[1] KAN J, WANG H M, JIN C H. Changes of Reactive Oxygen Species and Related Enzymes in Mitochondrial Respiration During Storage of Harvested Peach Fruits[J]. Agricultural Sciences in China, 2011, 10: 149-158.[2] KHAN A S, SINGH Z. 1-MCP regulates ethylene biosynthesis and fruit softening during ripening of ‘Tegan Blue’ plum[J]. Postharvest Biology and Technology, 2007, 43: 298–306.[3] LóPEZ-GáLVEZ F, ALLENDE A, TRUCHADO P, et al. Suitability of aqueous chlorine dioxide versus sodium hypochlorite as an effective sanitizer for preserving quality of fresh-cut lettuce while avoiding by-product formation[J]. Postharvest Biology and Technology, 2010, 55: 53–60.[4] BURT S. Essential oils: their antibacterial properties and potential applications in foods—a review[J]. International Journal of Food Microbiology, 2004, 94: 223– 253.[5] ROMANAZZI G, KARABULUT O A, SMILANICK J L. Combination of chitosan and ethanol to control postharvest gray mold of table grapes[J]. Postharvest Biology and Technology, 2007, 45: 134–140.[6] ORAZEM P, STAMPAR F, HUDINA M. Quality analysis of ‘Redhaven’ peach fruit grafted on 11 rootstocks of different genetic origin in a replant soil[J]. Food Chemistry, 2011, 124: 1691-1698.[7] LENG P, QI J X. Effect of anthocyanin on David peach (Prunus davidiana Franch) under low temperature stress[J]. Scientia Horticulturae, 2003, 97: 27-39.[8] CARRENO J, MARTíNEZ A, ALMELA L, et al. Proposal of an index for the objective evaluation of the colour of red table grapes[J]. Food Research International, 1995, 28: 373–377.[9] BRENNAN T, FRENKEL C. Involvement of hydrogen peroxide in the regulation of senescence in pear [J]. Plant Physiology, 1977 , 59 :411-416.[10] BENZIE I F F, STRAIN J J. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay[J]. Analytical Biochemistry, 1996, 239: 70-76.[11] 张帆, 王友升, 刘晓艳, 等. 采前水杨酸处理对树莓果实贮藏效果及抗氧化能力的影响[J]. 食品科学, 2010, 31(10): 308-312.[12] BLOIS M S. Antioxidant determination by the use of a stable free radical [J]. Nature, 1958, 181: 1199-1200.[13] 李莉, 王友升, 张帆, 等. 采前钙处理对树莓果实贮藏效果及清除自由基能力的影响[J]. 吉林农业大学学报, 2009, 31(5): 616-620, 627.[14] WANG S Y, CHEN C T, WANG C Y. The influence of light and maturity on fruit quality and flavonoid content of red raspberries [J]. Food Chemistry, 2009, 112: 676-684.[15] SINGLETON V L, ROSSI J A. Colorimetry of total phenolics with phosphomolybdic phosphotungstic acid reagents[J]. American Journal of Enology and Viticulture, 1965, 16: 144-158.[16] 朱昱燕, 王友升, 赵茜, 等. 槐花中抗氧化及清除自由基活性物质的提取条件研究[J]. 食品工业科技, 2009, 30(12): 130-132, 135.[17] SPADARO D, GARIBALDI A, GULLINO M L. Control of Penicillium expansum and Botrytis cinerea on apple combining a biocontrol agent with hot water dipping and acibenzolar-S-methyl, baking soda, or ethanol application[J]. Postharvest Biology and Technology, 2004, 33: 141-151.[18] PLOTTO A, BAI J, NARCISO J A, et al. Ethanol vapor prior to processing extends fresh-cut mango storage by decreasing spoilage, but does not always delay ripening[J]. Postharvest Biology and Technology, 2006, 39: 134-145.[19] ZHANG W S, LI X, WANG X X, et al. Ethanol vapour treatment alleviates postharvest decay and maintains fruit quality in Chinese bayberry[J]. Postharvest Biology and Technology, 2007, 46: 195-198.[20] CHERVIN C, LAVIGNE D, WESTERCAMP P. Reduction of gray mold development in table grapes by preharvest sprays with ethanol and calcium chloride[J]. Postharvest Biology and Technology, 2009, 54: 115-117.[21] HENSLEY K, ROBINSON K A, GABBITA S P, et al. Reactive oxygen species, cell signaling, and cell injury[J]. Free Radical Biology and Medicine, 2000, 28(10): 1456-1462.[22] SHARMA M, JACOB J K, SUBRAMANIAN J, et al. Hexanal and 1-MCP treatments for enhancing the shelf life and quality of sweet cherry (Prunus avium L.)[J]. Scientia Horticulturae, 2010, 125: 239-247.[23] CARRILLO M P, Hernández M S, BARRERA J, et al. 1-Methylcyclopropene delays arazá ripening and improves postharvest fruit quality[J]. LWT - Food Science and Technology, 2011, 44: 250-255. |