摘要
采用减压渗钙的方法处理采后‘金冠’苹果,可以明显提高果肉钙含量,保持较高的硬度,延缓果实衰老。与对照相比,钙处理不仅推迟乙烯浓度的峰值出现,降低1-氨基环丙烷-1-羧酸(ACC)含量,提高丙二酰基氨基环丙烷-1-羧酸(MACC)含量,还能提高超氧化物歧化酶(SOD)活性,降低可溶性蛋白质含量。
The application of infiltration with calcium chloride under reduced pressure to the 'Golden Delicious' apples could significantly increase calcium content of flesh and maintain higher firmness, thus delay fruit senescence. The calcium treatment compared with control (infiltrated with water) could not only postpone the outset of ethylene peak, decrease 1-aminocyclopropane-l-carboxylic acid (ACC) content, increase malonylamino-cyclopropane-l-carboxylie acid (MACC) content, but also improves superoxide dismutase (SOD) activity, reduce soluble protein content.
出处
《应用基础与工程科学学报》
EI
CSCD
1997年第3期252-256,共5页
Journal of Basic Science and Engineering
关键词
苹果
钙
衰老
乙烯
活性氧
apple
calcium
senescence
ethylene
active oxygen
