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Ethylene Metabolism and Bioactive Compounds in Ethylene-Treated ‘Hayward’ Kiwifruit during Ripening
Towantakavanit Korsak,Yong Seo Park 한국원예학회 2010 Horticulture, Environment, and Biotechnology Vol.51 No.2
‘Hayward’ kiwifruits (Actinidia deliciosa) were treated with 100 ppm ethylene at 20℃ for 24 h and then immediately ripened at 20℃ for 10 days. Flesh firmness significantly decreased at initial time in fruits treated with ethylene, while sensory value increased with the progress of ripening. The ethylene evolution and respiration abruptly increased 2 days after the treatment and their magnitudes were much higher in the ethylene-treated fruits than in control. Ethylene production increased simultaneously with increasing 1-aminocyclopropane-1-carboxylic acid (ACC) content, and ACC synthase (ACS) and ACC oxidase (ACO) activities in the ethylene-treated fruits. Contents of total polyphenols and flavonoids considerably increased at the end stage of ripening in the ethylene-treated fruits. Antioxidant activities of methanol extract with 1,1-diphenyl-2-picrylhydrazyl, β-carotene, and 2,2'-azino-bis(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methods were much higher from the ethylene-treated fruits than those from control. There was a significant correlation between total polyphenols and antioxidant activity of the ethylene-treated fruits. In the ethylene-treated fruits, fruit softening was fastened and fruit quality was improved by increasing total polyphenols, total flavonoids, and antioxidant activity.