Inhibition of Postharvest Decay in Relation to Induced Disease Resistance of Dongzao Jujube Fruit Treated with Clove Oil during Cold Storage and Shelf Period
Abstract:Dongzao jujube fruit were stored at 0℃ 60 days and at 25℃ with 5 days of shelf period to investigate the effect of clove oil treatments on the decay control and its relation to the induction of disease resistance.Results indicated that the treatment with clove oil significantly inhibited decay incidence,maintained higher levels of phenylalanine ammonium-lyase,polyphenol oxidase,peroxidase and total phenolic content during storage at 0℃.Fruit treated with clove oil also have significant less decay rate and higher levels of phenylalanine ammonium-lyase,polyphenol oxidase,peroxidase and total phenolic content in the fifth day of shelf period at 25℃.The 0.50% clove oil treatment showed more significant effects than other treatments.The results suggested that the inhibition of fruit decay by clove oil treatment was related to the induction of defensive enzyme activities.