不同杀菌剂对红香芋贮藏品质及抗氧化能力的影响

研究了不同杀菌剂(施保克和乔优)对红香芋贮藏品质指标及抗氧化能力的影响,探索可提高红香芋采后品质的杀菌剂,为红香芋贮藏技术的发展与应用提供理论指导。结果表明,2种杀菌剂处理均可降低红香芋贮藏期间的腐烂率,维持较高的Vc和蛋白质含量,减缓超氧化物变化酶(SOD)、过氧化氢酶(CAT)、谷胱甘肽还原酶(GR)和抗坏血酸过氧化物酶(APX)活性的下降,抑制POD活性的升高。与乔优相比,施保克更好地维持了红香芋的品质,并显著减缓了其抗氧化能力的下降。

Effects of Different Fungicides on the Storage Quality and Anti-oxidation Activity of Red Fragrant Taro

This research has been conducted to study the effects of different fungicides(Sportak and Qiaoyou) on the storage quality and anti-oxidation activity of red fragrant taro and explore the optimal fungicide,which could increase the postharvest quality of red fragrant taro,so as to provide theoretical guide for the development and application of storage technique of red fragrant taro.The results showed that both the treatment of Sportak and Qiaoyou could reduce the rot rate,maintain a higher level of vitamic C and protein,slow down the decrease of SOD,CAT,GR and APX activities,inhibit the increase of POD activity of red fragrant taro during storage.However,the treatment of Sportak maintained the quality of red fragrant taro better,and slowed down the decrease of anti-oxidation activity in comparison with Qiaoyou.