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研究冷激处理对小白杏采后贮藏过程中杏果组织活性氧和抗氧化代谢的影响,为小白杏冷激处理的贮藏保鲜提供理论依据。将挑选好的绿熟期杏果(生理成熟)进行定量分配后,放入有孔垫有软纸的1 m3塑料筐内,做冷激处理,同时留1组不做任何处理,作为对照(CK),把处理好的组合杏子移至(0±0.5)℃冷库内贮藏,每隔特定时间,观察并测定相关指标。结果表明,最佳冷激处理组合为冷激温度-3℃,冷激时间3 h。在此条件下,可以有效抑制小白杏果实冷藏期间的酶活力,同时可以减少自由基对膜的损伤,抑制果实呼吸,达到延缓细胞衰老和延长小白杏贮藏期的效果。
To study the effect of cold shock treatment on reactive oxygen species and antioxidative metabolism of apricot fruit during postharvest storage, and to provide a theoretical basis for storage and preservation of cold apricot. The selected green ripe apricot (physiological maturity) for quantitative distribution, into the hole pad with soft paper 1 m3 plastic basket, so cold shock treatment, while leaving a group without any treatment, as a control ( CK), the processed combination of apricots moved to (0 ± 0.5) ℃ cold storage, at each particular time, observe and measure the relevant indicators. The results show that the best combination of cold shock processing temperature is -3 ℃, cold shock time 3 h. Under these conditions, it can effectively inhibit the activity of Apricot fruit during cold storage, at the same time, it can reduce the damage of membrane to the free radicals, restrain fruit respiration, delay the cell senescence and prolong the storage period of the white apricot.