气调对蕨菜采后活性氧代谢的影响  

Effects of Modified Atmosphere on the Metabolization of Reactive Oxygen Species on Pteridium aquilinum

作　　者：郭衍银[1] 王相友[1] 章耀[1] 朱艳红[2] 

机构地区：[1]山东理工大学轻工与农业工程学院,山东淄博255049 [2]山东理工大学一年级工作部,山东淄博255049

出　　处：《西北农业学报》2009年第2期188-192,共5页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：山东省农业良种工程"蕨菜高效栽培;品种优化及保鲜技术研究"项目(鲁科农字[2006]90号文件)

摘　　要：为了研究气调对蕨菜贮藏期间活性氧代谢的影响,设置不同CO2和O2比例,对蕨菜采后、H2O2、MDA含量和SOD、POD活性及维生素C含量进行了研究。结果表明:适宜的CO2和O2浓度有利于采后蕨菜维持较高的SOD和POD活性,缓解蕨菜体内活性氧自由基和H2O2的积累,减少MDA含量的积累,降低活性氧自由基对细胞膜的伤害,利于蕨菜采后vC的保存和干鲜物质量的损失。试验中最好的气体组合为CO22%和O26%,其次为CO26%和O210%,这些组合能很好地保存蕨菜中vC含量,可使蕨菜保鲜15 d以上。In order to research the changes of reactive oxygen species of Pteridium aquilinum during storage period,the,H2O2,MDA,SOD,POD and vC were studied by setting diffent CO2 and O2 proportion.Results showed that,proper CO2 and O2 proportion could maintain higher SOD and POD activity,postpone the accumulation of and H2O2,decrease the content of MDA.Which could reduce the damage of cell membrane by reactive oxygen species,and avail to the preservation of vC,fresh and dry weight.In this experiment,the best proportion was CO2 2% and O2 6%,second was CO2 6% and O2 10%.The two combination could maintain the vC content of pteridium aquilinum primely,preserve the pteridium aquilinum above 15 days.

关 键 词：蕨菜 气调 活性氧 保鲜 VC 

分 类 号：S647[农业科学—蔬菜学]