| 一氧化氮处理砀山酥梨的保鲜效果 |
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| 引用本文： | 马海燕,任小林,周会玲. 一氧化氮处理砀山酥梨的保鲜效果[J]. 河南农业科学, 2007, 0(5): 98-101 |
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| 作者姓名： | 马海燕 任小林 周会玲 |
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| 作者单位： | 西北农林科技大学,园艺学院,陕西,杨凌,712100;西北农林科技大学,园艺学院,陕西,杨凌,712100;西北农林科技大学,园艺学院,陕西,杨凌,712100 |
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| 摘 要： | 用不同浓度的NO(5,10,20μL/L)处理砀山酥梨,结果表明:10,20μL/L NO处理很好地保持了砀山酥梨的硬度、可溶性固形物含量以及可滴定酸的含量,推迟了呼吸高峰出现的时间,降低了呼吸和乙烯释放的最高值,并且降低了砀山酥梨的腐烂率,表现出明显的保鲜效果,尤其以20μL/L的NO处理效果最好,而5μL/L NO处理对砀山酥梨保鲜效果不明显。
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| 关 键 词： | 一氧化氮 砀山酥梨 保鲜效果 |
| 文章编号： | 1004-3268（2007）05-0098-04 |
| 修稿时间： | 2007-01-04 |
Effect of Nitric Oxide Treatment on Keeping Fresh of Postharvest Dangshansu Pear |
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| MA Hai-yan,REN Xiao-lin,ZHOU Hui-ling. Effect of Nitric Oxide Treatment on Keeping Fresh of Postharvest Dangshansu Pear[J]. Journal of Henan Agricultural Sciences, 2007, 0(5): 98-101 |
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| Authors: | MA Hai-yan REN Xiao-lin ZHOU Hui-ling |
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| Affiliation: | College of Horticulture, Northwest Sci--Tech University of Agriculture and Forestry ,Yangling 712100, China |
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| Abstract: | Different concentrations of nitric oxide(5,10 and 20μL/L)were used to treat the Dang-shansu pears.The results indicated that 10 and 20μL/L nitric oxide could well maintain the firmness,the content of TTS and TA of the pears,delay the time of respiration peek,decrease the peek value of respiration and ethylene production,and reduce the rot rate of pears.The treatment of 20μL/L had the best keeping-fresh effect,while the 5μL/L treatment had no obvious effect. |
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| Keywords: | Nitric Oxide Dangshansu pears Keep fresh |
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