白果贮前漂白处理的保鲜效应及生理机制研究

以海洋皇马铃型白果（GinkgobilobaL．）为对象，研究了石灰浸泡法、阳光曝晒法、热风干燥法、SO2熏蒸法、漂白粉液漂洗法等对贮藏效果及贮藏生理的影响；对贮藏期间白果细胞膜透性、α-淀粉酶活性、β-淀粉酶活性、浮水率、硬化率、霉变率、失重率等进行了测定;结果表明：SO2熏蒸法最为合适。

The effects of ginkgo seeds bleached with different ways (sun shine, calcareous water, bleaching powder hot air, SO2) and stored at room temperature were studid.Respiration intensity, α-and β-amylase activities, cell membrane permeability, percentage of desiccation mildew, floating and weight loss were also measured.The experiment showed that blesching with SO2 is an optimal storage.