Effect of Postharvest Polyamines Treatment on Oleocellosis of Valencia Oranges

Abstract:

In order to learn effective methods for oleocellosis control, the induction of disease resistance and reactive oxygen species metabolism in valencia oranges by postahrvest polyamines treatment was investigated in this study. As showed in the result, polyamines and polyamine with hot water treatment had a significant effect on controlling oleocellosis during storage. Compared with control, MDA content in polyamine-treated fruit was rapidly decreased, but catalase and peroxidase activity had a sudden increase. Moreover, fruit in polyamines and polyamines with HWT treatment had a rapid increase in ASA-GSH anti-oxidation ability, and total phenols content in treated fruit also increased suddenly before 9 d, then followed by a sudden decline. Fruit in polyamines and polyamine with HWT treatment had a lower polyphenoloxidase (PPO) activity. Thus, polyamines may enhance antioxidation of citrus peel to improve disease resistance and decrease PPO activity to produce little rind spot during storage.

• Periodical: Applied Mechanics and Materials (Volume 140)
• Pages: 324-328
• DOI: https://doi.org/10.4028/www.scientific.net/AMM.140.324
• Online since: November 2011
• Authors: Li Dan Liu, Jian Ming, Kai Fang Zeng, Chen Liao
• Keywords: Antioxidation, Hot Water Treatment, Oleocellosis, Polyamines, Valencia Oranges

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