September 10, 2025Journal of the Science of Food and Agriculture

Exogenous melatonin preserves quality and inhibits browning of fresh‐cut feijoa through regulation of oxidative stress and phenylpropanoid metabolism during cold storage

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Melatonin treatment significantly delayed browning onset in fresh-cut feijoa, leading to improved shelf life.
Total soluble solids (TSS) were better preserved in melatonin-treated feijoa, demonstrating flavor retention.
Elevated phenolic compound levels were observed with melatonin, resulting in decreased oxidative stress during storage.
Phenylalanine ammonia-lyase (PAL) activity increased, indicating enhanced phenolic biosynthesis with melatonin application.

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Implication

Treatment with melatonin shows reduced browning and improved flavor preservation in fresh-cut feijoa, suggesting potential for postharvest applications.

Cite This Study

Zhao et al. (2025) studied this question.

synapsesocial.com/papers/68c23fc3b210217d64797fef https://doi.org/10.1002/jsfa.70057

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Implication

Treatment with melatonin shows reduced browning and improved flavor preservation in fresh-cut feijoa, suggesting potential for postharvest applications.

Exogenous melatonin preserves quality and inhibits browning of fresh‐cut feijoa through regulation of oxidative stress and phenylpropanoid metabolism during cold storage

Key Points

Discussion

Implication

Cite This Study

Exogenous melatonin preserves quality and inhibits browning of fresh‐cut feijoa through regulation of oxidative stress and phenylpropanoid metabolism during cold storage

Key Points

Discussion

Implication

Cite This Study

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