Melatonin maintains the storage quality of fresh-cut Chinese water chestnuts by regulating phenolic and reactive oxygen species metabolism

Abstract Fresh-cut Chinese water chestnuts (CWCs) are prone to quality deterioration during storage, which does not meet consumer demand. In this study, the effect of exogenous melatonin (5 mmol·L?1) on and potential mechanisms in fresh-cut CWC was investigated. The results showed that treatment alleviated cut-surface discoloration CWCs. Not only did significantly slow down increase browning degree yellowness (b?) as well decrease lightness (L?), but it also delayed loss weight total soluble solids. Further investigations indicated melatonin-treated CWCs exhibited lower phenolics quinones suppressed activities phenylalanine ammonia-lyase, polyphenol oxidase, peroxidase. Meanwhile, when were treated with melatonin, flavonoid concentration decreased compared control. Additionally, inhibited accumulation H2O2 malondialdehyde enhanced superoxide dismutase catalase by promoting production O2–•. summary, may delay surface inhibiting phenolic compound metabolism improving antioxidant capacity, thereby effectively maintaining prolonging shelf life