外源草酸对冷藏绿竹笋的保鲜效果及其生理基础  

Physiological Roles of Exogenous Oxalic Acid in Preservation of Bamboo Shoots During Cold Storage

作　　者：沈玫[1] 王琪[1] 赵宇瑛[1] 郑小林[1] 

机构地区：[1]浙江工商大学食品与生物工程学院,杭州310035

出　　处：《园艺学报》2013年第2期355-362,共8页Acta Horticulturae Sinica

基　　金：浙江省重大科技专项(优先主题)项目(2011C12051)

摘　　要：绿竹笋(Dendrocalamopsis oldhami)采后分别置于水和5mmol·L-1草酸溶液中浸泡10min,晾干后在(4±0.5)℃条件下贮藏。结果发现草酸处理抑制了竹笋切面的褐变,延缓了笋肉木质纤维化。草酸处理降低了脂氧合酶(LOX)、多酚氧化酶(PPO)、过氧化物酶(POD)和苯丙氨酸解氨酶(PAL)活性,提高了超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,并降低了过氧化氢(H2O2)含量。Harvested bamboo shoots （Dendrocalamopsis oldhami） were dipped in water and 5 mmol ·L^-1 oxalic acid solution for 10 min respectively, and then stored at low temperature （4 士 0.5） ℃. The results showed that oxalic acid treatment inhibited wound browning, and also delayed lignification in bamboo shoots as compared to control. Physiological roles of oxalic acid including decreased activities of lipoxygenase （LOX）, polyphenoloxidase （PPO）, phenylalanine ammonia-lyase （PAL） and peroxidase （ POD ）, increased activities of superoxide dismutase （ SOD ） and catalase （CAT）, and decreased hydrogen peroxide （H202）content were contributed to the alleviation of browning and lignification in bamboo shoots during storage.

关 键 词：绿竹笋 草酸 褐变 木质化 冷藏 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]