一氧化氮对绿芦笋采后生理及贮藏品质的影响  

Effects of Nitric Oxide on Post-harvest Physiology and Quality of Green Asparagus

作　　者：张少颖[1] 

机构地区：[1]山西师范大学食品工程系,山西临汾041004

出　　处：《中国农学通报》2010年第10期77-81,共5页Chinese Agricultural Science Bulletin

基　　金：山西师范大学博士科研启动基金(833089)

摘　　要：为研究NO对绿芦笋采后生理及贮藏品质的影响,以硝普钠(SNP)为NO供体,采用不同浓度的SNP浸泡处理绿芦笋(鲁芦1号),研究绿芦笋贮藏期间的品质和采后生理生化变化。结果表明,0.1mmol/LSNP可以延缓芦笋贮藏期间组织中呼吸速率和可溶性固形物含量的变化,降低抗坏血酸、可溶性蛋白、叶绿素含量的下降;延缓了失重率、纤维素含量的升高及丙二醛(MDA)的累积;抑制了POD活性,从而保持了采后绿芦笋的品质。在室温条件,其货架期延长3天。Using sodium nitroprusside （SNP） as a nitric oxide （NO） donor, the effects of different concentrations of nitric oxide treatment on post-harvest physiology and quality of green asparagus （Lulu 1） were studied. The results showed that NO resulting from 0.1 mmol/L SNP aqueous solution delayed the changes of respiration rate and soluble solid content, inhibited the reduction of ascorbic acid, soluble protein, chlorophyll content, delayed the increase of weight loss, cellulose, MDA content, inhibited POD activity of green asparagus during storage. Therefore, NO delayed the senescence and keep the better edible quality of post-harvest green asparagus .The store life could extended by 3 days at room temperature.

关 键 词：绿芦笋 NO 硝普钠 贮藏 

分 类 号：S644.6[农业科学—蔬菜学]