不同贮藏温度对黄皮洋葱鳞茎生化指标的影响  

Effects of Different Store Temperature on Biochemistry Indexes of Yellow Skin Onion

作　　者：单成海[1] 

机构地区：[1]西昌学院,四川西昌615013

出　　处：《西南农业学报》2013年第1期111-114,共4页Southwest China Journal of Agricultural Sciences

基　　金：四川省教育厅自然科学类重点项目(11ZA144)

摘　　要：黄皮洋葱鳞茎在室温、5、15℃条件下进行贮藏,在7、30、60、90 d时比较不同温度条件对洋葱鳞茎生化指标的影响。结果表明,黄皮洋葱鳞茎的可溶性蛋白含量(SPC)、可溶性糖含量(SSC)、过氧化物酶(POD)活性、超氧化物岐化酶(SOD)活性、过氧化氢酶(CAT)活性发生了改变,可作为洋葱鳞茎贮藏性检测的指标;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,酶活性稳定,5℃的贮藏温度最有利于黄皮洋葱鳞茎的贮藏。Yellow skin onions were stored at room temperature, 5 ℃and 15 ℃ respectively and some biochemistry indexes of onion were de- termined and analyzed. Results showed that soluble protein content （SPC） , soluble sugar content （SSC）, activities of peroxldase （POD）, Superoxide dismutase （SOD） and Catalase （CAT） were all changed, 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（P 〈 0. 01, P 〈 0. 05 ）. Activities of the above enzymes were stable, and S ℃ is better for store of yellow skin onion.

关 键 词：黄皮洋葱 贮藏温度 生化指标 

分 类 号：S633.2[农业科学—蔬菜学]