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Effects of allyl isothiocyanate treatment on postharvest quality and the activities of antioxidant enzymes of mulberry fruit

文献类型： 外文期刊

作者： Chen, Hangjun 1 ; Gao, Haiyan 1 ; Fang, Xiangjun 1 ; Ye, Lei 1 ; Zhou, Yongjun 1 ; Yang, Hailong 3 ;

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

2.Key Lab Fruits & Vegetables Postharvest & Proc Te, Hangzhou 310021, Zhejiang, Peoples R China

3.Wenzhou Univ, Coll Life & Environm Sci, Wenzhou 325035, Peoples R China

关键词： Mulberry fruit;Allyl isothiocyanate;Total anthocyanin;Total phenol;Antioxidant enzyme activity

期刊名称：POSTHARVEST BIOLOGY AND TECHNOLOGY （ 影响因子：5.537； 五年影响因子：5.821 ）

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收录情况： SCI

摘要： The effects of allyl isothiocyanate (AITC) treatment on fruit quality, anthocyanin and phenolic contents, and the activities of antioxidant enzymes of mulberries var. Dashi (Morus alba L) were evaluated. Freshly harvested mulberry fruit were placed in plastic sealed containers and treated with AITC at 5 and 15 mu L L-1 for 15 d, respectively. Samples were randomly selected initially and at 3 d intervals during storage. The fruit treated with AITC were resistant to decay, and had high levels of total soluble solids as well as titratable acidity. The application of AITC in mulberry fruit was effective in decreasing malondialdehyde (MDA) accumulation and lipoxygenase (LOX) activity, inhibiting respiration, maintaining surface color and firmness, and suppressing total phenolic and anthocyanin contents. However, AITC treatment had no discernible effect on the activities of antioxidant enzymes. The results from this study indicated that AITC treatment improved the metabolism and postharvest quality of mulberry fruit and provided an effective method for prolonging the storage life of the fruit. (C) 2015 Elsevier B.V. All rights reserved.

  • 相关文献

[1]Variation in total anthocyanin, phenolic contents, antioxidant enzyme and antioxidant capacity among different mulberry (Morus sp.) cultivars in China. Chen, Hangjun,Chen, Jianye,Chen, Weixin,Lu, Wangjin,Chen, Hangjun,Gao, Haiyan,Yang, Hailong.

[2]Inactivation of Salmonella on whole cantaloupe by application of an antimicrobial coating containing chitosan and allyl isothiocyanate. Jin, Tony Z.,Gurtler, Joshua B.,Geveke, David J.,Fan, Xuetong,Chen, Wenxuan. 2012

[3]Optimal hypobaric treatment delays ripening of honey peach fruit via increasing endogenous energy status and enhancing antioxidant defence systems during storage. Wang, Jinhua,Liu, Yingkun,Song, Lili,Wu, Jiasheng,Wang, Jinhua,Chen, Wenxuan,Xu, Qingqing,Wang, Jie,You, Yanli.

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