NO和温度处理对大蒜内芽生长的影响  

Effects of nitric oxide(NO) and temperature on the bud clove growth of garlic

作　　者：李彩香[1] 惠伟[1] 

机构地区：[1]陕西师范大学生命科学学院,陕西西安710062

出　　处：《食品工业科技》2009年第3期304-306,共3页Science and Technology of Food Industry

摘　　要：以改良蒜为实验材料,用不同浓度的一氧化氮气体(0.1、0.5、1.0μmol.L-1)在无氧环境中对大蒜进行3h和12h熏蒸处理,并贮藏在(20±1)℃、常温和(0±1)℃。定期测定大蒜内芽生长变化。结果表明:不同浓度的NO气体处理对贮藏在(20±1)℃的大蒜在休眠期均有促进作用,与对照差异显著;贮藏在常温下的大蒜与对照没有显著性差异,内芽生长速度基本相同;而对于贮藏在(0±1)℃的大蒜,在休眠期(9月24日之前)内芽生长速度与对照差异不显著,从9月24日之后与对照差异显著。同时发现,NO气体处理并贮藏在(20±1)℃可以有效地打破大蒜休眠,用NO气体处理3h与12h对大蒜内芽的生长影响差异不显著。The modified garlic was fumigated for 3h and 12h with different concentrations of NO gas（0.1μmol·L^-1, 0.5μmol·L^-1 ,1.0μmol·L^-1） under anaerobic conditions,and stored at（20 ±1 ）℃, room temperature and（0 ±1 ）℃.The changes of bud clove growth of garlic were observed.The results showed that：the garlic was treated with NO gas of different concentrations and stored at（20 ±1）℃, NO gas had promotion effect on garlic of dormant period and showed significant difference to contrast. The garlic stored at room temperature had no significant differences to contrast and the bud growth rate was basically same.But the inner bud growth rate for the garlic in the dormant period stored at（0 ±1 ）℃ （prior to September 24） was not significant compared with contrast, while were also significant after September 24. It was also found that, treatment of NO gas can promote the effect of breaking the dormancy of the garlic stored at （20 ± 1 ）℃. The garlic inner bud was treated 3h with different concentrations of NO gas had no significant difference to 12h.

关 键 词：一氧化氮 温度 大蒜 休眠 芽瓣比 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]