CAJ | 학술논문

　　本文研究了外源活性氧清除剂棓酸丙酯（0．01％、0．05％和0．1％）、抗坏血酸（0．2％、0．4％和0．5％）和谷胱甘肽（0．01％、0．05％和0．1％）处理对（10±1）℃、（15±1）℃和（20±1）℃贮藏下的采后“福眼”龙眼果实果皮褐变的影响。结果表明：与对照果实相比，不同浓度的棓酸丙酯、抗坏血酸和谷胱甘肽处理均可以抑制采后龙眼果实的果皮褐变，其中，0．1％PG处理20 min并在（15±1）℃下贮藏10 d对采后龙眼果实的果皮褐变抑制效果最好。
　　본문연구료외원활성양청제제부산병지（0．01％、0．05％화0．1％）、항배혈산（0．2％、0．4％화0．5％）화곡광감태（0．01％、0．05％화0．1％）처리대（10±1）℃、（15±1）℃화（20±1）℃저장하적채후“복안”용안과실과피갈변적영향。결과표명：여대조과실상비，불동농도적부산병지、항배혈산화곡광감태처리균가이억제채후용안과실적과피갈변，기중，0．1％PG처리20 min병재（15±1）℃하저장10 d대채후용안과실적과피갈변억제효과최호。
Effects of exogenous reactive oxygen scavenger ,propyl gallate(0.01%,0.05%,0.1%),ascor-bic acid(0.2%,0.4%,0.5%) and glutathione (0.01%,0.05%,0.1%) on pericarp browning of harvested longan fruits stored at ( 10 ±1 )℃, ( 15 ±1 )℃ and ( 20 ±1 )℃ were investigated in this paper .The results showed that ,as compared to the control fruits ,the treatments with propyl gallate ,ascorbic acid and glutathione at difference concentrations could effectively inhibit pericarp browning of harvested longan fruits .Among the a-bove difference treated fruits ,the fruits pre-treated with 0.1%PG for 20 minutes and stored at (15 ±1)℃for 10 days showed best effect of antibrowning of pericarp in harvested longan fruits .