Inhibition of preharvest malic acid treatment on skin browning of pear fruit（cv.Pingguo） | 采前喷施苹果酸对苹果梨采后黑皮病的抑制
2009
Wen Xiaoli, Gansu Agricultural University, Lanzhou(China),College of Food Science and Engineering | Bi Yang, Gansu Agricultural University, Lanzhou(China),College of Food Science and Engineering | Gao Xiaohui, Gansu Agricultural University, Lanzhou(China),College of Food Science and Engineering
صينى. 研究了采前喷施25 mmol・L. 1苹果酸对常温贮藏期间苹果梨果实黑皮病的影响.结果表明：苹果酸处理可有效降低贮藏期间苹果梨的黑皮率和黑皮指数,抑制果实丙二醛的积累和细胞膜透性的增大,降低贮藏初期的多酚氧化酶活性,提高果实贮藏早期的过氧化物酶和超氧化物歧化酶活性,增强藏期间果实的过氧化氢酶活性.[著者文摘]
اظهر المزيد [+] اقل [-]إنجليزي. The effect of preharvest malic acid treatment at 25 mmol・L-1 on skin browning of pear fruit（cv.Pingguo） during ambient storage was studied in this paper.The results showed that malic acid significantly decreased the incidence and index of skin browning.The chemical reduced the accumulation of malondialdehyde（MDA）,the increasing of ce11 membrane permeability and the activity of polyphenoloxidase（PPO） during early storage.The activity of peroxidase（POD） and superoxide dismutase（SOD） during early storage and catalase（CAT） activity during storage were increased by malic acid.The results indicated that the reduction of skin browning of pears treated with malic acid during storage was related with the maintenance of membrane integrity and increasing of activity of some antioxidant enzymes in treated fruit.
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