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| 6-BA处理对豇豆贮藏效果的影响 | |
| 引用本文： | 马晓,王兰菊,陈刚. 6-BA处理对豇豆贮藏效果的影响[J]. 河南农业科学, 2009, 0(8) |
| 作者姓名： | 马晓 王兰菊 陈刚 |
| 作者单位： | 1. 河南职业技术学院,环境艺术工程系,河南,郑州,450046 2. 河南农业大学,园艺学院,河南,郑州450002 3. 郑州师范高等专科学校,生命科学系,河南,郑州,450044 |
| 基金项目： | 河南省重大科技攻关项目 |
| 摘 要： | 研究了不同浓度的6-BA溶液处理对豇豆(Vigna unguiculata)贮藏效果的影响。结果表明:(7.8±2)℃下,10mg/kg和20mg/kg 6-BA处理可明显延缓豇豆叶绿素含量和蛋白质含量的降低,更好地保持了可溶性糖含量,抑制豇豆纤维化进度,降低了过氧化物酶(POD)和多酚氧化酶(PPO)的峰值,延缓了POD和PPO活性的增加,抑制豇豆成熟老化进程,有利于豇豆的贮藏保鲜。贮藏11d后,20mg/kg的6-BA处理豇豆锈斑指数最低。30mg/kg的6-BA处理对豇豆保鲜效果不明显。 |
| 关 键 词： | 6-BA 豇豆 贮藏品质 |
Effect of Different 6-Benzylaminopurine Concentration on the Quality of Yard-long Bean during Storage |
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| MA Xiao,WANG Lan-ju,CHEN Gang. Effect of Different 6-Benzylaminopurine Concentration on the Quality of Yard-long Bean during Storage[J]. Journal of Henan Agricultural Sciences, 2009, 0(8) | |
| Authors: | MA Xiao WANG Lan-ju CHEN Gang |
| Abstract: | Yard-long beans were dipped in different concentrations of 6-Benzylaminopurine solution and then stored at(7.8±2)℃ to study the effect on physiology of postharvest senescence and edible quality.The content of chlorophyll,protein and soluble sugar are reduced obviously when treated with 10 mg/kg or 20mg/kg 6-BA for 15min,then stored at(7.8±2)℃,the process of fibrosis was retarded too.The climax of peroxidase(POD) and pholyphenol oxidase(PPO) activity are depressed and the increase of the two enzymes' activities was delayed as well.So the two treatments were effective in maintaining the storage quality.The spot index was the lowest treated with 20mg/kg 6-BA.The effects of 30mg/kg 6-BA was not obvious in retaining freshness. |
| Keywords: | 6-BA |
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