naa a22 4500 510725392 CHVBK 20180411082933.0 cr unu---uuuuu 180411e20131201xx s 000 0 eng 10.1007/s11947-012-1011-6 doi (NATIONALLICENCE)springer-10.1007/s11947-012-1011-6 Soluble Sugar Content and Metabolism as Related to the Heat-Induced Chilling Tolerance of Loquat Fruit During Cold Storage [Elektronische Daten] [Xingfeng Shao, Yong Zhu, Shifeng Cao, Hongfei Wang, Yuxing Song] The effects of high-temperature, short-time hot air treatment (45°C for 3h) on soluble sugar metabolism and chilling tolerance in loquat fruit stored at 5°C for 5weeks were investigated. Heat treatment significantly reduced chilling severity, as evidenced by lower firmness and internal browning and higher levels of extractable juice. Meanwhile, this treatment accelerated the activities of acid invertase, neutral invertase, sucrose phosphate synthase and sucrose synthase during storage. However, sucrose degradation was predominant, which caused lower levels of sucrose and higher levels of glucose and fructose in the heat-treated group. In addition, the ascorbate acid content and the activities of ascorbate peroxidase and glutathione reductase in the heat-treated fruit were much higher than those in control fruit, resulting in lower levels of hydrogen peroxide (H2O2) and malondialdehyde and decreased membrane permeability as well as a higher unsaturated/saturated fatty acid ratio at the end of storage. Our results suggest that the increased levels of reducing sugars, especially those of glucose, may induce the ascorbate-glutathione cycle activity to scavenge for H2O2, whose content relates to the heat-induced chilling tolerance of loquat fruit. Springer Science+Business Media New York, 2012 Eriobotrya japonica nationallicence Chilling injury nationallicence Heat treatment nationallicence Sucrose nationallicence Fructose nationallicence Glucose nationallicence CI : Chilling injury nationallicence IB : Internal browning nationallicence H2O2 : Hydrogen peroxide nationallicence SAI : Soluble acid invertase nationallicence NI : Neutral invertase nationallicence SS : Sucrose synthase nationallicence SPS : Sucrose-phosphate synthase nationallicence AsA : Ascorbate acid nationallicence APX : Ascorbate peroxidase nationallicence GSH : Reduced glutathione nationallicence GR : Glutathione reductase nationallicence FW : Fresh weight nationallicence Shao Xingfeng Department of Food Science and Engineering, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China aut Zhu Yong Agriculture Products Quality Detect Center, Ningbo Academy of Agricultural Science, 315040, Ningbo, Zhejiang, People's Republic of China aut Cao Shifeng Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, 210014, Nanjing, Jiangsu, People's Republic of China aut Wang Hongfei Department of Food Science and Engineering, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China aut Song Yuxing Department of Food Science and Engineering, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3490-3498 1935-5130 6:12<3490 2013 6 11947 https://doi.org/10.1007/s11947-012-1011-6 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-1011-6 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Shao Xingfeng Department of Food Science and Engineering, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China aut NATIONALLICENCE 700 1- Zhu Yong Agriculture Products Quality Detect Center, Ningbo Academy of Agricultural Science, 315040, Ningbo, Zhejiang, People's Republic of China aut NATIONALLICENCE 700 1- Cao Shifeng Nanjing Research Institute for Agricultural Mechanization, Ministry of Agriculture, 210014, Nanjing, Jiangsu, People's Republic of China aut NATIONALLICENCE 700 1- Wang Hongfei Department of Food Science and Engineering, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China aut NATIONALLICENCE 700 1- Song Yuxing Department of Food Science and Engineering, Ningbo University, 315211, Ningbo, Zhejiang, People's Republic of China aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/12(2013-12-01), 3490-3498 1935-5130 6:12<3490 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer