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水杨酸处理对采后番茄果实后熟衰老的影响
引用本文:姜爱丽,胡文忠,田密霞,刘程惠,范圣第.水杨酸处理对采后番茄果实后熟衰老的影响[J].食品与发酵工业,2009,35(5).
作者姓名:姜爱丽  胡文忠  田密霞  刘程惠  范圣第
作者单位:大连民族学院生命科学学院,生物技术与资源利用国家民委-教育部重点实验室,辽宁大连,116600
基金项目:国家自然科学基金,国家民委一教育部重点实验室开放课题 
摘    要:研究了不同浓度的水杨酸处理对番茄后熟衰老影响。实验结果表明:与对照相比,0.5mmol/L的水杨酸处理可有效降低果实的乙烯释放量和呼吸强度,并可增加番茄果实的抗坏血酸过氧化物酶(APX)和过氧化物酶(POD)活性,降低相对电导率和腐烂率,保持果实原有颜色和硬度,从而延迟衰老进程;而1mmol/L的水杨酸处理尽管也在一定程度上增加了果实抗病相关酶活性,却刺激了呼吸代谢,加速果实转红和衰老进程。

关 键 词:番茄  水杨酸  抗病相关酶后熟衰老

Effects of Salicylic Acid Treatments on Postharvest Ripening and Senescence of Tomato
Jiang Aili,Hu Wenzhong,Tian Mixia,Liu Chenghui,Fan Shengdi.Effects of Salicylic Acid Treatments on Postharvest Ripening and Senescence of Tomato[J].Food and Fermentation Industries,2009,35(5).
Authors:Jiang Aili  Hu Wenzhong  Tian Mixia  Liu Chenghui  Fan Shengdi
Abstract:In this paper,the effects of different concentration of salicylic acid treatments on postharvest ripening and senescence of tomato were investigated.The results indicated that compared with control,0.5mmol/L salicylic acid treatment effectively inhibited respiration rate and ethylene production,increased APX and POD activities,decreased the relative conductivity,maintained fruit color and firmness.Therefore,it delayed the senescence process.However,1 mmol/L salicylic acid treatment increased disease resistance related enzymes,stimulated the respiration,accelerated the rate of turning red,ripening and aging.
Keywords:tomato  salicylic acid  enzymes related with disease resistance  afterripening and senescence
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