Effects of postharvest chilling and heating treatments on the sensory quality and antioxidant system of daylily flowers
文献类型： 外文期刊
第一作者： Liu, Wei
作者： Liu, Wei;Zhang, Juhua;Zhang, Qun;Shan, Yang
作者机构：
关键词： Reactive oxygen species; Antioxidant enzymes; Antioxidants; DPPH
期刊名称：HORTICULTURE ENVIRONMENT AND BIOTECHNOLOGY （ 影响因子：1.842； 五年影响因子：2.083 ）
ISSN： 2211-3452
年卷期： 2018 年 59 卷 5 期
页码：
收录情况： SCI
摘要： Temperature is the most important factor that affects the metabolism of harvested plants. The aim of this study was to investigate the influence and mechanisms of temperature on the antioxidant system in fresh-cut daylily flowers (Hemerocallis lilioasphodelus L.; used for food consumption) during storage. Daylily flowers were harvested and immediately treated by either chilling at 5 degrees C for 5days, or by heating with 50 degrees C hot air for 5min, then stored at 20 degrees C for 5days. The chilling and heating treatments maintained the organoleptic quality and enhanced the antioxidant system of cut daylily flowers. However, different reactions of the antioxidant system were observed under the different temperature treatments. The chilling treatment dramatically enhanced the activities of superoxide dismutase, ascorbate peroxidase, peroxidase, and phenylalanine ammonia lyase, while it decreased the activity of lipoxygenase. Meanwhile, the heating treatment enhanced catalase activity and decreased polyphenol oxidase activity. In addition, the heating treatment reduced the O-2(-) production rate and H2O2 content compared to the control. Changes in membrane permeability, total phenolic content, total flavonoid content, and diphenyl-1-picrylhydrazyl clearance activity showed no significant difference between the chilling and heating treatments, owning to the steady content of phenolic and flavonoid compounds and the delay in the generation of quinones. Thus, our results indicate that cold and heat treatments can impact the preservation of harvested daylilies used for food consumption.
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