|Table of Contents|

Effect of Different Fruit Bagging Treatment on Antioxidative Enzyme Activity of ‘Late-maturity Sifi’ Peach(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2014年03期
Page:
27-29
Research Field:
Publishing date:

Info

Title:
Effect of Different Fruit Bagging Treatment on Antioxidative Enzyme Activity of ‘Late-maturity Sifi’ Peach
Author(s):
SUN Yue-ling1; WANG Cai-jun1; MA Yan-zhi2; ZHANG Sheng-zhen2; GAO Gui-ru1
1.Tangshan Vocational and Technical College，Tangshan，Hebei 063000；
2.Department of Life Sciences，Tangshan Teacher’s College，Tangshan，Hebei 063000
Keywords:
fruit bagging; ‘Late-maturity Sifi’ peach; antioxidative enzyme activity
PACS:
S 662.1
DOI:
-
Abstract:
Taking ‘Late-maturity Sifi’ peach as test material，the effects of three kinds of fruit bagging that the stencil with white in outer and yellow in inner, the stencil with brown black in outer and white in inner, the stencil with khaki in outer and black in inner on antioxidative enzyme activity of MDA content，SOD activity，POD activity were studied.The results showed that the MDA content in peels of bagged fruit increased，SOD activity and POD activity increased correspondingly.It indicated that fruits stressed by microenvironment of bagging thus being responsible for raise of SOD activity and POD activity.MDA content in peel of fruit bagging with the second kind of bag was lowest，and SOD activity and POD activity were highest，which would reduce the damage of environment stress after bagging.

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Last Update: 2014-08-21