水杨酸处理对采后桑葚生理生化特性的影响  

Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

作　　者：黄晓杰[1] 侯瑞丽[2] 李晶晶[1] 吴晓萌[1] 柴哲[1] 

机构地区：[1]辽宁医学院食品科学与工程学院,辽宁锦州121001 [2]郑州电力职业技术学院机电工程系,河南郑州451450

出　　处：《食品工业科技》2014年第1期323-325,329,共4页Science and Technology of Food Industry

摘　　要：研究不同浓度水杨酸(0、0.5、1、1.5、2mmol/L)处理对桑葚果实贮藏期间生理生化特性的影响。实验结果表明:水杨酸处理桑葚果对维持果实可溶性固形物、可滴定酸、硬度、色彩饱和度和维生素C含量有较好作用,显著提高了贮藏期间果实的总花色苷含量和DPPH自由基清除率,综合而言,1.5mmol/L水杨酸处理桑葚效果最优。The effect of different concentration salicylic acid （0,0.5,1,1.5,2mmol/L）on the physiological and biochemical quality of mulberry fruit was studied.Results showed that salicylic acid treatment could maintain higher level of TSS,TA, firmness, C and Vc.The content of total anthocyanin and DPPH radical scavenging activities were significantly raised.In all,the better concentration of salicylic acid in preservation was 1.5mmol/L.

关 键 词：桑葚 水杨酸 生理生化 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]