The activities of SOD, POD, and CAT in 'Red Spur Delicious' apple fruit are affected by DPA but not calcium in postharvest drench solutions.

摘要

This study was designed to determine the effect of diphenylamine (DPA) and CaCl2 on activities of antioxidant enzymes, superoxide dismutase (SOD: EC 1.1. 15.1.1), catalase (CAT: EC 1.11.1.6), and peroxidase (POD: EC 1.11.1.7), during storage of apple fruits and to correlate changes in these enzymes to scald development and fruit maturity. Fruits from 'Red Spur Delicious' apples at early, full, and over mature stages were treated with 2000 ppm DPA (diphenylamine) shortly after harvest and stored at -1 degrees C. DPA treatment did not affect flesh firmness, soluble solids, or starch rating at harvest or after 6 months in storage. DPA treatment prevented the storage related increase in POD activity, enhanced the SOD and CAT activities and reduced the scald development during storage in early and full mature fruit. The CaCl2 treatments (1 and 2%) maintained higher flesh firmness and increased CAT activity, but had no significant effect on POD and SOD activities..