赤霉素处理对采后竹笋木质化的影响  

Effect of GA_3 Treatment on Postharvest Lignification of Bamboo Shoot

作　　者：曾凯芳[1] 罗晓莉[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《食品科学》2008年第5期457-460,共4页Food Science

基　　金：国家科技支撑计划项目(2006BAD22B03)

摘　　要：本实验研究了不同浓度的赤霉素(GA3)处理对低温贮藏的竹笋的木质化进程及品质的影响。结果表明,GA3处理能够抑制竹笋木质素和粗纤维含量的上升,降低过氧化氢和超氧阴离子的含量,抑制苯丙氨酸解氨酶(PAL)和多酚氧化酶(PPO)的活性,同时也延缓了丙二醛含量的增加及品质指标的劣变。100mg/LGA3比50mg/LGA3处理的效果好。Effects of different concentration gibberellic acid （GA3） on postharvest lignification and quality of bamboo shoot under 4 ℃, 85% ～95% RH were studied in this paper, The results showed that GA3 treatment significantly inhibited the increase of lignin and fiber contents in bamboo shoot during storage, decreased the contents of H2O2 or O2 and the activities of phenylalanine ammonia Lyase （PAL） or polyphenol oxidase （PPO）. It was also found that GA3 treatment retarded the increase of malondialdehyde content and kept better qualities of bamboo shoot. 100mg/L GA3 was better than 50mg/L GA3.

关 键 词：竹笋 赤霉素 木质化 

分 类 号：S609.3[农业科学—园艺学] S667.7