期刊
FOOD SCIENCE & NUTRITION
卷 7, 期 2, 页码 395-403出版社
WILEY
DOI: 10.1002/fsn3.773
关键词
cowpea; physiology characteristics; postharvest; putrescine; quality
资金
- National Key Research and Development Program of China [2016YFD0400901]
- National Natural Science Foundation of China [31772022]
- Natural Science Foundation of Beijing [6182016]
- China Agriculture Research System Project [CARS-23]
- Special innovation ability construction fund of Beijing Academy of Agricultural and Forestry Sciences [20180404, 20180705]
- Young Investigator Fund of Beijing Academy of Agricultural and Forestry Sciences [201709]
- Beijing Academy of Agriculture and Forestry fruit and vegetable preservation and processing innovation team [201602]
- International Cooperation Fund Project of Beijing Academy of Agricultural and Forestry Sciences
The effects of putrescine (Put) treatment on postharvest physiology characteristics in cowpea during cold storage have been investigated. The results indicated that Put with 8 mmol/L treatment greatly delayed aging of the cowpea; the sensory quality of cowpea was well maintained; the increase in weight loss was also inhibited, and the decrease in the content of ascorbic acid, chlorophyll, and total phenol was reduced efficiently. Antioxidant enzyme activities containing POD, CAT, and APX were preserved at higher levels in treated groups than the control during cold storage. In addition, the activity of PPO was restrained with Put. Overall, the quality of cowpea was maintained by 8 mmol/L Put treatment during cold storage.
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