荔枝短期储存过程中过氧化氢酶及维生素C含量变化研究

A Study on Variations of Hydrogen Peroxide and Vitamin C of Litchi Fruit During Short-term Storing

以荔枝品种乌叶和桂味为实验材料,研究荔枝在28℃、4℃、0℃、-15℃短期储藏过程中其果实中过氧化氢酶及Vc的变化规律.结果表明,低温冷藏过程中荔枝中Vc的含量均呈下降趋势,而过氧化物酶的活性则逐渐上升,温度对二者均有明显影响.

In the thesis,the variation of peroxidase and vitamin C of two kinds of Lithchi（Guiwei and Wuye）was studied during short-term storing at temperature 28℃、4℃、0℃and-15℃. The results indicated that the contents of vitamin C showed tendencies of decreasing,and the hydrogen peroxide＇s activities increased gradually,both of them had some relevance to the storage temperature.