Effects of Different Temperatures on Storage Quality and Physiology of Blackberry
Experiments were conducted to investigate the effects of different temperature on storage quality and physiology of harvested ‘ Hull' blackberry.Fruit were stored at 0,5,10 and 20 ℃.Quality parameters total soluble solids (TSS),titratable acidity (TA),firmness,fruit decay rate and the activities of polyphenol oxidase (PPO),peroxidase (POD),catalase (CAT) and lipoxygenase (LOX)were analyzed.The results showed that blackberry fruit stored at 5 ℃ had higher contents of TSS and TA,firmness,and lower decay rate than those stored at 0,10 and 20℃.Moreover,higher activities of POD and CAT,and lower LOX activity were observed in fruit stored at 5 ℃,except that chilling injury induced significant increase of CAT in fruit store 0 ℃,which possibly were beneficial in maintaining the low levels of reactive oxygen species and delaying the senescence of harvested blackberry fruit.
国家科技期刊平台
NSTL
万方数据
维普
