摘要
文章研究了不同浓度1-MCP处理对早酥梨常温贮藏期间果皮黄化、细胞膜透性、丙二醛含量及3种抗氧化酶(SOD、CAT、POD)活性的影响。结果表明,1-MCP处理可以延缓早酥梨果皮黄化速度,降低细胞膜透性的增加和丙二醛含量的积累,抑制早酥梨在贮藏过程中POD、SOD和CAT活性的下降,延缓果实的衰老。
The effects of different concentrations of 1-MCP treatment on the yellowing of pericarp,cell membrane permeability,malondialdehyde content and the activities of three antioxidant enzymes(SOD,CAT,POD) during the storage of early crisp pear at room temperature were studied in this paper.The results showed that 1-MCP treatment could delay the yellowing rate of the pericarp of early crisp pear,reduce the increase of cell membrane permeability and the accumulation of malondialdehyde content,and inhibit the decline of POD,SOD and CAT activities during the storage process of early crisp pear,thereby delaying senescence of fruit.
作者
张海霞
Zhang Haixia(Wuwei Vocational College,Wuwei 733000,Gansu,China)
出处
《农业技术与装备》
2022年第2期12-14,17,共4页
Agricultural Technology & Equipment
