论文总字数：12370字

摘 要

针对豇豆采后室温下常发生外观和营养品质快速劣变问题，本试验研究了1-MCP结合ClO₂处理对豇豆室温下过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）、细胞膜渗透率和丙二醛（MDA）等指标变化的影响，结果表明：与对照（CK）相比，1-MCP结合ClO₂处理可以有效提高CAT、POD、SOD的活性，降低MDA的含量和细胞膜渗透率，从而有效延缓了豇豆采后氧化衰老进程，延长了货架销售期与鲜食期。

关键词：二氧化氯（ClO₂），1-MCP，豇豆，抗氧化，保鲜

Effect of 1-MCP Combined with ClO₂ Treatment on Antioxidative Senescence of Chinese Cowpea

Abstract: Because of the rapid deterioration of appearance and nutritional quality of Chinese cowpeas after harvest at room temperature, this study investigated the effects of 1-MCP and ClO₂ treatment on peroxidase (POD), catalase (CAT), superoxide dismutase (SOD), cell membrane permeability, and malondialdehyde (MDA) in Chinese cowpea. The results showed that compared with the control (CK), 1-MCP combined with ClO₂ treatment can effectively increase the activity of CAT, POD, SOD, reduce the content of MDA and cell membrane permeability, thus effectively delay the post-harvest oxidative aging process of Chinese cowpea, and extend shelf sales and fresh food period.

Keywords: Chlorine dioxide (ClO₂), 1-MCP, Chinese cowpea, Antioxidantion, Preservation

目 录

前言...........................................................................................................................5

1 材料与方法...........................................................................................................6

1.1 试验材料............................................................................................................6

1.2 试验设计与处理................................................................................................6

1.2.1 试验设计.........................................................................................................6

1.2.2 试验处理.........................................................................................................6

1.3 检验指标与方法................................................................................................6

1.3.1 过氧化氢酶（CAT）活性的测定......................................................................6

1.3.2 过氧化物酶（POD）活性的测定.....................................................................7

1.3.3 超氧化物歧化酶（SOD）活性的测定.............................................................7

1.3.4 丙二醛（MDA）含量的测定............................................................................8

1.3.5 细胞膜渗透率的测定.....................................................................................8

1.4 数据处理............................................................................................................8

2 结果与分析...........................................................................................................8

2.1 1-MCP结合ClO₂处理对豇豆过氧化氢酶（CAT）活性的影响........................8

2.2 1-MCP结合ClO₂处理对豇豆过氧化物酶（POD）活性的影响.......................9

2.3 1-MCP结合ClO₂处理对豇豆超氧化物歧化酶（SOD）活性的影响.............10

2.4 1-MCP结合ClO₂处理对豇豆丙二醛（MDA）含量的影响............................10

2.5 1-MCP结合ClO₂处理对豇豆细胞膜渗透率的影响.....................................11

3 讨论.....................................................................................................................11

结论.........................................................................................................................13

参考文献.................................................................................................................14

致谢......................................................................................................................16

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