文献类型： 外文期刊
作者： Wang, Zhen 1 ; Wang, Yunxiang 3 ; Shi, Junyan 1 ; Zheng, Qiuli 1 ; Gao, Lipu 1 ; Wang, Qing 1 ; Zuo, Jinhua 1 ;
作者机构： 1.Beijing Acad Agr & Forestry Sci, Key Lab Biol & Genet Improvement Hort Crops North, Key Lab Vegetable Postharvest Proc,Key Lab Urban, Minist Agr,Beijing Key Lab Fruits & Vegetable Sto, Beijing, Peoples R China
2.Ocean Univ China, Coll Food Sci & Engn, Qingdao, Peoples R China
3.Beijing Acad Agr & Forestry Sci, Beijing Acad Forestry & Pomol Sci, Beijing, Peoples R China
4.Boyce Thompson Inst Plant Res, Ithaca, NY USA
关键词： cowpea; physiology characteristics; postharvest; putrescine; quality
期刊名称：FOOD SCIENCE & NUTRITION （ 影响因子：2.863； 五年影响因子：3.141 ）
ISSN： 2048-7177
年卷期： 2019 年 7 卷 2 期
页码：
收录情况： SCI
摘要： The effects of putrescine (Put) treatment on postharvest physiology characteristics in cowpea during cold storage have been investigated. The results indicated that Put with 8 mmol/L treatment greatly delayed aging of the cowpea; the sensory quality of cowpea was well maintained; the increase in weight loss was also inhibited, and the decrease in the content of ascorbic acid, chlorophyll, and total phenol was reduced efficiently. Antioxidant enzyme activities containing POD, CAT, and APX were preserved at higher levels in treated groups than the control during cold storage. In addition, the activity of PPO was restrained with Put. Overall, the quality of cowpea was maintained by 8 mmol/L Put treatment during cold storage.
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