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	Changes in the activities of pro- and anti-oxidant enzymes in peach fruit inoculated with cryptococcus laurentii or penicillium expansum at 0 or 20 degrees c
	Wang, YS; Tian, SP; Xu, Y; Qin, GZ; Yao, HJ
刊名	Postharvest biology and technology
	2004-10-01
卷号	34期号:1页码:21-28
关键词	Peach Cryptococcus laurentii Penicillium expansum Anti-oxidant enzymes Storage condition Oxidative stress
ISSN号	0925-5214
DOI	10.1016/j.postharvbio.2004.04.003
通讯作者	Tian, sp()
英文摘要	Peach fruit (amygdalus persica cv. okubao) were inoculated with either antagonist cryptococcus laurentii or pathogen penicillium expansum and stored at 20 and 0degreesc to investigate the effect of antagonist and pathogen on some pro- and anti-oxidant enzymes in non-infected flesh of fruit during storage. both c. laurentii and p expansum markedly induced activities of polyphenol oxidase (ppo), peroxidase (pod) and superoxide dismutase (sod) in peach fruit at 20degreesc, whereas only p. expansum had a significant effect on the inducing of malondialdehyde (mda) content of the fruit. c. laurentii showed more efficiency in the promotion of ppo, pod and sod activities of peach fruit than p expansum. at 0degreesc the inducing effect on the pro- and anti-oxidant enzymes by the yeast and pathogen was complex. the results indicated that both c. laurentii and p expansum could induce anti-oxidant enzyme synthesis at 20 and vc, but the rate of induction depended on storage temperature, inoculation time and treatment. ppo might play a key role in the defence system at both temperatures. (c) 2004 elsevier b.v. all rights reserved.
WOS关键词	BIOCONTROL ACTIVITY ; YEAST ANTAGONISTS ; BLUE MOLD ; INDUCTION ; RESISTANCE ; DEFENSE ; APPLE ; ROTS
WOS研究方向	Agriculture ; Food Science & Technology
WOS类目	Agronomy ; Food Science & Technology ; Horticulture
语种	英语
出版者	ELSEVIER SCIENCE BV
WOS记录号	WOS:000223991300003
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2376927
专题	中国科学院大学
通讯作者	Tian, SP
作者单位	1.Chinese Acad Sci, Inst Bot, Key Lab Photosynth & Environm Mol Physiol, Beijing 100093, Peoples R China 2.Chinese Acad Sci, Grad Sch, Beijing 100039, Peoples R China
推荐引用方式 GB/T 7714	Wang, YS,Tian, SP,Xu, Y,et al. Changes in the activities of pro- and anti-oxidant enzymes in peach fruit inoculated with cryptococcus laurentii or penicillium expansum at 0 or 20 degrees c[J]. Postharvest biology and technology,2004,34(1):21-28.
APA	Wang, YS,Tian, SP,Xu, Y,Qin, GZ,&Yao, HJ.(2004).Changes in the activities of pro- and anti-oxidant enzymes in peach fruit inoculated with cryptococcus laurentii or penicillium expansum at 0 or 20 degrees c.Postharvest biology and technology,34(1),21-28.
MLA	Wang, YS,et al."Changes in the activities of pro- and anti-oxidant enzymes in peach fruit inoculated with cryptococcus laurentii or penicillium expansum at 0 or 20 degrees c".Postharvest biology and technology 34.1(2004):21-28.

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