Paper Titles

In Vitro Antioxidant Activities of Polysaccharides from Agaricus bisporus Mycelia
p.1604

In Vivo Anti-Hypoxia and Anti-Fatigue Activities of Flavonoids from Bark of Eucommia ulmoides
p.1608

Profile of Phytochemicals and Antioxidant Activities of Different Solvent Extracts of Cumin Seeds
p.1612

Review on Clinical Application of Deproteinized Calf Blood Extractive
p.1617

Study on Effect on Loquat Storage in Low Temperature of Macroporous Resin Extracts from Liquidambar formosana Hance Leaves
p.1622

Study on Extraction of Polyphenols from Black Soybeans and Antioxidant Activity
p.1629

Study on Microwave-Assisted Extraction of Polysaccharides from Radix astragali
p.1634

Superficial CO₂ Extraction Oil from Schisandra and the Component Differences Based on Regional
p.1638

The Health Effects of Sea Buckthorn
p.1642

HomeApplied Mechanics and MaterialsApplied Mechanics and Materials Vols. 675-677Study on Effect on Loquat Storage in Low...

Study on Effect on Loquat Storage in Low Temperature of Macroporous Resin Extracts from Liquidambar formosana Hance Leaves

Article Preview

Abstract:

To investigate effect of secondary metabolites from Liquidambar formosana Hance on loquat fruits storage, macroporous resin extracts from Liquidambar formosana Hance leaves were used. Loquat fruits were dipped in macroporous resin extracts of different mass concentration(10, 30, 50 mg/mL) for 10 minutes, then stored in 6°C for 30 days. Membrane permeability, peroxide(POD) activity, phenylalanine ammonia lyase(PAL) activity, lignin, decay index, hardness, total soluble solid(TSS) and titratable acid(TA) were determined per 5 days to show quality and physiological character of loquat fruits during storage. The results show that macroporous resin extracts from Liquidambar formosana Hance leaves can significantly reduce decay index, slow down the increase of hardness and membrane permeability, the decrease of TSS and TA content and the accumulation of lignin content, and inhibit the increase of POD and PAL activity.

You might also be interested in these eBooks

Environmental Technology and Resource Utilization II

Info:

Periodical:

Applied Mechanics and Materials (Volumes 675-677)

Pages:

1622-1628

DOI:

https://doi.org/10.4028/www.scientific.net/AMM.675-677.1622

Citation:

Cite this paper

Online since:

October 2014

Authors:

Yu Wei Ji, Yu Min Liu*, Ya Min Liu, Cong Yan

Keywords:

Liquidambar formosana Hance, Loquat, Low Temperature Storage, Secondary Metabolites

Export:

RIS, BibTeX

Price:

Permissions CCC:

Request Permissions

Permissions PLS:

Request Permissions

Сopyright:

© 2014 Trans Tech Publications Ltd. All Rights Reserved

Share:

Citation:

* - Corresponding Author

[1] J.H. Wu, J. Liang and J.Q. Chen: Food Science Vol. 31 (2010), p.255 (In Chinese).

[2] Y. Zhang, J.Q. Wang: Food Science Vol. 36 (2005), p.602 (In Chinese).

[3] W. Qin, X. Yao and Z.D. Chen: Journal of Chinese Institute of Food Science and Technology Vol. 3 (2006), p.151 (In Chinese).

[4] W. Qin, Z.Z. Zhang and T.T. Fu: Food Science Vol. 32 (2011), p.282 (In Chinese).

[5] W. 1. Guan, S.F. Li: Transactions of the Chinese Society of Agricultural Engineering Vol. 22 (2006), p.200 (In Chinese).

[6] S.T. Zhou: Southwest China Journal of Agricultural Sciences Vol. 17 (2004), p.525 (In Chinese).

[7] T. Kaneko, N. Baba, M. Matsuo: Chemico-biological interactions Vol. 142 (2003), p.239.

[8] D.Y. Zheng, X.N. An: Journal of Fujian College of Forestry Vol. 24 (2004), p.88 (In Chinese).

[9] Medical China Academy of Sciences: History of Chinese Medicine in Shanxib(Shanxi People's Publishing House, China 1962), p.54.

[10] Q. Mao, X.G. Song and Z.M. Luo: Food Science Vol. 20 (1999), p.54 (In Chinese).

[11] S. W. Yu, Q.S. Fan and X.N. Xiao: Natural Product Research and Development Vol. 9 (1997), p.61 (In Chinese).

[12] S. Roller: International Biodeterioration and Biodegradation Vol. 1 (1995), p.333.

[13] T. Hatano, R. Kira and M. Yoshizaki: Phytochemistry Vol. 25 (1986), p.2787.

[14] T. Okuda, T. Hatano and T. Kaneda: Phytochemistry Vol. 26 (1987), p. (2053).

[15] Y.T. Zhong, X.L. Wang and L.L. Ma: Lishizhen Medicine and Materia Medica Research Vol. 18 (2007), p.1693 (In Chinese).

[16] Y.T. Zhong, Z. Huang and R.Q. Zhang: Journal of Gannan Medical University Vol. 27 (2007), p.169 (In Chinese).

[17] Y.M. Liu, Y.M. Liu and P.X. Li: Food Science Vol. 30 (2009), p.134 (In Chinese).

[18] M.X. Li: Inhibitory Effects of Plant Extracts on Rot-causing Fungi in Postharvest Fruits(MS., China Agricultural University, China 2004), p.30.

[19] Y.H. Zheng, X.G. Su and Y.B. Yi: Journal of Nanjing Agricultural University Vol. 23 (2000), p.89 (In Chinese).

[20] B. Ding, Y. Bi and S.J. Chen: Science and Technology of Food Industry Vol. 33 (2012), p.352 (In Chinese).

[21] J.F. Gao: Plant Physiology Experiment Guidance (Higher Education Press, China 2006), p.217.

[22] Z.G. Jue, C.L. Liu and Y.B. Yuan: Scientia Agricultura Sinica Vol. 26 (1993), p.44 (In Chinese).

[23] D.X. Chen, Y.P. Deng and X.J. Li: Food Science Vol. 31 (2010), p.255 (In Chinese).

[24] Y.S. Shang, Y.M. Liu and Y.M. Liu: Food Science Vol. 35 (2014), p.266 (In Chinese).

[25] X. Yao: Studies on the Post-harvest Physiology and Storage Technology of DaWuXing, Loquat fruits (MS., Sichuan Agriculture University, China 2005), p.4.

[25] X.G. Su: A Study on Postharvest Physiology and Storage Techniques of Vegetable Soybean (MS., Nanjing Agriculture University, China 2002), p.22.

[26] J. Zhang: Study on the preservation effects of different treatment on Myrica rubra Bieb. et Zucc (MS., Zhejiang A&F University, China 2012), p.13.