| 一氧化氮处理对韭菜维生素C含量的影响 |
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| 引用本文： | 周春丽,范鸿冰,吕玲琴,钟贤武,苏虎,李玉萍.一氧化氮处理对韭菜维生素C含量的影响[J].北方园艺,2012(2):37-39. |
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| 作者姓名： | 周春丽 范鸿冰 吕玲琴 钟贤武 苏虎 李玉萍 |
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| 作者单位： | 1. 江西科技师范学院生命科学学院,江西南昌330013;中国农业大学食品科学与营养工程学院,北京100083
2. 江西科技师范学院生命科学学院,江西南昌,330013 |
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| 基金项目： | 江西省教育厅科技资助项目 |
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| 摘 要： | 以地产农家新鲜韭菜为试材,研究了常温、常压下用硝普钠溶液处理对韭菜贮藏保鲜效果的影响。结果表明:选择不同浓度的硝普纳(SNP)溶液,处理韭菜时间的长短对其保鲜效果的影响各不相同,1.0μmol/L SNP、浸泡1.5h对延缓维生素C含量下降的作用最大。说明适宜浓度外源NO处理能够降低延缓芹菜氧化衰老进程,对采后芹菜有显著的保鲜效果。
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| 关 键 词： | 一氧化氮 韭菜 维生素C |
Effects of Nitric Oxide on Content of Vitamin C of Chinese Chives |
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| ZHOU Chun-li
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FAN Hong-bing
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LV Ling-qin
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ZHONG Xian-wu
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SU Hu
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LI Yu-ping.Effects of Nitric Oxide on Content of Vitamin C of Chinese Chives[J].Northern Horticulture,2012(2):37-39. |
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| Authors: | ZHOU Chun-li FAN Hong-bing LV Ling-qin ZHONG Xian-wu SU Hu LI Yu-ping |
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| Institution: | (School of Life Science,Jiangxi Science and Technology Normal University,Nanchang,Jiangxi 330013) |
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| Abstract: | With fresh chives as materials,the ambient temperature and pressure with sodium nitroprusside(SNP)solution treatment on the effect of storage and preservation were studied.The results showed that choose different concentrations of SNP solution to handle its fresh chives duration of effect varies,1.0 μmol/L SNP,soak time 1.5 h was the optimal condition.Under this circumstance,the slow decline in the role of vitamin C content kept the maximum.It indicated appropriate concentration of NO oxidation process to reduce anti-aging process of chives,and for a significant post-harvest preservation effect. |
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| Keywords: | nitric oxide Chinese chives vitamin C |
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