无花果采后生理变化及其影响因素研究
|
摘要
无花果皮薄、肉厚,甘甜鲜美、营养丰富,食用价值和商品价值极高。无花果可用于鲜食或加工果酒、饮料等,随着人们对鲜食无花果营养价值的认同,无花果作为一种新型水果已逐渐开始被消费者所接受,鲜食的无花果的消费量逐渐增加,市场前景也比较看好。但无花果采后在自然状态下极易失水皱缩或腐烂,并伴随有大量的Vc损失,营养价值降低,鲜食品质逐渐丧失。目前,无花果的贮藏保鲜问题尚未解决,严重影响无花果产业的发展。因而研究无花果的贮藏保鲜技术,具有重要的社会效益和经济价值。本课题以无花果为试验材料,对无花果采后的贮藏生理特性、品质变化和成熟衰老机理,1-MCP处理对无花果生理生化变化规律,以及臭氧气处理对无花果营养品质、生理品质和表面微生物的影响等内容进行了研究,主要研究结果如下:
1.无花果在常温贮藏过程中硬度、果胶酸含量和纤维素含量均呈不断下降的趋势;可溶性果胶含量、PG活性和纤维素酶活性均呈上升趋势;PME活性呈缓慢上升的趋势。其硬度与纤维素含量(r=0.912)和原果胶含量呈显著正相关(r=0.895),与可溶性果胶含量(r=-0.827)、PG活性(r=-0.796)和纤维素酶活性(r=-0.892)呈显著负相关,与PME活性呈极显著负相关(r=-0.944)。低温贮藏中硬度、果胶酸含量和纤维素含量的下降速度明显慢于常温贮藏;显著延缓了可溶性果胶含量的增加,抑制了PG活性和纤维素酶活性的升高;PME活性表现出先升高后下降的趋势。其硬度与纤维素含量呈显著正相关(r=0.902),与原果胶含量呈极显著正相关(r=0.972),与可溶性果胶含量(r=-0.961)、PG活性(r=-0.957)和纤维素酶活性(r=-0.942)呈极显著负相关,但与PME活性的相关性很小。
2.无花果在常温贮藏过程中,MDA含量和相对电导率呈上升趋势,SOD、POD和CAT活性随着时间的延长均呈现的下降趋势,与之相对应的无花果果肉中O2.-产生速率和H2O2含量呈现逐渐上升的趋势;低温贮藏中,减慢了MDA含量和相对电导率的上升,延缓了无花果SOD、POD和CAT活性的下降,对无花果果肉中O2.-产生速率和H2O2含量产生了明显的抑制作用。常温和低温贮藏过程中,无花果丙二醛含量和相对电导率变化呈极显著性正相关(r=0.956、r=0.989);SOD活性和O2.-产生速率呈极显著性负相关(r= -0.971、r= -0.966)。在常温贮藏条件中,H2O2含量与CAT活性呈极显著性负相关(r= -0.950),但与POD活性相关性很小;在低温贮藏条件下,H2O2含量与CAT活性(r= -0.0.994)和POD活性(r= -0.992)呈极显著性负相关。
3.无花果在贮藏过程中,乙烯释放量和ACO活性呈现先上升后下降的趋势,ACC含量和ACS活性呈现先下降后上升的趋势。常温和低温条件下乙烯释放量与ACC含量呈极显著性负相关(r= -0.993、r= -0.944);与ACS活性呈显著性负相关(r= -0.922、r= -0.872);常温下乙烯释放量与ACO活性呈显著性正相关(r=0.928),但低温下与ACO活性的大小不相关。
4.无花果在贮藏过程中,呼吸强度呈现先升高后降低的趋势,具有明显呼吸高峰,所以无花果属于典型的呼吸跃变型果实;还原糖含量呈先上升后下降的趋势;酚类物质、Vc和可滴定酸含量呈现下降趋势;AAO和PPO活性呈上升趋势。数据统计显示,常温和低温条件下无花果Vc含量与AAO活性呈极显著性负相关(r= -0.976、r= -0.882);酚类物质含量与PPO活性呈极显著性负相关(r= -0.993、r= -0.964)。
5.通过1-MCP处理对无花果硬度、还原糖、Vc和可滴定酸含量的影响,确定1-MCP适宜处理时间为12h。
6.不同浓度(1.0μL·L~(-1)、1.5μL·L~(-1)和2.0μL·L~(-1))1-MCP处理对无花果贮藏生理指标的研究表明,1-MCP处理抑制了果实的呼吸速率和乙烯释放量,推迟呼吸高峰和乙烯释放量高峰的出现并降低其峰值,延缓了抗氧化酶CAT,SOD和POD活性的下降,并抑制了ACC含量、ACO活性、ACS活性、H2O2含量、O2.-产生速率、AAO活性、MDA含量和细胞膜相对透性的增加。结果表明,在30 d的贮藏期内,1.5μL·L~(-1) 1-MCP处理效果最佳。
7.不同浓度(4.18 mg·m~(-3)、8.56 mg·m~(-3)、12.84 mg·m~(-3)和17.12 mg·m~(-3))臭氧处理对无花果贮藏品质指标的研究表明,臭氧处理抑制果实硬度的下降,减少还原性糖,可滴定酸和维生素C的损失。结果表明,在30 d的贮藏期内,适宜的臭氧处理浓度为12.84 mg·m~(-3),与对照差异极显著(P<0.01)。
8.不同浓度(4.18 mg·m~(-3)、8.56 mg·m~(-3)、12.84 mg·m~(-3)和17.12 mg·m~(-3))臭氧处理对无花果贮藏生理指标的研究表明,臭氧处理抑制了呼吸速率和乙烯释放量升高,推迟呼吸高峰和乙烯释放量高峰的出现并降低其峰值,延缓了抗氧化酶CAT,SOD和POD活性的下降,并抑制H2O2含量、O2.-产生速率、MDA含量和细胞膜相对透性的增加。结果表明,在30 d的贮藏期内,12.84 mg·m~(-3)臭氧处理效果最佳。
9.无花果采摘、运输和前处理等操作后,无花果底端小孔周围携带的微生物主要以细菌、酵母菌和霉菌为主,整个贮藏过程中,可观察到臭氧处理显著抑制了细菌、酵母菌和霉菌的增长和繁殖,降低了果实的腐烂变质,延长其贮藏期。
