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1.
Summary

The purpose of this work was to estimate the effects of post-harvest calcium chloride or salicylic acid treatments on the physicochemical characteristics and shelf-life of apricot (Prunus armeniaca L.) ‘Asgar-Abad’ fruit stored at 1ºC in a normal atmosphere for 21 d after harvest. Fruit were dipped in deionised water (control), or in 40, 60, or 80 mM CaCl2, or in 1.0, 2.0, or 3.0 mM salicylic acid (SA) for 10 min.Total soluble solids (TSS) contents, titratable acidity (TA), ascorbic acid contents, total phenolics contents, and total anti-oxidant activity were determined 7, 14, or 21 d after each treatment. Fresh weight (FW) loss, titratable acidity, and TSS contents were improved by all treatments. Fruit treated with 3 mM SA exhibited the highest phenolics content during the storage period. At the end of the storage period, the highest values of TSS were observed in the 2.0 mM and 3.0 mM SA treatments. This experiment revealed that post-harvest treatment with SA or CaCl2 prolonged the storage-life and preserved the valuable marketing characteristics of apricot fruit, presumably because of their inhibitory effects on fruit softening, ripening, and senescence. Over 21 d in cold storage, 2.0 mM SA was found to be the best treatment to maintain fruit quality in terms of FW loss, while 60 mM CaCl2 was optimal for achieving high ascorbic acid concentrations and enhancing the anti-oxidant capacity of fruit.  相似文献   

2.
A method was developed and optimized for the accelerated ripening of date fruits of cultivar ‘Mazafati’ to prevent diseases and decay. The date fruits were incubated in hot acetic acid solution 0.5% at 40 + 1 °C for 72 h. During the process some physicochemical changes in the fruits were studied and were found to be comparable with the changes in the fruits that naturally ripened on the tree. Fruit firmness, water insoluble solid (WIS), protein, pH, L*a*b* and E decreased during accelerated ripening whereas in control samples at 4 °C increased. Total solid (TS), total soluble solid (TSS) and acidity were slightly higher in treated fruits compared to control fruits. The greatest loss of fruit firmness occurred during the first 12 h of incubation. Organoleptic tests also showed little difference between the naturally ripened fruits on trees and accelerated ripened fruits in hot acetic acid. Overall there was no difference between the fruits and were readily acceptable to consumers.  相似文献   

3.
Effect of different concentrations of putrescine on post-harvest life of strawberry (Fragaria ananassa Duch.) fruit, cultivar Selva at 5 °C was studied. Fruits were immerged in 0.3, 0.5, 1 and 2 mM putrescine as well as distilled water (control) for 5 min, then transferred into the fridge (5 °C) together with untreated fruits (dry treatment). The rate of weight loss, ethylene production, flesh firmness, soluble solids content, titratable acidity and pH of fruits were determined 5, 9 and 13 days after the beginning of storage. Flesh firmness, appearance, color change and taste of fruits were also determined in the same intervals using a taste panel. Storage life of the strawberry fruits was significantly increased by the use of putrescine, so that the untreated and control fruits had 6 and 8 days storage life, respectively, while the immerged fruits in 1 and 2 mM putrescine were still suitable to be exposed in the market 12 and 14 days after the beginning of storage, respectively. No significant weight losses were observed in treated fruits compared to controls and dry treatment at all determination times. Ethylene production was decreased significantly by the use of putrescine. Untreated fruits (dry treatment) had the highest rate of ethylene production and the lowest rate was occurred in 2 mM putrescine treatment at all determination times (5, 9 and 13 days after the beginning of storage). The use of putrescine also prevented the softening of fruit flesh during the storage and kept their firmness, so that, the 2 mM putrescine treatment caused the highest fruit firmness at all determination times. Distilled water treatment (control) had the lowest fruit firmness 5 and 9 days after storage, while this occurred for the dry treatment 13 days after storage. Soluble solids content, pH and titratable acidity of the fruits were not significantly affected by the use of putrescine, but the highest and lowest rate of titratable acidity were related to the 2 mM putrescine and dry treatment, respectively, at the three determination times. Overall, the quality of fruits was improved by the use of 2 mM putrescine in terms of properties evaluated by the taste panel.  相似文献   

