| 一氧化氮(NO)熏蒸提高哈密瓜果实采后贮藏的耐冷性 |
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| 引用本文： | 王鲁阳,吴斌,敬媛媛,胡江伟,张平.一氧化氮(NO)熏蒸提高哈密瓜果实采后贮藏的耐冷性[J].现代食品科技,2018,34(4):114-120. |
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| 作者姓名： | 王鲁阳 吴斌 敬媛媛 胡江伟 张平 |
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| 作者单位： | 新疆农业大学食品科学与药学学院;新疆农业科学院农产品贮藏加工研究所 |
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| 基金项目： | 国家自然科学基金资助项目（31660478）；新疆维吾尔自治区青年基金项目（2017D01B23） |
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| 摘 要： | 为了探究一氧化氮(nitric oxide,NO)熏蒸对哈密瓜采后耐冷性的影响。以"西州密25号"为试材,用60μL/L NO气体熏蒸3 h,分别在(1±0.5℃)、(3±0.5℃)、(5±0.5℃)贮藏。统计冷害发病率和冷害指数,测定过氧化氢酶(catalase,CAT)、过氧化物酶(peroxidase,POD)、超氧化物歧化酶(superoxide dismutase,SOD)活性、超氧阴离子(superoxide anion,O_2~ˉ·)产生速率、过氧化氢(hydrogen peroxide,H_2O_2)含量的变化。结果表明:NO处理能提高SOD、POD活性,抑制O_2~ˉ·产生速率。1℃条件下,果实冷害发病率最高,NO处理能减轻冷害的发生;3℃条件下,对照果实后期出现冷害,但NO处理果实无冷害发生;5℃条件下,果实后期出现冷害和病害症状,NO处理能减轻果实的冷害和病害。说明NO能够提高抗氧化相关酶的活性,抑制活性氧(reactive oxygen species,ROS)的积累,提高果实的耐冷性;3℃条件下,NO熏蒸既能有效维持果实的贮藏品质又能抑制果实冷害的发生。
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| 关 键 词： | 哈密瓜 一氧化氮 活性氧 冷害 |
| 收稿时间： | 2017/12/13 0:00:00 |
Enhancement of Chilling Tolerance of Hami Melon Fruits in Postharvest Storage Period by Using Nitric Oxide Fumigation |
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| WANG Lu-yang,WU Bin,JING Yuan-yuan,HU Jiang-wei and ZHANG Ping.Enhancement of Chilling Tolerance of Hami Melon Fruits in Postharvest Storage Period by Using Nitric Oxide Fumigation[J].Modern Food Science & Technology,2018,34(4):114-120. |
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| Authors: | WANG Lu-yang WU Bin JING Yuan-yuan HU Jiang-wei and ZHANG Ping |
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| Affiliation: | (1.Xinjiang Agricultural University, College of Food Science and Pharmaceutical Science, Department of Food Science, Urumqi 830052, China),(2.Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China),(1.Xinjiang Agricultural University, College of Food Science and Pharmaceutical Science, Department of Food Science, Urumqi 830052, China),(2.Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China) and (2.Institute of Agro-products Storage and Processing, Xinjiang Academy of Agricultural Science, Urumqi 830091, China) |
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| Abstract: | |
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| Keywords: | Hami melon nitric oxide reactive oxygen species chilling injury |
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