Effects of short-term N^sub 2^ treatment on quality and antioxidant ability of loquat fruit during cold storage

• Published in: Journal of the science of food and agriculture Vol. 89; no. 7; p. 1159
• Main Authors: Gao, Haiyan, Tao, Fei, Song, Lili, Chen, Hangjun, Chen, Wenxuan, Zhou, Yongjun, Mao, Jinlin, Zheng, Yonghua
• Format: Journal Article
• Language: English
• Published: London John Wiley and Sons, Limited 01.05.2009
• Subjects: Antioxidants; Cold storage; Enzyme kinetics; Enzymes; Food preservation; Fruits
• ISSN: 0022-5142; 1097-0010

Loquat fruit is susceptible to microbial decay and quality deterioration during postharvest distribution. In this study, in a search for effective alternatives to methods currently used for quality maintenance, the effects of short-term pre-storage N... treatment on the quality and antioxidant ability of loquat fruit were investigated. Loquat fruits were exposed to 100% N... for 6 h at 20 ...C and then stored at 5 ...C for 35 days. Short-term N... treatment significantly delayed the increase in fruit decay rate and decreases in total soluble solid and titratable acidity contents, thereby maintaining better eating quality and extending the storage life of fruits. It also markedly delayed increases in membrane permeability, malondialdehyde content and superoxide anion production rate. In addition, N...-treated fruits exhibited significantly higher superoxide dismutase and catalase activities and lower lipoxygenase activity than control fruits. Short-term pre-storage N... treatment effectively reduced fruit decay and maintained quality in loquat fruits during cold storage. The reduction in fruit decay and quality deterioration by the treatment was correlated with enhanced antioxidant ability and reduced lipid peroxidation. (ProQuest: ... denotes formulae/symbols omitted.)