Time filter

Source Type

Cao S.F.,Nanjing Research Institute for Agricultural Mechanisation | Hu Z.C.,Nanjing Research Institute for Agricultural Mechanisation | Zheng Y.H.,Nanjing Agricultural University | Li X.W.,Xinjiang Agricultural University | And 2 more authors.
Journal of Horticultural Science and Biotechnology

Strawberry fruit are susceptible to microbial decay during post-harvest storage. To search for an effective alternative to currently-used fungicides for disease control, we investigated the effect of benzo-(1,2,3)-thiadiazole-7- carbothioic acid S-methyl ester (BTH) on fruit decay and the maintenance of quality in strawberries after harvest. Freshly harvested strawberry fruit were treated with 0 (control), 0.05, 0.20 or 0.50 g 1-1 BTH for 5 min. BTH treatment at 0.20 g 1-1 was most effective at inhibiting fruit decay in strawberry fruit during storage at 5°C, while quality parameters such as total soluble solids contents and titratable acidity were also maintained. Fruit treated with 0.20 g 1-1 BTH exhibited reduced microbial populations and higher activities of chitinase and β-1,3-glucanase. However, treatment with 0.50 g 1-1 BTH was ineffective at controlling fruit decay. Our results show that a post-harvest application of an appropriate concentration of BTH treatment was effective in reducing fruit decay and enhanced disease resistance in strawberry fruit. The data obtained suggest that BTH may provide an alternative to control post-harvest decay in strawberry fruit. Source

Cao S.F.,Nanjing Agricultural University | Cao S.F.,Nanjing Research Institute for Agricultural Mechanisation | Zheng Y.H.,Nanjing Agricultural University | Wang K.T.,Nanjing Agricultural University | And 3 more authors.
Journal of Horticultural Science and Biotechnology

Loquat (Eriobotrya japonica L.) fruit were pre-treated with O (control) or 50 nl l-1-methylcyclopropene (1-MCP) for 24 h at 20°C, then stored at 1°C for 35 d to investigate the relationship between chilling injury and cell wall metabolism. Chilling increased fruit firmness and browning, and decreased the extractable juice content, with fewer symptoms of chilling injury in treated fruit. 1-MCP inhibited the activities of phenylalanine ammonia-lyase, cinnamyl alcohol dehydrogenase, 4-coumarate:coenzyme-A ligase, peroxidase, polyphenol oxidase, and slowed lignification. Treated fruit had a higher polygalacturonase activity, higher contents of water-soluble pectins, and lower contents of water-insoluble pectins compared with values in control fruit. These results suggest that the reduction in chilling injury in loquat caused by 1-MCP was primarily due to inhibition of lignin accumulation, a higher PG:PME ratio, and enhanced solubilization of pectin in the cell walls. Source

Yang Z.,Nanjing Agricultural University | Yang Z.,Zhejiang Wanli University | Cao S.,Nanjing Research Institute for Agricultural Mechanisation | Zheng Y.,Nanjing Agricultural University
Food Chemistry

The effects of Chinese bayberry fruit extract (CBFE) ingestion on hepatic and colonic oxidative stress and 1,2-dimethylhydrazine (DMH)-induced intestinal aberrant crypt foci (ACF) development in rats were investigated. Rats were administered DMH (35. mg/kg body weight) and were supplemented with CBFE (50 or 500. mg/kg body weight every day) for 16. weeks. Results showed that DMH consumption induced intestinal ACF development and adenoma or adenocarcinoma formation, which were significantly reduced with CBFE supplement. The CBFE treatments increased reduced glutathione levels and activities of superoxide dismutase, catalase and glutathione reductase, in both hepatic and colonic tissues; however, the activities of glutathione-S-transferase and glutathione peroxidase were inhibited. These results indicate that CBFE, rich in phenolic compounds, effectively inhibits DMH-induced ACF and colonic tumour development by alleviating oxidative stress. © 2010 Elsevier Ltd. Source

Yang Z.F.,Nanjing Agricultural University | Yang Z.F.,Zhejiang Wanli University | Cao S.F.,Nanjing Research Institute for Agricultural Mechanisation | Jin P.,Nanjing Agricultural University | Zheng Y.H.,Nanjing Agricultural University
Journal of Horticultural Science and Biotechnology

The effects of storage temperature on quality and physiological responses in Chinese bayberry fruit (Myrica rubra Sieb, and Zuce. cv.Wumei) were investigated. Freshly harvested bayberries were stored at 20°C, 10°C, or 1°C for 60 h, 5 d, or 14 d, respectively. The rates of respiration and ethylene production, fruit firmness, total sugars, organic acids, and total soluble solids (TSS) contents, total titratable acidity (TA), pH, relative electrical conductivity (REC), and polyphenol oxidase (PPO) activity of fruit were measured during storage. The results showed that the rates of respiration and ethylene production decreased during storage, and that their values were lowered significantly by decreasing the storage temperature. Low temperatures maintained higher TSS contents, TA, and fruit firmness and inhibited any increases in pH, REC, and PPO activity in bayberry fruit. There was a significant decline in citric acid and sucrose contents during storage, with a more rapid decrease occurring at higher temperatures. The data obtained indicate that cold storage is an effective way to maintain quality and chemical components in Chinese bayberry fruit. Source

Discover hidden collaborations