Effect of Postharvest Oxalic Acid Treatment on Chilling Resistance in ‘Huayou’ Kiwifruits under Low Temperature Stress

doi:10.7506/spkx1002-6630-201719037

Abstract

Abstract: Postharvest kiwifruits (Actinidia Chinensis ‘Huayou’) were dipped in 5 mmol/L oxalic acid (OA) solution for 10 min at room temperature and then stored at (0.0 ± 0.5) ℃ and 90%–95% relative humidity (RH) for 90 days. The results showed that pre-storage application of OA apparently alleviated chilling injury, and inhibited ethylene production and respiratory rate. OA significantly decreased lipoxygenase (LOX) activity and malondialdehyde (MDA) content, and increased ascorbate peroxidase (APX) activity and glutathione reductase (GR) activity. Compared with control, OA treatment maintained higher percentage of fruits and lower water loss after storage. These results suggested that pre-storage application of OA contributes to alleviating chilling injury and improving chilling resistance.

Key words: kiwifruit, oxalic acid, low temperature storage, chilling resistance

CLC Number:

S609.3

LIANG Chunqiang, Lü Jiang, RAO Jingping. Effect of Postharvest Oxalic Acid Treatment on Chilling Resistance in ‘Huayou’ Kiwifruits under Low Temperature Stress[J]. FOOD SCIENCE, 2017, 38(19): 230-235.

[1]	HUANG Tianzi, LIANG Jin, WANG Dan, ZHANG Lu, LI Ruijuan, YANG Shuxia, LUO Anwei. Effect of Electron Beam Irradiation on Quality and Resistance System of Kiwifruit [J]. FOOD SCIENCE, 2021, 42(9): 70-76.
[2]	LI Mingqi, HE Zhifei, LI Shaobo, LI Ranran, QU Cheng, LI Hongjun. Synergistic Effect of Calcium Chloride-Fig Protease-Kiwifruit Protease Blend as Meat Tenderizer on Myofibrillar Protein Structure of Rabbit Meat [J]. FOOD SCIENCE, 2021, 42(4): 8-14.
[3]	XIONG Jinliang, CHEN Aiqiang, LIU Jing, ZHANG Rui, GUAN Wenqiang. Effect of Typical E-commerce Packaging on Transportation Microenvironment and Storage Quality of Kiwifruits [J]. FOOD SCIENCE, 2021, 42(17): 218-224.
[4]	ZHAO Yu, ZHAN Ping, WANG Peng, TIAN Honglei. Analysis of Key Aroma Compounds in Kiwifruits [J]. FOOD SCIENCE, 2021, 42(16): 118-124.
[5]	SONG Yifan, CHEN Haifeng, YUAN Yuejin. Optimization of CO2-Low Temperature High Pressure Permeation Drying Process of Kiwifruit [J]. FOOD SCIENCE, 2020, 41(4): 229-234.
[6]	QU Wei, GAO Meng, RAN Bian, LI Huan, SHU Xueyao, RAO Jingping. Effect of Tree-Hanging Pre-storage on Postharvest Storability and Cold Sensitivity of ‘Xuxiang’ Kiwifruits [J]. FOOD SCIENCE, 2020, 41(23): 197-204.
[7]	ZHONG Wu, WANG Tengteng, ZHANG Nawei, GONG Lijuan, YU Ce, LI Erhu. Effect of Fermentation with Peel on the Quality of ‘Jinyan’ Kiwifruit Vinegar [J]. FOOD SCIENCE, 2020, 41(22): 74-81.
[8]	WANG Jingbang, XIE Jing, LIU Dayong. Changes in Water Mobility, Texture and Protein Structure in Takifugu obscurus during Low Temperature Storage [J]. FOOD SCIENCE, 2020, 41(21): 213-221.
[9]	SU Tianxia, YUAN Minlan, ZHOU Yan, SUN Xiaohong, ZHANG Qinghai. Kiwifruit Peel Polyphenols Regulate Lipid Metabolism Disorders Induced by a High Fat Diet in Rats [J]. FOOD SCIENCE, 2020, 41(17): 196-201.
[10]	LI Lin, LUO Anwei, LI Yuanyuan, SU Miao, BAI Junqing, LI Rui, FANG Yimeng, MA Huiling. Relationship between Postharvest Physiology, Quality and Electrical Properties of Kiwifruit Treated Preharvest with 1-(2-Chloropyridin-4-yl)-3-phenylurea and Postharvest with Ozone [J]. FOOD SCIENCE, 2019, 40(5): 258-266.
[11]	LI Yuanyuan, LUO Anwei, SU Miao, LI Lin, BAI Junqing, LI Rui, LIN Zhiying, SONG Junqi. Effect of Pre-harvest N-(2-Chloro-4-pyridyl)-N’-phenylurea Treatment on Cell Ultrastructure of Post-harvest ‘Qinmei’ Kiwifruit [J]. FOOD SCIENCE, 2019, 40(3): 273-278.
[12]	ZHAO Ning, WEI Xinyuan, FAN Mingtao, ZHANG Jie, QI Yiman, XU Junnan, ZHANG Li. Analysis of Volatile Components of Kiwifruit Wines Made from Different Cultivars Using Solid Phase Microextraction-Gas Chromatography-Mass Spectrometry Combined with Electronic Nose [J]. FOOD SCIENCE, 2019, 40(22): 249-255.
[13]	ZHANG Yun, LIU Fang, BU Fanwen, LU Ying, XU Hai, TANG Jiale, YIN Chunfeng, LIN Wenli,. Isolation, Identification and Antioxidant Activity of Polyphenols from Kiwifruits [J]. FOOD SCIENCE, 2019, 40(19): 104-112.
[14]	LI Xiaoqian, LONG Youhua, YIN Xianhui, WU Xiaomao, ZHAO Zhibo, FAN Rong, MO Feixu, JIANG Yanling, HUANG Yaxin, TANG Jingwen. Mechanism of Action of Methyl Jasmonate against Kiwifruit Soft Rot and Its Effect on Fruit Quality [J]. FOOD SCIENCE, 2019, 40(15): 239-248.
[15]	LUO Xinxin, CHENG Yuyang, WANG Zhouli, YUE Tianli, CAI Rui, YUAN Yahong. Process Optimization the Development of Fermented Kiwifruit Juice with Probiotics and Dynamic Analysis of Aroma Composition [J]. FOOD SCIENCE, 2019, 40(12): 168-175.

Effect of Postharvest Oxalic Acid Treatment on Chilling Resistance in ‘Huayou’ Kiwifruits under Low Temperature Stress

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments