Preharvest chitosan oligochitosan and salicylic acid treatments enhance phenol metabolism and maintain the postharvest quality of apricots (Prunus armeniaca L.)
文献类型: 外文期刊
作者: Cui, Kuanbo 1 ; Shu, Chang 1 ; Zhao, Handong 3 ; Fan, Xinguang 4 ; Cao, Jiankang 1 ; Jiang, Weibo 1 ;
作者机构: 1.China Agr Univ, Coll Food Sci & Nutr Engn, 17 Qinghua Donglu, Beijing 100083, Peoples R China
2.Xinjiang Acad Agr Sci, Agr Mechanizat Inst, 291 Nanchangnanlu, Urumqi 830091, Peoples R China
3.Qilu Univ Technol, Coll Food Sci & Engn, Shandong Acad Sci, Jinan 250353, Peoples R China
4.Ludong Univ, Coll Food Engn, Yantai 264025, Peoples R China
关键词: Postharvest quality; Antioxidant capacity; Apricot; Preharvest spray; Phenol metabolism
期刊名称:SCIENTIA HORTICULTURAE ( 影响因子:3.463; 五年影响因子:3.672 )
ISSN: 0304-4238
年卷期: 2020 年 267 卷
页码:
收录情况: SCI
摘要: To improve the apricots quality of preharvest spray with 0.05 chitosan oligochitosan (COS) or/and 1 mmol L-1 salicylic acid (SA) were applied on the tree. The postharvest quality parameters and phenol metabolism of 'xiaobar apricot fruit were evaluated during the storage at 2 degrees C for 70 d. The result showed that the treatment with COS or SA could decayed the rise decay rate, fruit softening, color change, and the decrease in total soluble solid and titratable acidity content during the apricot storage; however the combined treatment of with COS and SA could more effectively delay postharvest senescence of the apricot than the individual treatment of COS or SA. Furthermore, the COS + SA treatment alleviated chilling injury and delayed the increases of ion leakage, internal browning index and malonaldehyde content, effectively. In addition, the COS + SA treatment remarkably activated the activity of defense enzymes, as well as maintained higher bioactive level of phenol compounds, and enhanced antioxidant capacity in apricots. In conclusion, these results indicated the preharvest treatment of combined COS + SA can be applied for reducing chilling injury and improving the quality of apricots during low temperature storage.
- 相关文献
作者其他论文 更多>>
-
Methyl jasmonate attenuates chilling injury of prune fruit by maintaining ROS homeostasis and regulating GABA metabolism and energy status
作者:Zhao, Yating;Wu, Yingjie;Zhang, Xuan;Zhu, Xuan;Li, Xuewen;Wu, Wenxin;Hou, Yuanyuan;Chen, Jianye;Cui, Kuanbo
关键词:Methyl jasmonate; Prune fruit; Chilling injury; ROS homeostasis; GABA; Energy status
-
The encapsulation strategies of clove essential oil enhance its delivery effect in food preservation applications
作者:Zhang, Yiqin;Lu, Jingxuan;Wang, Han;Jiang, Weibo;Zhang, Yiqin;Cui, Kuanbo;Su, Jiaqi;Zhang, Wanli
关键词:Antibacterial; Carriers; Essential oil; Films/coatings; Sustained release
-
Ursolic Acid Induces Multifaceted Defense Responses Against Postharvest Blue Mold Rot in Apple Fruit
作者:Shu, Chang;Cao, Jiankang;Jiang, Weibo;Jiao, Wenxiao;Cui, Kuanbo
关键词:induced resistance; postharvest decay; ursolic acid; reactive oxygen species metabolism; blue mold rot
-
Effect of Near-Freezing Temperature Storage on the Quality and Organic Acid Metabolism of Apple Fruit
作者:Shu, Chang;Jiang, Weibo;Liu, Bangdi;Liu, Bangdi;Zhao, Handong;Cui, Kuanbo
关键词:Malus domestica Borkh.; ice temperature; postharvest quality; malate metabolism
-
Inhibition of enzymatic browning in freeze-thawed apricot fruit by combined chlorogenic acid and osmotic dehydration treatments
作者:Yang, Liling;Cui, Kuanbo;Shen, Xiaohe;Liu, Jia;Liu, Bangdi;Cheng, Jianhu;Zhu, Xuan;Cheng, Jianhu;Zhou, Xinqun;Sun, Jing;Guo, Shuzhen;Chen, Quan;Liu, Bangdi;Yang, Liling;Cheng, Jianhu;Cui, Kuanbo;Shen, Xiaohe;Liu, Jia;Zhou, Xinqun;Sun, Jing;Guo, Shuzhen;Chen, Quan;Zhu, Xuan;Liu, Bangdi
关键词:Apricot; Freeze -thawing; Browning; Osmotic dehydration; Chlorogenic acid
-
Impacts of Fruit Frosting Coverage on Postharvest Softening of Prunes under Vibration Stress
作者:Chen, Wanting;Jin, Lili;Bai, Menghan;Pazilijiang, Ohaer;Ma, Junjie;Cui, Kuanbo;Tian, Rui
关键词:prunes; fruit frosting; vibration stress; cell wall metabolism; postharvest quality
-
Comparative Study on the Volatile Organic Compounds and Characteristic Flavor Fingerprints of Five Varieties of Walnut Oil in Northwest China Using Using Headspace Gas Chromatography-Ion Mobility Spectrometry
作者:Sun, Lina;Cui, Kuanbo;Qi, Yanlong;Meng, Meng
关键词:walnut oil; volatile organic compounds; HS-GC-IMS; flavor fingerprint



