摘要
以番茄为试材,通过50 cm跌落处理对其造成机械损伤后,随机分为两组分别用蒸馏水、8 mmol/L腐胺溶液(Putrescine,Put)浸泡处理,研究腐胺处理对机械伤果实感官品质、营养成分及抗氧化酶活性的影响。结果表明:与对照组相比,腐胺能保持机械伤番茄的感官品质、色度、硬度和VC含量,提升过氧化物酶(POD)和抗坏血酸过氧化物酶(APX)活性,并有效抑制可溶性固形物的降解和丙二醛(MDA)积累,延缓果实衰老。
Mechanically damaged tomatoes by dropping from 50 cm height were randomly divided into two groups and immersed by distilled water and 8 mmol/L putrescine(Put) respectively to investigate the effect of Put treatment on sensory quality, nutrients and antioxidant enzyme activity. The results showed that, compared with the control group, Put treatment could maintain the sensory quality, chromaticity, firmness and VC content of mechanically damaged tomatoes, and enhance the activities of antioxidant enzymes such as peroxidase(POD) and aseorbateperoxidase(APX), and effectively inhibited the degradation of soluble solids and the accumulation of malondialdehyde(MDA), which suggested that Put treatment delay the tomato fruit senescence.
作者
史萌
郑秋丽
史君彦
高丽朴
左进华
关文强
王清
SHI Meng;ZHENG Qiu-li;SHI Jun-yan;GAO Li-pu;ZUO Jin-hua;GUAN Wen-qiang;WANG Qing(Biotechnology and Food Science Academy,Tianjin University of Commerce,Tianjin 300134;Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Academy of Agriculture and Forestry Sciences,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture, Key Laboratory of Urban Agriculture (North),Ministry of Agriculture,Beijing 100097,China)
出处
《保鲜与加工》
CAS
北大核心
2019年第2期16-21,共6页
Storage and Process
基金
国家重点研发计划项目(2016YFD0400901)
国家大宗蔬菜产业技术体系(CARS-23)
关键词
番茄果实
机械伤害
腐胺
生理特性
tomato fruit
mechanical damage
putrescine
physiological characteristics
