Antioxidant enzyme activity and chilling injury during low-temperature storage of Kiwifruit cv. Hongyang exposed to gradual postharvest cooling

Yang, Qingzhen; Rao, Jingping; Yi, Shandong

doi:10.1007/s13580-012-0101-8

Cited by 49 publications

(29 citation statements)

References 29 publications

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“…One unit of PPO activity was defined as the increase of 0.01 in absorbance at 410 nm per minute. CAT activity was assayed according to Yang et al The reaction mixture contained 0.1 mL of crude enzyme and 2.5 mL of H 2 O 2 (20 mmol L −1 ). One unit of CAT activity was defined as the decrease of 0.01 in absorbance at 240 nm per minute.…”

Section: Methodsmentioning

confidence: 99%

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

et al. 2017

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Section: Methodsmentioning

confidence: 99%

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

et al. 2017

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“…Enzyme activity -Enzyme extracts for the assay of the defense-related enzymes of polyphenol oxidase (PPO), peroxidase (POD) and superoxide dismutase (SOD), were prepared according to Yang et al (2012). Kiwifruits were treated with harpin and/or yeast as described above for the artificial infection, but without treated with pathogens.…”

Section: Assay Of Enzyme Activity and Lignin Contentmentioning

confidence: 99%

Combining an antagonistic yeast with harpin treatment to control postharvest decay of kiwifruit

Tang

Liu

Li³

et al. 2015

Biological Control

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“…Low‐temperature breakdown leads to membrane degradation, such as hydrolysis of membrane phospholipids to constituent free fatty acids, and peroxidation of polyunsaturated fatty acids with a production of free radicals …”

Section: Introductionmentioning

confidence: 99%

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

Goffi

Zampella²,

Forniti

et al. 2019

J Sci Food Agric

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BACKGROUND Ozone has been used for improving the postharvest life of fruits and vegetables. Ozonation, an alternative decontamination method, can be applied effectively to perishable commodities immediately after harvest. Kiwifruit is a subtropical climacteric fruit that is less able to acclimate and is susceptible to low temperatures. In this study, we investigated the influence of ozone and different storage temperatures on the physico‐chemical and qualitative features in Actinidia chinensis ‘Soreli’. The fruits were treated with a continuous flow of ozone in air (300 ppb), stored at 2 and 4 °C for 60 days, and sampled every 15 days. RESULTS It was found that ozone treatment induced the ripening process; this was evident at the end of the storage, with higher soluble solids content for ozone‐treated fruits at 2 and 4 °C. Storage temperatures and gaseous ozone treatment influenced in a different manner the bioactive compounds, such as polyphenols, flavonoids, ascorbic acid, and carotenoids. Additionally, under gaseous ozone storage, microbial growth was delayed, improving the microbial quality index when the fruits were stored at the lowest storage temperature (2 °C). Principal component analysis highlighted that the effects of storage temperature on physico‐chemical and bioactive compounds were greater than the postharvest treatment. CONCLUSION Storage temperature influenced the postharvest life of ‘Soreli’. Storage at 2 °C and under 300 ppb gaseous ozone improved the yellow‐fleshed fruit storage life. However, storage at 4 °C under 300 ppb gaseous ozone did not show advantages in preserving the fruit quality. © 2019 Society of Chemical Industry

show abstract

Antioxidant enzyme activity and chilling injury during low-temperature storage of Kiwifruit cv. Hongyang exposed to gradual postharvest cooling

Cited by 49 publications

References 29 publications

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

High oxygen facilitates wound induction of suberin polyphenolics in kiwifruit

Combining an antagonistic yeast with harpin treatment to control postharvest decay of kiwifruit

Effects of ozone postharvest treatment on physicochemical and qualitative traits of Actinidia chinensis ‘Soreli’ during cold storage

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