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中国农学通报

中国农学通报 ›› 2010, Vol. 26 ›› Issue (10): 77-81.

所属专题： 生物技术

• 食品 营养 检测 安全 • 上一篇    下一篇

一氧化氮对绿芦笋采后生理及贮藏品质的影响

张少颖   

  • 收稿日期:2009-12-14 修回日期:2010-01-04 出版日期:2010-05-20 发布日期:2010-05-20
  • 基金资助:

    山西师范大学博士科研启动基金

Effects of Nitric Oxide on Post-harvest Physiology and Quality of Green Asparagus

Zhang Shaoying   

  • Received:2009-12-14 Revised:2010-01-04 Online:2010-05-20 Published:2010-05-20

PDF (PC)

1054

摘要：

以硝普钠（SNP）为一氧化氮供体，研究SNP对绿芦笋贮藏品质影响。结果表明，0.1 mmol?L-1 SNP可以延缓芦笋贮藏期间组织中呼吸速率和可溶性固形物含量的变化，降低抗坏血酸、可溶性蛋白、叶绿素含量的下降；延缓了失重率、纤维素含量的升高及丙二醛（MDA）的累积；抑制了POD活性，从而保持了采后绿芦笋的品质。 在室温条件，其货架期延长3 d。

关键词: 杉木, 杉木, 人工林, 生物量, 各器官分配比例, 生产力

Abstract:

Using sodium nitroprusside (SNP) as a nitric oxide (NO) doner, the effects of nitric oxide treatment on post-harvest quality of green asparagus were studied. The results showed that NO resulting from 0.1 mmol?L-1 SNP aqueous solution delayed the changes of respiration rate and soluble solid content, inhibited the reduction of ascorbic acid, soluble protein, chlorophyll content, delayed the increase of weight loss ,cellulose, MDA content, inhibited POD activity of green asparagus during storage. Therefore, NO delayed the senescence and keep the better edible quality of postharvst green asparagus .The store life could extended by 3 days at room temperature.