Effects of Adenosine Triphosphate (ATP) Treatment on Postharvest Physiology, Quality and Storage Behavior of Longan Fruit

The effects of adenosine triphosphate (ATP) on postharvest physiology, quality, and storage behavior of harvested longan fruit were investigated. Fruit of “Fuyan” longan were dipped in 0.8 mM ATP solution or distilled water (control) for 20 min. The fruit were dried prior to packaging and then stored at 28 °C and 90 % relative humidity. The results showed that as compared with control fruit, application of ATP could significantly reduce fruit respiration rate; delay an increase of cell membrane permeability in pericarp; maintain higher contents of chlorophyll, carotenoid, anthocyanin, and flavonoid; and subsequently retard the change of apparent color on longans. In addition, lower polyphenol oxidase (PPO) activity and higher total phenolics content were also found in ATP-treated fruit, which contributed to lower browning index in longan pericarp. The application of ATP could effectively inhibit the decreases in contents of total soluble solids (TSS), total soluble sugars, and vitamin C with a limited increase of titratable acidity (TA) content in pulp, which maintain better quality and flavor in longan pulp. Furthermore, ATP treatment could keep a higher rate of commercially acceptable fruit, effectively prevent weight loss from longans, and retard the developments of aril breakdown and fruit disease in longan fruit. It could be concluded that 0.8 mM ATP treatment for 20 min could greatly delay longan fruit senescence, maintain higher fruit quality, and exhibit better storage behavior which might suggest a promising method for keeping quality and extending the shelf life of harvested “Fuyan” longan fruit.