摘要
本文测定了经SM_3处理后的香蕉在成熟衰老过程中超氧化物歧化酶(SOD)和脂质过氧化物(LPO)的变化。结果表明:在贮藏第7天,处理组SOD活性下降幅度明显低于对照组(P<0.01);在第16天,前者下降31.4％,而后者下降60.7％(P<0.01)。随着SOD活性的降低,LPO浓度不断增高。对照组第10天的LPO浓度比原水平提高10倍(P<0.01);而处理组到第20天才提高10倍(P<0.01),比对照组推迟近10天。由此认为:SM_3有显著延缓香蕉生理衰老的作用。
This paper shows the effects of SM3, a preserving agent, on the activity of superoxide dismutase (SOD) and the content of lipid peroxide (LPO) in ripening and senescent banana. On the 7th day of preserving, the activity of SOD in the pulp of the SM3 treated group decreased greatly as compared with that of the control group. On the 16th day, the activity of SOD decreased 31.4% and 60.7% in the SM3 treated group and the control group respectively. With the decrease of the activity of SOD, the content of LPO increased continuously. On the 10th day. the content of LPO in the control group increased by 10 times. But it was not until the 20th day that the content of LPO in the SM3 treated group increased by 10 times, 10 days later than that in the control group. These results suggest that SM3 may significantly delay the physiological senescence of banana.
出处
《重庆师范学院学报（自然科学版）》
1991年第2期79-83,共5页
Journal of Chongqing Normal University(Natural Science Edition)
基金
四川省科委科研基金资助
关键词
SM3
香蕉
衰老
SOD
LPO
保鲜
superoxide dismutase, lipid peroxide, ripening, physiological senescence
