【摘要】 [目的]为了研究韭菜的耐贮能力,采用外源NO处理韭菜,通过韭菜体内抗氧化酶活性的检测,推断韭菜的新鲜度。[方法]用不同浓度外源NO供体硝普钠(SNP)溶液处理韭菜,分别测定4种抗氧化酶抗坏血酸过氧化物酶(APX)、过氧化氢酶(CAT)、过氧化物酶(POD)和超氧化物歧化酶(SOD)的活性。[结果]用浓度0.05 mmol/L SNP密闭浸泡2 h,贮藏7 d左右,韭菜中APX、CAT、POD活性均比对照组高,SOD活性呈现缓慢下降的趋势。这说明适宜浓度外源NO处理能够延长韭菜的贮藏期,延缓衰老进程,对韭菜的保鲜有较好的促进作用。[结论]适量外源NO处理,能有效地提高贮藏过程中抗氧化酶活性,延长贮藏期,增强保鲜效果,可为果蔬保鲜方法的探索提供理论基础。更多还原

【Abstract】 [Objective] In order to study Chinese chives storage capacity,using external sources nitrogen oxide dealing with Chinese chives,the antioxidant enzyme activities were detected to speculate from Chinese chives freshness.[Method] Different concentrations of exogenous NO donor sodium nitroprusside(SNP) solution were used to treat fresh-cut Chinese Chives,four kinds of antioxidant enzymes APX,CAT,POD and SOD activities were measured.[Result] The results showed that at a concentration of 0.05 mmol/LSNP closed immersion 2 h,7 days storage,fresh-cut Chinese Chives APX,CAT,POD activities were higher than those of control,SOD activity showed a downward trend.So the suitable concentration of NO could extend the storage life of fresh-cut Chinese Chives,slow the aging process,which had a good role in promoting the preservation of fresh-cut Chinese Chives.[Conclusion] The right amount extraneous source NO can effectively enhance the antioxidant enzyme activities,extend shelf life preservation,and enhance effectiveness,providea theoretical basis for exploration of the fruit and vegetable preservation methods.更多还原