摘要
以新疆哈密瓜"8501"为研究对象,研究了不同酸处理对贮藏期哈密瓜采后生理影响。采用0.1%的水杨酸、0.6%的草酸和1%的柠檬酸作涂抹酸处理。通过定期对处理后哈密瓜的呼吸强度、乙烯生成量、过氧化物酶(POD)、丙二醛(MDA)含量、超氧化物歧化酶(SOD)、苯丙氨酸解氨酶(PAL)等指标的测定和比较。结果表明:0.1%水杨酸处理可明显推迟哈密瓜的后熟,抑制酶的活性,延缓哈密瓜的衰老,很好地保持其优良的品质。
The physiological indicators during postharvest storage of Xinjiang Hami melon ＂8501＂,which was treated with the different acid after harvesting,were studied.With 0.1% salicylic acid,0.6% oxalic acid and 1 % citric acid for painting acid.Hami melon ＂8501＂treated by regular respiration rate,ethylene production capacity,peroxidase（POD）,malondialdehyde（MDA）,superoxide dismutase（SOD）,phenylalanine ammonia lyase（PAL） and other indicators were measured and compared.The results showed that：0.1% salicylic acid can significantly delay the ripening of melon,inhibit the enzyme activity,slow the aging melon,well to maintain a high quality.
出处
《食品工业》
CAS
北大核心
2011年第4期65-67,共3页
The Food Industry
基金
由国家科技部国际合作项目资助(2009DFA32160)
科技部科技人员服务企业行动(2009GJG40039)
关键词
哈密瓜
柠檬酸
水杨酸
草酸
Hami melon
citric acid
SA
oxalic acid
