不同质量浓度的槐糖脂对沙糖桔果皮酶活性的影响
Effect of sophorolipid with different concentrations on the enzymatic activity of orange peel
郭丽英 1熊泳诗 2彭富兴 2何颖 2王金菊 2区健涛 2吉前华1
作者信息
- 1. 肇庆学院果树研究所,广东肇庆 526061;肇庆学院生命科学学院,广东肇庆 526061
- 2. 肇庆学院生命科学学院,广东肇庆 526061
- 折叠
摘要
应用不同质量浓度的槐糖脂对沙糖桔果实进行浸泡和打孔损伤处理,结果表明,槐糖脂均能提高果实果皮防御酶活性,具有诱导沙糖桔果实抗病性和抗打孔损伤能力;采用复配新型保鲜剂结合31g/L槐糖脂溶液浸果处理,酶活性诱导效果更为显著.
Abstract
Application of different mass concentration of glycolipids tree to soak and sand sugar JieGuo real punch injury treatment,the results show that the huaihe glycolipids could improve the defense enzyme activity of the fruit peel,sugar JieGuo has induced sand compaction resistance and the ability to resist perforating injury;The effect of enzyme activity induction was more significant when the fruit was soaked with 31g/L sophorosaccharide solution combined with a new type of fresh-preserving agent.
关键词
沙糖桔/槐糖脂/酶活性Key words
sugar orange/sophorolipid/enzyme activity引用本文复制引用
基金项目
肇庆学院科研项目(2022011646)
肇庆学院科研项目(QN202226)
肇庆市科技计划(2022040316005)
广东省大学生创新创业训练计划(S202110580045)
出版年
2024
NETL
NSTL
万方数据