硫化氢提高低温贮藏下猕猴桃的抗氧化能力及果实品质.pdfVIP

第 31 卷 增刊 1 农 业 工 程 学 报 Vol.31 Supp.1 2015 年 1 月 Transactions of the Chinese Society of Agricultural Engineering Jan. 2015 367 Hydrogen sulfide facilitating enhancement of antioxidant ability and maintainance of fruit quality of kiwifruits during low-temperature storage 1 1 1 1※ 2 Shen Yonggen , Wang Wei , Zhang Wei , Zhu Liqin , Li Bangming (1. College of Food Science and Engineering, Engineering Laboratory for Agro-processing and Safety Control of Jiangxi Development and Reform Commission, Jiangxi Agricultural University, Nanchang, 330045, China; 2. Bureau of Agriculture of Fengxin, Fengxin 330700, China) Abstract: In the present study, the effects of treatment with 45 µmol/L hydrogen sulfide (H S) in inhibiting the ripening 2 of kiwifruits stored at (2 ± 1)℃ and RH 85%-90% for 105 days were investigated. The results indicated that kiwifruits treated with H2S exhibited significantly higher vitamin C (Vit C), chlorophyll content and firmness and significantly lower soluble solids content (SSC) (P0.05). In addition, H2S treatment significantly inhibited the increases in membrane permeability and reduced O· - production rate and H O content (P0.05). Furthermore, treatment with H S significantly