| 植酸对芦笋采后贮藏过程中生理变化及酶类的影响 |
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| 引用本文： | 魏云潇,何良兴,谢灵燕. 植酸对芦笋采后贮藏过程中生理变化及酶类的影响[J]. 安徽农业科学, 2011, 39(25): 15801-15803 |
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| 作者姓名： | 魏云潇 何良兴 谢灵燕 |
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| 作者单位： | 浙江省杭州市余杭区农产品监测中心,浙江杭州,311199 |
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| 摘 要： | [目的]探讨植酸对芦笋采后贮藏过程中生理变化及酶类的影响。[方法]采用植酸3个浓度梯度（0.1%、0.2%、0.5%）处理芦笋,测定叶绿素、纤维素、木质素、可溶性总糖和蔗糖含量,以及POD、CAT、PPO活性的变化。[结果]植酸抑制芦笋叶绿素含量的下降,延缓木质素、粗纤维和可溶性总糖含量的上升,刺激蔗糖含量的升高,有效提高了芦笋CAT、POD和PPO活性,延缓了衰老,保持了绿芦笋的鲜嫩品质。[结论]植酸处理后能较好地保持芦笋的品质,延长保鲜期。
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| 关 键 词： | 植酸 芦笋 品质 酶 |
Effect of the Phytic Acid on the Physiological Change and Enzyme of Post-harvest Asparagus |
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| WEI Yun-xiao et al. Effect of the Phytic Acid on the Physiological Change and Enzyme of Post-harvest Asparagus[J]. Journal of Anhui Agricultural Sciences, 2011, 39(25): 15801-15803 |
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| Authors: | WEI Yun-xiao et al |
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| Affiliation: | WEI Yun-xiao et al(Yuhang District Agro-product Monitoring Centre,Hangzhou,Zhejiang 311199) |
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| Abstract: | [Objective] The effect of the phytic acid on the physiological change and enzyme of post-harvest asparagus was analyzed.[Method] The content of chlorophyll,lignin,crude fiber,total soluble sugar and sucrose,and the activity of POD,CAT and PPO of the asparagus,treated with the phytic acid(0.1%,0.2% and 0.5%),were tested.[Result] The application of the phytic acid could inhibit the decline in the content of chlorophyll,delay the increment in the content of total soluble sugar,lignin and crude fiber,and promot... |
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| Keywords: | Phytic acid Asparagus Quality Enzyme |
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