NO处理对采后猕猴桃贮藏性及叶绿素含量的影响  

EFFECTS OF NITRIC OXIDE TREATMENT ON STORAGE ABILITY AND CHLOROPHYLL CONTENT OF POSTHARVEST KIWIFRUIT

作　　者：张晓平[1] 任小林[1] 任亚梅[2] 王小会[1] 孙芳娟[1] 白景祥[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100 [2]西北农林科技大学食品学院,陕西杨凌712100

出　　处：《食品研究与开发》2007年第1期145-148,共4页Food Research and Development

摘　　要：以“秦美”猕猴桃为试材,研究了不同浓度NO处理对猕猴桃贮藏效果的影响,结果表明,适当浓度的NO处理可以延缓呼吸高峰的出现,降低果实的呼吸峰值,延缓果实硬度的下降,同时使果实中丙二醛(MDA)及H2O2含量低于对照,本试验以1.0μmol/LNO处理的效果较好。处理后的果实叶绿素降解速率比对照慢,尤其是在贮藏第四周后效果明显。但对可溶性固形物、可滴定酸及pH值的影响,对照与处理并无差异。Experiments were conducted to study the effects of nitric oxide on storage ability of postharvest ＇ QinMei＇ kiwifruit. The results showed that the application of NO delayed the respiration peak and the decline of firmness and chlorophyll, debased the content of MDA and H2O2 at the same time, the better concentration of NO treatment is 1.0 μmol/L.But there were no evidence difference of all treatments in TSS content, titratable acid content andpH value.

关 键 词：NO 猕猴桃 贮藏性 叶绿素含量 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]