陕西师范大学学报（自然科学版）Issue(2)：103-108,6.DOI:10.15983/j.cnki.jsnu.2015.02.124
1-MCP、DPA 对砀山酥梨冷藏期间抗氧化能力的影响及与黑皮病发病的关系
The effects of 1-MCP and DPA treatments on antioxidant activity of‘Dangshansuli’pear and their relationship with superficial scald development during cold storage
摘要
Abstract
An experiment was conducted to study the relationship between antioxidant activity of‘Dangshansuli’ pear and the superficial scald development during cold storage.The results showed that both 1.0 μL/L 1-methylcyclopropene (1-MCP)and 2 000 μL/L diphenylamine (DPA)treatments strengthened the activity of superoxide dismutase (SOD)and peroxidase (POD)and decreased total phenols,malondialdehyde (MDA),polyphenoloxidase (PPO)activity and cell membrane permeability with remarkable antioxidation activity in the pear peel,the emer-gence of scald of pear was inhibited significantly in cold storage,the best of which is 1.0 μL/L 1-MCP.Improving antioxidant capacity of skin is an effective method to reduce the frequency and severity of scald in pear.关键词
砀山酥梨/1-甲基环丙烯/二苯胺/抗氧化能力/黑皮病Key words
‘Dangshansuli’pear/1-methylcyclopropene/diphenylamine/oxidation resistance/superficial scald分类
农业科技引用本文复制引用
徐晓燕,惠伟..1-MCP、DPA 对砀山酥梨冷藏期间抗氧化能力的影响及与黑皮病发病的关系[J].陕西师范大学学报（自然科学版）,2015,(2):103-108,6.基金项目
国家农业科技成果转化资金项目（2013GB23600662）；陕西省科技攻关项目 （）
