【摘要】 以绿芦笋为试材,从采后木质化和品质变化着手,研究采后处理(4℃低温、1μL/L、1-MCP处理、2%乙醇)对绿芦笋木质素和总酚含量变化以及苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)、肉桂醇脱氢酶(CAD)和过氧化物酶(POD)活性等变化的影响,揭示芦笋采后木质化规律。结果表明采后绿芦笋叶绿素、可溶性糖、可溶性蛋白含量均呈下降趋势,木质素含量呈上升趋势,PAL、PPO、CAD、POD的活性均呈先上升后下降的趋势。低温、1-MCP和乙醇处理显著抑制叶绿素、可溶性糖和可溶性蛋白的降解以及木质素含量和酶活性的升高。更多还原

【Abstract】 Green asparagus as the test material,effects of temperature(4 ℃),1-Methylcycloprope(1 μL/L) and ethanol(2%) on lignification and qualities of green asparagus were studied.Changes in total phenol content,PAL,PPO,CAD,POD activities were analyzed.The result indicated that the soluble sugar and the soluble protein content of green asparagus are obviously higher than that of the purple ones,but the purple asparagus have a better storage quality by comparing the tow kinds of asparagus on the commodity rate and the senescence index respectively.The chlorophyll,soluble sugar and soluble protein content of asparagus declined during storage period,and the lignin increased.PAL,PPO,CAD and POD increased first,and then decrease quickly.The reduction in chlorophyll,soluble sugar and soluble protein levels and the increase in lignin levels were substantially inhibited by low temperature,1-MCP,and ethanol.更多还原