Physiological Roles of Exogenous Oxalic Acid in Preservation of Bamboo Shoots During Cold Storage
Harvested bamboo shoots (Dendrocalamopsis oldhami) were dipped in water and 5 mmol · L-1 oxalic acid solution for 10 min respectively, and then stored at low temperature (4 ± 0.5) ℃. The results showed that oxalic acid treatment inhibited wound browning, and also delayed lignification in bamboo shoots as compared to control. Physiological roles of oxalic acid including decreased activities of lipoxygenase (LOX), polyphenoloxidase (PPO), phenylalanine ammonia-lyase (PAL) and peroxidase (POD), increased activities of superoxide dismutase (SOD) and catalase (CAT), and decreased hydrogen peroxide (H2O2) content were contributed to the alleviation of browning and lignification in bamboo shoots during storage.
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