银杏种子贮期硬化与贮前漂白处理的相关性研究  

Effects of Bleaching on Hardening and Physiology of Ginkgo Seeds

作　　者：冯彤[1] 庞杰 于新[1] 

机构地区：[1]仲恺农业技术学院食品科学系,广东广州510225 [2]福建农林科技大学食品科学院,福建福州350002

出　　处：《江西农业大学学报》2004年第6期901-904,共4页Acta Agriculturae Universitatis Jiangxiensis

基　　金：国家自然科学基金资助项目(30471217);广东省自然科学基金资助项目(04009660);广东省"百项工程"重点资助项目(99B05903X)

摘　　要：以海洋皇马铃型银杏种子(GingkobilobaL.)为研究对象,研究了漂白粉液漂洗法、SO2熏蒸法、石灰水浸泡法、阳光曝晒法、热风干燥法等漂白方法对银杏种子贮藏期间硬化的影响;对贮藏期间呼吸强度、细胞膜透性、α-淀粉酶活性、β-淀粉酶活性等指标进行了测定,对漂白处理的抑制机理进行了探讨。结果表明:SO2熏蒸法是银杏种子较为合适的贮前漂白处理方法,该法对呼吸强度、细胞膜透性、α-淀粉酶活性、β-淀粉酶活性等有较强的抑制作用。The material in this experiment was the seeds of WTGinkgo biloba L. The ginkgo seeds bleached with different methods (sunshine, lime water, bleaching powder, hot air, and SO_2), and then stored at ambient temperature were used to study the effects of bleaching methods on hardening. Respiration intensities, α-mylase and β-mylase activities, cell membrane permeability were measured. The experiment showed that bleaching with SO_2 resulted in an optimal effect on hardening.

关 键 词：银杏种子 漂白处理 硬化 生理 

分 类 号：S792.95[农业科学—林木遗传育种]