外源甜菜碱对辣椒抗冷性的影响  

Effect of exogenous Glycine betaine treatment on chilling injury of hot pepper

作　　者：丁天[1,2] 庞杰[1] 王清[2] 杨娜[2] 高丽朴[2] 

机构地区：[1]福建农林大学食品科学学院,福建福州350002 [2]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《广东农业科学》2012年第21期52-55,共4页Guangdong Agricultural Sciences

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01)

摘　　要：研究了甜菜碱(GB)处理对辣椒果实低温贮藏期间冷害发生发展的影响。结果表明:采用5 mmol/L GB处理可以有效地缓解辣椒在3℃贮藏期间冷害的发生,改善辣椒贮藏品质,延缓辣椒果实中叶绿素的降解和Vc含量的下降,抑制细胞膜透性的增加、丙二醛(MDA)含量的积累以及脂氧合酶(LOX)的活性,并使过氧化物酶(POD)和过氧化氢酶(CAT)的活性始终维持在较高水平。The effect of Glycine betaine （GB） on chilling injury of hot pepper during cold storage was studied in this paper. The results showed that 5 mmoi/L GB treatment could effectively prevent the occurrence of chilling injury, improved the storage quality of pepper, delayed the degradation of chlorophyll and the decline of Vc content. In addition, the raise of cell membrane permeability and the accumulation of MDA content as well as the LOX activity were inhabited, the activities of POD and CAT were also maintained at a high level when stored at 3℃

关 键 词：辣椒 甜菜碱 冷害 

分 类 号：S641.3[农业科学—蔬菜学]