SYNERGISTIC EFFECT OF CHEMICAL TREATMENTS ON STORAGE QUALITY AND CHILLING INJURY OF HONEY PEACHES

被引：27

作者：

Gang, Chengcheng ^{[1
,2
]}

Li, Jianlong ^{[1
,2
]}

Chen, Yizhao ^{[1
,2
]}

Wang, Yijia ^{[1
,2
]}

Li, Hui ^{[1
,2
]}

Pan, Bin ^{[3
]}

Odeh, Inakwu ^{[4
]}

机构：

[1] Nanjing Univ, Coll Life Sci, Nanjing 210093, Jiangsu, Peoples R China

[2] Nanjing Univ, State Key Lab Pharmaceut Biotechnol, Nanjing 210093, Jiangsu, Peoples R China

[3] Agr Serv Ctr Fenghuang Town, Zhangjiagang, Jiangsu, Peoples R China

[4] Univ Sydney, Fac Agr & Environm, Dept Environm Sci, Sydney, NSW 2006, Australia

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2015年 / 39卷 / 06期

基金：

中国国家自然科学基金;

关键词：

SALICYLIC-ACID; CELL-WALL; POSTHARVEST APPLICATION; GIBBERELLIC-ACID; COLD-STORAGE; PEAR FRUIT; SENESCENCE; PREHARVEST; RESISTANCE; PECTIN;

D O I：

10.1111/jfpp.12325

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of calcium chloride (CaCl2), gibberellic acid (GA(3)) and salicylic acid (SA) either alone or in various combinations on the fruit quality and chilling injury of honey peaches were investigated during 20 days of cold storage and subsequent 3 days of ambient temperature storage (simulating shelf life). Results showed that the effects of the combined treatments were better than those of each individual treatment. The combination of CaCl2 and SA was the most effective treatment in alleviating chilling injury by controlling membrane permeability, inhibiting respiration rate and delaying polyphenol oxidase activity. The single CaCl2 treatment was the most viable in maintaining fruit quality by keeping firmness and retarding weight loss rate during cold and subsequent ambient temperature storage. Therefore, the combined treatment of CaCl2 and SA was the most effective in peach preservation, and the single CaCl2 treatment can also be promoted.

引用

页码：1108 / 1117

页数：10

共 48 条

[11] A STUDY ON POLYAMINE CHANGE AND BROWNING OF FRUIT DURING COLD-STORAGE OF LITCHI (LITCHI-CHINENSIS SONN) [J].

JIANG, YM ;

CHEN, F .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 1995, 5 (03) :245-250

[12] Modifications in cell wall composition after cold storage of calcium-treated strawberry (Fragaria x ananassa Duch.) fruit [J].

Lara, I ;

García, P ;

Vendrell, M .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2004, 34 (03) :331-339

[13] Gibberellic acid and CO2 additive effect in retarding postharvest senescence of parsley [J].

Lers, A ;

Jiang, WB ;

Lomaniec, E ;

Aharoni, N .

JOURNAL OF FOOD SCIENCE, 1998, 63 (01) :66-68

[14]

LEVY D, 1979, PLANT PHYSIOL, V63, P157

[15]

[李夫庆 LI Fu-qing], 2009, [食品工业科技, Science & Technology of Food Industry], P301

[16] Heat shocks applied either before or after wounding reduce browning of lettuce leaf tissue [J].

Loaiza-Velarde, JG ;

Saltveit, ME .

JOURNAL OF THE AMERICAN SOCIETY FOR HORTICULTURAL SCIENCE, 2001, 126 (02) :227-234

[17] INFLUENCES OF GIBBERELLINS A4, A4+7, AND A4+ISO-A7 ON APPLE FRUIT-QUALITY AND TREE PRODUCTIVITY .1. EFFECTS ON FRUIT RUSSET AND TREE YIELD COMPONENTS [J].

LOONEY, NE ;

GRANGER, RL ;

CHU, CL ;

MCARTNEY, SJ ;

MANDER, LN ;

PHARIS, RP .

JOURNAL OF HORTICULTURAL SCIENCE, 1992, 67 (05) :613-618

[18] Effect of salicylic acid treatment on alleviating postharvest chilling injury of 'Qingnai' plum fruit [J].

Luo, Zisheng ;

Chen, Chun ;

Xie, Jing .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2011, 62 (02) :115-120

[19] Chilling injury in peach and nectarine [J].

Lurie, S ;

Crisosto, CH .

POSTHARVEST BIOLOGY AND TECHNOLOGY, 2005, 37 (03) :195-208

[20] Salicylic acid-induced resistance to Fusarium oxysporum f. sp lycopersici in tomato [J].

Mandal, Sudhamoy ;

Mallick, Nirupama ;

Mitra, Adinpunya .

PLANT PHYSIOLOGY AND BIOCHEMISTRY, 2009, 47 (07) :642-649

← 1 2 3 4 5 →