Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Journal of Mountain Agriculture and Biology》 2009-02
Add to Favorite Get Latest Update

Effect of calcium treatment on the oxidative injuries of Litchi fruits during the storage

ZHOU Kai-bing,FU Li-xi,CHEN Li-fang(College of Horticulture and Garden,Hainan University,Hainan Haikou 570228,China)  
To investigate the effect of calcium on the oxidative injuries during the storage of Litchi fruit,the fruit of Litchi Chinensis Sonn 'Sanyuehong' was subjected to 0.05% CaCl2 solution at 55℃ in the present study.The result elucidated that anthocyanin content scored from the treated peel was higher than that of the calcium-free(the control).Conversely,the PPO activity in peel,as well as MDA titer both in peel and flesh were higher compared with the control,which indicate that calcium may inhibite peel from browning,and mitigate the oxidative injuries in fruit.Furthermore,enhanced Vc titer and POD activity were investigated in flesh after the treatment,and the activities of SOD and CAT also increased both in peel and flesh compared with the control.The results substantially justify that calcium may avelliate the oxidative stress during the storage of Litchi fruit.
【Fund】: 海南省热带园艺重点学科建设项目资助
【CateGory Index】: S667.1
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved