Effect of treatment with BR on chilling injury of postharvest cowpea

The effect of BR on chilling injury of postharvest cowpea was investigated.Cowpea fruits were packed by0.03 mm thickness of PE film and stored at 4 ℃ after dipping in 0.5,1,2,4 and 8 μmol / L BR solution for 10 min.Sensory score and chilling injury index were measured every 2 d during the storage.This result showed that the BR with 1 μmol / L exhibited the best preservation. In the second experiment,Cowpea fruits treated with 1 μmol / L BR were further applied to measure indexes related to maturity and aging every 2 d during the storage.In contrast to the control treatment,the BR with 1 μmol / L significantly inhibited the increase on weight loss,relative conductivity,MDA content and reduced the decrease on the content of TSS.The activity antioxidant enzymes,including CAT and POD were induced,and PPO,LOX was inhibited by 1 μmol / L BR treatment.