Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. 'Brazil') fruit during storage
文献类型: 外文期刊
作者: Huang, Hua 1 ; Zhu, Qinqin 1 ; Zhang, Zhengke 3 ; Yang, Bao 1 ; Duan, Xuewu 1 ; Jiang, Yueming 1 ;
作者机构: 1.Chinese Acad Sci, South China Bot Garden, Key Lab Plant Resources Conservat & Sustainable U, Guangzhou 510650, Guangdong, Peoples R China
2.Univ Chinese Acad Sci, Beijing 100039, Peoples R China
3.Chinese Acad Trop Agr Sci, Environm & Plant Protect Inst, Haikou 571101, Peoples R China
关键词: Banana;Oxalic acid;Anti-browning;Storage
期刊名称:SCIENTIA HORTICULTURAE ( 影响因子:3.463; 五年影响因子:3.672 )
ISSN: 0304-4238
年卷期: 2013 年 160 卷
页码:
收录情况: SCI
摘要: The effect of anti-browning by application of oxalic acid on banana (Musa spp., AAA group, cv.'Brazil') fruit during storage was investigated. Banana fruit were dipped into solutions of 0 (control), 8 and 20 mM oxalic acid for 10 min and then stored at room temperature (23 +/- 2 degrees C, 75-90% relative humidity). The results showed that oxalic acid at 8 and 20 mM obviously delayed the decrease in fruit color, and maximal chlorophyll fluorescence (Fv/Fm) of banana fruit. Furthermore, fruit treated with oxalic acid exhibited higher activity of anti-browning-related enzymes (peroxidase, POD; polyphenol oxidase PPO), which correlated with the reduction in brown coloring of fruit skin as compared to untreated fruit. In addition, the total phenol content decreased slowly and the reducing power of peel was maintained at a higher level after oxalic acid treatment. Overall, oxalic acid could improve the anti-browning activity to ensure a smooth surface and long-term storage of bananas at room temperature. (C) 2013 Elsevier B.V. All rights reserved.
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