6-苄基嘌呤处理对香椿芽采后呼吸作用及品质的影响  

Effects of 6-Benzyladenine Treatment on Postharvest Respiration and Quality of Toona sinensis Roem Sprout

作　　者：李志巡[1] 申琳[1] 徐路峰[1] 万丽[1] 赵丹莹[1] 生吉萍[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科学》2009年第16期282-285,共4页Food Science

基　　金：国家自然科学基金项目(30571296;30671471)

摘　　要：为分析6-苄基嘌呤(6-BA)对香椿芽呼吸作用和采后贮藏品质的影响,以红香椿芽为材料,经6-BA处理(对照蒸馏水处理)后置于温度(25±2)℃,相对湿度(50±5)%的温室中贮藏,测定其呼吸强度、表观品质指标及重要营养、功能性成分含量的变化。结果显示:6-BA处理能够抑制香椿芽的呼吸作用,延迟其呼吸峰出现,对香椿芽中表观品质指标以及重要营养、功能性成分含量的变化都具有抑制作用,说明呼吸作用与香椿芽采后品质变化密切相关;6-BA处理能够抑制香椿芽的呼吸作用,达到维持其产品品质的目的。Fresh sprouts of Toona sinensis Roem treated with 100 mg/L 6-benzyladenine （6-BA） were stored at （25±2）℃ with RH （50± 5）% for 4 d, and then the postharvest respiratory rate, browning rate, nutritional and functional ingredients were analyzed. The results indicated that the respiratory rate and browning level were inhibited and the appearance of respiratory peak was postponed in Toona sinensis Roem sprouts treated with 6-BA. The nutritional and functional ingredients such as soluble protein, soluble sugar, vitamin C, flavonoids, saponins and total polyphenols declined slower in treated sample than those in control. Altogether, this study demonstrat that the postharvest quality decline of Toona sinensis Roem sprouts is associated closely with their respiration and 6-BA treatment could suppress their respiration during postharvest storage to keep their quality.

关 键 词：6-苄基嘌呤(6-BA) 香椿 芽 采后处理 呼吸作用 多酚 黄酮 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]