Open AccessEffects of putrescine on the postharvest physiology characteristics in cowpea
Author(s) -
Wang Zhen,
Wang Yunxiang,
Shi Junyan,
Zheng Qiuli,
Gao Lipu,
Wang Qing,
Zuo Jinhua
Publication year - 2019
Publication title -
food science and nutrition
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 27
ISSN - 2048-7177
DOI - 10.1002/fsn3.773
Subject(s) - postharvest , apx , putrescine , point of delivery , ascorbic acid , antioxidant , cold storage , horticulture , chlorophyll , food science , chemistry , antioxidant capacity , biology , enzyme , biochemistry , catalase
The effects of putrescine (Put) treatment on postharvest physiology characteristics in cowpea during cold storage have been investigated. The results indicated that Put with 8 mmol/L treatment greatly delayed aging of the cowpea; the sensory quality of cowpea was well maintained; the increase in weight loss was also inhibited, and the decrease in the content of ascorbic acid, chlorophyll, and total phenol was reduced efficiently. Antioxidant enzyme activities containing POD , CAT , and APX were preserved at higher levels in treated groups than the control during cold storage. In addition, the activity of PPO was restrained with Put. Overall, the quality of cowpea was maintained by 8 mmol/L Put treatment during cold storage.