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《Journal of Agricultural University of Hebei》 2006-02
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Effects of edible coating on browning and senescence of Red-globe grape

LI Gui-feng~(1,2),LIU Xing-hua~1 (1.College of Food Science and Engineering,Northwest Sci-tech University of Agriculture and Foresty,Yangling 712100,China;2.College of Biology Technology and Engineering,Shanxi Teacher University,Linfen 041000,China)  
Browning and senescence were studied on fresh Red-globe grape with edible coating after harvest.The results indicated the levels of O~-_2·,MDA contents,PPO activity,POD activity,respiratory rate and relative conductance ratio treated with edible coating were significantly lower than CK.Reducing of SOD activity and phenols compound were delayed.Browning and senescence also were inhibited by edible coating treatment.And complex coating was better than single coating.Correlation analysis revealed that O~-_2·,MDA contents and relative conductance ratio were in negative correlation with SOD activity.Moreover,increase of PPO and POD activity conduced to decrease of phenols compound.
【Fund】: 教育部春晖计划项目 项目编号:教外司留(2002317号)
【CateGory Index】: TS255.4
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