摘要
研究了热处理后柿果冷藏及成熟期间果实冷害指数、果皮细胞膜透性和 4种内源多胺 :腐胺 (cadaver ine,Cad)、精胺 (spermine ,Spm)、亚精胺 (spermidine ,Spd)、尸胺 (putrescine ,Put)含量的变化。结果表明 ,热处理可减轻柿果的冷害 ,降低果皮电子渗透率 ,增加Spm、Spd和Put含量 ,对Cad含量则无明显影响。热处理减轻柿果冷害与果实内源多胺的积累有关。
Effects of heat treatment on chilling injury index (CII), permeability of skin, and contents of endogenous polyamines(spermine, spermidine, putrescine and cadaverine)in persimmon fruits stored at (2±1)℃ were investigated. The CII and permeability of skin of persimmon fruits without heat treatment were significant higher than that with heat treatment. The contents of spermine, spermidine and putrescine in fruits of control were significantly lower than that with heat treatment. There was no significant difference in cadaverine contents between the treatment and control. These results indicated that heat treated persimmon may delay chilling injury through elevation of endogenous polyamine levels.
出处
《中国农业科学》
CAS
CSCD
北大核心
2003年第4期429-432,共4页
Scientia Agricultura Sinica
