摘要
为研究植物生长调节剂赤霉素(GA)与6-苄基腺嘌呤(6-BA)对鲜切青花菜的保鲜作用,用120 mg/L GA和50 mg/L 6-BA分别浸泡处理鲜切青花菜3 min和5 min后,于8℃冷藏期间测定了抗氧化酶活性、抗氧化物质含量和活性氧水平等抗氧化生理指标变化。结果表明:GA与6-BA处理,可诱导提高鲜切青花菜冷藏期间的超氧化物歧化酶、过氧化氢酶和抗坏血酸过氧化物酶活性,抑制过氧化物酶活性,并能延缓抗坏血酸和类胡萝卜素减少,抑制超氧阴离子生成和过氧化氢积累,以及延缓叶绿素、蛋白质减少和抑制丙二醛积累,且GA的保鲜作用小于6-BA。GA与6-BA处理延缓鲜切青花菜衰老的生理作用,与诱导改善抗氧特性,减轻活性氧对生物大分子氧化破坏有关。
Preservation effect of gibberellic acid （GA） and 6-benzyladenine （6-BA） treatments on fresh-cut broccoli was studied. Fresh-cut broccoli was dipped in 120 mg/L GA and 50 mg/L 6-BA for 3 and 5 min respective- ly. Antioxidative enzyme activities, content of antioxidative substance, active oxygen level during cold storage at 8 ℃ were investigated. The results indicated that GA and 6-BA treatments effectively enhanced activities of superoxide dis- mutase, catalase and ascorbate peroxidase activities, and inhibited activity of peroxidase and delayed the decrease of ascorbic acid and carotenoid of fresh-cut broccoli florets. The GA and 6-BA treatments restrained superoxide anion and hydrogen peroxide accumulation and maintained chlorophyll and soluble protein content, and inhibited malondial- dehyde accumulation of fresh-cut broccoli florets. The effect of 6-BA treatment was better than that of GA treatment. Physiological effects of inhibiting senescence of GA and 6-BA treatments in fresh-cut broccoli associated with impro- ving the antioxidative properties and alleviating active oxygen damage to biological macromolecules.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2014年第7期230-234,共5页
Food and Fermentation Industries
关键词
鲜切青花菜
GA
6-BA
抗氧化特性
衰老
fresh -cutbroccoli,GA, 6-BA, antioxidative properties, senescence
