6-Benzylaminopurine treatment maintains the quality of Chinese chive (Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity

文献类型： 外文期刊

第一作者： Jia Li-e

作者： Jia Li-e;Liu Sheng;Duan Xiao-ming;Zhang Chao;Wu Zhan-hui;Liu Ming-chi;Guo Shao-gui;Zuo Jin-hua;Wang Li-bin

作者机构：

关键词： 6-benzylaminopurine (6-BA);Chinese chive;postharvest quality;antioxidant activity

期刊名称：JOURNAL OF INTEGRATIVE AGRICULTURE （ 影响因子：2.848； 五年影响因子：2.979 ）

ISSN： 2095-3119

年卷期： 2017 年 16 卷 9 期

页码：

收录情况： SCI

摘要： Chinese chive usually develops an off-flavor after a short storage time. To explore,effective ways to maintain the post-harvest quality of Chinese chive, the effect of exogenous application of 6-benzylaminopurine (6-BA) on postharvest quality and antioxidant activity of chive was evaluated, and the mechanism of the physiological responses of chive to 6-BA treatment was explored. Chives were sprayed for 10 min with 100, 300, or 500 mg L-1 6-BA or with alkaline solution as the control, then stored at (2 +/- 1) degrees C with a relative humidity (RH) of 80-85%. We found that 300 mg L-1 6-BA significantly delayed yellowing and chlorophyll degradation, maintained the total phenolic and flavonoid content, and improved the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD). In conclusion, we identified exogenous application of 6-BA as an effective method for maintaining postharvest quality of Chinese chive. In addition, our finding that the activities of antioxidant enzymes increase in response to exogenous 6-BA provides new insights into the mechanism of cytokinin-based postharvest fresh-keeping.

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