一氧化氮处理对杏果实贮藏品质的影响  

Effects of NO treatment on storage quality of apricot fruits

作　　者：陈松江[1] 毕阳[1] 李永才[1] 尹燕[1] 丁波[1] 袁莉[1] 赵转霞[1] 王祎琨 

机构地区：[1]甘肃农业大学食品科学与工程学院,兰州730070

出　　处：《食品科技》2011年第6期46-50,共5页Food Science and Technology

摘　　要：以硝普钠(SNP)为一氧化氮供体,研究了不同浓度NO处理对兰州"大接杏"采后贮藏品质的影响。结果表明,采后适当浓度的SNP浸泡处理可显著降低"大接杏"果实贮藏期间的腐烂率,延缓了果实可溶性固形物(SSC)含量的增加,可滴定酸含量、硬度和Vc含量的下降,可溶性果胶含量的升高以及色泽的转变,较好地维持果实的贮藏品质,其中以1mmol/L的SNP处理作用效果最佳。Using sodium nitroprusside（SNP） as a nitric oxide（NO） donor,the effect of different concentration of NO treatment on storage quality of apricot fruits（cv.Armeniaca vulgarisLam.） was investigated.The results showed that appropriate concentration of SNP soaking treatment significantly decreased the rot rate of apricot fruits,delayed the increase of soluble solid content（SSC）,the decrease of titratable acid（TA） content,fruit firmness and ascorbic acid content,the increase of soluble pectin content and the change of pericarp color,and improved the storage quality of apricot fruits,among the three treatments,1 mmol/L SNP soaking treatment achieved the desired effect.

关 键 词：SNP NO 杏 贮藏品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]