摘要
以厚皮甜瓜(Cucumis melonL.)作为实验材料,研究嘧菌酯处理对厚皮甜瓜采后过氧化物酶和过氧化氢酶活性的影响,实验结果表明:甜瓜经50、100、200mg/L嘧菌酯浸泡处理后,其果实的过氧化物酶和过氧化氢酶活性均有所变动,其中,100mg/L嘧菌酯处理,两种酶的活性均处于稳定上升趋势,到第14天达到最高值,此后呈下降趋势,但到第21天时,酶活性仍高于对照。
Muskmelons （Cucumis melo L. cv. Yindi） were used as material to study the effect on peroxidase （POD） and catalase （CAT） activities treated with different concentrations of azoxystrobin. It was indicated that peroxidase（POD） and catalase（CAT） activities were increasesed in treated fruits compared to the control. The fruits treated at 100 mg/L had higer POD and CAT activities than the treatments with 50 mg/L and 200 mg/L.
出处
《食品科技》
CAS
北大核心
2008年第11期64-66,共3页
Food Science and Technology
