| 钙对猕猴桃果肉切片衰老的延缓作用 |
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| 引用本文： | 高丽萍,夏涛,张鹤英.钙对猕猴桃果肉切片衰老的延缓作用[J].安徽农业科学,2000,28(6):809-810,815. |
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| 作者姓名： | 高丽萍 夏涛 张鹤英 |
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| 作者单位： | 1. 安徽农业大学生物工程系,合肥230036
2. 轻工业学院 |
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| 摘 要： | 5、2 5、5 0mg/gCaCl2 处理均能延缓猕猴桃果肉切片的衰老 ,其中 2 5mg/gCaCl2 处理的效果最好。由于钙处理提高了果肉切片的呼吸速率 ,维持了早期SOD活性 ,降低了POD、CAT活性和O 2 的产生速率 ,减缓了ASA含量的降低及TBA的降低 ,从而延缓了果肉切片的衰老。
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| 关 键 词： | 猕猴桃 果肉切片 CaCl_2处理 衰老 |
Effect of Calcium Treatment on Postponing the Senescence of Kiwi Fruit |
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| Gao Liping et al.Effect of Calcium Treatment on Postponing the Senescence of Kiwi Fruit[J].Journal of Anhui Agricultural Sciences,2000,28(6):809-810,815. |
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| Authors: | Gao Liping |
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| Abstract: | The senescence of sarcocarp sections of Kiwi fruit was postponed by the treatments of 5mg/g CaCl 2、25mg/g CaCl 2 and 50mg/g CaCl 2, among which 25mg/g CaCl 2 showed the best effect. The results showed that calcium treatments could increase the respiratory rate, maintain SOD activity in the earlier senescence phase, reduce the activities of POD、CAT and O 2 productive rate, lessen the decline of ASA content and the increase of TBA, thus delay the senescence of Kiwi fruit. |
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| Keywords: | Kiwi fruit Sarcocarp section Calcium treatment Senescen |
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