摘要
以"大五星"枇杷为材料,研究不同浓度硝普钠(SNP,NO供体)处理对常温贮藏下枇杷果实品质的影响。结果表明,0.05和0.25 mmol/L SNP处理能有效降低果实硬度的增加和水分损失,降低果实腐烂率和褐变发生程度,维持果实贮藏期间的可溶性固形物、可滴定酸和V_C含量,降低果实呼吸强度,延缓了果实衰老进程。但0.01 mmol/L SNP处理对枇杷保鲜效果不明显,而1.0 mmol/L SNP处理则产生毒害效应,加速了果实的衰老进程和品质的劣变。综合比较,0.05 mmol/L SNP处理对"大五星"枇杷果实采后保鲜效果较好。
＂ Dawuxing＂ Ioquat （Eriobotrya japonica Lindl. cv. Dawuxing）fruits were used to assay the effects of sodium nitroprusside（SNP,a nitric oxide donor）on fruit quality during storage period.The results showed that 0.05 and 0.25 mmol/L SNP inhibited the increase of fruit firmness and water loss, decreased the rot index and browning index, prevented the decrease of so）uble solids content（ SSC）, titratable acidity （TA） and vitamin C （ Vc ） content, and decreased the respiratory rate of fruits.However,0.01 mmol/L SNP treatment had no significant effect on the fruit quality of Ioquat, and 1.0 mmol/L SNP treatment showed toxicity on Ioquat, therefore it promoted the senescence and quality deterioration.In conclusion,0.05 mmol/L SNP treatment had the best effect on the fresh- keepinq of ＂Dawuxinq＂ Ioquat.
出处
《食品工业科技》
CAS
CSCD
北大核心
2016年第5期329-333,共5页
Science and Technology of Food Industry
基金
国家自然科学基金项目(31360413)
贵州省留学人员科技活动项目[黔人项目(2013)7号]
关键词
枇杷
硝普钠
品质
贮藏
Ioquat
sod ium nitroprusside
quality
storage
