FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (22): 492-495.doi: 10.7506/spkx1002-6630-201022111

• Packaging & Storage • Previous Articles     Next Articles

Induction of Enzyme Activity in Peach with Oxalic Acid Treatment during Storage

ZHANG Kuo1,QIN Wen1,*, LI Zheng-guo2, PENG Chun-hua3   

  1. 1. College of Food Science, Sichuan Agricultural University, Ya’an 625014, China;
    2. College of Bioengineering, Chongqing University, Chongqing 400030, China;
    3. Longquanyi Fruit Research Institute, Chendu 323700, China
  • Received:2010-06-30 Online:2010-11-25 Published:2010-12-29
  • Contact: QIN Wen


The peach ball peach fruits were treated with oxalic acid solution after harvest and then placed in atmospherecontrolled cold storage at the conditions of (1 ± 1), (4 ± 1) ℃ and (8 ± 1) ℃. The activities of resistant enzymes and the content of malondialdehye (MDA) during atmosphere-controlled storage were determined to explore the effects of oxalic acid and temperature on resistant physiology of postharvest peach fruits. Compared with the control group, oxalic acid solution could improve the activities of SOD and CAT, and improve the activity of PPO in the mid and late period of storage as well. However,oxalic acid treatment did not exhibit direct influence on POD activity and decrease the content of MDA in postharvest peach fruits during storage. The most obvious effect of oxalic acid treatment at (1 ± 1) ℃ on peach fruits was observed. Therefore, oxalic acid treatment and low temperature storage can enhance the resistance of peach fruits to a certain degree.

Key words: oxalic acid, resistance, enzyme activity, temperature

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