常温下GA3处理对绿芦笋采后木质化的影响.pdfVIP

中国农业科学 2005, 38(2):383-387 Scientia Agricultura Sinica 常温下GA 处理对绿芦笋采后木质化的影响 3 刘尊英 1，2，姜微波 1 1 2 （中国农业大学食品科学与营养工程学院，北京 100083 ； 中国海洋大学食品科学与工程系，青岛 266003 ） 摘要：绿芦笋采收后在24℃±1℃条件下用外源赤霉酸（GA ）处理，研究GA对采后绿芦笋木质化的调控作 3 3 用。结果表明，GA3处理可显著抑制绿芦笋木质素及其合成前体总酚含量的上升，抑制活性氧含量的增加，抑制与 木质素合成相关的酶包括苯丙氨酸解氨酶（PAL）、多酚氧化酶（PPO）、肉桂醇脱氢酶（CAD）和过氧化物酶（POD） 等酶的活性上升，延缓可溶性蛋白、DNA和RNA的降解。表明，GA3具有明显保持绿芦笋采后品质的作用。 关键词：绿芦笋；赤霉酸；木质化 Effects of GA on Postharvest Lignification of Green Asparagus 3 1，2 1 LIU Zun-ying ，JIANG Wei-bo 1 ( College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083； 2Department of Food Science and Engineering, Ocean University of China ，Qingdao 266003) Abstract: Excised green asparagus （Asparagus officinalis L. ） were treated with gibberellic acid （GA3 ）at 24℃±1℃. The results indicated the levels of lignin, total phenol and active oxygen in asparagus treated with GA3 were significantly lower than those of in the control. Activities of the enzymes related lignin synthesis ，including phenylalanine deaminase, polyphenol oxidase, cinnamyl alcohol dehydrogenase and peroxidase were also reduced by GA3 treatment. Degradation of protein ，DNA and RNA in the asparagus were significantly inhibited by GA treatment. The results suggested that GA treatment could improve the postharvest 3 3 quality of green asparagus. Key words: Green asparagus；Gibberellic acid；Lignification 绿芦笋营养丰富，