| 不同预冷方式对甜樱桃贮藏过程中抗氧化酶活性的影响 |
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| 引用本文： | 冯雅蓉,连文绮,樊迎.不同预冷方式对甜樱桃贮藏过程中抗氧化酶活性的影响[J].中国果菜,2021(2). |
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| 作者姓名： | 冯雅蓉 连文绮 樊迎 |
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| 作者单位： | 晋中信息学院 |
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| 基金项目： | 山西省科技厅项目(2020L0747)。 |
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| 摘 要： | 为了研究预冷方式对甜樱桃贮藏过程中抗氧化酶活性的影响,本文以"红玛瑙"樱桃为材料,采用风冷、冰水预冷和臭氧化冰水预冷的方法,对采后"红玛瑙"樱桃在贮藏过程中的抗氧化酶活性进行了对比研究。结果表明,臭氧化冰水预冷处理能够明显提高贮藏过程中"红玛瑙"樱桃的抗性,在保藏15 d内能很好地抑制POD活性的上升,冷藏前期显著抑制了CAT活性的提升,并且有利于提升冷藏前20 d内SOD的活力。
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| 关 键 词： | 预冷方式 甜樱桃 贮藏 抗氧化酶活性 |
Effect of Different Precooling Methods on Antioxidant Enzyme Activities of Cherry during Storage |
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| FENG Ya-rong,LIAN Wen-qi,FAN Ying.Effect of Different Precooling Methods on Antioxidant Enzyme Activities of Cherry during Storage[J].China Fruit and Vegetable,2021(2). |
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| Authors: | FENG Ya-rong LIAN Wen-qi FAN Ying |
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| Institution: | (Jinzhong College of Information,Jinzhong 030800,China) |
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| Abstract: | In order to study the effect of precooling methods on antioxidant enzyme activities of cherry during storage,the antioxidant enzyme activities of"Red agate"cherry during storage were studied by air cooling,ice water precooling and ozonized ice water precooling.The results showed that the method of ozonized ice water precooling could significantly improve the resistance of"Red agate"cherry during storage,inhibit the increase of POD within15 days of storage,significantly inhibit the increase of CAT in the early stage of cold storage,and improve the SOD activity before 20 days of cold storage. |
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| Keywords: | Precooling mode cherry storage antioxidant enzymes activities |
| 本文献已被 CNKI 维普 等数据库收录！ |
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