Physiological and biochemical response of harvested plum fruit to oxalic acid during ripening or shelf-life
作者： Fuwang Wu , Dandan Zhang , Haiyan Zhang , Guoqiang Jiang , Xinguo Su
DOI: 10.1016/J.FOODRES.2010.12.027
关键词:
摘要: Abstract The effect of oxalic acid application on plum fruit ( Prunus salicina cv. ‘Damili’) ripening properties during storage or shelf-life was determined. fruits were dipped for 3 min in solutions containing 5 mmol/L and then packed into polyethylene bags stored at 25 °C 12 days, 2 °C 20 days subsequently 12 days. Ethylene production, firmness, contents pectin anthocyanin, specific activities polygalacturonase (PG), methylesterase (PME) phenylalanine ammonia lyase (PAL), chlorophyll fluorescence (Fv/Fm) measured. reduced ethylene production delayed softening fruit. inhibition associated with decreased PG PME activities; that is, the retardation solubilization/degradation. During shelf-life, flesh reddening anthocyanin synthesis significantly inhibited acid-treated fruit, accompanied PAL activity. Furthermore, it found variable:maximalchlorophyll (Fv/Fm), an indicator ripening, senescence stress injury vegetable, much more slowly oxalic-treated than control fruits. Thus, treatment can be effective means to extend shelf life
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