Cao Shifeng, Yang Zhenfeng, Cai Yuting, Zheng Yonghua
Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, Liuying 100, Nanjing 210014, PR China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, Jiangsu, PR China.
College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo 315100, PR China.
Food Chem. 2014 Nov 15;163:92-6. doi: 10.1016/j.foodchem.2014.04.084. Epub 2014 May 2.
Two cultivars of loquat fruit were stored at 20°C for 10days to investigate the relationship between disease resistance, and fatty acid composition and activities of endogenous antioxidant enzymes. The results showed that decay incidence increased with storage time in both cultivars. A significantly lower disease incidence was observed in 'Qingzhong' fruit than in 'Fuyang', suggesting 'Qingzhong' had increased disease resistance. Meanwhile, 'Qingzhong' fruit also had lower levels of superoxide radical and hydrogen peroxide, and lower lipoxygenase activity, but higher levels of linolenic and linoleic acids and higher activities of catalase (CAT) and ascorbate peroxidase (APX) compared with 'Fuyang'. These results suggest that the higher levels of linolenic and linoleic acids and the higher activity of CAT and APX have a role in disease resistance of postharvest loquat fruit.
将两个枇杷品种的果实于20°C下贮藏10天，以研究抗病性、脂肪酸组成与内源性抗氧化酶活性之间的关系。结果表明，两个品种的腐烂发生率均随贮藏时间的延长而增加。‘青种’果实的发病率显著低于‘富阳’，表明‘青种’的抗病性增强。同时，与‘富阳’相比，‘青种’果实的超氧自由基和过氧化氢水平较低，脂氧合酶活性较低，但亚麻酸和亚油酸水平较高，过氧化氢酶（CAT）和抗坏血酸过氧化物酶（APX）活性较高。这些结果表明，较高水平的亚麻酸和亚油酸以及较高的CAT和APX活性对采后枇杷果实的抗病性具有作用。
