不同贮藏温度下白皮洋葱鳞茎生化指标的比较

Effects of Different Storage Temperatures on Biochemistry Indexes of White Skin Onion

以白皮洋葱鳞茎为试材,研究了在室温、15、5℃条件下贮藏7、30、60、90d对白皮洋葱鳞茎的可溶性蛋白含量(SPC)、可溶性糖含量(SSC)、过氧化物酶(POD)活性、超氧化物岐化酶(SOD)活性、过氧化氢酶(CAT)活性等生化指标的影响。结果表明:白皮洋葱鳞茎的可溶性蛋白含量(SPC)、可溶性糖含量(SSC)、过氧化物酶(POD)活性、超氧化物岐化酶(SOD)活性、过氧化氢酶(CAT)活性发生了改变,可作为洋葱鳞茎贮藏性检测的指标;鳞茎腐烂数在5、15℃和室温的贮藏条件下达到0.01和0.05差异水平,酶的活性稳定,5℃的贮藏温度最有利于白皮洋葱鳞茎的贮藏。

Taking the bulb of white onions as test materials,onions stored at room temperature, 5℃ and 15℃ respectively 7,30,60,90 d soluble protein content （SPC）, soluble sugar content （SSC）,activities of peroxidase （POD）,Superoxide dismutase （SOD） and Catalase （CAT） some biochemistry indexes of onion were studied. The results showed that SPC, SSC,POD, SOD, CAT were all changed, which could be used as indexes to determine quality of store onion. The differences between the rotten number of onion stored at 5℃ and that of onion stored at 15℃ and at room temperature were significant （P〈0. 01 ,P〈0. 05）. Activities of the above enzymes were stable. So 5℃ was better for storage of onion.