Heat treatment inhibits post-harvest weight loss in Actinidia arguta by modifying the surface morphology and chemical compositions of cuticle wax

Actinidia arguta , an emerging commercially valuable fruit in Northeast China, is prone to weight loss during post-harvest storage owing to its wax layer. The effects of heat treatment on the wax layer structure and composition in A. arguta were assessed to inhibit weight loss during preservation. Treatment 1 (T1: 40 °C, 15 min) inhibited the weight loss rate (WLR) and caused dense, irregular platelet wax to melt and re-accumulate on the fruit surface. Treatment 2 (T2: 45 °C, 20 min) promoted weight loss; several cracks were observed on the surface, potentially caused by wax condensation fractures. T1 significantly increased but T2 significantly decreased the wax content compared to the control group on day 4. Wax content (R 2 = 0.9308) negatively correlated with WLR, suggesting that appropriate heat treatment may inhibit weight loss. T1 inhibited the reduction in total fatty acids (R 2 = 0.8174), terpenoids (R 2 = 0.7372), (Z)-9-octadecadienoic acid (R 2 = 0.7728), and 9,11-octadecadienoic acid (R 2 = 0.7854) (an unsaturated fatty acid). T1 also inhibited the decrease in the soluble solids, titratable acid, and total phenol content. Therefore, T1 delayed post-harvest weight loss in A. arguta , possibly by reconstructing the cuticle wax morphology and regulating its composition. • Heat treatment of Actinidia arguta at 40 °C for 15 min inhibited the reduction of weight loss rate. • (Z)-9-octadecadienoic acid (R 2 = 0.7728) and 9,11-octadecadienoic acid (R 2 = 0.7854) were negatively correlated with WLR. • Heat treatment at 40 °C for 15 min changes the surface morphology and chemical compositions of the cuticle wax. • Heat treatment improved A. arguta fruit preservation via changes to the wax.