Physiological and biochemical responses of grapefruit seed extract dip on 'Redglobe' grape

被引:121
作者
Xu, Wen-Tao [1 ]
Peng, Xiao-li [1 ,2 ]
Luo, Yun-Bo [1 ]
Wang, Jin-ai [1 ]
Guo, Xing [2 ]
Huang, Kun-Lun [1 ,2 ]
机构
[1] China Agr Univ, Coll Food Sci & Nutr Engn, Lab Fruit Physiol & Mol Biol, Beijing 100083, Peoples R China
[2] Minist Agr, Supervis & Testing Ctr Agr Prod Qual, Beijing 100083, Peoples R China
关键词
Grapefruit seed extract; Table grape; Physiological effects; Ethylene; Respiration rate; SULTANINA TABLE GRAPES; VAPOR HEAT-TREATMENT; FUNCTIONAL-PROPERTIES; POSTHARVEST QUALITY; ANTIBACTERIAL AGENT; ANTIOXIDANT ENZYMES; FUNGICIDAL ACTIVITY; POLYPHENOL OXIDASE; OXIDATIVE STRESS; METHYL JASMONATE;
D O I
10.1016/j.lwt.2008.09.002
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Table grapes (Vitis vinifera cv. Redglobe) were immersed in 1 g L-1 grapefruit seed extract (GSE) for 60 s at 15 degrees C and then stored at 2 +/- 1 degrees C, and the related physiological effects were investigated. The results showed that GSE treatment lowered the respiration rate and ethylene evolution in the whole cluster. The activities of superoxide dismutase (SOD), peroxidase (POD), catalase (CAT) were increased and extended by GSE treatment, however, polyphenol oxidase (PPO) activity was suppressed. Furthermore, increase of malondialdehyde (MDA) as well as membrane permeability was delayed in GSE-treated grapes. Total phenolic compounds degradation was substantially lower in GSE-treated grapes than in control. The soluble solids content (SSC) in GSE-treated grapes was always higher than in control, although there was no significant difference at the level of P < 0.05. Our study suggests that GSE might be a promising candidate for extending the postharvest storage time of table grapes. (C) 2008 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.
引用
收藏
页码:471 / 476
页数:6
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