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以草莓(美13品种)果实为试材,研究了成熟度和采后处理对果实品质、超氧物歧化酶活性和蛋白质含量的影响。结果表明,随果实成熟度提高,单果重和可溶性固形物含量增加。幼果可溶性蛋白质最高,超氧物歧化酶(SOD)活性最低;衰老期可溶性蛋白质升高,SOD 活性降低。低温、浸钙加高温(38℃、24h)可有效抑制草莓腐烂,改善贮存品质,抑制 SOD 活性下降,降低可溶性蛋白质含量。但单独浸钙防腐效果不显著。
The effects of maturity and post-harvest treatment on fruit quality, SOD activity and protein content were studied using strawberry (American 13 variety) fruit as test material. The results showed that with the increase of fruit maturity, single fruit weight and soluble solid content increased. The soluble protein of young fruit was the highest, the activity of superoxide dismutase (SOD) was the lowest, the soluble protein of senescence increased and the activity of SOD decreased. Low temperature, high temperature (38 ℃, 24h) can effectively inhibit strawberry rot, improve storage quality, decrease SOD activity and decrease soluble protein content. However, calcium preservative alone is not significant.