【摘要】 采用强度为50kHz、输出功率为200W的超声波结合3%的CaCl2溶液处理桃果实,处理时间为3min,分别做4个处理:对照(用清水浸泡果实3min)、超声波处理、浸钙处理、超声波结合钙处理,分析桃果实在(10±2)℃与(0±2)℃贮藏期间活性氧代谢的变化。结果表明:在2个温度下,超声波结合钙处理不同程度地提高了果实超氧化物歧化酶(SOD)和过氧化氢酶(CAT)的活性,效果优于超声波处理或浸钙处理;在不同时期降低了过氧化氢(H2O2)含量、超氧负离子游离基(O2.-)生成速率和过氧化物酶(POD)活性;在货架期间,不同处理间这些变化的差异不明显。更多还原

【Abstract】 Harvested peach（Amygdalus persica）fruits were by ultrasound wave（50 kHz,200 W）,CaCl₂（3%）immersion,or their combinations for 3 min.The active oxygen metabolism of the fruits stored at（10±2）℃ or（0±2）℃ was investigated.The results showed that at the two temperatures the combinations of ultrasound wave with calcium increased the activities of superoxide dismutase（SOD）and catalase（CAT）of peach in various extents,efficiency of which was superior to those in the fruits treated with ultrasound wave or calcium,decreased the activities of peroxidase（POD）,the production rate of superoxide anion radical（O-·₂）,or the contents of hydrogen peroxide（H₂O₂）at different periods of storage.There were no obvious differences of the parameters above among the treatments of fruits during the shelf life.更多还原