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《Food Science》 2010-20
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Effect of BTH Treatment on Defense Enzymes in Postharvest Mango Fruits from Different Varieties

PAN Yong-gui,LIU Xin-hua,LI Shou-ying (College of Food Science and Technology,Hainan University,Haikou 570228,China)  
Nang klangwan and Tainong mango fruits were used as the experimental subjects to conduct BTH treatments. The effect of BTH treatment on the activities of major defense enzymes such as phenylalanine ammonia-lyase (PAL),polyphenoloxiase (PPO) and peroxidase (POD) in postharvest fruits was evaluated to explore the disease-resistance mechanisms of mango fruits from different varieties. Results indicated that the activities of PAL,PPO and POD in Tainong mango fruits were obvious higher than those in Nang klangwan mango fruits during storage. However,after treated with BTH,the Mango fruits from both varieties exhibited an obvious increase in the activities of three enzymes. Meanwhile,more increase in the activities of three enzymes was observed in Tainong mango fruits. In addition,there was an obvious correlation between BTH-induced enhancement of disease resistance and the activities of PAL,PPO and POD in fruits.
【Fund】: 海南省自然科学基金项目(310032);; 海南大学(原华南热带农业大学)博士启动基金项目(Rndy0704)
【CateGory Index】: S667.7
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