Alleviation of Chilling Injury in Litchi Fruit by ABA Application

摘要：

The effect of exogenous abscisic acid (ABA) treatment on chilling injury and related physiological responses of litchi fruit (Litchi chinensis Sonn.cv.Guiwei) stored at 0℃ were studied.Results showed that treatment with 100 μmol/L ABA effectively retarded the development of pericarp browning,the main chilling injury symptom of litchi fruit,and delayed color change and the decrease of anthocyanin content of pericarp.ABA treatment had no marked effect on respiration rate and ethylene release of the fruit.In addition,ABA treatment retarded the increase of cell membrane permeability and reduced the activity of polyphenol oxidase (PPO) in the pericarp.

关键词： Litchi chinensis Soma abscisic acid pericarp browning anthocyanin content polyphenol oxidase

作者: W.R.Hu S.Z.Liu X.Q.Pang Z.L.Ji Z.Q.Zhang

作者单位: School of life Science,Guangzhou University,Guangzhou 510006,China Guangdong Key Lab.for Postharvest School of life Science,Guangzhou University,Guangzhou 510006,China College of life Science,South China Agricultural University,China Guangdong Key Lab.for Postharvest Guangdong Key Lab.for Postharvest Science,South China Agricultural University,Guangzhou 510642,China

会议类型: 国际会议

会议名称: The Third International Conference Symposium on Longan,Lychee and Other Fruit Trees in Sapindaceae Family(第三届国际龙眼，荔枝及其他无患子科果树学术研讨会)

会议地点: 福州

会议语种:英文

页码: 533-538

在线出版日期: 2008-08-25（万方平台首次上网日期，不代表论文的发表时间）