FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (24): 457-460.doi: 10.7506/spkx1002-6630-201024100
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ZENG Shun-de,ZHANG Chao,YIN Xu-min,DIAO Yuan
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Abstract:
Microorganisms and secondary metabolites can be used for the preservation of post-harvest fruits and vegetables to reduce the pollution of chemical pesticides. In this paper, our home-made biological preservative was used to test the postharvest physiology of Baifeng peach and Jufeng grape during storage. Results indicated that the biological preservative treatment effectively decreased the accumulation of alcohol and malondialdehyde (MDA). In addition, the biological preservative treatment also significantly increased the activity of peroxidase (POD) and phenylalanine ammonialyase (PAL). Therefore, biological preservative treatment can reduce the decay rate of Baifeng peach and Jufeng grape fruits.
Key words: biological preservative, Baifeng peach , Jufeng grape, post-harvest physiology
CLC Number:
TS205
ZENG Shun-de,ZHANG Chao,YIN Xu-min,DIAO Yuan. Effect of Biological Preservative on Postharvest Physiology of Baifeng Peach and Ju feng Grape[J]. FOOD SCIENCE, 2010, 31(24): 457-460.
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URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201024100
https://www.spkx.net.cn/EN/Y2010/V31/I24/457