| 硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质 |
| |
| 引用本文： | 沈勇根,汪伟,张伟,朱丽琴,李帮明.硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质[J].农业工程学报,2015,31(25):367-372. |
| |
| 作者姓名： | 沈勇根 汪伟 张伟 朱丽琴 李帮明 |
| |
| 作者单位： | 1.江西农业大学食品科学与工程学院，江西省发改委农产品加工与安全控制工程实验室，南昌 330045,1.江西农业大学食品科学与工程学院，江西省发改委农产品加工与安全控制工程实验室，南昌 330045,1.江西农业大学食品科学与工程学院，江西省发改委农产品加工与安全控制工程实验室，南昌 330045,1.江西农业大学食品科学与工程学院，江西省发改委农产品加工与安全控制工程实验室，南昌 330045,2.奉新农业局，奉新，330700 |
| |
| 基金项目： | Natural Science Foundation of China (NO. 31101372); Jiang Xi Provincial Natural Science Foundation of China (20122BBF60075) |
| |
| 摘 要： | 以金魁猕猴桃为试材，研究了45 μmol/L硫化氢溶液浸果处理对温度（2±0.5）℃，RH 85%-90%贮藏条件下果实品质和抗氧化酶的影响。结果表明，45 μmol/L硫化氢处理猕猴桃果实在贮藏后期保持较高的Vit C含量、叶绿素、硬度和较低的可溶性固形物含量（SSC）。45 μmol/L硫化氢处理显著抑制细胞膜透性的增加，超氧自由基（O2·-）和过氧化氢（H2O2）的积累（P<0.05），同时显著提高贮藏后期超氧化物歧化酶（SOD）、过氧化氢酶（CAT）活性和过氧化物酶（POD）活性（P<0.05）。研究结果表明硫化氢能够通过提高猕猴桃果实抗氧化系统的能力延缓猕猴桃低温贮藏过程中的成熟和衰老。
|
| 关 键 词： | 硫化氢 贮藏 水果 猕猴桃 采后 抗氧化酶 活性氧 |
Hydrogen sulfide facilitating enhancement of antioxidant ability and maintainance of fruit quality of kiwifruits during low-temperature storage |
| |
| Shen Yonggen,Wang Wei,Zhang Wei,Zhu Liqin and Li Bangming.Hydrogen sulfide facilitating enhancement of antioxidant ability and maintainance of fruit quality of kiwifruits during low-temperature storage[J].Transactions of the Chinese Society of Agricultural Engineering,2015,31(25):367-372. |
| |
| Authors: | Shen Yonggen Wang Wei Zhang Wei Zhu Liqin and Li Bangming |
| |
| Institution: | 1. College of Food Science and Engineering, Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Jiangxi Agricultural University, Nanchang, 330045, China;,1. College of Food Science and Engineering, Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Jiangxi Agricultural University, Nanchang, 330045, China;,1. College of Food Science and Engineering, Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Jiangxi Agricultural University, Nanchang, 330045, China;,1. College of Food Science and Engineering, Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Jiangxi Agricultural University, Nanchang, 330045, China and 2. Bureau of Agriculture of Fengxin, Fengxin 330700, China; |
| |
| Abstract: | |
| |
| Keywords: | hydrogen sulfide storage fruits kiwifruit postharvest antioxidant enzyme activity reactive oxygen species |
|
| 点击此处可从《农业工程学报》浏览原始摘要信息 |
| 点击此处可从《农业工程学报》下载免费的PDF全文 |
|
