|Table of Contents|

Effect of Scutellaria baicalensis Extract on Storability of ‘Hongyang’ Kiwifruit

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2020年03
Page:
102-110
Research Field:
Publishing date:

Info

Title:
Effect of Scutellaria baicalensis Extract on Storability of ‘Hongyang’ Kiwifruit
Author(s):
TU Hongqiang1; JIA Decui2; ZHAI Chenfeng3; WANG Rencai3
(1.Jishou City Poverty Alleviation Office，Jishou,Hunan 416000；2.Jishou City Agricultural Bureau，Jishou,Hunan 416000；3.College of Horticultural Landscape，Hunan Agricultural University，Changsha,Hunan 410128)
Keywords:
Scutellaria baicalensis; extraction; kiwifruit; storability; analysis
PACS:
-
DOI:
10.11937/bfyy.20192075
Abstract:
‘Hongyang’ kiwifruit was used as the test material, Scutellaria baicalensis extract，vitamin C and its mixture were used after inoculation of fruit vaccinated with Botryosphaeria dothidea.The appearance，physiological and biochemical，respiratory metabolism indexes were measured.In order to prolong the storage period of kiwifruit，improve its economic value，and promote the healthy and sustainable development of its industry.The experimental results showed that the fruit was the best treated by the mixture，hardness of fruit was increased and water loss rate and fruit spot diameter of fruit was decreased，compared with the CK，the good fruit rate was increased by 70.58% at 49 days.The content of reducing sugar，titratable acid，vitamin C，and soluble solids were also higher in the later period of fruit storage,the reducing sugar and vitamin C of fruit compared with CK were increased by 43.86% and 48.43% at 49 days.The activity of amylase and pectinase was inhibited.Compared with the CK，the amylase activity was decreased by 192.40% at 14 days.The activity of PG was decreased by 40.91% at 21 days.The activity of superoxide dismutase and catalase was strengthened，compared with the CK，the enzyme activity was increased by 43.99% and 63.27% at 7 days.The respiration of fruit and the release of ethylene were suppressed，compared with the CK.It were reduced by 83.48% and 33.33% at 7 days.The mixed treatment of Scutellaria baicalensis extract and vitamin C could effectively reduce the physiological activity of fruit，improve the quality of fruit storage，prolong the storage period of fruit，it was a kind of pollution-free，green and environment-friendly plant source preservative.

References:

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Last Update: 2020-02-27