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

作　　者：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 

机构地区：[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 [2]College of Food Science and Technology,Yangzhou University

出　　处：《Journal of Integrative Agriculture》2017年第9期1968-1977,共10页农业科学学报（英文版）

基　　金：financially supported by the Innovation Capacity Building Projects of Beijing Academy of Agriculturaland Forestry Sciences,China (KJCX20140205);the Innovation Capacity Building Projects of Beijing Academy of Agricultural and Forestry Sciences, China (KJCX20140408)

摘　　要：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.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.

关 键 词：6-benzylaminopurine（6-BA） Chinese chive postharvest quality antioxidant activity 

分 类 号：S633.3[农业科学—蔬菜学]