Role of pure oxygen treatment in browning of litchi fruit after harvest
Role of pure oxygen treatment in browning of litchi fruit after harvest
复制标题
纯氧处理对荔枝采后褐变的影响
DOI：
10.1016/j.plantsci.2004.05.009
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发表时间：
2004-09-01
期刊：
影响因子：
5.2
通讯作者：
Jiang, WB
中科院分区：
文献类型：
--
作者：
Duan, XW;Jiang, YM;Jiang, WB
为探讨纯氧处理对荔枝果实采后褐变过程中果皮组织能荷的影响，研究了纯氧处理对果皮组织能荷的影响。果实在25摄氏度的空气中或纯空气中保存长达6天。测定了褐变指数、质膜透性、ATP、ADP和AMP含量及能荷的变化。随着果实褐变，质膜透性逐渐增加，而ATP含量和能荷迅速下降。暴露在纯O-2下可显著防止果皮褐变，维持较高的ATP水平。贮藏4d后，荔枝果皮组织膜透性增加，ADP和能荷增加。荔枝果皮褐变的抑制表明，高水平的ATP、ADP和能荷可能有助于维持荔枝果膜的完整性，从而减少酶和底物的分解，从而导致酶促褐变。(C)2004爱思唯尔爱尔兰有限公司。保留所有权利。
Experiments were conducted to test the effect of pure oxygen treatment on energy charge of peel tissue which may affect membrane integrity during browning of litchi fruit after harvest. Fruit were kept in air or pure 0, for up to 6 days at 25 degreesC. Changes in browning index, membrane permeability, contents of ATP, ADP and AMP and energy charge were measured. As fruit browned, membrane permeability increased gradually, while ATP content and energy charge decreased rapidly. Exposure to pure O-2 significantly prevented peel browning, maintained high levels of ATP. ADP and energy charge, and reduced increase in membrane permeability of peel tissue of litchi fruit after 4 days of storage. The inhibition of browning of litchi fruit peel suggested that high levels of ATP, ADP and energy charge of litchi fruit kept in pure O-2 may contribute to maintenance of membrane integrity which reduced decompartmentation of enzymes and substrates resulting in enzymatic browning. (C) 2004 Elsevier Ireland Ltd. All rights reserved.