|Table of Contents|

The Dynamic Variation of UWL and Reactive Oxygen During the Ageing Process of Strawberry Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年11
Page:
1-4
Research Field:
Publishing date:

Info

Title:
The Dynamic Variation of UWL and Reactive Oxygen During the Ageing Process of Strawberry Fruit
Author(s):
GUO Jinli; ZHU Guanyu; LIU Yan; CHEN Guihua; LIU Huan; LI Lianguo; LIANG Shuang
(College of Agronomy，Inner Mongolia Agricultural University，Hohhot，Inner Mongolia 010018)
Keywords:
strawberry fruit; maturation; aging; ultraweak biolum inescence; reactive oxygen
PACS:
-
DOI:
10.11937/bfyy.201611001
Abstract:
The dynamic variation of ultraweak luminescence(UWL) and reactive oxygen，and their relationship were studied during aging process in ‘Hongyan’ fruit.The results showed that，LOX activity and H2O2 content increased first and then decreased.MDA content，O?[TX-*4]2 production rate，relative conductivity increased continuously，ultraweak luminescence showed a gradual downward trend.Ultraweak luminescence showed positive medium relationship with LOX activity and negative medium correlation with MDA content，and didn’t show any correlation with O?[TX-*4]2 production rate，relative conductivity，H2O2 content.Reactive oxygen increased and accumulated while Ultraweak luminescence intensity decreased in aging process of fruit，which suggested that the accumulation of reactive oxygen didn’t enhance Ultraweak luminescence intensity.

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Last Update: 2016-07-12