NO对采后龙眼常温贮藏效果的影响  

Effects of Nitric Oxide on Normal Temperature Storage of Postharvest Longan

作　　者：段学武[1] 邹如意 蒋跃明[1] 尤艳莉[1] 李月标[1] 屈红霞[1] 

机构地区：[1]中国科学院华南植物园,广东广州510650 [2]东莞市石碣镇农业技术服务中心,广东东莞523290

出　　处：《食品科学》2007年第2期327-329,共3页Food Science

基　　金：国家自然科学基金项目(30500353);广东省自然科学基金项目(5300902);华南植物园博士启动基金项目(2005-3557)

摘　　要：以“石峡”龙眼(Dimocarpus longan Lour.cv.Shixia)为材料,研究了外源一氧化氮(NO)供体剂硝普纳(SNP)处理对龙眼保鲜效果的影响。结果表明:0.5mmol/L和1mmol/LSNP处理显著减缓了龙眼果皮褐变,降低了果实腐烂和果肉自溶,抑制了果皮POD活性。另外,SNP处理能保持果实较高的可溶性固形物和VC水平,而对可滴定酸含量影响不大。Effects of exogenous sodium nitropmsside （SNP）, a nitric oxide （NO） donor, on browning and decay of postharvest longan （Dimocarpus longan Lour. cv. Shixia） were investigated. Application of 0.5mmol/L and lmmol/L SNP could significantly delay the skin browning during storage. NO inhibited POD activity may account for browning inhibition. NO also markedly reduces decay development and pulp breakdown. Futhermore, SNP treatment can result in higher level of total soluble solids and ascorbic acid than control fruits, but can not affect total soluble solids

关 键 词：一氧化氮 龙眼 采后 褐变 腐烂 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]