? 6-Benzylaminopurine treatment maintains the quality of Chinese chive (<em>Allium tuberosum</em> Rottler ex Spreng.) by enhancing antioxidant enzyme activity
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    2017, Vol. 16 Issue (09): 1968-1977     DOI: 10.1016/S2095-3119(17)61663-0
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6-Benzylaminopurine treatment maintains the quality of Chinese chive (Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity
JIA Li-e1, LIU Sheng1, DUAN Xiao-ming1, ZHANG Chao1, WU Zhan-hui1, LIU Ming-chi1, GUO Shao-gui1, ZUO Jin-hua1, WANG Li-bin2
1 Key Laboratory of Urban Agriculture (North), Ministry of Agriculture/Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture/Key Laboratory of Vegetable Postharvest Processing, Ministry of Agriculture/Beijing Key Laboratory of Fruits and Vegetable Storage and Processing, National Engineering Research Center for Vegetables, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, P.R.China
2 College of Food Science and Technology, Yangzhou University, Yangzhou 225127, P.R.China
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Abstract Chinese chive usually develops an off-flavor after a short storage time.  To explore effective ways to maintain the postharvest quality of Chinese chive, the effect of exogenous application of 6-benzylaminopurine (6-BA) on postharvest quality and antioxidant activity of chive was evaluated, and the mechanism of the physiological responses of chive to 6-BA treatment was explored.  Chives were sprayed for 10 min with 100, 300, or 500 mg L–1 6-BA or with alkaline solution as the control, then stored at (2±1)°C with a relative humidity (RH) of 80–85%.  We found that 300 mg L–1 6-BA significantly delayed yellowing and chlorophyll degradation, maintained the total phenolic and flavonoid content, and improved the activities of antioxidant enzymes, including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD).  In conclusion, we identified exogenous application of 6-BA as an effective method for maintaining postharvest quality of Chinese chive.  In addition, our finding that the activities of antioxidant enzymes increase in response to exogenous 6-BA provides new insights into the mechanism of cytokinin-based postharvest fresh-keeping. 
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Key words6-benzylaminopurine (6-BA)     Chinese chive     postharvest quality     antioxidant activity     
Received: 2016-10-25; Published: 2017-01-10

This work was financially supported by the Innovation Capacity Building Projects of Beijing Academy of Agricultural and Forestry Sciences, China (KJCX20140205) and the Innovation Capacity Building Projects of Beijing Academy of Agricultural and Forestry Sciences, China (KJCX20140408). 

Corresponding Authors: Correspondence LIU Sheng, Tel: +86-10-51503050, Fax: +86-10-51505002, E-mail: liusheng@nercv.org   
About author: JIA Li-e, Mobile: +86-13301162561, E-mail: jialie@nercv.org;
Cite this article:   
JIA Li-e, LIU Sheng, DUAN Xiao-ming, ZHANG Chao, WU Zhan-hui, LIU Ming-chi, GUO Shao-gui, ZUO Jin-hua, WANG Li-bin. 6-Benzylaminopurine treatment maintains the quality of Chinese chive (Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity[J]. Journal of Integrative Agriculture, 2017, 16(09): 1968-1977.
http://www.chinaagrisci.com/Jwk_zgnykxen/EN/ 10.1016/S2095-3119(17)61663-0      or     http://www.chinaagrisci.com/Jwk_zgnykxen/EN/Y2017/V16/I09/1968
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