硝普钠处理对新疆库买提杏贮藏品质及抗氧化能力的影响

目的]了解异地鲜销杏果实贮藏特性的变化.方法]以不同浓度0(对照)、0.2、0.4、0.8和1.0 mM]硝普钠(SNP)处理对新疆库买提杏贮藏品质指标(腐烂指数、可溶性固形物(SSC)和可滴定酸)、抗氧化能力(总酚、VC和过氧化物酶POD)及膜脂过氧化产物丙二醛(MDA)的影响.结果]常温贮藏条件下,所有浓度SNP处理均可降低果实的腐烂指数,其中1.0 mM SNP处理的效果最理想;低温贮藏条件下,较对照和其它浓度SNP处理相比,1.0 mM SNP处理可减缓果实SSC的下降,维持较高的VC和总酚含量及增强POD活性,降低MDA含量,从而保持较好的食用品质.结论]1.0 mM SNP处理可提高库买提杏的贮藏效果.

Effects of Sodium Nitroprusside Treatments on Storage Quality and Oxidation Resistance Ability of Kumaiti Apricot Cultivated in Xinjiang

【Objective】In order to understand the storage characteristics of apricot fruit sold in strange place.【Method】effects of sodium nitroprusside at different concentrations0 mM(CK),0.2,0.4,0.8 and 1.0 Mm]on quality indice(decay index,soluble solid(SSC) and titratable acid),oxidation resistance abilities(total phenol,vitamin C and peroxydase(POD)) and membrane lipid peroxidation product malonaldehyde(MDA)of Xinjiang Kumaiti apricot were investigated.【Result】The results indicated that SNP treatment at all concentration levels could reduce decay index of fruit stored at ambient air temperatures,and the effect of 1.0 mM SNP treatment was best.The 1.0 mM SNP treatment could slow down the decrease of fruit soluble solid content,maintain higher content of vitamin C and total phenol,increase peroxydase ability,and reduce malonaldehyde content in comparison with CK and other treatments of SNP under the low temperature storage,thereby maintained the edible quality of apricot fruit.【Conclusion】The treatment with 1.0mM SNP could increase the storage effect of Kumaiti.