Devi Jomika, Bhatia Surekha, Alam M S, Dhillon Tarsem Singh
1Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
2Department of Processing and Food Engineering, Punjab Agricultural University, Ludhiana, Punjab 141004 India.
J Food Sci Technol. 2018 Mar;55(3):1116-1126. doi: 10.1007/s13197-017-3027-4. Epub 2018 Jan 27.
Effect of post harvest treatments with calcium chloride (CaCl) and salicylic acid (SA) on physiological and biochemical parameters in relation to activities of antioxidative enzymes were investigated in radish. Radish of variety Punjab Safed Mooli 2 was harvested, washed and treated with CaCl (1, 1.5 and 2%) or SA (1, 1.5 and 2 mM). Treated as well as untreated radish were placed in open trays and stored under refrigerated (5 ± 1 °C, 90% RH) conditions for 42 days. Treatment of radish with CaCl and SA slowed down changes in physiological weight, colour, total soluble solids, ascorbic acid, titrable acidity, total phenolics and antioxidant activity. Treated samples exhibited higher enhancement in activities of antioxidant enzymes viz. catalase (CAT), superoxide dismutase (SOD), glutathione reductase (GR), peroxidase (POD), dehydroascorbate reductase (DHAR) and monodehydro-ascorbate reductase (MDHAR) than untreated samples. However SA was found to be more effective in slowing down the metabolic activities of radish as compared to CaCl treatment. Among all the treatments, 1.5 mM SA maintained the quality parameters to greater extent probably by reducing the oxidative stress to larger extent due to highest activities of antioxidative enzymes and can be used to enhance the shelf life of radish during refrigerated storage.
研究了氯化钙（CaCl）和水杨酸（SA）采后处理对萝卜生理生化参数及抗氧化酶活性的影响。收获旁遮普白萝2号品种的萝卜，清洗后用CaCl（1%、1.5%和2%）或SA（1 mM、1.5 mM和2 mM）处理。将处理过和未处理的萝卜放在开放式托盘中，在冷藏（5±1°C，90%相对湿度）条件下储存42天。用CaCl和SA处理萝卜减缓了生理重量、颜色、总可溶性固形物、抗坏血酸、可滴定酸度、总酚和抗氧化活性的变化。处理过的样品在抗氧化酶即过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、谷胱甘肽还原酶（GR）、过氧化物酶（POD）、脱氢抗坏血酸还原酶（DHAR）和单脱氢抗坏血酸还原酶（MDHAR）的活性方面表现出更高的增强。然而，与CaCl处理相比，发现SA在减缓萝卜的代谢活性方面更有效。在所有处理中，1.5 mM SA在更大程度上维持了品质参数，可能是由于抗氧化酶的最高活性更大程度地降低了氧化应激，可用于延长冷藏储存期间萝卜的货架期。
