[1]王云香,王清,高丽朴,等.外源NO处理对黄瓜采后生理特性的影响[J].北方园艺,2018,42(18):109-113.[doi:10.11937/bfyy.20174754]
　WANG Yunxiang,WANG Qing,GAO Lipu,et al.Effects of NO on Postharvest Physiological Characteristics of Cucumber[J].Northern Horticulture,2018,42(18):109-113.[doi:10.11937/bfyy.20174754]
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外源NO处理对黄瓜采后生理特性的影响

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年18 页码: 109-113 栏目: 出版日期: 2018-09-25
Title:
Effects of NO on Postharvest Physiological Characteristics of Cucumber
作者:
王云香; 王清; 高丽朴; 史君彦; 郑秋丽; 左进华
（北京市农林科学院 蔬菜研究中心，农业部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097）
Author(s):
WANG Yunxiang; WANG Qing; GAO Lipu; SHI Junyan; ZHENG Qiuli; ZUO Jinhua
(Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences/Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing/Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (North China),Ministry of Agriculture/Key Laboratory of Urban Agriculture (North),Ministry of Agriculture,Beijing 100097)
关键词:
硝普钠; 黄瓜; 采后生理; 影响
Keywords:
SNP; cucumber(Cucumis sativus L.); postharvest physiology; effects
DOI:
10.11937/bfyy.20174754
文献标志码:
A
摘要:
以“北农佳秀”黄瓜为试材，采用0.1 mmol·L-1硝普钠（sodium nitroprusside，SNP）溶液浸泡黄瓜10 min，研究了外源NO处理对黄瓜采后贮藏期间生理特性及品质的影响。结果表明：黄瓜在贮藏期间，丙二醛含量上升，硬度、可溶性固形物、维生素C、叶绿素等含量降低，而0.1 mmol·L-1硝普钠处理可有效保持黄瓜的品质，抑制丙二醛含量的上升，抑制硬度、可溶性固形物（TSS）、维生素C、叶绿素含量的下降，提高过氧化氢酶(CAT)、过氧化物酶(POD)活性，较好的维持黄瓜采后品质和营养价值。
Abstract:
The ‘Beinongjiaxiu’ cucumber were used as raw materials to sodium nitroprusside (SNP) treatment.After pre-experiment,cucumber was treated with 0.1 mmol·L-1 SNP solution for 10 minutes to study the effects of NO treatment on postharvest quality and nutritional value.The results showed that during storage,the malondialdehyde content in cucumber increased,the firmness,soluble solids (TSS),ascorbic acid (VC) and chlorophyll contents decreased.0.1 mmol·L-1 SNP treatment can effectively maintain the quality of cucumber,delay the increase of malondialdehyde content,inhibite the decrease of firmness,TSS,VC and chlorophyll,increase the activities of catalase (CAT) and peroxidase (POD),and better maintain the quality and the nutritional value of postharvest cucumber.

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备注/Memo

第一作者简介：王云香(1986-)，女，博士，研究方向为农产品贮藏保鲜。E-mail:yunxiangjkkl@126.com.责任作者：左进华(1982-)，男，博士，副研究员，研究方向为农产品贮藏与加工。基金项目：国家重点研发计划资助项目（2016YFD0400901）；国家大宗蔬菜产业体系建设资助项目（CARS-23-E02）；北京市农林科学院青年基金资助项目（201709）；北京市农林科学院果蔬保鲜与加工创新团队资助项目（JNKST201602）。收稿日期：2018-03-14

更新日期/Last Update: 2018-10-24