value and commercial value are very high. Ficus carica L. can be used for the fresh food or process fruit wine and drink. With people to worth the nourishment value in fresh fig fruit, it’s consumption increased gradually, and the market foreground is vast. But after harvest, fig fruit is inclined to lose water and rotting with Vitamin C lose, the nutrition and the high quality is not maintained under condition of room temperature. At present, the problem of fresh-keeping for fig fruit is not resolved, which affects the development of fig fruit greatly. So it is important to study its storage and preserve technology, which provided the theoretical and practical technic for the business storage of fig fruit. In this paper, changes in quality, storage physiology properties and mature senescence mechanism were studied. In addition, the impact of 1-MCP treatment on the change regulation of physiology biochemistry, the role of ozone solution treatment on nourishment and physiology quality, external microorganism of fig were studied. The main results were as follows:
1. Firmness, protopectin and cellulose content showed a trend of continuously decreased; soluble pectin content, D-Galacturonanases (PG) and cellulase activity were significantly increased; Pectinmethylesterases (PME) activity showed a trend of slow rise during room temperature storage. The cellulose and protopectin content were positively correlated with firmness significantly, r=0.912 and r=0.895, respectively. The soluble pectin content, PG, PME and cellulase activity were negatively correlated with the firmness significantly, r=-0.827, r=-0.796, r=-0.944 and r=-0.892, respectively. During cold temperature storage, firmness, protopectin and cellulose content decreased rate obviously lower room temperature storage; significantly inhibited increase of soluble pectin content, PG activity and cellulase; PME activity rose in the initial, and then declined. The cellulose and protopectin content was positively correlated with firmness significantly, r=0.902 and r=0.972, respectively. The soluble pectin content, PG and cellulase activity were negatively correlated with the firmness significantly, r=-0.961, r=-0.957 and r=-0.942, respectively, however, there was not correlated between PME activity and firmness.
