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中国精品科技期刊2020
任艳芳, 何俊瑜, 刘冬, 刘进平. 一氧化氮对采后大五星枇杷常温贮藏下品质的影响[J]. 食品工业科技, 2016, (05): 329-333. DOI: 10.13386/j.issn1002-0306.2016.05.058
引用本文: 任艳芳, 何俊瑜, 刘冬, 刘进平. 一氧化氮对采后大五星枇杷常温贮藏下品质的影响[J]. 食品工业科技, 2016, (05): 329-333. DOI: 10.13386/j.issn1002-0306.2016.05.058
REN Yan- fang, HE Jun- yu, LIU Dong, LIU Jin- ping. Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature[J]. Science and Technology of Food Industry, 2016, (05): 329-333. DOI: 10.13386/j.issn1002-0306.2016.05.058
Citation: REN Yan- fang, HE Jun- yu, LIU Dong, LIU Jin- ping. Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature[J]. Science and Technology of Food Industry, 2016, (05): 329-333. DOI: 10.13386/j.issn1002-0306.2016.05.058

一氧化氮对采后大五星枇杷常温贮藏下品质的影响

Effect of nitric oxide on fruit quality of “Dawuxin” loquat during storage at room temperature

  • 摘要: 以"大五星"枇杷为材料,研究不同浓度硝普钠(SNP,NO供体)处理对常温贮藏下枇杷果实品质的影响。结果表明,0.05和0.25 mmol/L SNP处理能有效降低果实硬度的增加和水分损失,降低果实腐烂率和褐变发生程度,维持果实贮藏期间的可溶性固形物、可滴定酸和V_C含量,降低果实呼吸强度,延缓了果实衰老进程。但0.01 mmol/L SNP处理对枇杷保鲜效果不明显,而1.0 mmol/L SNP处理则产生毒害效应,加速了果实的衰老进程和品质的劣变。综合比较,0.05 mmol/L SNP处理对"大五星"枇杷果实采后保鲜效果较好。 

     

    Abstract: “Dawuxing ” loquat( Eriobotrya japonica Lindl. cv. Dawuxing) fruits were used to assay the effects of sodium nitroprusside( SNP,a nitric oxide donor) on fruit quality during storage period.The results showed that 0.05 and 0.25 mmol / L SNP inhibited the increase of fruit firmness and water loss,decreased the rot index and browning index,prevented the decrease of soluble solids content( SSC),titratable acidity( TA) and vitamin C( VC) content,and decreased the respiratory rate of fruits. However,0.01 mmol / L SNP treatment had no significant effect on the fruit quality of loquat,and 1.0 mmol / L SNP treatment showed toxicity on loquat,therefore it promoted the senescence and quality deterioration.In conclusion,0.05 mmol / L SNP treatment had the best effect on the freshkeeping of“Dawuxing”loquat.

     

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