不同质量浓度的槐糖脂对沙糖桔果皮酶活性的影响

Effect of sophorolipid with different concentrations on the enzymatic activity of orange peel

应用不同质量浓度的槐糖脂对沙糖桔果实进行浸泡和打孔损伤处理,结果表明,槐糖脂均能提高果实果皮防御酶活性,具有诱导沙糖桔果实抗病性和抗打孔损伤能力;采用复配新型保鲜剂结合31 g/L槐糖脂溶液浸果处理,酶活性诱导效果更为显著。

Application of different mass concentration of glycolipids tree to soak and sand sugar JieGuo real punch injury treatment,the results show that the huaihe glycolipids could improve the defense enzyme activity of the fruit peel,sugar JieGuo has induced sand compaction resistance and the ability to resist perforating injury;The effect of enzyme activity induction was more significant when the fruit was soaked with 31g/L sophorosaccharide solution combined with a new type of fresh-preserving agent.