【摘要】 研究不同浓度的精胺对冷藏条件下凯特杏生理特性的影响。结果表明:在冷藏期间,不同浓度精胺处理都能抑制凯特杏软化和凯特杏可溶性固形物的降低,以0.2mmol/L处理效果最好;0.2mmol/L精胺处理对抑制果实相对膜透性上升,降低膜质过氧化效果较好,而0.3mmol/L精胺处理对抑制果实相对膜透性上升效果最差;不同浓度精胺处理能提高乙烯释放量。更多还原

【Abstract】 Katy fruits(Prunus armeniaca L.) were treated with spermine of various concentrations,and the changes of hardness,soluble solid content,relative membrane permeability and ethylene release were determined during their storage under low temperature.Results showed that in 0.2 mmol/L spermine-treated katy fruits,hardness and soluble solid content were well kept,and relative membrane permeability was improved,while ethylene release increased in all spermine-treated katy fruits.更多还原