Effect of Chitosan Coating on the Antioxidant Enzymes and Quality of 'Dashi Early Ripening' Plums

被引：0

作者：

Zhao, Zhilei ^{[1
]}

Gu, Yuhong ^{[2
]}

Kun, Meng ^{[2
]}

Li, Xiaoting ^{[1
]}

机构：

[1] Hebei Univ, Coll Qual & Tech Supervis, Baoding, Peoples R China

[2] Agr Univ Hebei, Coll Life Sci, Baoding, Peoples R China

来源：

2009 3RD INTERNATIONAL CONFERENCE ON BIOINFORMATICS AND BIOMEDICAL ENGINEERING, VOLS 1-11 | 2009年

关键词：

Chitosan coating; Quality; Antioxidant enzyme; Plum; CHILLING INJURY; 1-METHYLCYCLOPROPENE; STRESS; ACID;

D O I：

暂无

中图分类号：

R318 [生物医学工程];

学科分类号：

0831 ;

摘要：

In order to evaluate the effect of chitosan coating on the antioxidant enzymes and quality of 'Dashi Early Ripening' plums (Prunus domestica L.) during storage at ambient temperature. The fruit were coated with chitosan solutions after harvest and stored at 25 degrees C. The result showed that the decrease of firmness, soluble solids content and titratable acidity was slowed down by chitosan coating during the storage. The activity of SOD, CAT, PPO in the chitosan coating plum were higher than that in the control, but POD activity in the chitosan coating plum was lower than that in the control. Chitosan coating has the potential to maintain postharvest quality during storage at ambient temperature. The chitosan coating has more effective application in our study, which could not only be due to reducing the respiration rate and inhibiting the softing process, but also to increasing the activity of SOD, CAT, PPO in the fruit.

引用

页码：1712 / +

页数：2

共 15 条

[1]

Arvanitoyannis IS, 1999, J MACROMOL SCI R M C, VC39, P205

[2]

Baldwin EA, 1997, FOOD TECHNOL-CHICAGO, V51, P56

[3] EFFECT OF COATINGS AND PROLONGED STORAGE-CONDITIONS ON FRESH ORANGE FLAVOR VOLATILES, DEGREES BRIX, AND ASCORBIC-ACID LEVELS [J].

BALDWIN, EA ;

NISPEROSCARRIEDO, M ;

SHAW, PE ;

BURNS, JK .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1995, 43 (05) :1321-1331

[4]

Bender R. J., 1994, Proceedings of the Florida State Horticultural Society, V107, P274

[5]

Bender R. J., 1997, P 7 INT CONTR ATM RE, V3, P82

[6]

ELGHAOUTH A, 1991, J FOOD SCI, V56, P1618, DOI 10.1111/j.1365-2621.1991.tb08655.x

[7] CHITOSAN COATING TO EXTEND THE STORAGE LIFE OF TOMATOES [J].

ELGHAOUTH, A ;

PONNAMPALAM, R ;

CASTAIGNE, F ;

ARUL, J .

HORTSCIENCE, 1992, 27 (09) :1016-1018

[8] PROTECTION AGAINST OXYGEN RADICALS - AN IMPORTANT DEFENSE-MECHANISM STUDIED IN TRANSGENIC PLANTS [J].

FOYER, CH ;

DESCOURVIERES, P ;

KUNERT, KJ .

PLANT CELL AND ENVIRONMENT, 1994, 17 (05) :507-523

[9] CHILLING STRESS AND OXYGEN METABOLIZING ENZYMES IN ZEA-MAYS AND ZEA-DIPLOPERENNIS [J].

JAHNKE, LS ;

HULL, MR ;

LONG, SP .

PLANT CELL AND ENVIRONMENT, 1991, 14 (01) :97-104

[10] Effects of 1-methylcyclopropene and gibberellic acid on ripening of Chinese jujube (Zizyphus jujuba M) in relation to quality [J].

Jiang, WB ;

Sheng, Q ;

Jiang, YM ;

Zhou, XJ .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2004, 84 (01) :31-35

← 1 2 →