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Effects of short-term N-2 treatment on quality and antioxidant ability of loquat fruit during cold storage

文献类型： 外文期刊

作者： Gao, Haiyan 1 ; Tao, Fei 2 ; Song, Lili 2 ; Chen, Hangjun 2 ; Chen, Wenxuan 2 ; Zhou, Yongjun 2 ; Mao, Jinlin 2 ; Zheng, 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China

2.Zhejiang Acad Agr Sci, Food Res Inst, Hangzhou 310021, Zhejiang, Peoples R China

关键词： fruit quality;storage life;cold storage effect;loquat fruit: fruit;postharvest distribution;loquat fruit antioxidant capacity;fruit decay rate

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN：

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收录情况： SCI

摘要： BACKGROUND: Loquat fruit is susceptible to microbial decay and quality deterioration during postharvest distribution. In this study, in a search for effective alternatives to methods currently used for quality maintenance, the effects of short-term pre-storage N-2 treatment on the quality and antioxidant ability of loquat fruit were investigated.RESULTS: Loquat fruits were exposed to 100% N-2 for 6 hat 20 degrees C and then stored at 5 degrees C for 35 days. Short-term N-2 treatment significantly delayed the increase in fruit decay rate and decreases in total soluble solid and titratable acidity contents, thereby maintaining better eating quality and extending the storage life of fruits. It also markedly delayed increases in membrane permeability, malondialdehyde content and superoxide anion production rate. In addition, N-2-treated fruits exhibited significantly higher superoxide dismutase and catalase activities and lower lipoxygenase activity than control fruits.CONCLUSION: Short-term pre-storage N-2 treatment effectively reduced fruit decay and maintained quality in loquat fruits during cold storage. The reduction in fruit decay and quality deterioration by the treatment was correlated with enhanced antioxidant ability and reduced lipid peroxidation. (C) 2009 Society of Chemical Industry

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