论文部分内容阅读
以尾张温州蜜柑为试材，研究了不同温度预处理对果实品质、呼吸速率、丙二醛（ＭＤＡ）含量、超氧物歧化酶（ＳＯＤ）和过氧化氢酶（ＣＡＴ）活性、果皮Ｋ＋含量的影响．结果表明，２０℃预处理３ｄ，能改善果实的贮后品质．在整个贮藏期间，处理果实呼吸速率均低于对照，其中以２０℃预处理的为最低．贮藏后期，２０℃预处理果实ＣＡＴ活性、果肉ＳＯＤ活性、果皮Ｋ＋含量高于对照，而ＭＤＡ含量、果皮ＳＯＤ活性低于对照
The effects of different temperature pretreatment on fruit quality, respiration rate, malondialdehyde (MDA) content, superoxide dismutase (SOD) and catalase (CAT) activity, Effect of content. The results showed that pretreatment at 20 ℃ for three days could improve postharvest quality of fruits. During the whole storage period, the fruit respiration rate was lower than the control, with 20 ℃ pretreatment is the lowest. After storage, CAT activity, SOD activity and K + content in pericarp pretreated at 20 ℃ were higher than those in control, while MDA content and pericarp SOD activity were lower than those in control