Effect of oxalic acid on antibrowning of banana (Musa spp., AAA group, cv. 'Brazil') fruit during storage

被引：43

作者：

Huang, Hua ^{[1
,2
]}

Zhu, Qinqin ^{[1
,2
]}

Zhang, Zhengke ^{[3
]}

Yang, Bao ^{[1
]}

Duan, Xuewu ^{[1
]}

Jiang, Yueming ^{[1
]}

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

来源：

SCIENTIA HORTICULTURAE | 2013年 / 160卷

基金：

中国国家自然科学基金;

关键词：

Banana; Oxalic acid; Anti-browning; Storage; POLYPHENOL OXIDASE; BIOSYNTHESIS; ANTHOCYANINS; TEMPERATURE; INHIBITION; GREEN; PEEL;

D O I：

10.1016/j.scienta.2013.05.041

中图分类号：

S6 [园艺];

学科分类号：

0902 ;

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.

引用

页码：208 / 212

页数：5

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