食品科学2011，Vol.32Issue(20)：296-299,4.
不同相对湿度对板栗“石灰化”及活性氧代谢的影响
Effect of Different Levels of Relative Humidity on Calcification and Reactive Oxygen Metabolism of Chinese Chestnuts
摘要
Abstract
In order to understand the effects of relative humidity on calcification and reactive oxygen species metabolism of Chinese chestnuts,the changes of moisture,calcification index,superoxide anion free radical（O2-·） production rate,H2O2 content,SOD and CAT activities,and the content of MDA（malondialdehyde） of Chinese chestnut stored under different levels of relative humidity such as 50%,70% and 90% and room temperature（25 ℃） were determined.The results showed water loss and calcification index of Chinese chestnuts stored under high relative humidity（90%） were significantly decreased.Meanwhile,O2-· production rate,H2O2 and MDA content were significantly lower,while SOD and CAT activities of chestnuts were significantly higher as compared with Chinese chestnuts stored under low relative humidity（50%）.These findings reveal that high relative humidity（90%） efficiently inhibits the occurrence of calcification,maintains higher reactive oxygen species scavenging activity and decrease lipid peroxidation in Chinese chestnuts during postharvest storage.关键词
相对湿度/板栗/“石灰化”/活性氧代谢Key words
relative humidity/chestnut/calcification/reactive oxygen species分类
轻工纺织引用本文复制引用
顾采琴,张颖豪,张倩,朱冬雪,郑志茂,邱浩纯..不同相对湿度对板栗“石灰化”及活性氧代谢的影响[J].食品科学,2011,32(20):296-299,4.基金项目
国家自然科学基金面上项目 （）
