摘要
研究了减压对安哥诺李果实贮藏生理生化变化的影响。实验结果表明,减压有效保持了李果实的硬度和TSS含量,降低了果实中酸的消耗,抑制了果实呼吸强度和MDA含量的积累,保持了较高的SOD活性和较低的POD活性。从而延缓了果实的成熟衰老。
The effect of low pressure storage on physiological and biochemical changes of angeno plum fruit during cold storage. The results showed that low pressure storage significantly kept the flesh hardness and TSS content,reduced the expense of titratable acid,inhibited the respiration and the accumulation of MDA content, SOD activity were kept high under the low pressure, and POD activity are low.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2005年第6期257-259,共3页
Food Science
基金
河北省教育厅博士基金资助项目(B2003211)
关键词
安哥诺李
减压贮藏
生理生化
Angeno plum
low pressure
postharvest physiology and biochemistry
