采后失水对芹菜叶柄黄化和氧化胁迫的影响  

Effect of postharvest water loss on yellowing and oxidative stress in celery leafstalk

作　　者：李丹[1] 侯建设[1] 田莹[1] 

机构地区：[1]海军医学研究所,上海200433

出　　处：《食品工业科技》2010年第2期314-317,共4页Science and Technology of Food Industry

摘　　要：芹菜采后在常温下贮藏时,失水很快,采后2d失重达23.9%。而保水处理芹菜失水少,6d时失重仅6.67%。与保水处理相比,采后大量失水促进了芹菜采后叶绿素含量的下降和POD活性、MDA含量的上升,导致抗坏血酸含量和SOD、CAT和APX活性快速下降。The lost water weight of celery rapidly reached to 23.9% during storage at ambient temperature in 2 days after harvest.The lost water weight of celery treated with water preserving was only 6.67% at 6 days.Compared with celery of water preserving, severe water loss postharvest enhanced the decrease in chlorophyll content and increase in POD activity and MDA content,led to rapid decline in ascorbic acid content and activities of SOD,CAT and APX.

关 键 词：芹菜 失水 黄化 氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]