期刊
SCIENTIA HORTICULTURAE
卷 175, 期 -, 页码 181-186出版社
ELSEVIER
DOI: 10.1016/j.scienta.2014.06.012
关键词
Strawberry; Blue light; Antioxidant enzyme; Quality
类别
资金
- National Science Foundation of China [31101356]
- Natural Science Foundation of Ningbo City [2013A610155, 2013A610159]
- Induction of Talent Project [ZX2012000031]
- K.C. Wong Magna Fund at Ningbo University
The effect of blue light treatment on quality, antioxidant capacity and enzyme activity of strawberry fruit stored at 5 C was evaluated. The results showed that blue light illumination increased the color index, respiration rate and ethylene production in strawberries during storage. The treatment also enhanced the activities of antioxidant enzymes including superoxide dismutase, catalase and ascorbate peroxidase, and maintained lower levels of superoxide anion, hydrogen peroxide, and malondialdehyde. In addition, the 1,1-diphenyl-2-picrylhydrazy (DPPH) radical-scavenging activity, total phenolic, ascorbic acid, total sugar content, as well as titratable acidity (TA) were increased by blue light exposure. These data suggested that blue light treatment might maintain quality and improve nutritional value of strawberry fruit due to the enhancement of their antioxidant systems and free radical-scavenging capabilities. (C) 2014 Elsevier B.V. All rights reserved.
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