摘要
目的:认识采后蔬菜的衰老与抗氧化酶活性的关系。方法:分析了20℃贮藏条件下青花菜、小白菜、甜椒和黄瓜的衰老指标(色彩b*/(|a*|.L*)值、丙二醛(MDA)含量)和抗氧化酶[超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)]活性的变化。结果:贮藏期间青花菜衰老较小白菜快,小白菜衰老较甜椒快,甜椒衰老较黄瓜快;青花菜和小白菜的SOD、CAT和POD活性增速大于甜椒和黄瓜,青花菜的POD活性增速大于小白菜,甜椒的SOD活性增速大于黄瓜;贮藏期间4种采后蔬菜的色彩b*/(|a*|.L*)值及MDA含量与SOD、CAT和POD活性的相关系数,达0.898以上显著水平或0.961以上极显著水平。结论:20℃贮藏条件下衰老较快的蔬菜,抗氧化酶活性的增大也较快。
Objective： In order to understand the relationship between senescence and antioxidative enzymes activities.Method： Changes on senescence indicators [color b＊/（｜a＊｜·L＊） value and malondialdehyde（MDA） contents] and antioxidative enzymes（superoxide dismutase（SOD）,catalase（CAT） and peroxidase（POD）） activities in postharvest broccoli,pak-choi,sweet pepper and cucumber with storage of 20°C are analyzed.Result： Senescence during the storage of broccoli was faster than the pak-choi,pak-choi was faster than the sweet pepper,and sweet pepper was faster than the cucumber.Increase rate of SOD,CAT and POD activities during storage of broccoli and pak-choi was higher than sweet pepper and cucumber,while the increase rate of POD activity of broccoli was higher than pak-cho,and the increase rate of SOD activity of sweet pepper was higher than cucumber.The significant correlation of over 0.898 or the extremely significant correlation of over 0.961 was shown in the correlation of color b＊/（｜a＊｜·L＊） value and MDA to SOD,CAT and POD activities of four postharvest vegetables during storage.Conclusion： Postharvest vegetables with storage of 20°C,faster senescence of which have higher increase rates of antioxidative enzymes activities.
出处
《生物技术》
CAS
CSCD
北大核心
2010年第6期85-87,共3页
Biotechnology
关键词
采后蔬菜
衰老
抗氧化酶
相关性
postharvest vegetables
senescence
antioxidative enzyme
correlation
作者简介
作者简介：赵习姮（1962-），女，博士，讲师．研究方向：园艺植物栽培、保鲜及生理，发表论文20余篇，Email：zhaoxiheng@tju．edu．cn。
