|Table of Contents|

Effects of Different Storage Temperatures on Biochemistry Indexes of White Skin Onion(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2012年24期
Page:
159-161
Research Field:
Publishing date:

Info

Title:
Effects of Different Storage Temperatures on Biochemistry Indexes of White Skin Onion
Author(s):
SHAN Cheng-hai
Xichang College,Xichang,Sichuan 615013
Keywords:
white skin oniontemperaturestoragebiochemistry index
PACS:
S 633.2
DOI:
-
Abstract:
Taking the bulb of white onions as test materials,onions stored at room temperature,5℃and 15℃ respectively 7,30,60,90 d soluble protein content (SPC),soluble sugar content (SSC),activities of peroxidase (POD),Superoxide dismutase (SOD) and Catalase (CAT) some biochemistry indexes of onion were studied.The results showed that SPC,SSC,POD,SOD,CAT were all changed,which could be used as indexes to determine quality of store onion.The differences between the rotten number of onion stored at 5℃ and that of onion stored at 15℃ and at room temperature were significant (P<0.01,P<0.05).Activities of the above enzymes were stable.So 5℃ was better for storage of onion.

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Last Update: 2014-09-01