不同浓度水杨酸处理对迷你黄瓜货架期生理的影响  

The Effects of Salicylic Acid Treatment of Different Concentrations on Physiology of Mini Cucumber during Shelf Life

作　　者：郝晓玲[1] 杨博慧[1] 

机构地区：[1]山西农业大学食品科学与工程学院,太谷030801

出　　处：《食品工业》2017年第1期164-167,共4页The Food Industry

基　　金："十二五"国家科技支撑计划(No.2012BAD38B07)

摘　　要：以迷你黄瓜为试材,研究不同浓度水杨酸(0.02,0.06和0.1 g/L)对其货架期生理的影响。研究表明,水杨酸处理减慢了迷你黄瓜失重率和VC含量的损失,对可溶固形物含量影响不大。0.02 g/L的SA处理抑制了迷你黄瓜MDA含量和相对电导率的升高,减缓了CAT活性和POD活性的降低,延缓了迷你黄瓜货架期的衰老进程。The effects of salicylic acid （SA） treatment of different concentrations （0.02, 0.06 and 0.1 g/L） on physiology of mini cucumber during shelf life were studied. The results showed that mini cucumber treated with SA could retard the loss of the weight and the content of VC, but had no effect on the content of soluble solids. 0.02 g/L SA treatment could inhibit the increasing of MDA content and relative conductivity of mini cucumber, and postpone the decline of CAT activity and POD activity. SA treatment delayed the course of senescence.

关 键 词：水杨酸 迷你黄瓜 货架期 生理 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]