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

doi:10.7506/spkx1002-6630-201022111

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. 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 E-mail:qinwen1967@yahoo.com.cn

Abstract

Abstract:

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

CLC Number:

S789.5

ZHANG Kuo1，QIN Wen1,*， LI Zheng-guo2， PENG Chun-hua3. Induction of Enzyme Activity in Peach with Oxalic Acid Treatment during Storage[J]. FOOD SCIENCE, 2010, 31(22): 492-495 https://doi.org/10.7506/spkx1002-6630-201022111

[1]	CHEN Fengmei, SONG Meijun, YU Zhongjie, SUN Di, MA Qingbao, LIU Yu, ZHANG Bin, JIANG Wei. Effects of Agar-Gelatin Blends on the Quality of Large Yellow Croaker Aspic [J]. FOOD SCIENCE, 2026, 47(9): 86-94.
[2]	SUN Lilu, ZHONG Duhui, WU Yongyan, XU Feng, SHAO Xingfeng, WEI Yingying. Effect of ε-Polylysine on Postharvest Disease and Phenylpropanoid Metabolism in Peach Fruits [J]. FOOD SCIENCE, 2026, 47(8): 347-354.
[3]	ZHANG Yurong, ZHOU Xing, YANG Wensheng, WU Qiong, XIA Yunze, GAO Peina. Kinetic Modeling for Predicting Quality Changes in Brazilian Soybeans during Storage [J]. FOOD SCIENCE, 2026, 47(8): 376-383.
[4]	LI Yongfu, CHEN Qiwen, HUANG Jinrong, YUAN Yan, SHI Feng. Construction of Protein Barrier around Mung Bean Starch Based on High-temperature Fluidization and Its Effect on Starch Properties [J]. FOOD SCIENCE, 2026, 47(7): 243-250.
[5]	FANG Shixie, ZHANG Jingxuan, LIANG Shuangmin, GE Changrong, XU Zhiqiang, XIAO Zhichao. Effect and Mechanism of Different Cooling Rates on Lipid Molecules in Steam Pot Chicken after High-Temperature Sterilization [J]. FOOD SCIENCE, 2026, 47(6): 69-77.
[6]	ZHANG Zhe, YUAN Zijing, ZHANG Qiwen, WU Lijun, ZHANG Fuxian. Molecular Characterization and Pathogenicity Analysis of MBLs-Producing Pathogenic Escherichia coli O157:H12 Strains from Dairy Cows [J]. FOOD SCIENCE, 2026, 47(6): 155-166.
[7]	LIANG Jueqin, HAN Xiaolei, YU Meijuan, YANG Guoshun, FAN Wei, LÜ Huiying. Effects of Different Liquid Nitrogen Spray Quick-Freezing Temperatures on the Freezing Characteristics and Quality of Agrocybe praecox [J]. FOOD SCIENCE, 2026, 47(6): 292-303.
[8]	WU Zhijing, LIU Fuqiang, OUYANG Aiguo, LIU Yande. Temperature Correction Method for the Detection of Soluble Solids Content in Gongli Pears Based on Vis/NIRS and CARS-1D-CNN [J]. FOOD SCIENCE, 2026, 47(4): 39-48.
[9]	MIAO Ruiyin, CHEN Kai, ZHANG Jian, DU Yanyan, MA Yan, ZHANG Ting, XU Mingqiang. Improving the Quality of Ultra-Micronized Apricot Powder Using Cold Plasma Combined with Heat Pump Drying and Silicon Dioxide [J]. FOOD SCIENCE, 2026, 47(4): 219-230.
[10]	YIN Mingxue, LIU Xiaoyu, PENG Yong, WEI Min, ZHANG Dalong, ZHANG Xiaoyan. Effects of Delayed Cooling and Temperature Changes on the Processing Quality of ‘Innovator’ Potato Sticks [J]. FOOD SCIENCE, 2026, 47(4): 241-252.
[11]	SUN Yeping, ZHANG Huihui, SUN Peizi, TAN Yuting, LI Dongmei. Effects of Oil Type and Addition Level on the Quality of High-Temperature Texturized Composite Surimi Gel [J]. FOOD SCIENCE, 2026, 47(3): 79-91.
[12]	LI Hong, BAI Yamin, LI Zengxia, CHEN Gang, WANG Yongde, WU Zhen. Effects of Temperature and pH on the Structural Stability, Antioxidant Activity and Bioaccessibility of β-Carotene-Loaded Octenylsuccinated β-Glucan Micelles [J]. FOOD SCIENCE, 2026, 47(3): 92-100.
[13]	LI Su, ZHAO Yan, MIN Chengjun, ZHANG Shunliang, QI Yuxia, LIANG Erhong, LI Hongyu, ZHAO Bing, LIU Li. Effects of Gradient Heating Sterilization and Constant High-Temperature Sterilization on Volatile Flavor Substances of Braised Beef [J]. FOOD SCIENCE, 2026, 47(2): 215-222.
[14]	LIU Jiajian, WANG Qiang, CHEN Qian, LIU Qian, KONG Baohua. Prediction of Specific Spoilage Organisms Using Multivariate Statistical Analysis in Vacuum-Packaged Low-Temperature Emulsified Sausages [J]. FOOD SCIENCE, 2026, 47(2): 259-269.
[15]	LI Dankang, YANG Yang, ZHANG Lei, QIN Shuqi, XU Ziyi, LIU Rui. Effect of High-Fat Diet-Induced Branched-Chain Amino Acid Homeostasis Imbalance on Hepatic Aβ Deposition in APP/PS1 Mice [J]. FOOD SCIENCE, 2026, 47(10): 201-208.

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

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments