中国食品学报2011，Vol.11Issue(5)：138-144,7.
抗坏血酸处理抑制李果实冷害作用机理的研究
Study on the Mechanism of Chilling Injury Inhibited by Ascorbic Acid Treatment on Plum Fruits
摘要
Abstract
In order to develop new methods to reduce the occurrence of chilling injury for plum fruit, using fresh plum as testing material .chilling injury and mechanism of enzymatic browning of plum fruit treated by different concentrations of ascorbic acid were investigated. The results showed that the content of polyphenol and the activity of polyphe-nol oxidase (PPO) increased, the content of malondialdehyde (MDA) and the index of chilling injury increased gradually when the control fruits stored at low temperature after 12 d, it showed that chilling injury had started at this time. Ascorbic acid treatment delayed increasing of the polyphenol, increased the activity of PPO and peroxidase (POD) and catalase (CAT), decreased both indexes of chilling injury obviously, the activity of superoxide dismutase (SOD) little changed, the treatment I in MDA were lower than the control fruits obviously. It showed that ascorbic acid treatment inhibited chilling injury of plum obviously in appearance, and the treatment I inhibited chilling injury effectively and maintained better storage quality of plum fruit in both indexes of chilling injury.关键词
抗坏血酸/李子/冷害/酶促褐变Key words
ascorbic acid/ plum/chilling injury/enzymatic browning引用本文复制引用
王艳颖,胡文忠,田密霞,刘程惠,姜爱丽..抗坏血酸处理抑制李果实冷害作用机理的研究[J].中国食品学报,2011,11(5):138-144,7.基金项目
国家科技支撑计划子课题(2006BAD22B02) （2006BAD22B02）
国家自然科学基金项目(30771508/C02021005,30972038/C 110601) （30771508/C02021005,30972038/C 110601）
