摘要
以 0 - 5μL/ L浓度范围的 1-甲基环丙烯 (1- MCP)处理青花菜花球 6 h,能提高在 2 0℃贮藏条件下青花菜的贮藏寿命 ,延缓其叶绿素的降解 ,处理效果因浓度而异 ,其中以 2 .5μL / L处理的效果最为显著 ,这一处理与对照相比 ,在 2 0℃贮藏期间 ,维生素和蛋白质含量均明显高于同期的对照 ;并使抗氧化酶 SOD、CAT的活性高于对照 。
Broccoli florets were treated with 1 methylcyclopropene (1 MCP) at concentrations of 0 5 0 μL/L for 6 h at 20 ℃ followed by storage at 20 ℃ 1 MCP markedly extended the storage life and delayed the degradation of chlorophyll The beneficial effects were dependent upon concentrations, and 2 5 μL/L 1 MCP was the most effective one among all the treatments, the contents of vitamin C and protein in this treatment were always higher than those in the control during storage at 20 ℃ SOD and CAT activities were higher while POD activity was lower in the treatment than in the control
出处
《浙江大学学报（农业与生命科学版）》
CAS
CSCD
北大核心
2002年第5期507-512,共6页
Journal of Zhejiang University:Agriculture and Life Sciences
基金
Funds granted by Natural ScienceFoundation of China (30 0 0 0 15 )
