不同贮藏温度对白皮洋葱鳞茎品质的影响  

Effects of Different Store Temperatures on Quality of White Onion

作　　者：单成海[1] 潘天春[1] 

机构地区：[1]西昌学院,四川西昌615013

出　　处：《安徽农业科学》2012年第31期15405-15407,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究不同贮藏温度对洋葱鳞茎品质的影响。[方法]在室温以及5、15℃条件下对白皮洋葱鳞茎进行贮藏,7、30、60、90 d时比较不同温度条件对洋葱鳞茎可溶性蛋白含量(SPC)、可溶性糖含量(SSC)、过氧化物酶(POD)活性、超氧化物歧化酶(SOD)活性、过氧化氢酶(CAT)活性等指标的影响。[结果]白皮洋葱鳞茎在不同温度的贮藏条件下,其内部的生化指标发生了改变,可作为洋葱鳞茎贮藏品质检测的指标;白皮洋葱鳞茎腐烂数在5、15℃和室温的贮藏条件达到0.01和0.05水平差异显著,酶的活性稳定,5℃最有利于白皮洋葱鳞茎的贮藏。[结论]该研究可为洋葱鳞茎在栽培育种、贮藏加工方面提供参考依据。[Objective] To study effects of different store temperatures on bulb and stem quality of onion.[Method] Onions were stored at room temperature,5 ℃and 15 ℃ respectively and soluble protein content（SPC）,soluble sugar content（SSC） of these onions were determined and analyzed at the 7,30,60 and 90 d.The activities of peroxidase（POD）,superoxide dismutase（SOD） and catalase（CAT） were also determined and analyzed.[Result] The biochemistry indexes of onion changed when stored under different temperatures,which could be used as indexes to determine quality of store onion.The differences between the rotten number of onion stored at 5 ℃ and that of onion stored at 15 ℃ and at room temperature were significant（P0.01,P0.05）.Activities of the above enzymes were stable.So 5 ℃ is better for store of onion.[Conclusion] The study will provide reference basis for onion bulb and stem in cultivation breeding and store processing.

关 键 词：白皮洋葱 温度 贮藏 品质 

分 类 号：S633.2[农业科学—蔬菜学]