2. During room temperature storage, relative electric conductivity and MDA content show a trend of continuously increased, Superoxide dismutase (SOD), Catalase (CAT) and Peroxidase (POD) activities showed a trend of decreased with O2.- production rate and H2O2 content were significantly rose. During cold temperature storage, slowed the increase of MDA content and relative electric conductivity, delayed the declined of SOD、POD and CAT activity, and inhibited the O2.- production rate and H2O2 content. In the conditions of room and cold temperature, the MDA content was positively correlated with relative electric conductivity significantly, r=0.956、r=0.989, respectively; the SOD activity was negatively correlated with the O2.- production rate significantly, r=-0.971 and r=-0.966, respectively. The H2O2 content was negatively correlated with the CAT activity significantly, r=-0.950, however, there was not correlated between H2O2 content and POD activity during room temperature storage. The CAT and POD activities were negatively correlated with the H2O2 content significantly, r=-0.994、r=-0.992, respectively.
3. Ethylene production and ACO activity rose in the initial, and then declined, ACC content and ACS activity declined in the initial, and then rose during storage. In the conditions of room and cold temperature, ethylene production were negatively correlated with the ACC content (r=-0.922、r=-0.872) and ACS activity (r=-0.922、r=-0.872) significantly; The ethylene production was positively correlated with ACO activity (r=0.928) significantly during room temperature, however, there was not correlated between ethylene production and ACO activity during cold temperature.
4. The study on the respiration of fig fruit showed that the respiration peaks were found during storage after harvest. It was belong to climacteric fruit. The reducing sugar content increased rapidly in the earlier stage and slowly in the latter time, phenolic compounds content、Vc and titratable acid content decreased constantly, AAO and PPO activity rose constantly. Mathematical statistics showed, in the conditions of room and cold temperature, Vc content were negatively correlated with the AAO activity significantly, r=-0.976、r=-0.882, respectively; phenolic compounds content were negatively correlated with the PPO activity significantly, r=-0.993、r=-0.964, respectively.
5. According to effect of 1-MCP treatment on firmness、reducing sugar、Vc and titratable acid content, determined the optimum time of 1-MCP treatment was 12h.
6. The results of physiology index study showed that fig fruit was treated with different concentrations (1.0,1.5 and 2.0μL·L~(-1)) 1-MCP had inhibited respiration rate and ethylene production, postponed fastigium appearance of respiration and ethylene production and decreased fastigium value; delayed the decline CAT, POD and SOD activities; and inhibited O2.- production、activities of ACO、ACS and AAO activity, contents of H2O2、ACC and MDA , and the increasing of relative electric conductivity. The optimum concentration of 1-MCP was 1.5μL·L~(-1) under condition of cold storage for 30 d.
7. The results of quality index study showed that fig fruit was treated with different concentrations (4.18 mg·m~(-3), 8.56 mg·m~(-3), 12.84 mg·m~(-3) and 17.12 mg·m~(-3)) ozone had slower loss of firmness; reduced the losing of reducing sugar, titratable acid and Vc content. The optimum concentration of ozone was 12.84 mg·m~(-3) under condition of cold storage for 30d, being significantly lower (P<0.01) than of control.
8. The results of physiology index study showed that fig fruit was treated with different concentrations (4.18 mg·m~(-3), 8.56 mg·m~(-3), 12.84 mg·m~(-3) and 17.12 mg·m~(-3)) ozone had inhibited respiration rate and ethylene production, postponed fastigium appearance of respiration and ethylene production and decreased fastigium value; delayed the decline of CAT、POD and SOD activities; and inhibited O2.- production、content of H2O2 and MDA, and the increasing of relative electric conductivity. The optimum concentration of ozone was 12.84 mg·m~(-3)under condition of cold storage for 30d.
9. After picking, transportation and pre-handle, the main microorganisms were bacteria, saccharomycetes and mould on opening hole under fig fruit, during the whole storage, ozone treatment obviously inhibited the increase of bacteria, saccharomycetes and mould, reduced the rotten deterioration, and extended the storage date.
