农业科学与技术：英文版
農業科學與技術：英文版
농업과학여기술：영문판
Agricultural Science ＆ Technology
2012年
6期
1373-1375,1380
,共4页
甜樱桃%保鲜%苹果酸脱氢酶%防腐剂%氧化酶活性
甜櫻桃%保鮮%蘋果痠脫氫酶%防腐劑%氧化酶活性
첨앵도%보선%평과산탈경매%방부제%양화매활성
Sweet cherry%Preservation%Malate dehydrogenase%Preservative%Oxidase activity
[目的]探讨不同防腐剂处理对甜樱桃生理代谢和保鲜效果的影响。[方法]以萨米托（Summit）甜樱桃为试材,分别用噻霉酮（benziothiazoli-none）、溶菌酶（Lysozyme）、溶菌酶＋NPS多糖（NPS polysaccharide）和清水浸泡处理各5min,捞出沥干,装入衬有0.03mm厚PE袋的纸盒内,在（-0.5±0.5） ℃的条件下贮藏保鲜,以不处理的为对照。[结果]用噻霉酮处理后的第14天苹果酸脱氢酶（MDH）活性出现明显的峰值,其余处理至第 21天时苹果酸脱氢酶活性开始回升;各处理的 POD 活性总体呈下降的趋势;PPO 性至第14天时出现明显的峰值,但清水处理则呈下降的趋势,到第21天时,各处理的PPO 活性出现缓慢的回升迹象;药剂处理后的甜樱桃可滴定酸含量明显高于清水处理和对照;可溶性固形物各处理间以及各处理与对照间没有明显的区别;至第 40天,药剂处理的好果率显著高于清水处理和对照。[结论]噻霉酮、溶菌酶等防腐剂处理对甜樱桃的保鲜、防腐具有较好的作用;溶菌酶处理可在一定时间内降低甜樱桃的苹果酸脱氢酶活性,保持较高的有机酸含量,显著提高好果率。
[目的]探討不同防腐劑處理對甜櫻桃生理代謝和保鮮效果的影響。[方法]以薩米託（Summit）甜櫻桃為試材,分彆用噻黴酮（benziothiazoli-none）、溶菌酶（Lysozyme）、溶菌酶＋NPS多糖（NPS polysaccharide）和清水浸泡處理各5min,撈齣瀝榦,裝入襯有0.03mm厚PE袋的紙盒內,在（-0.5±0.5） ℃的條件下貯藏保鮮,以不處理的為對照。[結果]用噻黴酮處理後的第14天蘋果痠脫氫酶（MDH）活性齣現明顯的峰值,其餘處理至第 21天時蘋果痠脫氫酶活性開始迴升;各處理的 POD 活性總體呈下降的趨勢;PPO 性至第14天時齣現明顯的峰值,但清水處理則呈下降的趨勢,到第21天時,各處理的PPO 活性齣現緩慢的迴升跡象;藥劑處理後的甜櫻桃可滴定痠含量明顯高于清水處理和對照;可溶性固形物各處理間以及各處理與對照間沒有明顯的區彆;至第 40天,藥劑處理的好果率顯著高于清水處理和對照。[結論]噻黴酮、溶菌酶等防腐劑處理對甜櫻桃的保鮮、防腐具有較好的作用;溶菌酶處理可在一定時間內降低甜櫻桃的蘋果痠脫氫酶活性,保持較高的有機痠含量,顯著提高好果率。
[목적]탐토불동방부제처리대첨앵도생리대사화보선효과적영향。[방법]이살미탁（Summit）첨앵도위시재,분별용새매동（benziothiazoli-none）、용균매（Lysozyme）、용균매＋NPS다당（NPS polysaccharide）화청수침포처리각5min,로출력간,장입츤유0.03mm후PE대적지합내,재（-0.5±0.5） ℃적조건하저장보선,이불처리적위대조。[결과]용새매동처리후적제14천평과산탈경매（MDH）활성출현명현적봉치,기여처리지제 21천시평과산탈경매활성개시회승;각처리적 POD 활성총체정하강적추세;PPO 성지제14천시출현명현적봉치,단청수처리칙정하강적추세,도제21천시,각처리적PPO 활성출현완만적회승적상;약제처리후적첨앵도가적정산함량명현고우청수처리화대조;가용성고형물각처리간이급각처리여대조간몰유명현적구별;지제 40천,약제처리적호과솔현저고우청수처리화대조。[결론]새매동、용균매등방부제처리대첨앵도적보선、방부구유교호적작용;용균매처리가재일정시간내강저첨앵도적평과산탈경매활성,보지교고적유궤산함량,현저제고호과솔。
[Objective] This study aimed to investigate the effects of different preservative treatments on physiological metabolism and preservation of sweet cherry. [Method] Sweet cherry （Prunus avium var. Summit） was soaked into benziothiazolinone （1 000 ppm）, lysozyme （500 ppm）, lysozyme （500 ppm） ＋ NPS polysaccharide （5 000 ppm） and water for 5 min, respectively. Non-treated sweet cherry was set as control. All the sweet cherries were then put into 3 mm thick PE bags and preserved at （-0.5±0.5） ℃. [Result] The results showed that the malate dehydrogenase （MDH） activity of benziothiazolinone treatment researched a significant peak on the 14 th d, while the MDH activity of Lysozyme （500 ppm）, Lysozyme （500 ppm） ＋ NPS polysaccharide （5 000 ppm） and water treatments began to increase on the 20 th d; the polyphenol oxidase （PPO） activity in various treatments showed a decreasing trend during the experiment, which researched a significant peak on the 14 th d, while that in water treatment was decreased consistently; on the 21 st d, the PPO activity in each treatment increased slowly; the titratable acid （TA） content in preservative treatments was higher than that in both water treatment and control; the soluble solid （SSC） content showed no significant difference between various treatments and between experimental treatment and control; on the 40 th d, the healthy fruit rate in preservative treatments was significantly higher than that in water treatment and control. [Conclusion] Benziothiazolinone, lysozyme and other preservatives show good effects on preservation of sweet cherry; lysozyme treatment can decrease the activity of malate dehydrogenase, maintain the relatively high content of organic acid and significantly improve the healthy fruit rate within a certain period of time.
