| 嘧菌酯处理对厚皮甜瓜POD和CAT活性的影响 |
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| 引用本文： | 马凌云,赵亮.嘧菌酯处理对厚皮甜瓜POD和CAT活性的影响[J].食品科技,2008,33(11). |
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| 作者姓名： | 马凌云 赵亮 |
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| 作者单位： | 信阳农业高等专科学校,信阳,464000 |
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| 摘 要： | 以厚皮甜瓜(Cucumis melonL.)作为实验材料,研究嘧菌酯处理对厚皮甜瓜采后过氧化物酶和过氧化氢酶活性的影响,实验结果表明:甜瓜经50、100、200mg/L嘧菌酯浸泡处理后,其果实的过氧化物酶和过氧化氢酶活性均有所变动,其中,100mg/L嘧菌酯处理,两种酶的活性均处于稳定上升趋势,到第14天达到最高值,此后呈下降趋势,但到第21天时,酶活性仍高于对照。
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| 关 键 词： | 厚皮甜瓜 嘧菌酯(AZX) 过氧化物酶(POD) 过氧化氢酶(CAT) |
Effect on peroxidase and catalase activities of muskmelon treated with azoxystrobin |
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| MA Ling-yun,ZHAO Liang.Effect on peroxidase and catalase activities of muskmelon treated with azoxystrobin[J].Food Science and Technology,2008,33(11). |
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| Authors: | MA Ling-yun ZHAO Liang |
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| Abstract: | Muskmelons (Cucumis melo L. cv. Yindi) were used as material to study the effect on peroxidase (POD) and catalase (CAT) activities treated with different concentrations of azoxystrobin. It was indicated that peroxidase(POD) and catalase(CAT) activities were increasesed in treated fruits compared to the control. The fruits treated at 100 mg/L had higer POD and CAT activities than the treatments with 50 mg/L and 200 mg/L. |
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| Keywords: | muskmelons azoxystrobin(AZX) peroxidase(POD) catalase(CAT) |
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