| 温度对佛手瓜贮藏中呼吸强度及保护酶的影响 |
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| 引用本文： | 朱瑛,刘兴华,袁德保,郑海军,邹颖.温度对佛手瓜贮藏中呼吸强度及保护酶的影响[J].西北农业学报,2007,16(2):183-186. |
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| 作者姓名： | 朱瑛 刘兴华 袁德保 郑海军 邹颖 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院,陕西杨凌,712100 |
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| 摘 要： | 将佛手瓜分别在-1-1℃、3-5℃、8-10℃和常温下贮藏,测定其贮藏过程中呼吸强度、腐烂指数、保护酶活性及相关产物的变化。结果表明,适当低温处理可以降低佛手瓜呼吸强度的快速升高,延长其贮藏期,温度过低则产生冷害,腐烂率增大;SOD和CAT活性与细胞膜透性、MDA和O2.-含量表现出一定的相关性,而POD活性与佛手瓜成熟衰老相关性不明显。
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| 关 键 词： | 佛手瓜 温度 呼吸强度 保护酶 |
| 文章编号： | 1004-1389（2007）02-0183-04 |
| 收稿时间： | 2006-09-17 |
| 修稿时间： | 2006-11-23 |
Effect of Temperature on Respiration and Protective Enzymes in Chayote Fruit |
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| ZHU Ying,LIU Xing-hu,YUAN De-bao,ZHENG Hai-jun and ZOU Ying.Effect of Temperature on Respiration and Protective Enzymes in Chayote Fruit[J].Acta Agriculturae Boreali-occidentalis Sinica,2007,16(2):183-186. |
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| Authors: | ZHU Ying LIU Xing-hu YUAN De-bao ZHENG Hai-jun and ZOU Ying |
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| Institution: | College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China;College of Food Science and Engineering, Northwest A & F University, Yangling Shaanxi 712100, China |
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| Abstract: | |
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| Keywords: | Chayote fruit Temperature Respiration Protective enzyme |
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