Effects of different postharvest treatments on the physiology and quality of 'Xiaobai' apricots at room temperature
文献类型： 外文期刊
作者： Wu, Bin 1 ; Guo, Qin 2 ; Wang, Gang-xia 3 ; Peng, Xin-yuan 3 ; Wang, Ji-de 3 ; Che, Feng-bin 1 ;
作者机构： 1.Xinjiang Acad Agr Sci, Inst Agroprod Storage & Proc, Urumqi 830091, Peoples R China
2.Minist Agr, Inst Agroprod Proc Sci & Technol, Key Lab Agroprod Proc, Beijing 100193, Peoples R China
3.Xinjiang Univ, Coll Chem & Chem Engn, Minist Educ, Key Lab Oil & Gas Fine Chem, Urumqi 830046, Peoples R China
关键词： Apricots;Quality;1-MCP;ClO2;Calcium treatment;Heat treatment
期刊名称：JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE （ 影响因子：2.701； 五年影响因子：3.574 ）
ISSN：
年卷期：
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收录情况： SCI
摘要： The effect of postharvest treatments on storage characteristics of harvested apricots in relation to fruit quality was investigated. 'Xiaobai' apricots treated with 1-methylcyclopropene (1-MCP), chlorine dioxide (ClO2), calcium, and heat in sealed container and then stored at 20 degrees C with 90 % relative humidity (RH) for 10 days. Results showed that the treatments could reduce respiration production and MDA content, delay softening, postharvest decay, the decrease of soluble solids (SSC), and visual changes. Furthermore, the polyphenol oxidase (PPO), polygalacturonase (PG), and pectin methylesterase (PME), superoxide dismutase (SOD), catalase (CAT), peroxidase (POD) activities were reduced by treatments. Taken together, it is suggested that ClO2 treatment might be an effective way to maintain the quality of apricot fruit except 1-MCP treatment.
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