4.
The post-harvest internal browning (IB) and quality in pineapple (Ananas comosus L. ‘Comte de Paris’) fruit were studied in relation to pre-harvest salicylic acid (SA) spray (PSS) or/and post-harvest salicylic acid immersion (PSI) treatments at 10 °C for up to 20 days plus 2 days at 20 °C (shelf-life). In addition, the activities of polyphenol oxidase (PPO) and phenylalanine ammonia-lyase (PAL) were measured during cold storage. The results showed that all SA treatments significantly reduced IB incidence and intensity. Furthermore, SA did not affect soluble solids content (SSC), titratable acidity (TA) and total phenolics (TP) content, but delayed the decline of ascorbic acid (AsA) content. At the same time, SA significantly inhibited PPO and PAL activities. The study indicated the beneficial effect of SA by pre-harvest spray and/or post-harvest immersion on pineapple fruit quality and resistance to IB, and PSS + PSI treatment showed the best effect.  相似文献   

5.
The synergistic effect of cold treatment and protein synthesis inhibition was investigated in cut spikes of Consolida ajacis cv. Violet blue to determine the effective postharvest storage and transportation protocol, and to improve the postharvest performance. The 35 cm cut spikes were cool wet stored at 5 °C for 72 h before or after pulse treatment with protein synthesis inhibitor, cycloheximide, at 0.01 mM concentration. A set of unpulsed spikes wet stored at 5 °C represented control. The treatment effects were evaluated by placing the spikes in holding solutions containing distilled water (DW) or sucrose 0.2 M + 8-HQS 100 mg/l (SUC + HQS) at room temperature under laboratory conditions. The spikes pretreated with CHI before 72 h wet storage at 5 °C showed an enhancement of vase life besides maintaining higher fresh and dry mass of flowers, soluble protein content in sepals and sustained rate of blooming as compared to controls. The present study recommends that pulse treating the spikes of C. ajacis with 0.01 mM CHI before wet storage at 5 °C for 72 h, followed by transfer to holding solution containing SUC + HQS can be used as an effective postharvest storage treatment to bring out their transportation within 72 h without affecting their vase life.  相似文献   

6.
The objective of this research was improvement of apple hot water treatment efficiency by using acetic acid. The apples (cultivar Red Delicious) were treated using hot acetic acid solutions (1, 2 and 3%) at 50 °C for 1, 2 and 3 min. The results of in vitro study showed that treatment with acetic acid at 50 °C can significantly reduce the growth of Penicillium expansum spores. The treatment of apples with 50 °C acetic acid solutions, in particular 2% acetic acid solution for 3 min or 3% acetic acid solution for 2 min, had significant impacts in reducing the extent of decay of the fruit during the short time storage experiment, while this effect was not significant in the long-time storage.  相似文献   

7.
Heat treatments have been applied in fruit postharvest technology for insect disinfestations, decay control, ripening delay and modification of fruit responses to other stresses. Heat treatment affects several aspects of fruit ripening, such as ethylene production and cell wall degradation probably through changes in gene expression and protein synthesis. In this paper, strawberries (Fragaria × ananassa Duch., cv Camarosa) at 50–75% red stage of ripening were heat-treated at 45 °C during 3 h in an air oven and then stored at 20 °C for 0, 4, 18, 24 and 48 h. Fruit firmness was determined and the expression of a set of expansin genes (FaEXP1, FaEXP2, FaEXP4, FaEXP5 and FaEXP6) was analyzed. The firmness of treated fruit was higher than that of control fruit 24 h after treatment, though the differences disappeared after 48 h at 20 °C. The analysis by northern-blot indicated that heat treatments affected differently the expression of expansin genes. The expression of FaEXP1, FaEXP2 and FaEXP6 was lower in treated fruit during the following 24 h post-treatment. The lower expression of these expansin genes could contribute to delay softening after heat treatment.  相似文献   

8.
With the aim of extending the vase life of cut rose flowers, we investigated whether the application of salicylic acid (SA), pre- and postharvest, could improve this. For this purpose, two individual trials were conducted, using a completely randomised design, with three replications. In the first trial, aqueous solutions of 0, 0.5, 1.0 and 1.5 mM SA were sprayed on roses grown in a controlled greenhouse once the flower buds had appeared, and the second stage was performed two weeks before harvest. The preharvest SA application at 1.5 mM concentration prolonged the vase life of cut roses by improving membrane stability, and decreasing the lipid peroxidation properties. In the second trial, continuous exposure to (0, 0.5, 1.0 and 1.5 mM), and pulses of (0, 5, 10 and 15 mM), SA significantly extended the vase life. Flowers treated with 1.5 (continuous exposure) and 15 mM (pulse) SA showed a significant decrease in weight loss, and antioxidant activity increased, compared to the control solution, but the flowers in the control solution indicated an increase in weight loss. The results show that pre- and postharvest SA application prolonged the vase life of cut roses through improving CAT and POD activity, and decreasing lipid peroxidation.  相似文献   

