作者： Wei Hui , Lei Zhao , Junpeng Niu , Jing Wang
DOI:
关键词: Antioxidant 、 Cold storage 、 Chemistry 、 Animal science 、 Shelf life 、 Relative conductivity 、 Alpha-farnesene 、 Resveratrol
摘要: The effects of resveratrol (Res) on the quality and superficial scald ‘Dangshansuli’ pears (Pyrus bretchnederi Rehd.) during cold storage (0±0.5°C) shelf life (20°C) were investigated. results showed that treatments with 0.1, 1.0, 10 100 mg L-1 Res significantly delayed decrease firmness, soluble solids contents (SSC), juice rate, reduced relative conductivity, MDA, α-farnesene conjugated trienes in the storage. At end 210 d storage, control, treatments were 14.81, 11.0, 10.49, 9.31 11.4 nmol cm-2, respectively. Whereas 6.38, 4.17, 4.04, 3.67 4.39 cm-2 After d, incidence L-1 Res treatment 45.5%, 4.3%, 0%, 0% 7.1%, respectively, their index 18.2%, 2.9%, 0%, 0% 3.1%, additional 7 at 20°C, successively 100%, 21.4%, 22.4%, 14.1% 20.9%, while 71.2%, 23.3%, 22.9%, 15.4% 22.8%, Res treatments maintained inhibited scald, was optimum treatment. Thus, it is likely that can serve as a potential antioxidant for preservation postharvest ‘Dangshansuli’ pears.