:

• Food Science
• Postharvest Technology
• Radiation Processing

Background:

• Passion fruit quality deteriorates rapidly during storage due to oxidative damage and lipid peroxidation.
• Maintaining postharvest quality is crucial for extending shelf life and reducing economic losses.

Purpose of the Study:

• To investigate the effects of electron beam irradiation (EBI) on the storage quality of passion fruit.
• To elucidate the mechanisms by which EBI influences membrane lipid composition and reactive oxygen species (ROS)-scavenging capacity.

Main Methods:

• Passion fruits were subjected to various doses of EBI.
• Key quality parameters including relative electrical conductivity, weight loss, hue angle, and commercial acceptability were assessed.
• Biochemical analyses were performed to evaluate oxidative stress markers, lipid peroxidation, membrane lipid composition, and antioxidant enzyme activities.

Main Results:

• A dose of 0.2 kGy EBI significantly improved passion fruit storage quality, reducing weight loss and electrical conductivity while increasing hue angle and commercial acceptability.
• EBI effectively mitigated oxidative damage by decreasing superoxide anion production and malondialdehyde accumulation.
• EBI preserved membrane lipid integrity by suppressing lipid-degrading enzymes and maintaining levels of phospholipids and unsaturated fatty acids.
• Irradiation enhanced antioxidant capacity, evidenced by increased antioxidant enzyme activities and higher levels of ascorbic acid, glutathione, and DPPH radical-scavenging ability.

Conclusions:

• Electron beam irradiation, particularly at 0.2 kGy, is a promising method for enhancing the storage quality of passion fruit.
• EBI improves fruit quality by preserving membrane lipid integrity and bolstering the reactive oxygen species (ROS)-scavenging system.