不同贮藏温度对红皮洋葱鳞茎生化指标的影响  

Effects of Different Storing Temperature on Biochemistry Indexes of Red Skin Onion

作　　者：单成海[1] 

机构地区：[1]西昌学院农业科学学院,四川西昌615013

出　　处：《湖北农业科学》2013年第16期3912-3915,共4页Hubei Agricultural Sciences

基　　金：四川省教育厅重点科研基金项目(11ZA144)

摘　　要：在室温、5℃、15℃下贮藏红皮洋葱(Allium cepa L.)鳞茎,在7、30、60、90 d时比较不同贮藏温度对红皮洋葱鳞茎生化指标的影响。结果表明,红皮洋葱鳞茎的可溶性蛋白质含量、可溶性糖含量、过氧化物酶活性、超氧化物岐化酶活性、过氧化氢酶活性发生了改变,可作为洋葱鳞茎贮藏性检测的指标;鳞茎腐烂率在5℃、15℃与室温下达到0.01和0.05水平的差异显著性,酶的活性稳定,5℃的贮藏温度最有利于红皮洋葱鳞茎的贮藏。Red skin onions were stored at room temperature, 5 ℃ and 15 ℃ respectively; some biochemistry indexes of onion were determined and analyzed at 7,30,60,90 d. Results showed that soluble protein content(SPC), soluble sugar content(SSC), activity of peroxidase(POD), superoxide dismutase(SOD) and catalase(CAT) all changed, thus could be used as indexes for determining the quality of stored onion. The differences between the rotten rate of onions stored at 5 ℃, 15 ℃and room temperature were significant(P<0.01, P<0.05). Activity of the detected enzymes was stable. Thus 5 ℃ was better for storage of red skin onion.

关 键 词：红皮洋葱(Allium cepa L.) 贮藏温度 生化指标 

分 类 号：S[农业科学]