Effect of BTH on antioxidant enzymes, radical-scavenging activity and decay in strawberry fruit

文献类型： 外文期刊

第一作者： Cao, Shifeng

作者： Cao, Shifeng;Hu, Zhichao;Lu, Binhong;Zheng, Yonghua;Yang, Zhenfeng

作者机构：

关键词： strawberry;bth;antioxant enzyme;radical-scavenging activity;decay

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

ISSN：

年卷期：

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收录情况： SCI

摘要： The effect of benzo-thiadiazole-7-carbothioic acid S-methyi ester (BTH), at 0.2 g/l, on antioxidant enzymes, radical-scavenging activity and decay development in strawberry (Fragaria x ananassa Duch.) fruit, was investigated. The results showed that BTH treatment enhanced the activities of antioxidant enzymes, including superoxide dismutase, ascorbate peroxidase, and glutathione reductase. The treatment increased the contents of phenolic and anthocyanin in strawberry fruit, as well as radical-scavenging capacity, expressed as l,l-diphenyl-2-picrylhydrazyl and superoxide radical values and reducing power. The treatment also decreased the development of decay compared to control fruit. These results indicated that BTH might increase the disease resistance of strawberry fruits by enhancing their antioxidant systems and their free radical-scavenging capabilities.

分类号： TS2

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