| 水杨酸处理对采后桑葚生理生化特性的影响 |
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| 引用本文： | 黄晓杰, 侯瑞丽, 李晶晶, 吴晓萌, 柴哲. 水杨酸处理对采后桑葚生理生化特性的影响[J]. 食品工业科技, 2014, (01): 323-325. DOI: 10.13386/j.issn1002-0306.2014.01.042 |
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| 作者姓名： | 黄晓杰 侯瑞丽 李晶晶 吴晓萌 柴哲 |
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| 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。
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| 关 键 词： | 桑葚 水杨酸 生理生化 |
| 收稿时间： | 2013-05-28 |
Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit |
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| HUANG Xiao-jie, HOU Rui-li, LI Jing-jing, WU Xiao-meng, CHAI Zhe. Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit[J]. Science and Technology of Food Industry, 2014, (01): 323-325. DOI: 10.13386/j.issn1002-0306.2014.01.042 |
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| Authors: | HUANG Xiao-jie HOU Rui-li LI Jing-jing WU Xiao-meng CHAI Zhe |
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| Affiliation: | 1.College of Food Science and Engineering, Liaoning Medical University;2.Department of Mechanical and Electirical Engineering, Zhengzhou Electric Power Technology College |
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| Abstract: | 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 V C.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. |
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| Keywords: | mulberry fruit salicylic acid physiological and biochemical quality |
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