[1]Mchugh T H,Senesi E.Apple Wraps:Anovel Methods to Improve the Quality and Extend the Shelf Life of Fresh-cut Apples[J].Food Sci,2000,65(3):480-485. [2]黄雪松.国外鲜切产品生产工艺概况[J].现代食品科技,2005,22(1):147-159. [3]Rocha A M C N,Morais A M M B.Shelf life of minimally processed apple (cv.Jonagored) determined by color changes[J].Food Control,2003(14):13-20. [4]Montero-Prado P,Rodriguez-Lafuente A,Nerin C.Active label-based packaging to extend the shelf-life of “Calanda” peach fruit:Changes in fruit quality and enzymatic activity[J].Postharvest Biology and Technology,2011,60(3):211-219. [5]Cao S F,Zheng Y H,Yang Z F,et al.Effect of methyl jasmonate on the inhibition of Colletotrichum acutatum infection in loquat fruit and the possible mechanisms[J].Postharvest Biology and Technology,2008,49(2):301-307. [6]WANG Y S,TIAN S P.Interaction Between Cryptococcus laurentii,Monilinia fructicola,and Sweet Cherry Fruit at Different Temperatures[J].Agricultural Sciences in China,2008,7(1):48-57. [7]Yi C,Jiang Y M,Shi J,et al.ATP-regulation of antioxidant properties and phenolics in litchi fruit during browning and pathogen infection process[J].Food Chemistry,2010,118(1):42-47. [8]Xu X B,Qin G Z,Tian S P.Effect of microbial biocontrol agents on alleviating oxidative damage of peach fruit subjected to fungal pathogen[J].International Journal of Food Microbiology,2008,126(1-2):153-158. [9]Ayaz F A,Demir O,Torun H,et al.Characterization of polyphenoloxidase (PPO) and total phenolic contents in medlar (Mespilus germanica L.) fruit during ripening and over ripening[J].Food Chemistry,2008,106(1):291-298. [10]Ahn T,Paliyath G,Dennis P.Antioxidant enzyme activities in apple varieties and resistance to superficial scald development[J].Food Research International,2007,40(8):1012-1019. [11]Lu X G,Liu X H,Li S F,et al.Possible mechanisms of warming effects for amelioration of superficial scald development on ‘Fuji’ apples[J].Postharvest Biology and Technology,2011,62(1):43-49. [12]Ballester A R,Lafuente M T,González-Candelas L.Spatial study of antioxidant enzymes,peroxidase and phenylalanine ammonia-lyase in the citrus fruit-Penicillium digitatum interaction[J].Postharvest Biology and Technology,2006,39(2):115-124. [13]Rojas-Beltran J A,Dejaeghere F,Abd Alla Kotb M,et al.Expression and activity of antioxidant enzymes during potato tuber dormancy[J].Potato Research,2000,43(4):383-393. [14]Mondal K,Malhotra S P,Jain V,et al.Oxidative stress and antioxidant systems in Guava (Psidium guajava L.) fruits during ripening[J].Physiology and Molecular Biology of Plants,2009,15(4):327-334. [15]Vatankhah E,Niknam V,Ebrahimzadeh H.Activity of antioxidant enzyme during in vitro organogenesis in Crocus sativus[J].Biologia Plantarum,2010,54(3):509-514. [16]Chen L S,Li P M,Cheng L L.Effects of high temperature coupled with high light on the balance between photooxidation and photoprotection in the sun-exposed peel of apple[J].Planta,2008,228(5):745-756. [17]Vatankhah E,Niknam V,Ebrahimzadeh H.Activity of antioxidant enzyme during in vitro organogenesis in Crocus sativus[J].Biologia Plantarum,2010,54(3):509-514. [18]Ding Z S,Tian S P,Meng X H,et al.Hydrogen peroxide is correlated with browning in peach fruit stored at low temperature[J].Frontiers of Chemical Engineering in China,2009,3(4):363-374. [19]Tomás-Barberán F A,Espin J C.Phenolic compounds and related enzymes as determinants of quality in fruits and vegetables[J].Journal of the Science of Food and Agriculture,2001,81(9):853-876. [20]Nicoli M C,Elizalde B E,Pitotti A,et al.Effect of sugars and maillard and reaction production on ployphenoloxidase and peroxidase activity in food[J].Journal of Food Biochemistry,1991,15(3):169-184. [21]Larrigaudière C,Ubach D,Soria Y,et al.Oxidative behaviour of fresh-cut ‘Fuji’ apples treated with stabilising substances[J].Journal of the Science of Food and Agriculture,2008,88(10):1770-1776. [22]Li X H,Li W L,Jiang Y H,et al.Effect of nano-ZnO-coated active packaging on quality of fresh-cut ‘Fuji’ apple[J].International Journal of Food Science and Technology,2011,46(9):1947-1955.