摘要
以“石峡”龙眼(Dimocarpus longan Lour.cv.Shixia)为材料,研究了外源一氧化氮(NO)供体剂硝普纳(SNP)处理对龙眼保鲜效果的影响。结果表明:0.5mmol/L和1mmol/LSNP处理显著减缓了龙眼果皮褐变,降低了果实腐烂和果肉自溶,抑制了果皮POD活性。另外,SNP处理能保持果实较高的可溶性固形物和VC水平,而对可滴定酸含量影响不大。
Effects of exogenous sodium nitropmsside （SNP）, a nitric oxide （NO） donor, on browning and decay of postharvest longan （Dimocarpus longan Lour. cv. Shixia） were investigated. Application of 0.5mmol/L and lmmol/L SNP could significantly delay the skin browning during storage. NO inhibited POD activity may account for browning inhibition. NO also markedly reduces decay development and pulp breakdown. Futhermore, SNP treatment can result in higher level of total soluble solids and ascorbic acid than control fruits, but can not affect total soluble solids
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第2期327-329,共3页
Food Science
基金
国家自然科学基金项目(30500353)
广东省自然科学基金项目(5300902)
华南植物园博士启动基金项目(2005-3557)
关键词
一氧化氮
龙眼
采后
褐变
腐烂
nitric oxide
longan
postharvest
browning
decay
