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 论文题目   Effects of cuticular wax on the postharvest quality of blueberry fruit 
 第一作者   Wenjing Chu
 发表年份   2018
 发表刊物与期数  《 Food Chemistry 》
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 全部完成人   Wenjing Chu, Haiyan Gao, Hangjun Chen, Xiangjun Fang, Yonghua Zheng
 论文摘要   The blueberry fruit has a light-blue appearance because its blue-black skin is covered with a waxy bloom. This layer is easily damaged or removed during fruit harvesting and postharvest handling. We investigated the effects of wax removal on the postharvest quality of blueberry fruit and their possible mechanisms. The removal of natural wax on the fruit was found to accelerate the postharvest water loss and decay, reduce the sensory and nutritional qualities, and shorten the shelf-life. Wax removal decreased the activities of antioxidant enzymes and contents of antioxidants, and accelerated accumulation of ROS and lipid peroxidation, especially at the later period of storage. Moreover, the organellar membrane structure was disrupted in fruit with wax removed. These results indicate that cuticular wax plays an important role in maintaining the postharvest quality and delaying fruit senescence. The results should improve our understanding for better preservation of postharvest quality of blueberry fruit.
 关键词   Blueberry fruit; Wax removal; Postharvest quality; Reactive oxygen species; Membrane structure
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