| 外源NO对菜豆荚采后保鲜效果的影响 |
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| 引用本文： | 高青海,吴燕,陆晓民,徐宏雄.外源NO对菜豆荚采后保鲜效果的影响[J].食品与发酵工业,2009,35(3). |
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| 作者姓名： | 高青海 吴燕 陆晓民 徐宏雄 |
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| 作者单位： | 安徽科技学院生命科学院,安徽,凤阳,233100 |
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| 基金项目： | 安徽省教育自然科学基金 |
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| 摘 要： | 以硝普钠(SNP)为NO供体,研究不同浓度的SNP对菜豆荚的感官品质和内在品质的影响。结果表明,20μmol/LSNP可以显著降低菜豆荚呼吸速率,抑制菜豆荚失水率及质膜相对透性增加,降低菜豆荚的腐烂指数,并使菜豆荚保持较高的VC、叶绿素及可溶性固形物含量。说明用适宜浓度的SNP处理可显著提高菜豆荚的保鲜效果。
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| 关 键 词： | NO 菜豆荚 保鲜效果 腐烂指数 |
Effects of Exogenous Nitric Oxide on Keeping Fresh of Postharvest Lima Bean Pod |
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| Gao Qinghai,Wu Yan,Lu Xiaomin,Xu Hongxiong.Effects of Exogenous Nitric Oxide on Keeping Fresh of Postharvest Lima Bean Pod[J].Food and Fermentation Industries,2009,35(3). |
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| Authors: | Gao Qinghai Wu Yan Lu Xiaomin Xu Hongxiong |
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| Abstract: | Using sodium nitroprusside as a nitric oxide(NO) donor,the effect of different concentration of SNP treatment on sensory and internal quality of lima bean pod was investigated.The results showed that the lima bean pod treated by 20 μmol/L SNP aqueous solution,their respiratory rate was obviously decreased and water loss rate and cytomembrane permeability also were slowed down,the rot index was reduced,theVc,chlorophyll and soluble solid contents were maintained at a higher level.Therefore,the proper concentration of SNP treatment had significant effects on lima bean pod storage. |
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| Keywords: | NO |
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