外源一氧化氮熏蒸处理对芥兰采后品质及抗氧化酶系的影响  

Effects of Nitric Oxide Fumigation on Postharvest Quality and Antioxidant Enzymes of Brassica alboglabra Bailey

作　　者：丹阳[1,2] 吴成勇[2] 林杰[2] 黄小芳[2] 陈斌[2] 

机构地区：[1]福建农林大学作物学院,福建福州350003 [2]福州超大现代农业发展有限公司,福建福州350003

出　　处：《食品科学》2009年第6期250-254,共5页Food Science

基　　金：福建省重点科研项目基金资助项目(2006N0084)

摘　　要：以绿叶蔬菜芥兰(Brassica alboglabra Bailey)为试材,在确定适宜熏蒸时间的基础上,观测了不同浓度NO(60、100μl/L)气体对芥兰采后失重、开花率、黄化率及抗氧化酶系的影响。结果表明:利用外源NO处理芥兰的适宜处理时间是30min,芥兰的存在能够控制贮藏环境中NO氧化产物NO2的积累。外源NO处理对芥兰采后失重率无显著影响,但是能够显著抑制芥兰采后开花及叶片黄化。外源NO处理能够抑制芥兰采后SOD、CAT活性的下降,并能控制芥兰组织中MDA含量的上升。In order to determine the proper fumigation time of nitric oxide (NO), the change tendencies of NO concentration from 60 μl/L and 100μl/L were investigated in the presence of Brassica alboglabra Bailey. Furthermore, the effects of NO concentrations of 60 μl/L and 100 μl/L on postharvest weight loss, flowering ratio, yellowing ratio of leaves and anti-oxidation enzymes were also investigated. The results showed that the proper fumigation time of NO is 30 minutes. The presence of Brassica alboglabra Bailey ca...

关 键 词：芥兰 采后 一氧化氮 品质 抗氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]