|Table of Contents|

Effect of Different Preservation Treatments on Storage Quality and Reactive Oxygen Production Okra Fruit(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年23
Page:
164-169
Research Field:
Publishing date:

Info

Title:
Effect of Different Preservation Treatments on Storage Quality and Reactive Oxygen Production Okra Fruit
Author(s):
XIN Songlin1; 2; QIN Wen1; LI Huiyan1; KANG Xiaoqin2; SHEN Rengui2
1.College of Food Science，Sichuan Agricultural University，Ya′an，Sichuan 625014；2.College of Food Science，Sichuan Tourism College，Chengdu,Sichuan 610100
Keywords:
chitosan; 1-MCP; controlled atmosphere; salicylic acid; okra fruit; storage quality; active oxygen metabolism
PACS:
-
DOI:
10.11937/bfyy.20170673
Abstract:
Okra fruit as the sample was studied by treatment of chitosan，salicylic acid，1-MCP and controlled atmosphere ((9±1)℃,RH 85%-90%) in this study.Production of reactive oxygen and related substances change of okra fruit were investigated.The results showed that the total antioxidant capacity could be improved by preservative treatment of chitosan，salicylic acid，1-MCP and controlled atmosphere.The treatment samples also improved DPPH? clearance ability，O?-2 clearance ability，and (?OH) clearance ability.But significantly reduced the permeability of cell membrane，H2O2 content and O?-2 content.The results revealed that chitosan treatment showed the best post-harvest quality.The preservation of salicylic acid treatment group were better than 1-MCP treatment group and controlled atmosphere.

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Last Update: 2017-12-20