抗坏血酸
采后
果胶酶
化学
果胶
抗氧化剂
食品科学
过氧化物酶
过氧化氢酶
壳聚糖
超氧化物歧化酶
过氧化氢
园艺
生物化学
酶
生物
作者
Yan Zhou,Lei Hu,Yi-Ting Chen,Lin Liao,Run-Wei Li,Huibing Wang,Yuxing Mo,Lijing Lin,Kaidong Liu
标识
DOI:10.1016/j.lwt.2022.114134
摘要
Papaya fruit easily decays and prematurely senescence after harvest. Studies have shown that adding ascorbic acid to chitosan can improve postharvest quality and extend the shelf life of coated fruits. Therefore, the effect of 1.5% (w/v) ascorbic acid (AsA), 1.0% (w/v) chitosan (CTS), and 1.5% (w/v) ascorbic acid + 1.0% (w/v) chitosan (AsA + CTS) treatment on the storage quality of papaya fruits was studied. The results showed that AsA + CTS treatment reduced the weight loss, malondialdehyde, and hydrogen peroxide content of papaya fruit. AsA + CTS treatment improved the antioxidant capacity of papaya fruits by increasing the activities of antioxidant enzymes (superoxide dismutase, peroxidase, catalase, and ascorbate peroxidase), soluble sugar and total phenol content, as well as by maintaining color and delaying senescence of fruits. AsA + CTS treatment also inhibited fruit softening by reducing cell-wall- degrading enzymes activities and by encoding gene transcript levels for cellulase, polygalacturonase, pectin methylesterase, and β-galactosidase. In summary, AsA + CTS treatment was an effective technique for maintaining the postharvest storage quality of papaya fruits.
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