FAN Linlin,WANG Qing,GAO Lipu,et al.Effect of ClO2 Treatment on Quality of Postharvest Cowpea During Cold Storage[J].Northern Horticulture,2015,39(24):122-126.[doi:10.11937/bfyy.201524034]
二氧化氯对豇豆采后生理特性的影响
- Title:
- Effect of ClO2 Treatment on Quality of Postharvest Cowpea During Cold Storage
- Keywords:
- cowpea; ClO2; MDA; chlorophyll; POD
- 文献标志码:
- A
- 摘要:
- 以豇豆为试材，采用10、20 g/L二氧化氯（ClO2）对其进行浸泡处理，研究ClO2处理对豇豆贮藏品质的影响。结果表明：ClO2处理可有效保持豇豆的感官品质、延缓营养物质的下降，其中10 g/L ClO2处理效果最佳，能够减缓豇豆感官品质的下降，延缓失重率、相对电导率、丙二醛（MDA）含量的上升，抑制可溶性固形物（TSS）、抗坏血酸（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，抑制多酚氧化酶（PPO）活性。
- Abstract:
- Taking cowpea fruits as materials，the effect of 10，20 g/L ClO2 treamtent on physiological characteristics of postharvest cowpea was investigated.The results showed that ClO2 with 10 g/L significantly maintained the sensory quality of cowpea，and inhibited the increase of weight loss，relative conductivity，MDA content and reduced the decrease of the content of TSS，vitamin C，chlorophyll.The activity antioxidant enzymes，including CAT and POD were induced，and PPO was inhibited by ClO2 treatment.
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备注/Memo
第一作者简介：范林林(1990-)，女，硕士，研究实习员，现主要从事农产品贮藏加工与食品资源开发等研究工作。E-mail：fanlinlin0418@163.com。责任作者：左进华(1982-)，男，博士，助理研究员，现主要从事农产品贮藏与加工等研究工作。E-mail：zuojinhua@126.com.基金项目：国家大宗蔬菜产业体系建设资助项目（CARS-25）；西北非耕地园艺作物生态高效生产技术研究与示范资助项目（201203095）；北京市农林科学院青年基金资助项目(201404)。