采前5-氨基乙酰丙酸(ALA)处理对菠菜品质及耐贮性的影响  

Effects of ALA on Post-harvest Quality and Storability of Spinach

作　　者：宋永令[1] 饶景萍[1] 王婷[1] 王丽丽[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农业学报》2008年第3期258-262,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：中日合作项目"5-氨基乙酰丙酸在园艺作物上的应用"

摘　　要：以日本春秋大叶菠菜为材料,研究了采前ALA处理对菠菜品质以及耐贮性的影响。结果表明,ALA处理可以显著地提高菠菜的干重比、叶绿素和可溶性蛋白质含量,维生素C和可溶性糖含量也有一定的提高。贮藏期间,ALA处理延缓了叶绿素、可溶性蛋白、维生素C和可溶性糖的降解。同时,ALA处理与对照相比推迟了呼吸高峰和乙烯高峰的出现,降低了其高峰峰值;对后期丙二醛含量和细胞膜透性的增加有一定延缓作用,对失水率影响不明显。The spinach was used to study the effects of ALA on quality and storability during cold storage.The results indicated that ALA treatment significantly increased the content of soluble protein and chlorophyll.No significant difference was observed in the content of vC and soluble sugar between ALA treatment and CK.During storage days,ALA treatment delayed the decomposition of chlorophyll,soluble protein,vC and soluble sugar.At the same time,ALA treatment decreased the respiration rates and ETH content,delayed their respiration peak.It slowed down the increase in MDA content and the relative membrane permeability and have no obvious effect on weight loss rates.

关 键 词：ALA 菠菜 品质 耐贮性 

分 类 号：S636.1[农业科学—蔬菜学]