Alleviation of chilling injury and browning of postharvest bamboo shoot by salicylic acid treatment
Alleviation of chilling injury and browning of postharvest bamboo shoot by salicylic acid treatment
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水杨酸处理减轻竹笋采后冷害和褐变
DOI：
10.1016/j.foodchem.2011.09.007
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发表时间：
2012-03-15
期刊：
影响因子：
8.8
通讯作者：
Chen, Chun
中科院分区：
文献类型：
--
作者：
Luo, Zisheng;Wu, Xiang;Chen, Chun
研究了水杨酸（SA）处理对竹笋在1 ℃贮藏50 d期间冷害、发病率、电解质渗漏率、果肉布朗宁指数、丙二醛（MDA）和总酚含量、苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）和过氧化物酶（POD）活性以及多胺（PA）含量的影响。对照枝条的冷害和发病率、EL、MDA含量呈递增趋势。冷害促进了PAL、PPO和POD活性的提高，使地上部总酚含量和果肉布朗宁指数增加。冷害与腐胺（Put）和亚精胺（Spd）含量呈显著正相关。SA处理抑制冷害与降低EL、MDA和总酚含量，抑制PAL、PPO和POD活性，促进PA积累有关。本研究结果表明，SA处理可用于控制竹笋冷藏冷害。(C)2011爱思唯尔有限公司保留所有权利。
The effects of salicylic acid (SA) treatment on chilling injury, disease incidence, electrolyte leakage (EL), flesh browning index, malondialdehyde (MDA) and total phenolic content, phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO) and peroxidase (POD) activities, and polyamine (PA) content of bamboo shoot, during storage at 1 degrees C for 50 days, were examined. Chilling injury and disease incidence, EL, MDA content of control shoot increased progressively. Chilling injury promoted PAL, PPO and POD activities, which are associated with shoot total phenolic content and flesh browning index increase. Chilling injury was significantly positively correlated with putrescine (Put) or spermidine (Spd) contents. Suppression of chilling injury by SA treatment was associated with reducing EL, MDA and total phenolic content, retarding activities of PAL, PPO and POD, and promoting PA accumulation. The present findings suggest that SA treatment could be used commercially to control chilling injury in bamboo shoot during cold storage. (C) 2011 Elsevier Ltd. All rights reserved.