扩展青霉
采后
抗坏血酸
猕猴桃
展青霉素
园艺
草酸
接种
生物
冷库
食品科学
植物抗病性
蓝色模具
化学
植物
真菌毒素
生物化学
基因
作者
Yuyan Zhu,Jie Yu,Jeffrey K. Brecht,Tianjia Jiang,Xiaolin Zheng
出处
期刊:Food Chemistry
[Elsevier]
日期:2016-01-01
卷期号:190: 537-543
被引量:103
标识
DOI:10.1016/j.foodchem.2015.06.001
摘要
Kiwifruit (Actinidia deliciosa cv. Bruno) fruits were sprayed with 5 mM oxalic acid (OA) at 130, 137, and 144 days after full blossom, and then harvested at commercial maturity [soluble solid content (SSC) around 10.0%] and stored at room temperature (20 ± 1 °C). Pre-harvest application of OA led to fruit with higher ascorbic acid content at harvest, slowed the decreases in fruit firmness and ascorbic acid content and increase in SSC during storage, and also decreased the natural disease incidence, lesion diameter, and patulin accumulation in fruit inoculated with Penicillium expansum, indicating that the OA treatment increased quality and induced disease resistance in kiwifruit. It was suggested that the increase in activities of defense-related enzymes and in levels of substances related to disease resistance might collectively contribute to resistance in kiwifruit against fungi such as P. expansum in storage.
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