摘要
为探讨1-甲基环丙烯(1-MCP)对西葫芦采后生理生化指标的影响,试验设计了对照CK、5μL/L和10μL/L1-MCP在20℃下熏蒸20h,并在20℃下贮藏。结果表明,1-MCP处理可以显著抑制西葫芦采后呼吸强度,并延迟呼吸高峰的出现,延缓西葫芦果实中抗坏血酸和可溶性蛋白的降解,抑制细胞膜透性的升高,并使贮藏期间西葫芦果实内超氧化物歧化酶(SOD)和过氧化氢酶(CAT)维持较高水平。研究同时发现,10μL/L的1-MCP处理较5μL/L1-MCP处理效果好。
In order to discuss the effect of 1-methylcyclopropene treatment on index of physiology and biochemistry of summer squash on postharvest, the experiments were made by three treatments： control, 5 μL/L 1-MCP treatment, 10 μL/L 1-MCP treatment. All the treatments were treated for 20 h at room temperature （20 %） followed by storage at 20 %. The results showed that 1-MCP treatment could restrain the respiration rate, postpone the appearing time of respiration peak, delay the decline of Vitamin C and protein content of summer squash. In addition, the raise of cell membrane permeability was inhabited, the SOD and CAT activities are preserved at a high level. At the same time, it was found that the effect of 10 μL/L content was the best.
出处
《食品科技》
CAS
北大核心
2012年第6期44-47,共4页
Food Science and Technology
基金
国家大宗蔬菜产业体系项目(gwzj)
关键词
1-甲基环丙烯
西葫芦
生理生化
贮藏
1-methylcyclopropene
summer squash
physiology and biochemistry
storage
