摘要
以青椒为试材,研究不同浓度水杨酸(SA)溶液对青椒抗冷性的影响。结果表明:以2.0mmol/L浓度的SA处理效果最佳。经过SA处理可有效抑制青椒表面水浸凹陷,改善青椒冷藏期间的贮藏品质,延缓青椒果实中叶绿素的降解和维生素C的流失,抑制细胞膜透性的增加和丙二醛(MDA)含量的积累,并使抗氧化系统酶类过氧化物酶(POD)、过氧化氢酶(CAT)、谷胱甘肽还原酶(GR)、抗坏血酸过氧化物酶(APX)活性始终维持在较高水平。
Taking green pepper as material, the chillilng resistance of green pepper treated by different concentrations salicylic acid （SA） was studied. The results showed that SA treatment effectively inhibited the surface flooding concavity of pepper, improved the storage quality during cold storage, delayed the degradation of chlorophyll and vitamin C, suppressed the increase of membrane permeability and the accumulation of MDA content, and also maintained a high enzyme activities level of antioxidant system, including POD, CAT, GR and APX. The best concentration of SA was 2. 0 mmol/L.
出处
《北方园艺》
CAS
北大核心
2014年第9期154-158,共5页
Northern Horticulture
基金
国家大宗蔬菜产业体系建设资助项目(CARS-25-E-01)
北京市农林科学院创新基金资助项目(cxjj201304)
关键词
青椒
水杨酸(SA)
冷害
green pepper
salicylic acid（SA）
chilling
