6-Benzylaminopurine treatment maintains the quality of Chinese chive (Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity

doi:10.1016/S2095-3119(17)61663-0

Journal of Integrative Agriculture ›› 2017, Vol. 16 ›› Issue (09): 1968-1977.DOI: 10.1016/S2095-3119(17)61663-0

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

收稿日期:2016-10-25 出版日期:2017-09-20 发布日期:2017-09-05

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

Received:2016-10-25 Online:2017-09-20 Published:2017-09-05
Contact: 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;
Supported by:
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).

摘要/Abstract

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.

Key words: 6-benzylaminopurine (6-BA) , Chinese chive , postharvest quality , antioxidant activity

. [J]. Journal of Integrative Agriculture, 2017, 16(09): 1968-1977.

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.

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6-Benzylaminopurine treatment maintains the quality of Chinese chive (Allium tuberosum Rottler ex Spreng.) by enhancing antioxidant enzyme activity

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