| 茉莉酸甲酯处理对鲜切苹果生理生化变化的影响 |
| |
| 引用本文： | 金龙娇,王艳颖,马超,胡文忠. 茉莉酸甲酯处理对鲜切苹果生理生化变化的影响[J]. 食品科技, 2012, 0(10): 30-34 |
| |
| 作者姓名： | 金龙娇 王艳颖 马超 胡文忠 |
| |
| 作者单位： | 大连民族学院生命科学学院 |
| |
| 基金项目： | 大连民族学院“太阳鸟”学生科研项目;国家自然科学基金项目(30771508/C02021005、30972038/C110601)) |
| |
| 摘 要： | 以鲜切富士苹果为试材,研究了不同浓度的茉莉酸甲酯处理对常温下贮藏的鲜切苹果生理生化的影响。在贮藏过程中分析测定了鲜切苹果PPO和POD酶活性、多酚、还原糖和可溶性蛋白质含量等生理生化指标。结果表明,与对照相比,茉莉酸甲酯处理能抑制PPO和POD酶活性,多酚、总糖和可溶性蛋白质含量也发生了不同程度的提高,尤其以低浓度的茉莉酸甲酯处理贮藏效果更好,可保持鲜切苹果较好的贮藏品质。
|
| 关 键 词： | 茉莉酸甲酯 鲜切 富士苹果 生理生化 |
Effects of methyl jasmonate treatment on physiology and biochemistry in fresh-cut Fuji apple |
| |
| JIN Long-jiao, WANG Yan-ying , MA Chao, HU Wen-zhong. Effects of methyl jasmonate treatment on physiology and biochemistry in fresh-cut Fuji apple[J]. Food Science and Technology, 2012, 0(10): 30-34 |
| |
| Authors: | JIN Long-jiao WANG Yan-ying MA Chao HU Wen-zhong |
| |
| Affiliation: | (College of Life Science, Dalian Nationalities University, Dalian 116600) |
| |
| Abstract: | Effects of different concentrations of methyl jasmonate treatment on the physiology and biochemistry were investigated in fresh-cut Fuji apple during normal temperature storage. Polyphenol oxidase (PPO) and peroxidase (POD) activity, polyphenols, reducing sugar and soluble protein contents were determined. The results showed that the activity of PPO and POD were inhibited by methyl jasmonate, as compared with the control, the contents of polyphenols, reducing sugar and soluble protein were increased inordinately. Especially the lower concentrations methyl jasmonate stored effectively and maintained better storage quality of fresh-cut Fuji apple. |
| |
| Keywords: | methyl jasmonate fresh-cut Fuji apple physiology and biochemistry |
| 本文献已被 CNKI 等数据库收录！ |
|
