中国食品学报2011，Vol.11Issue(7)：67-73,7.
芒果热激及UV-C诱抗作用与机理探讨
Effects of Induced Resistance by Thermally Stimulated and UV-C on Mango and Inquisition of Mechanism
摘要
Abstract
The effects of heat treatment and shortwave ultraviolet radiation (UV-C) treatment on respiration metabo-lization, membrance pereability, activition of enzymes related to induced resistance and rate of disease rotton during the storage date of mango were studeid in this paper. The results indicated that the putrid rate and disease index of the mango treated by Treatment A(52℃/l0min),Treatment B(80℃/15s) .Treatment C(5min cooling of general temperature after 80℃/15 s) and Treatment D(UV-C/10min)were evidently decreased (P>0.01) than the check and the respiration intensity and membrance pereability of the mango treated by Treatment A were remarkably increased (P>0.01) than the check during the (25 ±3)t storage date and that the activation of enzymes about PLA, POD and PPO of the mango treated by Treatment C and Treatment D were increased. Therefore the result of induced resistance by the heat treatment was great and quick and the result by the Treatment D was long induced time and better continuity.关键词
芒果/热处理/短波紫外线/诱导抗病/贮藏Key words
mango/heat treatment/shortwave ultraviolet radiation(UV-C)/induced resistance/ storage引用本文复制引用
吴建生,姚勇芳,于新..芒果热激及UV-C诱抗作用与机理探讨[J].中国食品学报,2011,11(7):67-73,7.基金项目
国家自然科学基金资助项目(30871765) （30871765）
