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| 外源硝普钠处理对茄子贮藏过程中品质的影响 | |
| 引用本文： | 范林林,高丽朴,左进华,史君彦,王 清.外源硝普钠处理对茄子贮藏过程中品质的影响[J].食品科学,2015,36(22):222-226. |
| 作者姓名： | 范林林 高丽朴 左进华 史君彦 王 清 |
| 作者单位： | 北京市农林科学院蔬菜研究中心，果蔬农产品保鲜与加工北京市重点实验室，; 农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097 |
| 基金项目： | 国家现代农业（大宗蔬菜）产业技术体系建设专项（CARS-25-E-01）； 西北非耕地园艺作物生态高效生产技术研究与示范项目（201203095）； 蔬菜产地处理与配送关键技术研发与示范项目（CXJJ201304）；北京市农林科学院青年基金项目（201404） |
| 摘 要： | 考察外源硝普钠(sodium nitroprusside,SNP)处理对茄子品质的影响。结果表明:12.5、25、50μmol/L SNP处理可有效保持茄子的感官品质、延缓营养物质的下降,其中以25μmol/L SNP处理最佳。25μmol/L SNP处理能够减缓茄子萼片的褐变度,延缓果肉相对电导率的上升,抑制果肉中VC、可溶性蛋白、总酚含量的下降,提高过氧化氢酶(CAT)、过氧化物酶(POD)活性。 |
| 关 键 词： | 硝普钠 茄子 VC 可溶性蛋白 过氧化氢酶 |
Effect of Exogenous Sodium Nitroprusside Treatment on Eggplant Quality during Storage |
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| FAN Linlin,GAO Lipu,ZUO Jinhua,SHI Junyan,WANG Qing.Effect of Exogenous Sodium Nitroprusside Treatment on Eggplant Quality during Storage[J].Food Science,2015,36(22):222-226. | |
| Authors: | FAN Linlin GAO Lipu ZUO Jinhua SHI Junyan WANG Qing |
| Affiliation: | Beijing Vegetable Research Center, Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China), Ministry of Agriculture, Key Laboratory of; Urban Agriculture (North), Ministry of Agriculture, Beijing Academy of Agriculture and Forestry Sciences, Beijing 100097, China |
| Abstract: | The effect of sodium nitroprusside (SNP) solutions at concentration levels of 12.5, 25 and 50 μmol/L on the quality of eggplant was investigated. SNP at 25 μmol/L significantly reduced the browning of sepals and inhibited the decrease in relative conductivity and the contents of VC, soluble protein and total phenols. The activities of antioxidant enzymes, including catalase (CAT) and peroxidase (POD) were induced by SNP treatment. |
| Keywords: | sodium nitroprusside eggplant VC soluble protein catalase |
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