NO对蒜薹的保鲜作用研究

以硝普钠(SNP)为一氧化氮(NO)供体,研究了不同浓度NO对蒜薹采后的叶绿素含量、可溶性固形物含量、苔苞直径、失重率以及外观品质的影响。试验结果表明,在整个贮藏期间,各处理对蒜薹可溶性固形物含量的影响与对照相比保鲜效果不明显。0.1mmo·lL-1SNP处理保鲜效果与对照相比,保鲜效果不明显,10mmo·lL-1SNP处理保鲜效果较好,但对蒜薹有轻微的毒害作用,1mmo·lL-1SNP处理效果最好,能够明显地延缓蒜薹失重率的增加,抑制蒜薹苔苞膨大,抑制蒜薹可溶性固形物含量的变化,有效减慢叶绿素降减速率,保持其固有品质。

Study of No on the Preservation of Garlic Sprouts

Using sodium nitroprusside（SNP） as a nitric oxide（NO） donor to study the effects of different concentrations of nitric oxide treatment on physiological index of post-harvest garlic sprout, including chlorophyll content, sugar content, moss-shell diameter weight loss rate and quality of appearance. Results of the trial showed that there was no evident difference between each treatment and control vegetable on the effect of sugar content of garlic sprout, and 0.1 mmol·L^-1 was similar to the control in the effect of preservation . 10 mmol·L^-1 was better compared with the control, but it could result in a slight poisoning effect to garlic sprout, the best treatment was 1 mmol·L^-1, managing to delay the increasing of weight loss rate, contributing significantly to inhibit the expansion of moss-shell and the change of sugar content, effectively slowing down the decline rate of chlorophyll, and maintaining its inherent quality.