摘要
以"紫花白"马铃薯为试验材料,研究在常温、常压下用NO熏蒸处理对马铃薯贮藏保鲜的影响。结果表明,NO处理可以降低马铃薯的失重率、腐烂率和萌芽率,延缓vC和可溶性固形物含量的下降,抑制还原糖的生成,降低乙烯释放速率和呼吸强度,提高SOD的活性,抑制淀粉酶和PPO的活性,从而改善了马铃薯的贮藏品质。
Experiments were conducted to study effects of useing NO to smoked steam ＂purple flower white＂ potato on normal press in room temperature.The results showed that the application of NO processing can reduce loss weight rate,putridness rate and burgeon rate of potato,defer decreased of vC and dissolubility solid content,inhabit producing sugar,inhibit to release velocity and breath strength,increased SOD activity,inhibit amylase and PPO activity,thus improvement store quality of potato.
出处
《西北农业学报》
CAS
CSCD
北大核心
2009年第2期237-240,245,共5页
Acta Agriculturae Boreali-occidentalis Sinica
