食品科学2017，Vol.38Issue(19)：230-235,6.DOI:10.7506/spkx1002-6630-201719037
草酸处理对采后‘华优'猕猴桃果实耐冷性的影响
Effect of Postharvest Oxalic Acid Treatment on Chilling Resistance in 'Huayou' Kiwifruits under Low Temperature Stress
摘要
Abstract
Postharvest kiwifruits (Actinidia Chinensis 'Huayou') were dipped in 5 mmol/L oxalic acid (OA) solution for 10 min at room temperature and then stored at (0.0 ± 0.5) ℃ and 90％-95％ relative humidity (RH) for 90 days.The results showed that pre-storage application of OA apparently alleviated chilling injury,and inhibited ethylene production and respiratory rate.OA significantly decreased lipoxygenase (LOX) activity and malondialdehyde (MDA) content,and increased ascorbate peroxidase (APX) activity and glutathione reductase (GR) activity.Compared with control,OA treatment maintained higher percentage of fruits and lower water loss after storage.These results suggested that pre-storage application of OA contributes to alleviating chilling injury and improving chilling resistance.关键词
猕猴桃/草酸/低温贮藏/耐冷性Key words
kiwifruit/oxalic acid/low temperature storage/chilling resistance分类
农业科技引用本文复制引用
梁春强,吕茳,饶景萍..草酸处理对采后‘华优'猕猴桃果实耐冷性的影响[J].食品科学,2017,38(19):230-235,6.基金项目
国家科技支撑计划项目(2015BAD16B03) （2015BAD16B03）
