CAJ | 학술논문

选用5种无机盐常温浸泡黄瓜,以电导法测定黄瓜冻害伤害率,研究了盐的种类、盐液pH值、盐浓度、浸泡时间等因素对黄瓜冻害的影响.试验结果表明,所选5种盐KNO3,MgSO4,NaCl,CaCl2和MgCl2中,经MgCl2浸泡后黄瓜耐冻害能力最强,最佳浸泡工艺为:MgCl2浸泡浓度为0.03 g/100 mL,pH值8.0,浸泡时间20 rain.在-18℃冷冻100 min后.空白组伤害率为57.8%,经MgCl2浸泡组为30.7%,伤害率降低了27.1%,抗冻害能力提高了46.8%.经浸泡后黄瓜呼吸强度明显降低,浸泡20min后黄瓜的呼吸强度由对照的33.8mg·(kg·h)-1降低到15.8mg·(kg·h)-1,显示盐类提高黄瓜抗冻害能力与降低其呼吸强度之间有一定关联.
선용5충무궤염상온침포황과,이전도법측정황과동해상해솔,연구료염적충류、염액pH치、염농도、침포시간등인소대황과동해적영향.시험결과표명,소선5충염KNO3,MgSO4,NaCl,CaCl2화MgCl2중,경MgCl2침포후황과내동해능력최강,최가침포공예위:MgCl2침포농도위0.03 g/100 mL,pH치8.0,침포시간20 rain.재-18℃냉동100 min후.공백조상해솔위57.8%,경MgCl2침포조위30.7%,상해솔강저료27.1%,항동해능력제고료46.8%.경침포후황과호흡강도명현강저,침포20min후황과적호흡강도유대조적33.8mg·(kg·h)-1강저도15.8mg·(kg·h)-1,현시염류제고황과항동해능력여강저기호흡강도지간유일정관련.
Cucumber is a kind of common vegetables in life, freezing injury of cucumber often happens in winter because of its thin pericarp and it is difficult to store for a long time. Increasing concentration of intraeellular fluid and lowering of its freezing point caused by immersed in inorganic salt solutions could prevent cucumber from freezing injury. The effect of 5 kinds of inorganic salt, salt eoneentration, pH of solutions and time of immersing were studied in normal temperature. Freezing injury percent was regard as index by determining from conductance method. The results showed that the highest tolerant ability to freezing injury came from MgCl2 group in 5 groups of KNO3, MgSO4, NaCI, CaCI2 and MgCI2, the best treatment was as following, they were treated for 20 rain with 0.03 g/100 mL MgCl2 pH=8.0, in this case, the freezing in-jury percent was 30.7% after freezing in -18℃ for 100 rain, which was 27.1% lower than that of the control, the freezing injury-resistant ability of cucumber increased by 46.8%. The respiration intensity of cucumber reduced greatly when it mersed for 20 min, which indicated that there was relationship between increasing freezing injury-resistant ability of cu-cumber and lowering its respiration rate existed.