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以“大五星”枇杷为试验材料,采用50μmol/L硝普钠(SNP)溶液浸果处理20min,常温贮藏后,研究一氧化氮(NO)对果实贮藏期间膜脂过氧化作用和抗氧化酶活性的影响。结果表明:SNP处理明显提高了超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性,降低了脂氧含酶(LOX)活性和丙二醛(MDA)含量的积累,从而抑制了膜脂过氧化作用,保持膜的稳定性,延缓了果实的衰老进程。此外,SNP处理降低了贮藏期间果实中过氧化物酶(POD)和多酚氧化酶(PPO)活性。
The experiment was conducted on the loquat “Daxinxing” with 50μmol / L sodium nitroprusside (SNP) solution for 20min. After being stored at room temperature, the effect of nitric oxide (NO) on the lipid peroxidation and anti- Oxidase activity. The results showed that SNP significantly increased the activities of superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX), decreased the activities of lipoxygenase (LOX) and malondialdehyde MDA) content accumulation, thereby inhibiting membrane lipid peroxidation, to maintain membrane stability, delay the process of fruit aging. In addition, SNP treatment reduced peroxidase (POD) and polyphenol oxidase (PPO) activity in fruits during storage.