采后
可滴定酸
化学
抗坏血酸
呼吸速率
园艺
过氧化物酶
食品科学
过氧化氢酶
丙二醛
超氧化物歧化酶
抗氧化剂
冷库
维生素C
过氧化氢
植物
呼吸
酶
生物
生物化学
作者
Nan Cai,Chunpeng Wan,Jinyin Chen,Chuying Chen
出处
期刊:Folia Horticulturae
[De Gruyter]
日期:2021-12-01
卷期号:33 (2): 354-364
被引量:4
标识
DOI:10.2478/fhort-2021-0027
摘要
Abstract The effects of storage temperature on postharvest storability, quality attributes and antioxidant enzyme activities of harvested Ponkan mandarins were investigated. Fresh fruits were randomly divided into four groups and stored at different temperatures [5 ± 1 °C (S5), 10 ± 1 °C (S10), 15 ± 1 °C (S15), and 20 ± 1 °C (S20 or control)] for 120 days. The results indicated that, compared with the control fruit, low-temperature storage at 10 °C significantly delayed the increase in fruit decay rate, weight loss, citrus colour index, respiration intensity, relative electrical conductivity, the accumulation of hydrogen peroxide and malondialdehyde, retarded the decline in L* value, retained high contents of total soluble solid, titratable acid, vitamin C, total phenol and total flavonoid, as well as higher activities of antioxidant enzymes – superoxide dismutase, catalase, peroxidase and ascorbic peroxidase. The principal component analysis results showed that low-temperature storage significantly maintained the postharvest quality of Ponkan mandarins, with fruit stored at 10 °C having no significant difference from the fruit stored at 5 °C, but markedly higher than those fruit stored at 15 °C. The comprehensive result of single-factor analysis and PCA showed that 10 °C could be used as the optimum storage temperature for improving the postharvest storability of Ponkan mandarins.
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