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Effect of Malonic Acid on Preservation of Leaves of Puionium Gaertn.(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2016年12
Page:
129-134
Research Field:
Publishing date:

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Title:
Effect of Malonic Acid on Preservation of Leaves of Puionium Gaertn.
Author(s):
ZHANG Xiaoyan1; ZHANG Fenglan1; HAO Lizhen1; NA Shunjirigala2; ZHENG Qingling1; DING Mengjun1
(1.College of Agronomy,Inner Mongolia Agricultural University/Inner Mongolia Key Laboratory of Wild Peculiar Vegetable Germplasm Resource and Germplasm Enhancement,Hohhot,Inner Mongolia 010019;2.Grass Super Vase Department of Etuok Front Banner,Ordes,Inner Mongolia 016200)
Keywords:
Puionium Gaertn.; P.cornutum(L.) Gaertn.; P.dolabratum Maxim.; malonic acid; freshness
PACS:
-
DOI:
10.11937/bfyy.201612032
Abstract:
Taking leaves of Pugionium cornutum(L.)Gaertn.and Pugionium dolabratum Maxim.as test materials,using sensory evaluation and determining physical index methods,the effects of different concentration of malonic acid on preservation were studied,and the relationship of weight loss ratio and nutrient substances of vegetables was studied using grey relational analysis.The results showed that when the concentration of malonic acid was 300 mg?L-1,the respiration rate of P.cornutum(L.) Gaertn.and P.dolabratum Maxim.were 82 μg?h-1?g-1and 67 μg?h-1?g-1,respectively.the highest weight loss rate were 7.93%、11.02%,respectively on the 10th day after storage,the content of amino acid,protein and vitamin C gradually decreased as the extension of storage time,but small drop in the 300 mg?L-1 treatment.The content of amino acid,protein and vitamin C of P.cornutum(L.) Gaertn.were higher than that of P.dolabratum Maxim.The greatest impact on weight loss was amino acid,the second was protein,the least was reducing sugars.The best of preservation of leaves of the Puionium Gaertn.was 300 mg?L-1,it could extend freshness.

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Last Update: 2016-07-21