JIANG Qin-ren,MA Ya-mei,MA Yong-qiang,et al.Study on Changes of Related Physiological Index of Ruaner Pear at Frozen Storage Process[J].Northern Horticulture,2013,37(03):139-141.
软儿梨冷冻贮藏过程生理指标的变化研究
- Title:
- Study on Changes of Related Physiological Index of Ruaner Pear at Frozen Storage Process
- 文章编号:
- 1001-0009(2013)03-0139-03
- Keywords:
- Ruaner pear; frozen; browning; physiology index
- 分类号:
- S 661.209+.3
- 文献标志码:
- A
- 摘要:
- 通过对新鲜、冷冻以及解冻后褐变3个时期软儿梨果肉脯氨酸含量、超氧化物歧化酶、过氧化氢酶、丙二醛含量以及相对电导率的测定，初步探讨了软儿梨果实采后冷冻贮藏过程中生理生化指标变化趋势。结果表明：脯氨酸含量呈上升趋势，由新鲜期0.88 μg/g到褐变后1.58 μg/g；冷冻时期超氧化物歧化酶活性和过氧化氢酶活性相对新鲜时期呈大幅度增长，但在褐变后活性降至最低；丙二醛含量随着贮藏时期的变化呈上升趋势，褐变后达到1.03×10-3μmol/g；相对电导率呈上升趋势，由新鲜期82.73%上升到褐变期98.14%。
- Abstract:
- The proline content，SOD，CAT，MDA content and relative conductivity of Ruaner pear were measured during the fresh，frozen and browning stage，in order to a preliminary discussion about physiological indexes changes at postharvest frozen storage process.The results showed that the proline content was increased from 0.88 μg/g in fresh stage to 1.58 μg/g in browning stage.The SOD and CAT activity was greatly increased from fresh stage to frozen stage，but this two protective enzyme activity became reduced to a minimum in browning stage.MDA content was rising along with the change of different periods.The data in browning became 1.03×10-3 μmol/g.Relative conductivity was increased from 82.73% in fresh stage to 98.14% in browning stage.
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备注/Memo
第一作者简介：蒋钦任（1991-），男，安徽阜阳人，本科，研究方向为植物生理学。E-mail:790216728@qq.com.