不同贮藏温度对白皮洋葱鳞茎品质的影响  

Effects of Different Storage Temperature on Quality of White Onion

作　　者：潘天春[1] 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4期1600-1603,共4页Southwest China Journal of Agricultural Sciences

基　　金：四川省教育厅重点科研基金项目(12ZA150)

摘　　要：本试验探讨白皮洋葱鳞茎贮藏1、30、60、90 d,在室温、5、15℃条件下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、超氧化物岐化酶(SOD)活性、过氧化氢酶(CAT)活性等指标的影响。结果表明,在不同贮藏温度的条件下,白皮洋葱鳞茎内部生化指标的变化,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℃和室温的贮藏条件下,在0.01和0.05水平上达到显著差异,5℃最有利于白皮洋葱鳞茎的贮藏。In this paper, the effects of different temperatures （room temperature ,5 and 15℃） on the several activity indexes of white onion bulb, including of content of soluble protein （SPC）, content of soluble sugar （SSC）, peroxidaso （POD） activity, supero^dde dismutase （SOD） activity and catalase （CAT） , were studied in storage time of 1,30,60 and 90 days. The ults showed that under different tempera- ture conditions, the change of some biochemical parameters in onion bulb could be used as indexes to detect storage quality of onion bulb; The decay of white onion bulb was significantly different （ P 〈 0.01, P 〈 0.05 ） at 5, 15℃ and room temperature, and the effect of store onion was the best at the temperature of 5℃.

关 键 词：白皮洋葱 贮藏温度 贮藏时间 品质 

分 类 号：S633.2[农业科学—蔬菜学]