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Effect of chitosan on incidence of brown rot, quality and physiological attributes of postharvest peach fruit

文献类型: 外文期刊

作者: Li, HY 1 ; Yu, T 2 ;

作者机构: 1.Zhejiang Univ, Dept Plant Protect, Coll Agr & Biotechnol, Hangzhou 310029, Zhejiang, Peoples R China

2.Zhejiang Acad Agr Sci, Inst Food Sci, Hangzhou 310021, Zhejiang, Peoples R China

关键词: peach (Prunus perica (L) Batsch);Monilinia fructicola;chitosan;quality attributes;physiological effect

期刊名称:JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE ( 影响因子:3.638; 五年影响因子:3.802 )

ISSN: 0022-5142

年卷期: 2001 年 81 卷 2 期

页码:

收录情况: SCI

摘要: The effect of chitosan (5.0 and 10.0mg ml(-1)) on the incidence of brown rot (caused by Monilinia fructicola), quality attributes and senescence physiology of peaches was investigated. It was found that both concentrations of chitosan reduced the incidence of brown rot significantly and delayed the development of disease compared with the control, but were less effective than the fungicide prochloraz. Chitosan-treated peaches were firmer and had higher titratable acidity and vitamin C content than prochloraz-treated or control peaches. Compared to control (water-treated) peaches, chitosan-treated peaches showed lower respiration rate, less ethylene and malondialdehyde (MDA) production, higher superoxide dismutase (SOD) activity and better membrane integrity. Hence it can be concluded that chitosan has the potential to control brown rot, preserve valuable attributes and prolong the shelf life of postharvest peaches, presumably because of its antifungal property and inhibition of the ripening and senescence process of postharvest peaches. (C) 2000 Society of Chemical Industry.

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