[1] Mark D H, Peter M A. Quality of fresh-cut fruits and vegetables as affected by exposure to abiotic stress[J]. Postharvest Biology and Technology, 2008, 48(2): 155-162.[2] Lucía P, Inés C, Sonia P, et al. Impact of minimal processing on orange bioactive compounds during refrigerated storage[J]. Food Chemistry, 2011, 124: 646-651.[3] Huang R H, Xia R X, Hu L M, et al. Antioxidant activity and oxygen-scavenging system in orange pulp during fruit ripening and maturation[J]. Scientia Horticulturae, 2007, 113: 166-172.[4] 李征, 刘登义, 王育鹏, 等. 活性氧在植物-病原物相互作用过程中的作用[J]. 安徽师范大学学报(自然科学版), 2006, 29(1): 70-73.[5] 邹琦. 植物生理学实验指导[M]. 北京: 中国农业出版社, 2000.[6] 彭丽桃, 蒋跃明, 杨书珍, 等. 鲜切加工加速荸荠组织衰老与H2O2累积的关系[J]. 植物生理与分子生物学学报, 2005, 31(5): 527-532.[7] You Y L, Jiang Y M, Sun J, et al. Effects of short-term anoxia treatment on browning of fresh-cut Chinese water chestnut in relation to antioxidant activity[J]. Food Chemistry, 2011, 11:73.[8] 申琳, 王茜, 陈海荣, 等. 低温贮藏对鲜切石榴籽粒品质及活性氧代谢的影响[J]. 中国农业科学, 2008, 41(12): 4336-4340.[9] 谭谊谈, 曾开芳. 鲜切果蔬酶促褐变关键酶研究进展[J]. 食品科学, 2011, 32(17): 376-379.[10] Yasar K, Donald J, Huber. Activity of several membrane and cell-wall hydrolases, ethylene biosynthetic enzymes, and cell wall polyuronides degradation during low-temperature storage of intact and fresh-cut papaya (Carica papaya) fruit[J]. Postharvest Biology and Technology, 2003, 28(2): 219-229. [11] Olusola L, Michael A. Watson. Mild heat and calcium treatment effects on fresh-cut cantaloupe melon during storage[J]. Food Chemistry, 2007, 102(4): 1383-1388.[12] Yoshihiro I, Mari T, Jinhe B. Chilling-induced oxidative stress and antioxidant responses in mume( Prunus mume) fruit during low temperature storage[J]. Postharvest Biology and Technology, 2008, 49:54-60.[13] 姜爱丽, 马艳, 胡文忠, 等. 切割伤害对油桃果实后熟软化及乙烯合成的影响[J]. 食品科学, 2010, 31(2): 264-268.[14] Bi X F, Wu J H, Zhang Y, et al. High pressure carbon dioxide treatment for fresh-cut carrot slices[J]. Innovative Food Science and Emerging Technologies, 2011, 12(3): 298-304. [15] Xing Y G, Li X H, Xu Q L, et al. Effect of chitosan-based coating and modified atmosphere packaging (MAP) on browning and shelf life of fresh-cut lotus root (Nelumbo nucifera Gaerth)[J]. Innovative Food Science and Emerging Technologies, 2010, 11(4): 684-689.[16] Hodges M. Overview: oxidative stress and postharvest produce[M]. Food Products Press, New York, 2003: 1-14.[17] 申琳, 生吉萍, 罗云波. 运输中的机械损伤对贮藏初期苹果活性氧代谢的影响[J]. 中国农业大学学报, 1999, 1(5): 107-110.[18] 孙艳, 徐伟君. 高温胁迫对不同黄瓜品种幼苗中抗坏血酸代谢的影响[J]. 西北农业学报, 2007, 16(6): 164-169. [19] Kazufumi Z, Naotaka M, Masaharu K. Developmental and tissue-specific changes in oxidative parameters and antioxidant systems in tomato fruits grown under salt stress[J]. Scientia Horticulturae, 2009, 122: 362-368.[20] Nicolas J J, Tichard G F C, Goupy P M, et al. Enzymatic browning reactions in apple and apple products[J]. Encyclopedia of Food Sciences and Nutrition, 1994, 34: 109-157.[21] 耶兴元, 范宏伟, 汪新娥. 抗坏血酸对高温胁迫下猕猴桃苗抗热相关生理指标的影响[J]. 植物生理学通讯, 2009, 45(3): 267-269.[22] 林琳, 姜微波, 曹健康, 等. 谷胱甘肽处理对采后鸭梨果实黑心病和抗氧化代谢的影响[J]. 农产品加工.学刊, 2006, 73(8): 4-7.[23] Odriozola S, Robert S F, Olga M B. Changes in bioactive composition of fresh-cut strawberries stored under super atmospheric oxygen, low-oxygen or passive atmospheres[J]. Food composition and analysis, 2010, 23(1): 37-43. [24] 陈学红, 秦卫东, 马利华, 等. 