超声波结合钙处理对桃果实采后活性氧代谢的影响

doi:10.11707/j.1001-7488.20070806

Scientia Silvae Sinicae ›› 2007, Vol. 43 ›› Issue (08): 36-40.doi: 10.11707/j.1001-7488.20070806

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Effect of Ultrasound Wave Combined with Calcium on Reactive Oxygen Metabolism of Postharvest Peach

Li Ping^1,2,Han Tao¹,Li Liping³,Wang Zhongmin²

1.Department of Food Science,Beijing University of Agriculture Beijing 102206;2.College of Food,Xinjiang Agricultural University Urumqi 830052;3.Beijing Technology & Business University Beijing 100037

Received:2006-07-19 Revised:1900-01-01 Online:2007-08-25 Published:2007-08-25

Abstract

Abstract:

Harvested peach(Amygdalus persica)fruits were by ultrasound wave(50 kHz,200 W),CaCl_2(3%)immersion,or their combinations for 3 min.The active oxygen metabolism of the fruits stored at(10±2)℃ or(0±2)℃ was investigated.The results showed that at the two temperatures the combinations of ultrasound wave with calcium increased the activities of superoxide dismutase(SOD)and catalase(CAT)of peach in various extents,efficiency of which was superior to those in the fruits treated with ultrasound wave or calcium,decreased the activities of peroxidase(POD),the production rate of superoxide anion radical(O^-.₂),or the contents of hydrogen peroxide(H₂O₂)at different periods of storage.There were no obvious differences of the parameters above among the treatments of fruits during the shelf life.

Key words: peach, ultrasound wave, calcium, reactive oxygen metabolism, storage

Li Ping;Han Tao;Li Liping;Wang Zhongmin. Effect of Ultrasound Wave Combined with Calcium on Reactive Oxygen Metabolism of Postharvest Peach[J]. Scientia Silvae Sinicae, 2007, 43(08): 36-40.

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Effect of Ultrasound Wave Combined with Calcium on Reactive Oxygen Metabolism of Postharvest Peach

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