Effect of pure oxygen treatment on fruit decay and defense enzymes activities in harvested Chinese bayberry fruit
Zheng Younghua, Yang Zhenfeng, Cao Shifeng, Li Na, Ma Sujuan, Chen Xuehong
Program and Abstract. 9th Controlled Atmosphere Research Conference (CA2005). Michigan State University, East Lansing, Michigan, USA. July 5-10, 2005. page6
2005
บทคัดย่อ
Chinese bayberry fruit were stored either in air (control) or pure oxygen for up to 12 days at 5oC to investigate the effects of high oxygen on fruit decay control and its relation to the induction of defense enzymes activities. The results indicated that exposed to pure oxygen was only 16.67% while that of control fruit reached 54.44%. Pure oxygen caused a significant increase in chitinase and β-1, 3-glucanase activities which reach a peak at day 6 of storage. Phenylalanine ammonium-lyase and peroxidase activities as well as total phenolics content were also increased by exposure to pure oxygen, and maintained at significantly higher levels compared with the control fruit throughout the storage period. These results suggested that the induction of defense enzymes activities was correlated with the inhibitory effects of high oxygen on decay incidence. The induced disease resistance may be involved in the mechanisms by which high oxygen inhibiting fruit decay in Chinese bayberry fruit.