摘要
以地产农家新鲜韭菜为试材,研究了常温、常压下用硝普钠溶液处理对韭菜贮藏保鲜效果的影响。结果表明:选择不同浓度的硝普纳(SNP)溶液,处理韭菜时间的长短对其保鲜效果的影响各不相同,1.0μmol/L SNP、浸泡1.5h对延缓维生素C含量下降的作用最大。说明适宜浓度外源NO处理能够降低延缓芹菜氧化衰老进程,对采后芹菜有显著的保鲜效果。
With fresh chives as materials,the ambient temperature and pressure with sodium nitroprusside （SNP）solution treatment on the effect of storage and preservation were studied. The results showed that choose different concentrations of SNP solution to handle its fresh chives duration of effect varies, 1.0μmol/L SNP, soak time 1.5 h was the optimal condition. Under this circumstance, the slow decline in the role of vitamin C content kept the maximum. It indicated appropriate concentration of NO oxidation process to reduce anti-aging process of chives, and for a significant postharvest preservation effect.
出处
《北方园艺》
CAS
北大核心
2012年第2期37-39,共3页
Northern Horticulture
基金
江西省教育厅科技资助项目(GJJ10249)
关键词
一氧化氮
韭菜
维生素C
nitric oxide
Chinese chives
vitamin C
