二苯胺控制采后果蔬生理病害的机制  

The Mechanism of Diphenylamine on Controlling Physiological Diseases of Fruits and Vegetables during Storage

作　　者：刘丽丹 吴仲珍 李育生 张璐[3] 

机构地区：[1]贵州省铜仁市农业产业化办公室,贵州铜仁554300 [2]贵州省铜仁市农业科学研究所,贵州铜仁554300 [3]西南大学食品科学学院,重庆400715

出　　处：《保鲜与加工》2014年第1期53-56,共4页Storage and Process

摘　　要：二苯胺是一种常用于控制苹果虎皮病的抗氧化剂,并且在控制其他果蔬的采后生理病害上也有一定效果。本文综述了二苯胺在控制青花椒冷害、苹果虎皮病、鸭梨黑心病及其他果蔬采后生理病害的作用机理和应用现状,探讨了二苯胺结合低氧、1-MCP及热处理等其他采后处理方法增强效果的可能性,提出今后二苯胺应用于控制果蔬贮藏期生理病害的研究方向。Diphenylamine （DPA） was an antioxidant which usually used to control the superficial scald of apple and could also be used to control other physiological diseases of fruits and vegetables. This article reviewed mechanism and application status of DPA on controlling the chilling injury of green bell pepper fruit, the superficial scald of apple and the core browning of Yali pear fruit and other physiological diseases of postharvest fruits and vegetables, investigated the possibility of enhancing effect of DPA treatment combination with low oxygen treatment, 1-MCP treatment, heat treatment and other postharvest treatments, and put forward the future research direction of DPA which was used to control the physiological diseases of fruits and vegetables during storage.

关 键 词：二苯胺 生理病害 果蔬 贮藏 

分 类 号：S481[农业科学—农药学]