| 1-MCP对梨果实脂膜过氧化影响的研究 |
| |
| 引用本文： | 阚娟,苗秀梅,金昌海.1-MCP对梨果实脂膜过氧化影响的研究[J].食品科技,2012(9):38-42. |
| |
| 作者姓名： | 阚娟 苗秀梅 金昌海 |
| |
| 作者单位： | 扬州大学食品科学与工程学院 |
| |
| 基金项目： | 国家自然科学基金项目(31101586);江苏省自然科学基金项目(BK2010310);江苏省高校自然科学研究基金项目(10KJB550004);江苏省政府留学基金项目 |
| |
| 摘 要： | 以"爱甘水"梨果实为实验材料,研究了1-MCP处理对梨果实脂膜过氧化及其相关酶的影响,测定了经1-MCP处理后梨果实中乙烯释放量、丙二醛(MDA)含量,过氧化氢(H2O2)含量、过氧化氢酶(CAT)活性、过氧化物酶(POD)活性、抗坏血酸过氧化物酶(APX)活性、多酚氧化酶(PPO)活性的变化,探讨了1-MCP对梨脂膜过氧化的影响。结果表明:1-MCP对梨果实采后贮藏过程中脂膜过氧化有一定抑制作用,抑制了MDA和H2O2含量的增加,对CAT活性、PPO活性、POD活性、APX活性有一定促进作用。1-MCP可以有效地延长果实的贮藏寿命,保持果实品质。
|
| 关 键 词： | 梨果实 1-甲基环丙稀 脂膜过氧化 |
The effect of 1-MCP on lipid peroxidation during pear fruit ripening and softening |
| |
| KAN Juan,MIAO Xiu-mei,JIN Chang-hai.The effect of 1-MCP on lipid peroxidation during pear fruit ripening and softening[J].Food Science and Technology,2012(9):38-42. |
| |
| Authors: | KAN Juan MIAO Xiu-mei JIN Chang-hai |
| |
| Affiliation: | *(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127) |
| |
| Abstract: | "Ai gan shui" pear fruit was used as experimental material.The effects of 1-methylcyclopropene on lipid peroxidation and enzymes activity of pear were researched.Ethylene production,malondialdehyde(MDA) content,hydrogen peroxide(H2O2) concentration,catalase(CAT) activity,polyphenol oxidase(PPO) activity,peroxidase(POD) activity and ascorbate peroxidase(APX) activity of pear treated by 1-MCP were determined.The results show that 1-MCP on pear during postharvest storage may inhibit MDA and H2O2 content,promote CAT activity,PPO activity,POD activity,APX activity and inhibit lipid peroxidation,1-MCP can effectively extend the storage life of pear fruit and maintain fruit quality. |
| |
| Keywords: | pear l-methylcyclopropene lipid peroxidation |
| 本文献已被 CNKI 等数据库收录！ |
|