9.
Studies were conducted to observe the effect of different soil moisture and nutrient regimes on postharvest attributes of onion irrigated with microsprinkler irrigation system under semi-arid climate for 3 consecutive years (2002–2004). Soil moisture regime consisted of four irrigation treatments based on pan evaporation replenishment (0.60, 0.80, 1.00 and 1.20 Ep). Similarly, three fertigation treatments were tried with nutrient application rates of 100 (50:25:25), 150 (75, 37.5, 37.5) and 200 (100:50:50) kg/ha of NPK. Irrigation and fertigation had marked effect on yield, postharvest attributes and storability of onion. Irrigation at 1.20 Ep and fertigation at 200 kg/ha produced higher bulb and dry matter yield, mean bulb size and weight, which decreased with the decrease in amount of irrigation and fertigation. The percentage of B-grade bulbs, which is considered commercially important, had been considerably higher at 1.20 Ep of irrigation and 200 kg/ha of fertigation. TSS increased up to 1.00 Ep and then declined slightly, whereas it varied with fertigation significantly. A decreasing trend for protein content was recorded with the increase in irrigation from 0.60 to 1.20 Ep, however, protein content increased with increase in fertigation. Irrigation at 0.80 Ep and fertigation @ 200 kg/ha resulted into minimum physiological loss in weight (%) for onion during 60 days of storage. But for extended storage period, increasing fertigation and decreasing irrigation had adverse effect on storability of bulbs. Theoretically, 416 mm irrigation water was found optimum for maximizing the dry matter yield of onion. Studies indicated that onion crop should be irrigated at 1.0 Ep under microsprinkler irrigation regime for better postharvest attributes. Similarly, fertigation @ 150 kg/ha is most desirable for micro sprinkler irrigated onion crop under semi-arid climate of India.  相似文献   

10.
Previous studies have shown that salicylic acid (SA) plays a role in the response of plants to salt and osmotic stresses. Therefore, an experiment was conducted to investigate the impact of exogenous salicylic acid on the growth, physiology and antioxidant activity of carrot (Daucus carota L. cv. Nantes) grown under combined stress of salinity and boron toxicity. The treatments consisted of salt (control, NaCl, and Na2SO4), boron (−B: 0 and +B: 25 mg B kg−1) and salicylic acid (−SA: 0 and +SA: 0.5 mmol SA kg−1). The diameter of the storage root was increased by NaCl salinity in the absence of B toxicity, however, it was increased by Na2SO4 salinity under B toxicity. For the storage root yield, NaCl salinity was more toxic than Na2SO4 salinity. With its role in plant growth regulation, SA application positively affected the storage root dry weight, S concentration, carotenoids and anthocyanin content and increased the total antioxidant activity (AA) of the shoot and storage root. SA application regulated proline and toxic ion (B, Cl) accumulation in the storage root and shoot. This study reports the long term effects of SA under stress conditions and reveals that SA was not as effective as in alleviating abiotic stress as reported in the literature conducted with short-term studies. That means long-term effects of SA would be significantly different from its short-term effects.  相似文献   

