摘要
采后龙眼果实在常温下贮藏，３ｄ内超氧物歧化酶（ＳＯＤ）活性降低不明显，膜脂过氧化产物丙二醛（ＭＤＡ）积累少，果实色、香、味均正常。３ｄ以后，ＳＯＤ活性迅速下降，ＭＤＡ含量和过氧化物酶（ＰＯＤ）活性显著升高。采后第５ｄ与第２ｄ相比，ＳＯＤ活性下降５０．３％，ＭＤＡ含量升高２．２倍，ＰＯＤ活性提高３倍，可溶性蛋白质是原来的４３．１％，证明采后龙眼果实３ｄ以后内源清除活性氧的能力减弱，膜脂过氧化程度加强，果实逐渐衰老变质。果实经过熏硫处理，可以降低膜脂过氧化程度，延缓果实衰老变质，延长贮藏寿命。熏硫果实与对照相比，采后第５ｄ，ＳＯＤ活性高４２．０％，可溶性蛋白质含量高３２．３％，ＭＤＡ含量低１４．６％，ＰＯＤ活性低９．６％。
Fruits of picked longans being storaged at normal temperature,SOD activity decreased unevidently.MDA,product of peroxidated membrance lipoid,accumulated little and the color,fragnance and taste of fruits remained normal in the first three days.After three days,SOD activity declined rapidly and MDA content and POD activity increase obviously.Compared with those on the second day after picking,SOD activity decreased by 50 3%,MDA content increased by 2 2 times,POD activity increased by 3 times and the content of soluble protein was 43 1% of the former,on the fifth day.It proved that intrinsic ability to eliminate active oxygen would weaken and peroxidation of membrance lipoid strenghen after three days.As a result, fruits of picked Longans became senescent and bad steadily.Fruits being treated with smudging sulphur,SOD activity increased by 42 0%,soluble protein increased by 32 3%,MDA activity decreased by 14 6% and POD activity decreased by 9 6% to compare with those of control on the 5th day after picking.Smudging sulphur could reduce the degree of peroxidation of membrance lipoid and postphone deteriorative processes,prolong storage phase.
出处
《福建农业学报》
CAS
1998年第3期35-38,共4页
Fujian Journal of Agricultural Sciences
关键词
龙眼果实
采后衰老
熏硫
Longan fruits
Senescence after picking
Smudging sulphur
