Antioxidant enzymes and fatty acid composition as related to disease resistance in postharvest loquat fruit

文献类型： 外文期刊

第一作者： Cao, Shifeng

作者： Cao, Shifeng;Cao, Shifeng;Cai, Yuting;Zheng, Yonghua;Yang, Zhenfeng

作者机构：

关键词： Loquat fruit;Disease resistance;Fatty acid;Antioxidant enzyme

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： Two cultivars of loquat fruit were stored at 20 ℃ for 10 days to investigate the relationship between disease resistance, and fatty acid composition and activities of endogenous antioxidant enzymes. The results showed that decay incidence increased with storage time in both cultivars. A significantly lower disease incidence was observed in 'Qingzhong' fruit than in 'Fuyang', suggesting 'Qingzhong' had increased disease resistance. Meanwhile, 'Qingzhong' fruit also had lower levels of superoxide radical and hydrogen peroxide, and lower lipoxygenase activity, but higher levels of linolenic and linoleic acids and higher activities of catalase (CAT) and ascorbate peroxidase (APX) compared with 'Fuyang'. These results suggest that the higher levels of linolenic and linoleic acids and the higher activity of CAT and APX have a role in disease resistance of postharvest loquat fruit.

分类号： TS2`TS201.2

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