Effect of Salicylic Acid Treatment on the Postharvest Quality and Antioxidant Enzyme Activity of Fresh Lotus

被引：0
|
作者：
Yan R. [1 ,3 ,4 ]
Han Y. [1 ,3 ]
Wu W. [1 ,3 ]
Chen H. [2 ,3 ]
Gao H. [1 ,3 ,4 ]
机构：
[1] Food Science Institute, Zhejiang Academy of Agricultural Science, Hangzhou
[2] Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Hangzhou
[3] Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou
[4] Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Hangzhou
来源：
Journal of Chinese Institute of Food Science and Technology | 2022年 / 22卷 / 03期
关键词：
Antioxidant enzyme; Fresh lotus pods; Quality; Salicylic acid;
D O I：
10.16429/j.1009-7848.2022.03.026
中图分类号：
学科分类号：
摘要：
In this experiment, fresh lotus were selected as the test material, control (CK) was treated with water. Then, the effect of different concentrations(0.2, 0.4, 0.6 mmol/L) of SA treatments on the storage quality and antioxidant enzyme activity of fresh lotus, were investigated during storage at(20±1) ℃. The results showed that compared with the control, SA treatments significantly maintained the sensory quality, inhibited the respiration rate, and delayed the nutrients decline of the lotus seeds. Among of them, 0.4 mmol/L SA treatment were the best, which could effectively delay the increase of lotus seeds browning, soluble solids and malondialdehyde, and inhibit the decreases of reducing sugar, soluble sugar, starch and total phenol content in lotus seeds. Moreover, 0.4 mmol/L SA treatment also could maintain higher superoxide dismutase, catalase, and peroxidase activities of lotus seeds, as well as significantly inhibit polyphenol oxidase activity, thereby delaying the senescence of fresh lotus during storage, and maintaining better quality. © 2022, Editorial Office of Journal of CIFST. All right reserved.
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页码：235 / 245
页数：10
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