摘要
采用对比试验,研究了幼果喷钙对苹果果实质膜脂肪酸组成及过氧化作用的影响。结果表明:喷钙能显著增加棕榈酸百分比和降低亚油酸百分比,显著降低果实质膜透性、增加SOD活性和减少MDA含量,从而降低贮藏期间果实脂肪酸不饱和度和质膜透性及膜脂过氧化作用,延缓果实后熟衰老。配施NAA可增强喷钙效果。
The result showed that after 60 days storage of apple fruits, there were no difference in sorts of fatty acid in the fruits of three treatments. The main sorts of fatty acid concluded palmitic acid, oleic acid, linoleic acid, and linolenlic acid, other fatty acids such as stearic acid were little. Compared with control, applying calcium significantly increased percentage of palmitic acid and linolenlic acid among the treatments. Compared with CaCl2 treatment, NAA ＋ CaCl2 treatment also significantly increased palmitic acid and decreased linoleic. Applying calcium treatment significantly lowered fruit membrane permeability, enhanced acticities of superoxide dismutase （ SOD）, and decreased content of malondialdehyde （MDA） . It is suggested that applying calcium to young fruits decreased the index of unsaturated fatty acid in fruit, reduced membrane permeability and lipid peroxidation, delayed fruit senescence and ripening; NAA ＋ CaCl2 treatment was more effective than CaCl2 treatment.
出处
《河北农业科学》
2006年第1期36-38,共3页
Journal of Hebei Agricultural Sciences
关键词
苹果
幼果喷钙
贮藏
果实
钙
Apple
Applying calcium on young fruits
Storage
Fruits
Fatty acid composition
Lipid peroxidation
