| 热水及加钙处理对冬枣果实货架期间衰老相关生理的影响 |
| |
| 引用本文： | 李鹏霞,王贵禧,梁丽松,樊金拴.热水及加钙处理对冬枣果实货架期间衰老相关生理的影响[J].园艺学报,2006,33(2):378-380. |
| |
| 作者姓名： | 李鹏霞 王贵禧 梁丽松 樊金拴 |
| |
| 作者单位： | (西北农林科技大学, 杨凌712100; 中国林业科学研究院林业研究所, 国家林业局林木培育实验室, 北京100091) |
| |
| 摘 要： | 用50～55℃热水处理冬枣6～8 min能显著抑制货架期间其相对电导率、丙二醛含量、褐变指数的上升以及硬度下降, 抑制多酚氧化酶、外切和内切多聚半乳糖醛酸酶活性上升, 延长货架期。热水中加入1% CaCl2 可进一步提高处理效果, 但对多酚氧化酶和褐变指数影响不大。
|
| 关 键 词： | 枣 热处理 钙 货架期 衰老 |
| 文章编号： | 0513-353X（2006）02-0378-03 |
| 收稿时间： | 2005-06-22 |
| 修稿时间： | 2005-06-222005-08-30 |
Effects of Combination of Hot-water and Ca2+ Treatment on Senescencerelated Physiology of ‘Dongzao’ Jujube Fruit during Shelf-life |
| |
| Li Pengxia,Wang Guixi,Liang Lisong,Fan Jinshuan.Effects of Combination of Hot-water and Ca2+ Treatment on Senescencerelated Physiology of ‘Dongzao’ Jujube Fruit during Shelf-life[J].Acta Horticulturae Sinica,2006,33(2):378-380. |
| |
| Authors: | Li Pengxia Wang Guixi Liang Lisong Fan Jinshuan |
| |
| Affiliation: | (Northwestern A & F University, Yangling 712100, China; Institute of Forestry, The Chinese Academy of Forestry, Key Laboratory of Forest Silviculture of State Forestry Administration, Beijing 100091, China) |
| |
| Abstract: | The effects of hot-water alone or in combination of Ca2+ on senescence-related metabolism of ‘Dongzao’ jujube ( Zizyphus jujuba Mill. ) fruit were investigated during shelf-life. Jujube fruit were immersed in hot-water at 50-55℃ for 6 - 8 min. Hot-water treatment could remarkably retard the increases inrelative electric conductivity, malondialdehyde (MDA) content, browning index, activities of polyphenol oxidase, exo2PG and endo-PG, and prolong the shelf-life with higher fruit firmness. The addition of 1% CaCl2 into the hot-water enhanced the beneficial effects, but did not much affected polyphenol oxidase activity and browning index. |
| |
| Keywords: | Jujube Heat treatment Ca2 Shelf-life Senescence |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
| 点击此处可从《园艺学报》浏览原始摘要信息 |
|
点击此处可从《园艺学报》下载全文 |
|
