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集美大学生物工程学院和仲恺农业工程学院轻工食品学院日前联合研究了绿色木霉菌发酵液对芒果果实采后炭疽病抑制及活性氧代谢的影响。该试验以广州产“紫花芒”果实为材料,经绿色木霉菌发酵液处理,33℃室温贮藏,测定芒果果实腐烂指数、过氧化氢酶、超氧化物歧化酶活性,以及过氧化氢、超氧阴离子、还原型谷肽甘肽和抗坏血酸的含量。试验结果表明:用绿色木霉菌发酵液浸泡处理后,芒果果实第9天腐烂指数比对照低40.26%,过氧化氢、超氧阴离
Jimei University School of Biological Engineering and Chung-kai Agricultural Engineering College of Light Industry and Food College recently jointly studied the Trichoderma viride fermentation mango fruit post-harvest anthracnose inhibition and reactive oxygen metabolism. The experiment was carried out on the fruits of “Zizhphus manshuriensis” produced in Guangzhou and treated with Trichoderma viride fermentation broth at room temperature of 33 ℃. The decay index, catalase, superoxide dismutase activity and the content of hydrogen peroxide , Superoxide anion, reduced glutathione and ascorbic acid content. The results showed that the decay index of mango fruit on day 9 was 40.26% lower than that of the control after soaking with the fermentation broth of Trichoderma viride, and the content of hydrogen peroxide, superoxide anion