不同贮藏温度对黄皮洋葱鳞茎生化指标的影响

摘要

Yellow skin onions were stored at room temperature, 5℃and 15℃respectively and some biochemistry indexes of onion were determined and analyzed. Results showed that soluble protein content (SPC) , soluble sugar content (SSC) , activities of peroxidase (POD) , Superoxide dismutase (SOD) and Catalase (CAT) were all changed, which could be used as indexes to determine quality of store onion. The differences between the rotten number of onion stored at 5℃and that of onion stored at 15℃and at room temperature were significant (P＜0.01, P＜0.05). Activities of the above enzymes were stable, and 5℃ is better for store of yellow skin onion.%黄皮洋葱鳞茎在室温、5、15℃条件下进行贮藏,在7、30、60、90d时比较不同温度条件对洋葱鳞茎生化指标的影响.结果表明,黄皮洋葱鳞茎的可溶性蛋白含量(SPC)、可溶性糖含量(SSC)、过氧化物酶(POD)活性、超氧化物岐化酶(SOD)活性、过氧化氢酶(CAT)活性发生了改变,可作为洋葱鳞茎贮藏性检测的指标；鳞茎腐烂数在5、15℃和室温的贮藏条件达到0.01和0.05水平差异显著,酶活性稳定,5℃的贮藏温度最有利于黄皮洋葱鳞茎的贮藏.