摘要
沙藏、维生素C和亚硫酸氢钠(NAHSO3)处理的薯蓣,贮藏前期多酚氧化酶活性的上升速度低于而后期酶活性下降速度则高于不作处理的,与后期这3种处理的褐变度几乎不上升相一致。各处理的过氧化物酶活性变化差异大,但与褐变度的关系不大。超氧化物歧化酶活性均呈先升后降趋势,各处理中酶活性的下降速度均低于不作处理的。丙二醛含量均呈持续上升趋势,不作处理的高于处理的。在防止或削弱贮藏期间薯蓣褐变的处理中,以沙藏和NAHSO3处理的效果较好。
The effects of sand storage, VC and NaHSO3 on tuber browning of yam （Dioscorea owenii Prain et Burkill） during storage had been studied. The results showed that the polyphenol oxidase （PPO） activities of the three treatments first increased slowly and decreased rapidly in late storage as compared with the control. These changes were accorded with the browning degree. The changes in peroxidase （POD） activity of the three treatments differed notably but had no correlation with browning degree. Superoxide dismutase （SOD） activity increased first, then decreased and the decrease rates were lower than the control. Malondialdehyde （MDA） content was in a trend of continuous increasing, while the MDA content of the control was yet higher than that of the three treatments. So all treatments could weaken browning of yam tuber during storage. The effects of sand storage and NaHSO3 treatments were better.
出处
《植物生理学通讯》
CSCD
北大核心
2006年第1期24-26,共3页
Plant Physiology Communications
基金
温州师范学院(2005L012)。
关键词
薯蓣
贮藏
多酚氧化酶
褐变
yam （Dioscorea owenii Prain et Burkill）
storage
polyphenol oxidase
browning
