Chrome Extension
WeChat Mini Program
Use on ChatGLM
VIPCreated with Sketch.

NO熏蒸处理对冷藏枸杞鲜果细胞壁代谢的影响

WANG Xue,LI Qian,LIU Caihong,GULIDAN·Taledawu,LIU Fenglan,FENG Zuoshan, WANG Jing

Science and Technology of Food Industry（2022）

Cited 0|Views7
No score
Abstract
为了探明NO熏蒸处理对冷藏枸杞鲜果细胞壁代谢的影响,本文以"宁杞七号"枸杞鲜果为试材,采用300μL/L(0μL/L NO为对照)的NO气体对"宁杞七号"熏蒸处理3 h,于3±0.5℃条件下贮藏36 d,定期测定果实腐烂率、硬度、细胞壁代谢相关酶活力.结果表明:300μL/L NO处理抑制枸杞鲜果多聚半乳糖醛酸酶(polygalacturonase,PG)、β-半乳糖苷酶(β-galactosidase,β-Gal)、纤维素酶(cellulase,Cx)和β-葡萄糖苷酶(β-glucosidase,β-glu)活性上升,使枸杞鲜果维持较高的原果胶含量,降低可溶性果胶含量上升速率;缓解果实硬度下降和腐烂率上升.说明NO处理可通过降低枸杞鲜果采后细胞壁代谢,缓解软化速率,减轻腐烂.
More
Translated text
Key words
rot rate,cell wall metabolism,Lycium barbarum fresh fruit,NO fumigation
AI Read Science
Must-Reading Tree
Example
Generate MRT to find the research sequence of this paper
Chat Paper
Summary is being generated by the instructions you defined