11.
In addition to managing soil-borne diseases in muskmelon (Cucumis melo L.) production, grafting with resistant rootstocks may impact fruit quality. The ethylene antagonist 1-methylcyclopropene (1-MCP) has been shown to extend shelf life of fresh muskmelon fruit. Postharvest characteristics of 1-MCP-treated melon fruit as affected by grafting, however, have not been well examined. This study was conducted to explore the influence of grafting with different rootstocks on ripening and quality attributes of 1-MCP-treated muskmelon fruit during postharvest storage. Grafted ‘Athena’ muskmelon with two commercial squash interspecific hybrid rootstocks including ‘Strong Tosa’ and ‘Tetsukabuto’ as well as non-grafted and self-grafted ‘Athena’ were grown in replicated field plots at the University of Florida Plant Science Research and Education Unit (Citra, FL, USA) during April–June 2010. Half-slip fruit from two harvests were treated with 1.0 μL L−1 1-MCP (18 h, 20 °C) and analyzed during storage at 13 °C. For fruit from the 27 May harvest, whole fruit and mesocarp firmness, titratable acidity, soluble solids, and ascorbic acid content were measured, while production of ethylene and CO2 was determined on fruit from the 29 June harvest. Grafting did not show a significant impact on fruit yield but affected the fruit shelf life significantly. Fruit from non-grafted ‘Athena’ and ‘Athena’ grafted onto ‘Strong Tosa’ demonstrated a shelf life of 31 d for the first harvest and 22 d for the second harvest. Shelf life of fruit from self-grafted ‘Athena’ and ‘Athena’ grafted onto ‘Tetsukabuto’ declined by 6 d and 3 d for the first and second harvest, respectively. Whole fruit firmness decreased by approximately 15.5% on average from 13 to 31 d except day 19 as a result of grafting, but to a lesser extent with ‘Strong Tosa’ rootstock. Mesocarp firmness of grafted melon was reduced by about 30.2% at days 13 and 19 compared to non-grafted ‘Athena’ fruit. In contrast, titratable acidity, soluble solid content, and ascorbic acid concentration were less affected by grafting. All the measurements except for ethylene and CO2 production declined during storage regardless of the grafting treatment. Compared with ‘Strong Tosa’ rootstock, ‘Tetsukabuto’ resulted in a more rapid ripening under 1-MCP application, as reflected by earlier increase in ethylene production and higher respiratory rate. The study demonstrates that grafting effects on postharvest ripening and quality of ‘Athena’ muskmelon can vary markedly with rootstocks used.  相似文献   

12.
Partial rootzone drying (PRD) has been evaluated at harvest, but its effects on apple fruit postharvest life is little known for apples grown in semi-arid regions. The objective of this study was to test the hypothesis that water savings via PRD may affect fruit quality at harvest and postharvest-life of ‘Golden Delicious’ apples grown in a semi-arid region. The experiment was conducted from 2005 to 2007. The irrigation treatments were commercial irrigation as control (CI) and PRD. After 3 years of evaluation, fruit quality at harvest, measured as fruit weight, flesh firmness, and total soluble solids concentration, was similar between CI fruit and PRD fruit. Dry matter concentration (DMC) was higher in PRD fruit than in CI fruit in 2005. The fruit quality after 18 days storage at room temperature (13–18 °C and 51–56% relative humidity) was similar between CI fruit and PRD fruit. The DMC was the highest in PRD fruit in the 2005 and 2007 growing seasons, and tended to be higher in PRD fruit than in CI fruit in 2006. Total soluble solids concentration was ≈8.7% higher in PRD fruit than in CI fruit in 2007. Fruit weight loss was similar between treatments. This study suggests that water deficit via PRD did not damage fruit quality at harvest or after storage at room temperature. Additionally, PRD irrigation saved about 3240 m3 of water per hectare. Therefore, PRD can be recommended for commercial use in semi-arid regions and to those growers interested in either long-term storage or distant markets.  相似文献   

13.
The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50 °C) for 10 min, before storage at 25 °C for 10 days or 14 °C for the first 8 days followed by storage at 25 °C for the second 8 days until ripening. Quality parameters including peel color and pulp firmness indicated that hot water treatment helped to delay banana fruit ripening at both storage conditions. Hot water treatment decreased the levels of hydrogen peroxide (H2O2) and malonydialdehyde (MDA) during storage at 25 °C. Glutathione (GSH and GSSG) contents and the ratio of GSH/GSSG during fruit approaching ripening were significantly induced in hot water-treated fruits while ascorbic acid (AA) contents were slightly increased. In addition, the combined treatment increased free phenolics and flavonoids during storage. Results suggest that hot water treatment has led to an induction of antioxidants in banana fruits as indicated by an increase of antioxidants and a decrease of H2O2 during ripening, and all of which result in a delayed ripening of banana fruit.  相似文献   

