| 葡萄保鲜中的硫伤害研究 |
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| 引用本文： | 郭哲,努尔尼莎.葡萄保鲜中的硫伤害研究[J].干旱区研究,1992,9(3):64-66. |
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| 作者姓名： | 郭哲 努尔尼莎 |
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| 作者单位： | 中国科学院新疆生物土壤沙漠研究所，中国科学院新疆生物土壤沙漠研究所 乌鲁木齐 830011，乌鲁木齐 830011 |
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| 摘 要： | 离体葡萄果实接触二氧化硫气体,在发生伤害的情况下,可引起细胞汁液pH的降低和组织质膜差别透性的增加,这种变化在一定范围内与硫伤害程度相关。电导率在伤害出现前有一峰值,而pH值呈较缓的降低趋势。以电导率变化做为细胞功能恢复的参照指标,结果表明“无核白”葡萄比“沙力皮”葡萄有较强的伤害恢复能力。
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| 关 键 词： | 葡萄 保鲜 硫 |
A Study on the S Injury during Grape Freshness Keeping |
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| Guo Zhe Nurnisa.A Study on the S Injury during Grape Freshness Keeping[J].Arid Zone Research,1992,9(3):64-66. |
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| Authors: | Guo Zhe Nurnisa |
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| Abstract: | Under the circumstances of injury occurrence, it would cause a decrease in pH of cell juice and an increase in permeability of cell membrane while vine-left grapes got in touch with SO_2. Take the conductivity rate change as the reference index of cell function recovery, it shows that the recovery ability of Wuhebai is stronger than that of Shalipi. |
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| Keywords: | Grape S injury |
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