三阶段减压贮藏对6-BA处理调控绿芦笋衰老的研究  

Studied on the Regulation Senescence of 6-BA Treatment on Green Asparagus during Three-stage Hypobaric Storage

作　　者：李文香[1] 

机构地区：[1]青岛农业大学食品学院,山东青岛266109

出　　处：《北方园艺》2008年第5期230-233,共4页Northern Horticulture

基　　金：江苏省科技攻关资助项目(BE2003349)

摘　　要：将采后绿芦笋分别放入浓度为5、10、15、20 mg/L的6-BA溶液,浸泡处理10 min,以蒸馏水浸泡10 min为对照,研究了4种不同浓度的6-BA处理对绿芦笋衰老的调控效果。结果表明,用10 mg/L和15 mg/L的6-BA处理可显著降低绿芦笋的呼吸强度、乙烯释放量、木质素含量、MDA含量、相对电导率及衰老指数,提高绿芦笋的抗坏血酸含量、叶绿素含量及商品率,其中以15 mg/L的6-BA处理效果最佳。Fresh green asparagus were subjected to a treatment by dipping in 5 mg/L, 10 mg/L, 15 mg/L and 20 mg/L 6-benzylaminopurine （6-BA） for 10 rain respectively. The effects of four treatments on regulating the senescence of green asparagus were studied using dipping in distilled water for 10 rain as control. The results showed that 10 mg/L and 15 mg/L 6-benzylaminopurine （6-BA） treatment could significantly（P〈0. 05）inhibit the respiratory intensity and ethylene production, decrease lignin content, MDA content, relative conductivity rate and senescence index, improve ascorbic acid, chlorophyll contents and commodity rate. Green asparagus treated with 15 mg/L 6-BA for 10 rain was the best.

关 键 词：绿芦笋 6-BA 三阶段减压贮藏 衰老 

分 类 号：S644.609.3[农业科学—蔬菜学]