14.
Ten-year-old Thompson seedless grape vines were sprayed during 2009 and 2010 growing seasons with putrescine (Put), gibberellic acid (GA3), ascorbic acid (AA), ethephon (Eth), salicylic acid (SA), cytofex (CPPU) and calcium chloride (CaCl2) at two stages of berry development; pea stage (4–5 mm fruitlet diameter, ∼30–35 days after fruit set) and veraison stage (when approximately 20% of the berries on 50% of the clusters had softened) in order to investigate their influence on yield and postharvest fruit quality characters at commercial harvest day as well as the berry keeping quality. Cluster and berry quality characters as well as vine yield were improved by all sprayed chemicals, especially Put, GA3, SA, CPPU and CaCl2. GA3 increased cluster and berry width, and resulted in better clusters shape. A positive increase in berry firmness was obtained by Put, GA3, CPPU, SA and CaCl2 sprays. Berry adherence strength increased and the percentage of unmarketable berries decreased by all sprayed compounds except Eth. Shelf life (keeping quality) was increased by spraying Put, GA3, SA, CPPU and CaCl2, as they increased berries firmness and decreased the percentage of unmarketable berries after keeping at ambient temperature for seven days after harvest.  相似文献   

15.
保鲜剂和保鲜袋在草莓贮藏中的应用效果   总被引：8，自引：0，他引：8  
试验研究了８种保鲜剂和５种薄膜袋对延缓草莓采后成熟和腐烂效果。丰香草莓经过保鲜剂浸果处理后,分别在２℃下贮藏１５天,发现采用２．０％ＣａＣｌ２＋１００ｍｇ／ｋｇ赤霉素＋０．２％柠檬酸浸果处理能提高果实硬度,保持果色和叶色。Ⅰ型保鲜袋包装则具有保持果实硬度,减少固形物损耗,控制失重和防止腐烂的明显效果。草莓贮藏１５天后,固形物含量明显下降,维生素Ｃ损失高达４１％～５８％。  相似文献   

16.
Summary

The effect of potassium (K) nutrition on the shelf life of carrots (Daucus carota L., cv. Paramount) was studied using a hydroponic system involving rockwool slabs as an inert support. Carrots were grown for 192 d under greenhouse conditions and with 0, 0.1,1.0,10 and 15 mM K supplied in the nutrient medium. Increase in K concentration in the nutrient medium up to 1 mM decreased postharvest moisture loss. Carrot root weight and tissue K concentration increased, and water potential, osmotic potential and relative solute leakage decreased with increasing K concentration up to 1 mM. Concentrations greater than 1 mM had little or no additional effect on postharvest moisture loss, root water and osmotic potentials and relative solute leakage. Root weight did not increase above 10 mM K. The best subset model obtained by backward stepping and the optimum Mallow’s coefficient showed that carrot root weight and relative solute leakage accounted for most of the variation in moisture loss. Root weight correlated negatively and relative solute leakage positively to moisture loss.  相似文献   

17.
White and purple garlic is harvested in the Bajio region of Mexico from February to August and then stored at room temperature. A complete study of quality changes under different conditions and how these conditions interact to determine the shelf life of the product has been lacking, nor have objective parameters to predict shelf life been determined. Six batches of 360 bulbs of garlic (Allium sativum L.) cv. Perla were stored for 190 days at 0 °C, 0 °C and 70% relative humidity (RH), 5, 20, 30 °C, and at room temperature (RT) (17.7 ± 7 °C). The weight loss, subjective firmness of the bulbs, clove penetration resistance, hue value, internal sprouting index, soluble solids and dry matter content of the cloves were recorded periodically. The weight loss and internal sprouting index had a negative correlation on the subjective firmness, penetration resistance, and hue of the cloves. Storage at 5 °C, 20 °C, and RT induced sprouting, and subsequent growth had an effect on a loss of firmness and color. Complete sprouting (>100%) induced a weight loss of 9–11% at these temperatures. In order to maintain an adequate safety margin for marketing, we propose an internal sprouting index of 50% to determining the effective shelf life of garlic cv. ‘Perla’. In accordance with this criterion and in conditions studying, shelf life at 0 °C was 155 days; at 5 °C and RT it was 80 days; and at 20 °C it was 60 days. These results lead us to conclude that it is possible to estimate the shelf life of garlic using the internal sprouting index.  相似文献   

