摘要
采用不同浓度的外源NO熏蒸处理马铃薯块茎的试验结果表明,0.2μmol/L和0.5μmol/L的NO处理可以降低马铃薯的失重率、腐烂率,延缓果实硬度的下降;随着NO处理浓度的增加和贮藏时间的延长,POD活性增加,CAT活性降低,SOD活性先降低后升高,然后降低,从而改善了马铃薯的贮藏品质。
Experiments were conducted to study effect s of useing different concentrations NO to smoked steam potato on normal press in room temperature.The results showed that 0.2 μmol/L and 0.5 μmol/L of NO treatment can reduce the weight loss of potato,decay rate,delayed the decline in fruit firmness.With the increase in NO concentration and storage time,POD activity increased,CAT activity Lower,SOD activity was first decreased and then increased,then decreased,thus improvement store quality of potato.
出处
《甘肃农业科技》
2011年第6期35-37,共3页
Gansu Agricultural Science and Technology
基金
甘肃省农业科学院创新项目"旱作梯田砂覆盖高效种植技术研究与示范"(2009-2011)部分内容
关键词
马铃薯
NO
贮藏性
抗氧化酶
Potato
Nitric oxide
Storage property
Antioxidant enzymes
