Effect of Storage Temperature on Chilling Injury and Antioxidant System of Papaya Fruit
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Abstract:
In order to investigate the effect of storage temperature on the extent of chilling injury and antioxidant system of papaya, papaya fruits were stored at 1 ℃, 6 ℃, 11 ℃, and 16 ℃ and the extent of chilling injury and changes in the antioxidant system of the fruit were measured at regular intervals. The results suggested that the susceptibility of papaya to chilling injury was different at the different storage temperatures studied. Chilling injury happened when the storage temperature was less than 11 ℃ and the most severe chilling injury was found in the fruits stored at 6 ℃. Chilling injury was characterized by rapid increases in the relative membrane permeability, malondialdehyde (MDA), O2-? and H2O2 contents and significant decrease in the activities of peroxidases (POD), superoxide dismutases (SOD), and catalases (CAT). Chilling injury symptoms of the fruit were more pronounced in late stages of chilling, followed by decay. However, during storage at 11°C, relative membrane permeability, MDA content, rate of O2-? production and H2O2 content of the papaya fruit were very low and slight decreases in the activities of POD, SOD, and CAT were found.Therefore, the fruits were less prone to chilling injury.
