Journal
POSTHARVEST BIOLOGY AND TECHNOLOGY
Volume 111, Issue -, Pages 209-213Publisher
ELSEVIER
DOI: 10.1016/j.postharvbio.2015.09.008
Keywords
Banana; Chilling injury; Malic acid; Antioxidant activity
Categories
Funding
- National Key Basic Research Program of China [2013CB127102]
- Guangdong Natural Science Foundation [S2011020001156]
- National Key Technologies RD Program [2010BAD22B01]
Ask authors/readers for more resources
The effects of postharvest malic acid (MA) treatment on alleviating the occurrence of chilling injury (Cl) symptoms in banana (Musa spp., AAA group, cv. Brazil) fruit under 6 degrees C were evaluated. Application of 80 mM MA alleviated Cl symptoms (surface browning), delayed the decrease in chlorophyll fluorescence (Fv/Fm) and chlorophyll content. The activities of peroxidase (POD) and polyphenol oxidase (PPO) were also suppressed by MA. Furthermore, compared with the control group, fruit that were treated with MA showed lower levels of reactive oxygen species, but higher antioxidant activities. The results suggest that the application of MA, as an organic acid, exhibited the potential for alleviating chilling injury symptoms of banana fruit by reducing skin browning and inducing antioxidant activities under low temperature. (C) 2015 Elsevier B.V. All rights reserved.
Authors
I am an author on this paper
Click your name to claim this paper and add it to your profile.
Reviews
Recommended
No Data Available