Effects of short-term anoxic treatment on antioxidant ability and membrane integrity of postharvest kiwifruit during storage
Lili Song, Haiyan Gao, Hangjun Chen, Jinlin Mao, Yongjun Zhou, Wenxuan Chen and Yueming Jiang
Food Chemistry, Volume 114, Issue 4, 15 June 2009, Pages 1216-1221
2009
บทคัดย่อ
Kiwifruits were exposed to pure N2 gas for 6 h, then stored at 1 ± 1 °C and 95–100% relative humidity for 35 days and finally held for 3 days at 20 °C. Fruit firmness, membrane permeability, thiobarbituric acid reactive substances (TBARS) and H2O2 contents, superoxide anion (O2-) production rate and activities of lipoxygenase (LOX), superoxide dismutase (SOD) and peroxidase (POD) were measured. Short-term N2 treatment maintained a high level of firmness within 14 days at low temperature and reduced the decrease in the firmness during shelf-life. Furthermore, the treatment reduced the increases in membrane permeability and lipid peroxidation, delayed the increases in both production rate O2-and H2O2 content, increased activities of SOD and POD but reduced LOX activity throughout storage period. These data indicate that the delay in the firmness of kiwifruit by the short-term N2 treatment could be due to reduced lipid peroxidation, enhanced antioxidant ability and membrane integrity maintenance.