6-苄氨基嘌呤复配保鲜剂对芦笋贮藏生理及酶活性影响  

Effect of Mixed 6-BA on Asparagus Physiology Characteristic and Enzymes Actiovities During the Storage

作　　者：魏云潇[1] 李俊[1] 叶兴乾[1] 马力量 周玉翔 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029 [2]浙江新昌县群星实业有限公司,浙江绍兴312500

出　　处：《食品与发酵工业》2010年第5期178-182,共5页Food and Fermentation Industries

基　　金：浙江省"十一五"重大科技项目(2007C12087)

摘　　要：为延缓少芦笋采收后的老化、褪绿、腐烂,采用6-BA并复配CaCl2、NaClO处理芦笋,并对叶绿素、硬度、木质素、纤维素、过氧化物酶(POD)、过氧化氢酶(CAT)、多酚氧化酶(PPO)、抗坏血酸氧化酶(ASA-POD)酶,苯丙氨酸解胺酶(PAL)进行测定。结果表明:保鲜药剂对芦笋的叶绿素含量、硬度的下降起明显抑制作用,并明显刺激CAT活性上升,抑制PAL酶活性的高峰,刺激POD酶活性的峰值,但对木质素、纤维素、ASA-POD活性无显著影响。Asparagus is a highly perishable vegetable which deteriorated rapidly after harvesting. Treated with mixture of 6-benzylaminopurine （6-BA） and CaCl2 or NaClO, asparagus＇ shelf life and quality were improved. Quality parameters including chlorophyll, shear force, lignin, cellulose content, PAL, POD, ASA-POD and CAT activity were studied. The results showed that the mixture additives significantly decreased the loss of the chlorophyll, maintained good shear force, increased CAT and POD activity, inhibited PAL peak, but no significant effect on lignin, cellulose content and ASA-POD activity.

关 键 词：芦笋 6-苄氨基嘌呤(6-BA) 采后 品质 酶类 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]