Effects Of Short-term Anoxic Treatment On Antioxidant Ability And Membrane Integrity Of Postharvest Kiwifruit During Storage

文献类型： 外文期刊

第一作者： Song, Lili

作者： Song, Lili;Gao, Haiyan;Chen, Hangjun;Mao, Jinlin;Zhou, Yongjun;Chen, Wenxuan;Jiang, Yueming

作者机构：

关键词： kiwifruit;anoxic treatment;firmness;reactive oxygen species;antioxidant ability;membrane integrity

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Kiwifruits were exposed to pure N_2 gas for 6 h, then stored at 1 ± 1 ℃ and 95-100% relative humidity for 35 days and finally held for 3 days at 20 ℃. Fruit firmness, membrane permeability, thiobarbituric acid reactive substances (TBARS) and H_2O_2 contents, superoxide anion (O_2) production rate and activities of lipoxygenase (LOX), superoxide dismutase (SOD) and peroxidase (POD) were measured. Short-term N_2 treatment maintained a high level of firmness within 14 days at low temperature and reduced the decrease in the firmness during shelf-life. Furthermore, the treatment reduced the increases in membrane permeability and lipid peroxidation, delayed the increases in both O_2~- production rate and H-2O_2 content, increased activities of SOD and POD but reduced LOX activity throughout storage period. These data indicate that the delay in the firmness of kiwifruit by the short-term N_2 treatment could be due to reduced lipid peroxidation, enhanced antioxidant ability and membrane integrity maintenance.

分类号： TS201`TS264`TS201.2

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