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研究了板栗室温和低温贮藏下 ,坚果呼吸强度、呼吸代谢途径及其关键性酶活性、代谢产物、膜脂过氧化与腐烂的关系。结果表明 :板栗室温贮藏呼吸强度呈下降趋势 ,无呼吸跃变峰。冷藏初期 (入贮 10d) ,低温显著抑制坚果呼吸强度 ,但冷藏中后期 (入贮 10d后 ) ,其低温抑制作用逐渐解除。低温显著抑制了糖酵解 ,并维持较高水平的三羧酸循环 ,阻止丙酮酸进入发酵 ,减少乙醇等有害物质产生和累积。低温抑制了Cat、POD活性 ,保持较高的SOD活性 ,延缓膜脂过氧化 ,降低坚果腐烂率。提出了板栗贮藏期坚果腐烂首先是生理伤害 ,其次才是病菌侵染的观点。
The relationship between respiration rate, respiration metabolic pathways, key enzyme activities, metabolites, membrane lipid peroxidation and decay of chestnuts under room temperature and low temperature storage was studied. The results showed that the respiration intensity of chestnut stored at room temperature showed a downward trend, with no peak of respiration. During cold storage (stored for 10 days), low temperature significantly inhibited the respiration intensity of the nuts, but its cold inhibition was gradually lifted in the middle and late stages of storage (after storage for 10 days). Low temperature significantly inhibits glycolysis and maintains a high level of tricarboxylic acid cycle, preventing pyruvate from entering the fermentation and reducing the production and accumulation of harmful substances such as ethanol. Low temperature inhibited Cat, POD activity, maintain high SOD activity, delay membrane lipid peroxidation, reduce the rate of nut decay. Put forward chestnut storage period nut decay is the first physiological injury, followed by the perspective of pathogen infection.