ASHS 2024 Conference

Jackfruit bulbs are susceptible to postharvest browning which is a major factor limiting shelf life and marketability. In this investigation, the impact of postharvest melatonin (MLT) application on enzymatic browning and antioxidant metabolism in jackfruit bulbs was evaluated. Jackfruit bulbs were dipped in different concentrations of MLT (0, 0.05, 0.1 and 0.2 mmol L-1) prior to cold storage at 4 ± 1 °C temperature and 85-90% relative humidity over the duration of 20d. MLT application considerably delayed the process of senescence as demonstrated by a reduction in browning index and softening of bulbs with 0.1 and 0.2 mmol L-1 MLT application, respectively. At the end of the storage period, 0.2 mmol L-1 MLT treatment significantly maintained higher ascorbic acid (46.9 %), total phenolics (22.3%) and total carotenoids (26.3%) compared to control. Whilst 0.1 mmol L-1 MLT application curtailed fruit weight loss (46.0%) and improved total flavonoid content (16.7 %) and DPPH radical scavenging activity (12.5%) as compared to the control. The levels of polyphenol oxidase and guaiacol peroxidase were significantly lower in 0.1 mmol L-1 and 0.2 mmol L-1 MLT treated bulbs, respectively. The activity of antioxidant enzymes including catalase, superoxide dismutase, and ascorbate peroxidase was improved with the application of 0.2 mmol L-1 MLT. In addition, all MLT treatments effectively reduced malondialdehyde, lipoxygenase and hydrogen peroxide radicals. These findings suggest that dip treatment of MLT (0.1 and 0.2 mmol L-1) effectively lessen flesh browning along with maintenance of antioxidant potential and postharvest quality of jackfruit bulbs.