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Effects Of Short-term Anoxic Treatment On Antioxidant Ability And Membrane Integrity Of Postharvest Kiwifruit During Storage

文献类型： 外文期刊

作者： Song, Lili 1 ; Gao, Haiyan 1 ; Chen, Hangjun 1 ; Mao, Jinlin 1 ; Zhou, Yongjun 1 ; Chen, Wenxuan 1 ; Jiang, Yueming 2 ;

作者机构： 1.Zhejiang Acad Agr Sci, Food Inst, Hangzhou 310021, Zhejiang, Peoples R China

2.Chinese Acad Sci, S China Bot Carden, Guangzhou Leyiju 510650, Peoples R China

关键词： kiwifruit;anoxic treatment;firmness;reactive oxygen species;antioxidant ability;membrane integrity

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： Kiwifruits were exposed to pure N_2 gas for 6 h, then stored at 1 ± 1 ℃ and 95-100% relative humidity for 35 days and finally held for 3 days at 20 ℃. Fruit firmness, membrane permeability, thiobarbituric acid reactive substances (TBARS) and H_2O_2 contents, superoxide anion (O_2) production rate and activities of lipoxygenase (LOX), superoxide dismutase (SOD) and peroxidase (POD) were measured. Short-term N_2 treatment maintained a high level of firmness within 14 days at low temperature and reduced the decrease in the firmness during shelf-life. Furthermore, the treatment reduced the increases in membrane permeability and lipid peroxidation, delayed the increases in both O_2~- production rate and H-2O_2 content, increased activities of SOD and POD but reduced LOX activity throughout storage period. These data indicate that the delay in the firmness of kiwifruit by the short-term N_2 treatment could be due to reduced lipid peroxidation, enhanced antioxidant ability and membrane integrity maintenance.

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