Oxidative Stress: Importance for Postharvest Quality

作者：D. Mark Hodges, Gene E. Lester, Kathleen D. Munro, Peter M. A. Toivonen · 发表于：HortScience · 年份：2004 · DOI：10.21273/hortsci.39.5.924 · 被引用次数：297 · 研究领域：Postharvest Quality and Shelf Life Management、Phytochemicals and Antioxidant Activities、Plant Physiology and Cultivation Studies

Commencing in the middle to late 1980s, plant physiologists began to examine oxidative stress.Initial interests focused on how oxidative stress was associated with plant stress due to environmental perturbations such as chilling temperatures (Hodges, 2001;Hodges et al., 1997), water status (Li et al., 1998), salinity (Gossett et al., 1994), ozone exposure (e.g., Conklin and Last, 1995), and UV irradiation (Hideg et al., 1997).Later, this expanded to studies of other roles where oxidative stress infl uences plant metabolism, such as in cell signaling, where active oxygen species function as stress and secondary messengers involved in the stress-response signal transduction pathway (Delledonne et al., 2001; Mittler, 2002;Price et al., 1994).Oxidative stress has also become widely studied in relation to medical science, which has associated oxidative injury with such dysfunctions as cancer, heart disease, and certain neurological disorders (Ames et al., 1993;German et al., 1997;Halliwell, 1996;Hodges and Kalt, 2003;Meydani, 1999).As fresh fruits and vegetables experience many types of stress during processing, storage, and/or transport, an increasing amount of research is being generated on how oxidative stress is associated with postharvest quality.