Effects of exogenous oxalic acid on ripening and decay incidence in mango fruit during storage at room temperature

被引：100

作者：

Zheng, Xiaolin

Tian, Shiping ^{[1
]}

Gidley, Michael J.

Yue, Hong

Li, Boqiang

机构：

[1] Chinese Acad Sci, Inst Bot, Key Lab Photosynth & Environm Mol Physiol, Beijing 100093, Peoples R China

[2] Zhanjiang Normal Coll, Dept Biol, Zhanjiang 524048, Peoples R China

[3] Univ Queensland, Ctr Nutr & Food Sci, Brisbane, Qld 4072, Australia

[4] Dept Sci & Technol, Panzhihua City 617000, Peoples R China

来源：

POSTHARVEST BIOLOGY AND TECHNOLOGY | 2007年 / 45卷 / 02期

基金：

中国国家自然科学基金;

关键词：

decay incidence; mango fruit; oxalic acid; postharvest storage; ripening; RESISTANCE; INDUCTION; ROT;

D O I：

10.1016/j.postharvbio.2007.01.016

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

Mango fruit (Mangifera indica L. cv. Zill) were dipped in 5 mM oxalic acid solution for 10 min at 25 degrees C to investigate effects on ripening and decay incidence during storage at room temperature (25 degrees C). The results showed that oxalic acid treatment delayed fruit ripening and reduced fruit decay incidence compared to the control. It was suggested that the physiological effect of oxalic acid in decreasing ethylene production was an important contributor to delaying the ripening process. Oxalic acid treatment might be a promising method for postharvest storage of mango fruit. (c) 2007 Elsevier B.V. All rights reserved.

引用

页码：281 / 284

页数：4

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