高氧气调包装对鲜切莴苣抗氧化活性的影响[J]. 食品科学, 2011, 8(2): 313-317.[25] Serrano I O, Fortuny R S, Belloso O M. Effect of minimal processing on bioactive compounds and color attributes of fresh-cut tomatoes[J]. Food Science and Technology, 2008, 41(2): 217-226[26] Oms O G, Soliva F R O, Martin B. Edible coatings with antibrowning agents to maintain sensory quality and antioxidant properties of fresh-cut pears[J]. Postharvest Biology and Technology, 2008, 50(1): 878-94.[27] Ahmed L, Martin-Diana A B, Rico D, et al. The antioxidant properties of whey permeate treated fresh-cut tomatoes[J]. Food Chemistry, 2011, 124: 1451-1457.[28] Aguayoa E, Requejo J C, Stanleyb R, et al. Effects of calcium ascorbate treatments and storage atmosphere on antioxidant activity and quality of fresh-cut apple slices[J]. Postharvest Biology and Technology, 2010, 57: 52-60.[29] Rosario M, Robles S, Maria A, et al. Effect of minimal processing on bioactive compounds and antioxidant activity of fresh-cut ’Kent’ mango (Mangifera indica L.) [J]. Postharvest Biology and Technology, 2009, 51(3): 384-390.[30] 茅林春, 吴涛, 方雪花. 氯化钙和热处理对鲜切南瓜的保鲜作用[J]. 中国食品学报, 2007, 7(1): 115-118.[31] 程双, 胡文忠, 马跃, 等. 鲜切果蔬酶促褐变发生机理的研究[J]. 食品工业科技, 2010, 31(1): 74-81.[32] Barber M S, Mitchell H J. Regulation of phenylpropanoid metabolism in relation to lignin biosynthesis in plants[J]. Innovative Food Science and Emerging Technologies, 1997, 172: 243-293.[33] Alothman M, Bhat R, Karim A A. UV radiation-induced changes of antioxidant capacity of fresh-cut tropical fruits[J]. Innovative Food Science and Emerging Technologies, 2009, 10(4): 512-516.[34] Hernandez F A, Robles PA, Gomez PA, et al. Low UV-C illumination for keeping all quality of fresh-cut watermelon[J]. Postharvest Biology and Technology, 2010, 55(2): 114-120. [35] Cuddigy S L, Parker A, Harwood DT, et al. Ascorbate interacts with reduced glutathione to scavenge phenoxyl radicals in HL60 cell[J]. Free Radical Biology and Medicine, 2008, 44(8): 1637-1644. [36] 朴香兰. 常见天然抗氧化物质研究[M]. 中央民族大学出版社. 2008.[37] 王艳颖, 胡文忠, 庞坤. 机械损伤对富士苹果抗氧化酶活性的影响[J]. 食品与机械, 2007, 23(5): 26-30.[38] 姜爱丽, 胡文忠, 代喆, 等. 箱式气调贮藏对鲜切富士苹果抗氧化系统的影响[J]. 食品与发酵工业, 2011, 37(10): 187-191.[39] 吴顺, 萧浪涛. 植物体内活性氧代谢及其信号传导[J]. 湖南农业大学学报(自然科学版), 2003, 29(5): 450-456.[40] 童刚平. 鲜切荸荠酶促褐变及褐变控制研究[D]. 雅安: 四川农业大学硕士学位论文, 2005. [41] Olusola L. Fresh-cut fruits and vegetables: science, technology and market [M]. 2002: 18-26.[42] Ana B, Martin D, Daniel R, et al. Green tea extract as natural antioxidant to extend the shelf-life of fresh-cut lettuce[J]. Innovative Food Science and Emerging Technologies, 2008, 9(4): 593-603. [43] 王佳, 胡文忠, 孟宪军, 等. 鲜切南瓜不同部位生理代谢的研究[J]. 食品工业科技, 2011, 32(8): 371-373. [44] An J S, Zhang M, Lu Q R. Changes in some quality indexes in fresh-cut green asparagus pretreated with aqueous ozone and subsequent modified atmosphere packaging[J]. Food Engineering, 2007, 78(1): 340-344. [45] Oms O G, Odrizozla S, Soliva F R, et al. The role of peroxidase on the antioxidant potential of fresh-cut ‘Piel de Sapo’ melon packaged under different modified atmospheres[J]. Food Chemistry, 2008, 106(3): 1085-1092.[46] Maria E L, Patricia N, Ana M R, et al. Effects of gamma irradiation on bio-chemical and physico-chemical parameters of fresh-cut red beet (Beta vulgaris L. var. conditiva) root[J]. Journal of Food Engineering, 2010, 98: 178-191. |