农业工程学报
農業工程學報
농업공정학보
2010年
3期
363-368
,共6页
莫亿伟%郑吉祥%李伟才%牛铁荃%谢江辉
莫億偉%鄭吉祥%李偉纔%牛鐵荃%謝江輝
막억위%정길상%리위재%우철전%사강휘
水果%贮藏%腐烂%抗坏血酸%谷胱甘肽
水果%貯藏%腐爛%抗壞血痠%穀胱甘肽
수과%저장%부란%항배혈산%곡광감태
fruits%storage%decomposition%ascorbic acid%glutathione
为了探讨外源抗坏血酸(AsA)和谷胱甘肽(GSH)对荔枝保鲜效果的影响.分别在多菌灵500 mg/L+施保克 3 mL/L+ 柠檬酸15.0 mmol/L溶液中分别加入抗坏血酸50.0 mmol/L(AsA处理)和谷胱甘肽50.0 mmol/L(GSH处理)浸果5 min,以多菌灵500 mg/L+施保克3 mL/L+柠檬酸15.0 mmol/L浸果5 min为对照处理,分别置于常温和6℃低温贮藏、相对湿度为80%.结果表明:AsA和GSH处理均能降低荔枝果皮多酚氧化酶(PPO)活性和相对电导率;提高果肉的超氧化物岐化酶(SOD)和过氧化氢酶(CAT)活性;降低果肉过氧化氢(H_2O_2)和丙二醛(MDA)的含量,维持果肉中较高的维生素C和GSH含量.低温下,AsA和GSH处理均能提高荔枝保鲜效果,降低果实的腐烂率,但AsA处理的保鲜效果要优于GSH处理的效果,而常温下GSH处理并不能提高荔枝的保鲜效果.
為瞭探討外源抗壞血痠(AsA)和穀胱甘肽(GSH)對荔枝保鮮效果的影響.分彆在多菌靈500 mg/L+施保剋 3 mL/L+ 檸檬痠15.0 mmol/L溶液中分彆加入抗壞血痠50.0 mmol/L(AsA處理)和穀胱甘肽50.0 mmol/L(GSH處理)浸果5 min,以多菌靈500 mg/L+施保剋3 mL/L+檸檬痠15.0 mmol/L浸果5 min為對照處理,分彆置于常溫和6℃低溫貯藏、相對濕度為80%.結果錶明:AsA和GSH處理均能降低荔枝果皮多酚氧化酶(PPO)活性和相對電導率;提高果肉的超氧化物岐化酶(SOD)和過氧化氫酶(CAT)活性;降低果肉過氧化氫(H_2O_2)和丙二醛(MDA)的含量,維持果肉中較高的維生素C和GSH含量.低溫下,AsA和GSH處理均能提高荔枝保鮮效果,降低果實的腐爛率,但AsA處理的保鮮效果要優于GSH處理的效果,而常溫下GSH處理併不能提高荔枝的保鮮效果.
위료탐토외원항배혈산(AsA)화곡광감태(GSH)대려지보선효과적영향.분별재다균령500 mg/L+시보극 3 mL/L+ 저몽산15.0 mmol/L용액중분별가입항배혈산50.0 mmol/L(AsA처리)화곡광감태50.0 mmol/L(GSH처리)침과5 min,이다균령500 mg/L+시보극3 mL/L+저몽산15.0 mmol/L침과5 min위대조처리,분별치우상온화6℃저온저장、상대습도위80%.결과표명:AsA화GSH처리균능강저려지과피다분양화매(PPO)활성화상대전도솔;제고과육적초양화물기화매(SOD)화과양화경매(CAT)활성;강저과육과양화경(H_2O_2)화병이철(MDA)적함량,유지과육중교고적유생소C화GSH함량.저온하,AsA화GSH처리균능제고려지보선효과,강저과실적부란솔,단AsA처리적보선효과요우우GSH처리적효과,이상온하GSH처리병불능제고려지적보선효과.
To investigate the effects of ascorbic acid (AsA) and glutathione (GSH) on the preservation of litchi fruits, three groups of harvested fruits were used in the experiment. Group One was immerged in a solution of 50 mmol/L ascorbic acid combined with 500 mg/L carbendazim+3 mL/L sportak+15 mmol/L citric acid for 5 min; Group Two in 50 mmol/L glutathione combined with 500 mg/L carbendazim+3 mL/L sportak+15 mmol/L citric acid for 5 min; and Group Three, as control, in 500 mg/L carbendazim+3 mL/L sportak+15 mmol/L citric acid for 5 min. All the samples were dried at 18℃ in the air-conditioned room. Then, each group was divided into two sub-groups: one was stored at the electric thermostat-box at 6℃ with 80% relative humidity, and the other was stored at room temperature. Compared with the control, both AsA and GSH treatments reduced the activities of PPO and the relative electric leakage in pericarp, significantly enhanced the activities of SOD, CAT and reduced the content of H_2O_2 and MDA in pulp. AsA and GSH treatments also increased the content of vitamin C and GSH in pulp. Both AsA and GSH treatments effectively preserved fruits in low temperature and reduced the decay rate of fruits, but AsA treatment was more effective than GSH treatment. AsA treatment was also effective in room temperature while GSH treatment was not.