| 冷激处理对芒果贮藏冷害及相关酶的影响 |
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| 引用本文： | 赵志磊,顾玉红,赵玉梅,姜微波,侯名语. 冷激处理对芒果贮藏冷害及相关酶的影响[J]. 河北农业大学学报, 2007, 30(4): 27-30 |
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| 作者姓名： | 赵志磊 顾玉红 赵玉梅 姜微波 侯名语 |
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| 作者单位： | 中国农业大学,食品科学与营养工程学院,北京,100083;河北大学,质量技术监督学院,河北,保定,071002;河北农业大学,生命科学学院,河北,保定,071000;中国农业大学,食品科学与营养工程学院,北京,100083 |
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| 基金项目： | 国家“十一五”科技支撑计划资助课题(2006BAD22B03) |
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| 摘 要： | 为探讨减轻芒果冷害的新途径,研究了0℃冷激处理3、45、h对芒果2℃贮藏12 d的冷害症状、贮藏品质及3种同工酶的影响。结果表明:0℃冷激处理3、45、h均显著降低了果实在2℃下贮藏期间的冷害指数和冷害率,0℃处理4 h的冷害指数最低,比对照果低60%,冷害率比对照果低32%,0℃冷激处理4 h促进了芒果贮藏期间可溶性固形物含量的上升,降低了可滴定酸的含量,延缓了抗坏血酸的含量的下降,对硬度的影响不大;同工酶电泳显示:0℃冷激处理4 h提高了芒果贮藏中后期ATP酶、细胞色素氧化酶、过氧化物酶的活性。
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| 关 键 词： | 冷激处理 芒果 贮藏冷害 酶 |
| 文章编号： | 1000-1573(2007)04-0027-04 |
| 修稿时间： | 2007-01-23 |
Effect of cold shock treatment on chilling injury and enzyme in mango fruit (Mangnifera indica L.) |
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| ZHAO Zhi-lei,GU Yu-hong,ZHAO Yu-mei,JIANG Wei-bo,HOU Ming-yu. Effect of cold shock treatment on chilling injury and enzyme in mango fruit (Mangnifera indica L.)[J]. Journal of Agricultural University of Hebei, 2007, 30(4): 27-30 |
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| Authors: | ZHAO Zhi-lei GU Yu-hong ZHAO Yu-mei JIANG Wei-bo HOU Ming-yu |
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| Abstract: | In order to find new methods to decrease the chilling injury in mango fruit,mangoes were treated for 3,4 or 5 h at 0℃ respectively,and then transferred to 20℃ for 20 h prior to storage at 2℃ for 12 days.The results showed that chilling injury index was significantly reduced with Cs at 0℃.The CI of mango was most low when treated at 0℃ for 4 h,and 60% lower than the controlled group.The chilling rate was 32% lower.The higher level of SSC and Vc was obtained at the 0℃ Cs for 4 h treatment,and the firmness did not change much,but the soluble titratable acidity was decreased by Cs.The electrophoresis showed that the activity of POD,COD,ATP enzyme were increased by Cs during later storage. |
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| Keywords: | chilling injury mango fruit cold shock enzyme |
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