[1]陈学红,郑永华,杨震峰,等.高氧处理对草莓果实采后活性氧代谢和腐烂的影响[J].南京农业大学学报,2005,28(1):99-102.[doi:10.7685/j.issn.1000-2030.2005.01.022]
 CHEN Xue-hong,ZHENG Yong-hua,YANG Zhen-feng,et al.Effects of high oxygen treatments on active oxygen metabolism and fruit decay in postharvest strawberry[J].Journal of Nanjing Agricultural University,2005,28(1):99-102.[doi:10.7685/j.issn.1000-2030.2005.01.022]
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高氧处理对草莓果实采后活性氧代谢和腐烂的影响()
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《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
28卷
期数:
2005年1期
页码:
99-102
栏目:
出版日期:
2005-02-28

文章信息/Info

Title:
Effects of high oxygen treatments on active oxygen metabolism and fruit decay in postharvest strawberry
作者:
陈学红郑永华杨震峰马素娟冯磊王薛修
南京农业大学食品科技学院,江苏,南京,210095
Author(s):
CHEN Xue-hong ZHENG Yong-hua YANG Zhen-feng MA Su-juan FENG Lei Wang Xue-xiu
College of Food Science, Technology, Nanjing Agricultural University, Nanjing 210095, China
关键词:
草莓 高氧 贮藏 活性氧代谢
Keywords:
strawberry high oxygen storage active oxygen metabolism
分类号:
S668.409
DOI:
10.7685/j.issn.1000-2030.2005.01.022
文献标志码:
A
摘要:
草莓“丰香”果实在 5℃贮藏 15d期间用 60%和 100% O2 及空气 (对照) 气流连续处理, 研究高氧处理对草莓果实活性氧代谢和腐烂的影响。结果表明, 与对照相比, 采用 60%和 100% O2 处理可使果实保持较高的超氧化物歧化酶 (SOD)、过氧化氢酶 (CAT) 和抗坏血酸过氧化物酶 (APX) 活性及较高的维生素C含量, 减少超氧阴离子自由基(O-2 ) 和膜脂过氧化产物丙二醛 (MDA) 的积累; 同时显著抑制果实纤维素酶活性的上升和果实硬度的下降, 减轻果实腐烂发生。提示: 60%和 100% O2 处理可维持草莓采后活性氧代谢的平衡, 从而延缓果实的衰老进程和抑制果实腐烂。
Abstract:
Freshly harvested strawberries(Fragariax ananassa Duch cv. Fengxiang)were stored at 5 ℃ for 15 days. During storage the fruits were placed in jars and continuously ventilated with air, 60% or 100% O 2 to investigate the effects of high oxygen treatments on active oxygen metabolism and fruit decay. Compared with the air-treated fruits, treatments with high oxygen atmospheres maintained significantly higher levels of SOD, CAT and APX activities and vitamin C content, inhibited the increases in superoxide radical production, MDA content and cellulase activity, and the decrease in fruit firmness. Fruit treated with 60% or 100% O 2 also exhibited significantly less decay rate. Data obtained suggest that high oxygen atmospheres may maintain the balance of active oxygen metabolism in strawberries, thereby delaying fruit senescence and inhibiting fruit decay.

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备注/Memo

备注/Memo:
国家自然科学基金资助项目(30170661)
更新日期/Last Update: 2005-02-28