期刊
FOOD CHEMISTRY
卷 127, 期 4, 页码 1777-1783出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2011.02.059
关键词
Loquat fruit; Chilling injury; Fatty acid; Antioxidant system
资金
- National Natural Science Foundations of China [31000821, 31071616]
- Natural Science Foundations of Jiangsu [BK2009051, Y3090116]
- Natural Science Foundations of Zhejiang Province [BK2009051, Y3090116]
Two cultivars of loquat fruit with contrasting chilling resistance were stored at 1 degrees C for 35 days to investigate the relationship between chilling injury and fatty acid composition and its antioxidant system. No symptoms of chilling injury occurred in the fruit of 'Qingzhong' cultivar during the whole storage, whereas in 'Fuyang' fruit, chilling injury increased sharply after 21 days of storage at 1 degrees C. 'Qingzhong' fruit had lower levels of superoxide radical and H(2)O(2), in addition to lower lipoxygenase activity, but higher membrane lipid unsaturation and higher activities of superoxide dismutase and catalase than 'Fuyang'. Furthermore, the chilling resistant 'Qingzhong' fruit also showed higher activities of antioxidant enzymes involved in ascorbate-glutathione cycle and higher levels of ascorbate acid and reduced glutathione. These results suggest that the higher membrane lipid unsaturation and the more efficient antioxidant system were both beneficial in enhancing resistance of loquat fruit to chilling injury. (C) 2011 Elsevier Ltd. All rights reserved.
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