6-BA和不同温度水处理对采后西兰花过氧化物酶活性的影响

Influences of Treatments by 6-BA and Water at Different Temperatures on the Peroxidase Activity in Harvested Broccoli

[目的]明确采后西兰花过氧化物酶(POD)活性与其小花黄化的关系。[方法]用愈创木酚法测定不同处理西兰花的POD活性,分析温水和6-BA处理对其POD活性的影响。[结果]45℃温水处理减缓黄化速率的效果最明显。0.04%6-BA比0.02%6-BA的保绿效果更明显。45℃温水处理的西兰花黄化速率和POD活性较对照低。不同浓度6-BA处理的西兰花中POD活性均呈上升趋势。后期,6-BA处理的POD活性均低于对照,并且0.02%6-BA处理中POD活性增加较0.04%6-BA处理的慢。[结论]45℃温水处理和0.04%6-BA处理均能较好地减缓西兰花小花的黄化速率。

[Objective] The purpose was to confirm the relation between the peroxidase（POD） activity in harvested broccoli and the yellowing of its floret.[Method] The POD activities in broccoli in different treatments were determined by guaiacol method.The influences of treatments by warm water and 6-BA on its POD activity were analyzed.[Result] The effect on slowing yellowing rate of treatment by 45 ℃ warm water was most significant.The keeping-green effect of 0.04% 6-BA was more significant than that of 0.02% 6-BA.The yellowing rate and POD activity in broccoli in the treatment by 45 ℃ warm water were lower than that in CK.The POD activities in broccoli in the treatments by 6-BA with different concn.showed ascending trend.In the anaphase,the POD activities in the treatments by 6-BA were lower than that in CK and the increment of POD activity in the treatment by 0.02% 6-BA was slower than that in the treatment by 0.04% 6-BA.[Conclusion] The treatments by both 45 ℃ warm water and 0.04% 6-BA could slow the yellowin g rate of broccoli floret better.