| 电导法研究盐类对黄瓜冻害的预防作用 |
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| 引用本文： | 连喜军,杨美静,刘畅,王吰,贾烨,沈水芳. 电导法研究盐类对黄瓜冻害的预防作用[J]. 长江蔬菜, 2009, 0(14). DOI: 10.3865/j.issn.1001-3547.2009.14.012 |
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| 作者姓名： | 连喜军 杨美静 刘畅 王吰 贾烨 沈水芳 |
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| 作者单位： | 天津商业大学,天津市食品生物技术重点实验室,天津,300134 |
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| 摘 要： | 选用5种无机盐常温浸泡黄瓜,以电导法测定黄瓜冻害伤害率,研究了盐的种类、盐液pH值、盐浓度、浸泡时间等因素对黄瓜冻害的影响.试验结果表明,所选5种盐KNO3,MgSO4,NaCl,CaCl2和MgCl2中,经MgCl2浸泡后黄瓜耐冻害能力最强,最佳浸泡工艺为:MgCl2浸泡浓度为0.03 g/100 mL,pH值8.0,浸泡时间20 rain.在-18℃冷冻100 min后.空白组伤害率为57.8%,经MgCl2浸泡组为30.7%,伤害率降低了27.1%,抗冻害能力提高了46.8%.经浸泡后黄瓜呼吸强度明显降低,浸泡20min后黄瓜的呼吸强度由对照的33.8mg·(kg·h)-1降低到15.8mg·(kg·h)-1,显示盐类提高黄瓜抗冻害能力与降低其呼吸强度之间有一定关联.
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| 关 键 词： | 黄瓜 盐溶液 冻害 电导率 呼吸强度 |
Prevention Effect of Salt on Cucumber Freezing Injury by Conductance Method |
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| LIAN Xijun,YANG Meijing,LIU Chang,WANG Hong,JIA Ye,SHEN Shuifang. Prevention Effect of Salt on Cucumber Freezing Injury by Conductance Method[J]. Journal of Changjiang Vegetables, 2009, 0(14). DOI: 10.3865/j.issn.1001-3547.2009.14.012 |
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| Authors: | LIAN Xijun YANG Meijing LIU Chang WANG Hong JIA Ye SHEN Shuifang |
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| Affiliation: | LIAN Xijun,YANG Meijing,LIU Chang,WANG Hong,JIA Ye,SHEN Shuifang ( Tianjin Key Laboratory of Food Biotechnology,Tianjin University of Commerce,Tianjin 300134 ) |
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| Abstract: | Cucumber is a kind of common vegetables in life, freezing injury of cucumber often happens in winter because of its thin pericarp and it is difficult to store for a long time. Increasing concentration of intracellular fluid and lowering of its freezing point caused by immersed in inorganic salt solutions could prevent cucumber from freezing injury. The effect of 5 kinds of inorganic salt, salt concentration, pH of solutions and time of immersing were studied in normal temperature. Freezing injury percent wa... |
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| Keywords: | Cucumber,Salt solution Freezing injury Conductance Respiration intensity |
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