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Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage

文献类型: 外文期刊

作者: Huan, Chen 1 ; Han, Shuai 1 ; Jiang, Li 1 ; An, Xiujuan 1 ; Yu, Mingliang 2 ; Xu, Yin 1 ; Ma, Ruijuan 2 ; Yu, Zhifang 1 ;

作者机构: 1.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

2.Jiangsu Acad Agr Sci, Inst Hort, Nanjing 210095, Jiangsu, Peoples R China

关键词: Peach fruit;Heat treatment;Chilling injury;Reactive oxygen species;Antioxidant system

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

ISSN:

年卷期:

页码:

收录情况: SCI

摘要: Peach fruit are susceptible to chilling injury (Cl) during low temperature storage. In this study, the effect of hot air (HA, 38 degrees C for 3 h) and hot water (HW, 48 degrees C for 10 min) treatments on Cl, fruit quality, reactive oxygen species (ROS) and antioxidants in peach fruit during storage at 4 degrees C was investigated. The results indicated that HA or HW treatments maintained fruit quality, decreased Reactive oxygen species (ROS) and enhanced antioxidants activity of fruit. However, HW was more effective than HA in alleviating internal browning (IB) symptoms in fruit. I HW treatment may be easier to affect the antioxidant system in peach fruit due to the higher heat transmission in water. HA treatment had no effect oh either AsA metabolism or GSH metabolism. However, HW enhanced the MA metabolism in the early stage of storage and the GSH metabolism in the late stage of storage. Enhanced AsA-GSH metabolism and up-regulated expressions of PpaSOD5, PpaCAT1 and PpaAPX2 in the HW treated fruit might play an important role in maintaining the lower ROS level and IB index during refrigerated storage. (C) 2016 Elsevier B.V. All rights reserved.

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