Senescence Physiology of Chinese Bayberry Fruit during Storage
Xi Yufang; Zheng Yonghua;Ying Tiejin;Ying Jinfa;and Chen Zongliang (Department of Food Science and Technology, Zhejiang Agricultural University, Hangzhou 310029;Cixi Chinese Bayberry Institute, Zhejiang 315300)
The ethylene production, respiratory rate, membrane permeability, superoxide dismutase (SOD) activity, malondialdehyde (MDA)and polyamine content of Chinese bayberry (Myrica rubra Sieb. and Zucc.) during storage were determined in this study. After 3～6 day storage the membrane permeability and MDA content increased whereas the SOD activity and polyamine content decreased rapidly, showing clearly the occurrence of senescence metabolism.At high temperatures the metabolism was accelerated. The short storage life of Chinese bayberry can thus be explained in view of postharvest physiology.Changes of polyamine content illustrated that an excitation mechanism of antisenescence was most likely present in polyamine metabolism.