低温对薯蓣褐变相关生理生化的影响  

Effects of Low-temperature on Biophysiological and Biochemical Indicators of Yam

作　　者：陈艳乐[1] 贾守菊[1] 林梦野[1] 

机构地区：[1]温州师范学院生命与环境科学学院,浙江温州325003

出　　处：《甘肃科学学报》2005年第2期57-60,共4页Journal of Gansu Sciences

摘　　要：　研究了低温对薯蓣储藏期间含水量、褐变度、总酚含量、多酚氧化酶(PPO)、过氧化物酶(POD)、超氧化物歧化酶(SOD)和丙二醛(MDA)等生理生化指标的影响.结果表明:室温储藏下的薯蓣褐变度和PPO活性均呈上升趋势;PPO活性与褐变度呈正相关(r=0.891).和室温储藏相比,冷藏下的薯蓣褐变度、PPO活性和MDA含量较低,而SOD活性较高,说明低温有利于薯蓣的储藏.Effects of low temperatures on biophysiological and biochemical indicators have been studied, including water contents, the degree of browning, the phenolic content, the activities of PPO, POD, SOD and MDA during the period of storage. The results showed that the degree of browning and PPO activity were in a general trend of increasing of room temperature. The PPO activity was positively correlated with the degree of browning(r=0.891). When yams were stored at a lower temperature, their degree of browning, PPO activity and MDA content were low but the SOD activity was high. It indicated that low temperatures would be beneficial to the storage of yams.

关 键 词：薯蓣 储藏期 多酚氧化酶 褐变度 

分 类 号：Q949.95[生物学—植物学]