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首页> 美国卫生研究院文献>Journal of Food Science and Technology >Effects of salicylic acid and putrescine on storability quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’
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Effects of salicylic acid and putrescine on storability quality attributes and antioxidant activity of plum cv. ‘Santa Rosa’

机译：水杨酸和腐胺对李子简历的耐贮性品质属性和抗氧化活性的影响。 ‘圣罗莎（Santa Rosa）’

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Plum fruit has a short shelf life with a rapid deterioration in quality after harvest. The primary goal of this study is to investigate and compare the effect of putrescine and salicylic acid on quality properties and antioxidant activity of plum during storage. The plum fruits (cv. ‘Santa Rosa’) were harvested at the mature ripe stage, and dipped in different concentrations of putrescine (1, 2, 3 and 4 mmol/L) and salicylic acid (1, 2, 3 and 4 mmol/L), as well as distilled water (control) for 5 min. The fruits were then packed in boxes with polyethylene covers and stored at 4 °C with 95 % relative humidity for 25 days. A factorial trial based on completely randomized block design with 4 replications was carried out. The weight loss, fruit firmness, total soluble solids, titratable acidity, pH, maturity index, ascorbic acid, total phenolics and antioxidant activity at 0, 5, 10, 15, 20 and 25 days after harvest were recorded. During the storage period, the weight loss, total soluble solids, pH and maturity index increased significantly while the fruit firmness, titratable acidity, ascorbic acid, total phenolics and antioxidant activity decreased significantly (P < 0.05) for all treatments. Statistically significant differences were observed between different treatments (putrescine, salicylic acid and control) in all measured parameters. The data showed that the weight loss and softening of the plum fruits were decreased significantly by the use of putrescine and salicylic acid. Also, exogenous treatments of putrescine and salicylic acid are found to be effective in maintaining titratable acidity, ascorbic acid, total phenolics and antioxidant activity in plum fruits during storage at 4 °C. It was concluded that postharvest treatment of plum fruit with putrescine and salicylic acid were effective on delaying the ripening processes and can be used commercially to extend the shelf life of plum fruit with acceptable fruit quality.
机译：李子果实的保质期短，收获后质量会迅速下降。这项研究的主要目的是调查和比较腐胺和水杨酸对李子贮藏期间品质特性和抗氧化活性的影响。李子果实（cv。'Santa Rosa'）在成熟期收获，并浸入不同浓度的腐胺（1、2、3和4mmol / L）和水杨酸（1、2、3和4mmol） / L）以及蒸馏水（对照）5分钟。然后将水果包装在带有聚乙烯盖的盒子中，并在4°C和95％相对湿度下存储25天。进行了基于完全随机区组设计并进行4次重复的析因试验。记录收获后0、5、10、15、20和25天的重量损失，水果硬度，总可溶性固形物，可滴定的酸度，pH，成熟度指数，抗坏血酸，总酚和抗氧化活性。在贮藏期间，所有处理的失重，总可溶性固形物，pH和成熟度指数均显着增加，而果实硬度，可滴定酸度，抗坏血酸，总酚和抗氧化活性则显着下降（P <0.05）。在所有测量参数中，观察到不同处理之间的统计显着性差异（腐胺，水杨酸和对照）。数据显示，通过使用腐胺和水杨酸，李子果实的重量减轻和软化显着降低。此外，发现腐胺和水杨酸的外源处理可有效保持4°C贮藏期间李子果实的可滴定酸度，抗坏血酸，总酚和抗氧化活性。结论是，用腐胺和水杨酸对李子果实进行采后处理可以有效地延迟成熟过程，并且可以商业化地延长李子果实的货架期，并且果实质量可以接受。

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