农业工程学报Issue(z1)：367-372,6.DOI:10.3969/j.issn.1002-6819.2015.z1.045
硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质
Hydrogen sulfide facilitating enhancement of antioxidant ability and maintainance of fruit quality of kiwifruits during low-temperature storage
摘要
Abstract
In the present study, the effects of treatment with 45 µmol/L hydrogen sulfide (H2S) in inhibiting the ripening of kiwifruits stored at (2 ± 1)℃and RH 85%-90%for 105 days were investigated. The results indicated that kiwifruits treated with H2S exhibited significantly higher vitamin C (Vit C), chlorophyll content and firmness and significantly lower soluble solids content (SSC) (P<0.05). In addition, H2S treatment significantly inhibited the increases in membrane permeability and reduced O·2-production rate and H2O2 content (P<0.05). Furthermore, treatment with H2S significantly enhanced the activity of SOD, CAT and POD of kiwifruits during the low-temperature storage(P<0.05). This study suggested that H2S could delay the maturation and senescence of kiwifruits by enhancing antioxidant systems during low temperature storage.关键词
硫化氢/贮藏/水果/猕猴桃/采后/抗氧化酶/活性氧Key words
hydrogen sulfide/storage/fruits/kiwifruit/postharvest/antioxidant enzyme activity/reactive oxygen species分类
农业科技引用本文复制引用
沈勇根,汪伟,张伟,朱丽琴,李帮明..硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质[J].农业工程学报,2015,(z1):367-372,6.基金项目
Natural Science Foundation of China (NO.31101372) （NO.31101372）
Jiang Xi Provincial Natural Science Foundation of China (20122BBF60075) （20122BBF60075）
