Scientia Agricultura Sinica ›› 2025, Vol. 58 ›› Issue (24): 5259-5273.doi: 10.3864/j.issn.0578-1752.2025.24.012

• HORTICULTURE • Previous Articles     Next Articles

Effect of Water Status on the Storability of Citrus Fruits Harvested Under Continuous Rainy Weather

QIN Lu1(), SHEN DanDan2, JIANG XiaoLi1, XIE HePing3, AO YiJun4, YANG Yang2, ZHU Feng1, XU RangWei1, LIAO WenYue2,*(), CHENG YunJiang1,*()   

  1. 1 College of Horticulture & Forestry Sciences of Huazhong Agricultural University/National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Wuhan 430070
    2 YiChang Academy of Agricultural Science, Yichang 443009, Hubei
    3 Agricultural Technology Extension Center of Yiling County, Yichang 443199, Hubei
    4 Chenggu Fruit Industry Technical Guidance Station, Hanzhong 723299, Shaanxi
  • Received:2025-04-18 Accepted:2025-06-25 Online:2025-12-22 Published:2025-12-22
  • Contact: LIAO WenYue, CHENG YunJiang

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Abstract:

【Objective】Continuous precipitation during the harvest season results in elevated decay incidence in citrus fruits, posing a critical challenge for postharvest management. This study aimed to decipher the underlying mechanisms by which continuous precipitation compromises fruit preservation, so as to provide a theoretical basis for developing economically storage protocols. 【Method】Satsuma mandarin and Ponkan fruits were harvested under continuous precipitation during the harvest period, broad-spectrum disinfection as the control group, which subjected to three treatments: (1) industry-standard preservative cocktail (50 mg·L-1 chlorofluoropyridine acetic acid+10 mg·L-1 prochlorpene+100 mg·L-1beclomethasone) (BX); (2) heat treatment (2 hours 40 ℃ ) (HT), and (3) Synergistic treatment combining BX and HT (BH). Fruits were stored under ambient conditions, with decay rates recorded weekly. Additional fruit quality parameters were also measured, including weight loss, pericarp moisture content, enzymatic activities and total phenolic/flavonoid levels. Parallel experiments were conducted on Fortunella hindsii Swingle fruits, utilizing low-field nuclear magnetic resonance (LF-NMR) to quantify bound/free water ratios. Moreover, primary metabolite profiles of the samples during storage were detected by GC-MS. 【Result】The BH treatment stabilized pericarp moisture at (75.51±1.00)%, significantly mitigating water loss relative to controls. Decay rates declined by (15.24±5.35) and 4.58 percentage points of BH-treated Satsuma mandarin and Ponkan, respectively. Moreover, BH-treated fruits exhibited elevated SOD and POD activities, maintaining phenolic/flavonoid accumulation and enhancing oxidative stress resistance. BH-treated fruit exhibited elevated SOD/POD activities, sustaining phenolic/flavonoid accumulation and enhancing oxidative stress resistance. In Fortunella hindsiii Swingle, BH reduced decay by 15.56 percentage points at day 35, with total moisture content at 69.80% (2.58% higher than controls). Furthermore, LF-NMR revealed BH promoted bound water (+2.00%) while reducing free water (-3.00%) after 28 days, inhibiting water phase migration and enhancing stability. Metabolite profiling confirmed BH-induced accumulation of resistance-related metabolites.【Conclusion】The synergistic treatment (BH) effectively maintained postharvest water homeostasis of citrus fruits harvested under continuous precipitation by increasing bound water ratios, activating ROS scavenging systems (via SOD/POD upregulation), and enhancing phenylpropanoid metabolism. Consequently, this dual regulatory mechanism of water status and metabolic networks significantly suppressed decay incidence.

Key words: citrus, postharvest preservation, resistance, low-field nuclear magnetic resonance, water content, heat treatment, primary metabolism

Fig. 1

Different treatments on the decay rate of Citrus at different storage times A: Satsuma mandarin in Chenggu in 2023; B: Satsuma mandarin in Yichang in 2023; C: Ponkan in Yichang in 2023; D: Satsuma mandarin in Yichang in 2024. CK: Control; BX: Preserving agent; HT: Heat treatment; BH: preserving agent+Heat treatment. Different lowercase letters indicate significant difference (P<0.05). The same as below"

Fig. 2

The weight loss rate of different treatments at different storage times A: Satsuma mandarin in Chenggu in 2023; B: Satsuma mandarin in Yichang in 2023; C: Ponkan in Yichang in 2023; D: Satsuma mandarin in Yichang in 2024"

Fig. 3

Changes of different treatments on the peel water content of Citrus at different storage times A: Satsuma mandarin in Chenggu in 2023; B: Satsuma mandarin in Yichang in 2023; C: Ponkan in Yichang in 2023; D: Satsuma mandarin in Yichang in 2024"

Fig. 4

SOD (A) and POD (B) activity, total phenolic (C), and flavonoid (D) concentration at different storage times of Citrus unshiu Marc"

Fig. 5

Pseudo-color images (A), physical images (B), decay rate (C), and moisture content (D) of different processed kumquat fruit at different storage times"

Fig. 6

T2 inversion spectra (A), different water ratios (B), and water relaxation time (C) of different processed kumquat fruit at different storage times"

Fig. 7

Cluster heatmap of primary metabolites (A), VIP result map (B) and changes in content of different primary metabolites (D-E) in kumquat fruit at different storage times"

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