Journal
FOOD CHEMISTRY
Volume 190, Issue -, Pages 537-543Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2015.06.001
Keywords
Disease resistance; Kiwifruit; Oxalic acid; Penicillium expansum; Preharvest spraying; Patulin; Storage
Funding
- National High Technology Research and Development Program of China (863) [2012AA101607]
- Public Technology Applied Research and Program of Zhejiang Province [2010C32037]
- Science and Technology Achievement Promotion Project of College Student in Zhejiang Province
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Kiwifruit (Actinidia deliciosa cv. Bruno) fruits were sprayed with 5 mM oxalic acid (OA) at 130, 137, and 144 days after full blossom, and then harvested at commercial maturity [soluble solid content (SSC) around 10.0%] and stored at room temperature (20 +/- 1 degrees C). Pre-harvest application of OA led to fruit with higher ascorbic acid content at harvest, slowed the decreases in fruit firmness and ascorbic acid content and increase in SSC during storage, and also decreased the natural disease incidence, lesion diameter, and patulin accumulation in fruit inoculated with Penicillium expansum, indicating that the OA treatment increased quality and induced disease resistance in kiwifruit. It was suggested that the increase in activities of defense-related enzymes and in levels of substances related to disease resistance might collectively contribute to resistance in kiwifruit against fungi such as P. expansum in storage. (C) 2015 Elsevier Ltd. All rights reserved.
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