Postharvest hot air and hot water treatments affect the antioxidant system in peach fruit during refrigerated storage
Abstract Peach fruit are susceptible to chilling injury (CI) during low temperature storage. In this study, the effect of hot air (HA, 38°C for 3h) and hot water (HW, 48°C for 10min) treatments on CI, fruit quality, reactive oxygen species (ROS) and antioxidants in peach fruit during storage at 4°C was investigated. The results indicated that HA or HW treatments maintained fruit quality, decreased Reactive oxygen species (ROS) and enhanced antioxidants activity of fruit. However, HW was more effective than HA in alleviating internal browning (IB) symptoms in fruit. HW treatment may be easier to affect the antioxidant system in peach fruit due to the higher heat transmission in water. HA treatment had no effect on either AsA metabolism or GSH metabolism. However, HW enhanced the AsA metabolism in the early stage of storage and the GSH metabolism in the late stage of storage. Enhanced AsA-GSH metabolism and up-regulated expressions of PpaSOD5, PpaCAT1 and PpaAPX2 in the HW treated fruit might play an important role in maintaining the lower ROS level and IB index during refrigerated storage. Highlights Heat treatment had positive effect on peach fruit quality during cold storage. Heat water treatment was more effective in alleviating chilling injury than heat air. Antioxidant system in peach fruit was easier to be affected by heat water treatment. AsA-GSH cycle might play an important role in maintaining the low H 2 O 2 content.
- 원문이 없습니다.
- DOI : http://dx.doi.org/10.1016/j.postharvbio.2016.11.018
- Elsevier : 저널> 권호 > 논문
유료 다운로드의 경우 해당 사이트의 정책에 따라 신규 회원가입, 로그인, 유료 구매 등이 필요할 수 있습니다. 해당 사이트에서 발생하는 귀하의 모든 정보활동은 NDSL의 서비스 정책과 무관합니다.
원문복사신청을 하시면, 일부 해외 인쇄학술지의 경우 외국학술지지원센터(FRIC)에서
무료 원문복사 서비스를 제공합니다.
NDSL에서는 해당 원문을 복사서비스하고 있습니다. 위의 원문복사신청 또는 장바구니 담기를 통하여 원문복사서비스 이용이 가능합니다.
- 이 논문과 함께 출판된 논문 + 더보기