18.
The effects of temperature and ethylene on the quality of snapdragon flowers (Antirrhinum majus L. cvs. ‘Potomac Pink’ and ‘Rocket’) after harvest were investigated. The flowers were stored dry or wet at 6 temperatures ranging from 0 to 12.5 °C for 5 days. Vase life and gravitropic bending were measured at 20 °C after storage. Respiration rates of flowers at 8 different temperatures (0, 2.5, 5, 7.5, 10, 12.5, 15 and 20 °C) were measured continually using a computerized system. The respiration of cut snapdragon flowers increased exponentially as the temperature increased from 0 to 20 °C, with a mean Q10 of 2.6. The vase life of flowers of the ‘Potomac Pink’ cultivar stored dry at 0 °C was 10.8 days, similar to that of freshly harvested controls (10.6 days), and 4.4 days longer than that of flowers stored at 7.5 °C. When spikes were placed horizontally at 20 °C, growth became negatively gravitropic within 20 min. Bending was significantly higher than controls (stored vertically) in all flowers stored horizontally at temperatures above 5 °C. Vase life of flowers stored for 5 days at a range of temperatures then placed in an interior environment was directly correlated with respiration rate at the storage temperature. Wet storage of cut snapdragon flowers reduced the loss of quality at storage temperatures above 5 °C but the vase life of flowers stored in water at 12.5 °C was less than half that of flowers stored dry at 0 °C. Ethylene treatment caused 100% floret abscission which was prevented by pre-treatment either with 1-methycyclopropene (1-MCP) or with silver thiosulfate (STS), but neither of these inhibitors prevented gravitropic bending.  相似文献   

19.
The effects of incorporating 5-aminolevulenic acid (ALA) into the priming solution on low-temperature germination and emergence percentage performance of red pepper (Capsicum annuum cv. Sena) seeds before and after seed storage were investigated. Seeds were primed in 3% KNO3 solution for 6 days at 25 °C in darkness containing 0 ppm, 1 ppm, 10 ppm, 25 ppm, 50 ppm or 100 ppm ALA. Following priming, seeds were either immediately subjected to germination and emergence tests at 15 °C or stored at 4 °C or 25 °C for 1 month after which they were subjected to germination and emergence tests at 15 °C. Priming pepper seeds in the presence of ALA improved final germination percentage (FGP) and germination rate (MGT) at 15 °C compared to non-primed seeds. The highest FGP was obtained from seeds primed in the presence of 25 ppm and higher ALA concentrations while the highest MGT was obtained from seeds primed in KNO3 supplemented with 10 ppm ALA. Emergence percentages were the highest for the seeds primed in the presence of 25 ppm ALA and 50 ppm ALA while non-primed seeds had the lowest emergence percentage. Highest emergence rates (MET) and heaviest seedlings were also obtained from seeds primed in KNO3 supplemented with 50 ppm ALA. Although all priming treatments improved germination and emergence performance of pepper seeds at 15 °C following 1 month of storage under two different temperatures, inclusion of 25 ppm and 50 ppm ALA into the priming solution resulted in higher germination and emergence percentages and faster germination and emergence compared to seeds primed in KNO3 only and non-primed seeds. These results indicate that priming seeds in 25 ppm and 50 ppm ALA incorporated into the KNO3 solution can be used as an effective method to improve low-temperature performance of red pepper seeds and that these seeds can be stored for 1 month at 4 °C or 25 °C and still exhibit improved germination and emergence performance at 15 °C.  相似文献   

20.
To investigate the mode of action of UV-C to alleviate CI in banana. Banana [Musa (AAA group), Cavendish subgroup cv. Cavendish] fruits were treated with UV-C at dosages of 0.03 kJ m−2 prior to storage at 8 or 25 °C. UV-C treatment reduced both the incidence and severity of banana fruits stored under low temperature. UV-C treatment reduced membrane damage indicated by lower activity of lipoxygenase (LOX) and malondialdehyde (MDA) content. In additions, the in vitro polyphenol oxidase (PPO) activity was activated when fruits were stored at CI temperature and UV-C treatment could inhibit the PPO activity. UV-C treatment also delayed yellowing and chlorophyll (Chl) degradation due to the inhibition of chlorophyllase and chl-degrading peroxidase activities. Furthermore, the reduction of ethylene production and respiration rate by UV-C treatment results in extended postharvest shelf life of banana. These finding suggest that the loss of cellular compartments in consequence of membrane degradation, combined with the increase of PPO activity, might contribute to the development of CI in banana peel. UV-C treatment may play an important role in maintained membrane integrity and inhibited PPO activity, reducing the severity of CI symptom and delayed ripening in banana. This novel technique may offer an advance in postharvest handling of bananas and other chilling-sensitive commodities in order to reduce postharvest losses resulting from CI.  相似文献   

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