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Effects of Short-Term N-2 Treatment on Lipid Peroxidation, Anti-Oxidant Enzymes and Flesh Softening of Kiwi Fruits during Cold Storage

文献类型： 外文期刊

作者： Song, Lili 1 ; Mao, Jinlin 1 ; Jiang, Yueming 2 ; Tao, Fei 1 ; Ge, Linmei 1 ; Gao, Haiyan 1 ;

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

2.Chinese Acad Sci, South China Bot Garden, Guangzhou 510650, Guangdong, Peoples R China

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

关键词： kiwi fruit;N-2 treatment;softening;anti-oxidant enzymes;peroxidation

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： Flesh softening is the main limitation to the postharvest storage, handling and marketing life of kiwifruit. Evidences suggest that pre-storage treatment with pure N-2 gas is potentially effective in inhibiting senescence of many harvested horticultural crops. To better understand the role of short-term N-2 treatment in softening of kiwi fruit, flesh firmness, malondialdehyde (MDA) and hydrogen peroxide (H2O2) contents, superoxide anion (O-2(center dot-)) production rate, as well as activities of lipoxygenase (LOX), peroxidase (POD), superoxide dismutase (SOD) and catalase (CAT) were investigated. Kiwifruits were exposed to pure N-2 gas for 6 h, and then kept in closed but vented containers for 35 days in the dark at 0-1 degrees C and 95-100% relative humidity. Flesh firmness decreased rapidly during the cold storage time, and short-term N-2 treatment inhibited the decrease in flesh firmness, particularly the rapid decrease within 7 days of the early storage, which suggested pure N-2 could delay flesh softening of kiwi fruits at 1 degrees C. MDA content, O-2(center dot-) production rate and H2O2 content increased in kiwifruit with storage time. Short-term N-2 treatment showed a lower level of lipid peroxidation compared to non-N-2 treated fruit, with a delay in increasing in both O-2(center dot-) production rate and H2O2 content. SOD, CAT and POD activities of the fruits markedly decreased during the cold storage, while LOX activity showed a maximum value on day 7, followed by a decline. The treatment with pure N-2 increased activities of SOD, CAT and POD, and decreased LOX activity. These data indicated that short-term N-2 treatment delayed softening of cold stored kiwifruit involve alleviating lipid peroxidation via suppressing oxidative damage and enhancing antioxidant defense.

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[1]Effects of Short-Term N-2 Treatment on Quality of Loquat Fruit during Cold Storage. Gao, H. Y.,Chen, H. J.,Song, L. L.,Mao, J. L.,Jiang, Y. M.,Zheng, Y. H.. 2010

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