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Effects of Hypobaric Storage on Active Oxygen Metabolism of Persimmon (Diospyros kaki L.) Fruit

文献类型： 外文期刊

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

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

2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Jiangsu, Peoples R China

3.Jiangnan Univ, Wuxi 214036, Peoples R China

关键词： hypobaric storage;active oxygen;persimmon fruit

期刊名称：EUROPE-ASIA SYMPOSIUM ON QUALITY MANAGEMENT IN POSTHARVEST SYSTEMS - EURASIA 2007

ISSN： 0567-7572

年卷期： 2008 年 804 卷

页码：

收录情况： SCI

摘要： Hypobaric storage has been shown to significantly inhibit postharvest ripening and senescence and extend shelf life of fruits and vegetables. Persimmon fruit senesces and rots easily after harvested. To better understand the role of hypobaric storage in senescence and decay development of persimmon fruit, experiments were conducted to determine malondialdehyde (MDA) content, relative electrolyte leakage rate, superoxide (O-2 center dot(-)) production rate and hydrogen peroxide (H2O2) content, as well as activities of superoxide dismutase (SOD) and catalase (CAT). The results showed that the application of hypobaric storage (40-50 kPa at 0-1 degrees C and 85-90% RH) maintained SOD and CAT activities, inhibited increases of both O-2(center dot-)-production rate and H2O2 content at the late stage of fruit storage, decreased MDA content and relative electrolyte leakage rate. Thus, hypobaric storage could delay an increase of the membrane permeability, reduce the peroxidation of membrane lipids and postpone the fruit senescence.

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[1]Effect of hypobaric storage on quality, antioxidant enzyme and antioxidant capability of the Chinese bayberry fruits. Chen, Hangjun,Gao, Haiyan,Long, Jie,Tao, Fei,Fang, Xiangjun,Yang, Hailong,Jiang, Yueming. 2013

[2]Effect of hypobaric storage on physiological and quality attributes of loquat fruit at low temperature. Gao, H. Y.,Chen, H. J.,Chen, W. X.,Yang, J. T.,Song, L. L.,Zheng, Y. H.,Jiang, Y. M.. 2006

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