1.无花果在常温贮藏过程中硬度、果胶酸含量和纤维素含量均呈不断下降的趋势;可溶性果胶含量、PG活性和纤维素酶活性均呈上升趋势;PME活性呈缓慢上升的趋势。其硬度与纤维素含量(r=0.912)和原果胶含量呈显著正相关(r=0.895),与可溶性果胶含量(r=-0.827)、PG活性(r=-0.796)和纤维素酶活性(r=-0.892)呈显著负相关,与PME活性呈极显著负相关(r=-0.944)。低温贮藏中硬度、果胶酸含量和纤维素含量的下降速度明显慢于常温贮藏;显著延缓了可溶性果胶含量的增加,抑制了PG活性和纤维素酶活性的升高;PME活性表现出先升高后下降的趋势。其硬度与纤维素含量呈显著正相关(r=0.902),与原果胶含量呈极显著正相关(r=0.972),与可溶性果胶含量(r=-0.961)、PG活性(r=-0.957)和纤维素酶活性(r=-0.942)呈极显著负相关,但与PME活性的相关性很小。
2.无花果在常温贮藏过程中,MDA含量和相对电导率呈上升趋势,SOD、POD和CAT活性随着时间的延长均呈现的下降趋势,与之相对应的无花果果肉中O2.-产生速率和H2O2含量呈现逐渐上升的趋势;低温贮藏中,减慢了MDA含量和相对电导率的上升,延缓了无花果SOD、POD和CAT活性的下降,对无花果果肉中O2.-产生速率和H2O2含量产生了明显的抑制作用。常温和低温贮藏过程中,无花果丙二醛含量和相对电导率变化呈极显著性正相关(r=0.956、r=0.989);SOD活性和O2.-产生速率呈极显著性负相关(r= -0.971、r= -0.966)。在常温贮藏条件中,H2O2含量与CAT活性呈极显著性负相关(r= -0.950),但与POD活性相关性很小;在低温贮藏条件下,H2O2含量与CAT活性(r= -0.0.994)和POD活性(r= -0.992)呈极显著性负相关。
3.无花果在贮藏过程中,乙烯释放量和ACO活性呈现先上升后下降的趋势,ACC含量和ACS活性呈现先下降后上升的趋势。常温和低温条件下乙烯释放量与ACC含量呈极显著性负相关(r= -0.993、r= -0.944);与ACS活性呈显著性负相关(r= -0.922、r= -0.872);常温下乙烯释放量与ACO活性呈显著性正相关(r=0.928),但低温下与ACO活性的大小不相关。
4.无花果在贮藏过程中,呼吸强度呈现先升高后降低的趋势,具有明显呼吸高峰,所以无花果属于典型的呼吸跃变型果实;还原糖含量呈先上升后下降的趋势;酚类物质、Vc和可滴定酸含量呈现下降趋势;AAO和PPO活性呈上升趋势。数据统计显示,常温和低温条件下无花果Vc含量与AAO活性呈极显著性负相关(r= -0.976、r= -0.882);酚类物质含量与PPO活性呈极显著性负相关(r= -0.993、r= -0.964)。
5.通过1-MCP处理对无花果硬度、还原糖、Vc和可滴定酸含量的影响,确定1-MCP适宜处理时间为12h。
6.不同浓度(1.0μL·L~(-1)、1.5μL·L~(-1)和2.0μL·L~(-1))1-MCP处理对无花果贮藏生理指标的研究表明,1-MCP处理抑制了果实的呼吸速率和乙烯释放量,推迟呼吸高峰和乙烯释放量高峰的出现并降低其峰值,延缓了抗氧化酶CAT,SOD和POD活性的下降,并抑制了ACC含量、ACO活性、ACS活性、H2O2含量、O2.-产生速率、AAO活性、MDA含量和细胞膜相对透性的增加。结果表明,在30 d的贮藏期内,1.5μL·L~(-1) 1-MCP处理效果最佳。
7.不同浓度(4.18 mg·m~(-3)、8.56 mg·m~(-3)、12.84 mg·m~(-3)和17.12 mg·m~(-3))臭氧处理对无花果贮藏品质指标的研究表明,臭氧处理抑制果实硬度的下降,减少还原性糖,可滴定酸和维生素C的损失。结果表明,在30 d的贮藏期内,适宜的臭氧处理浓度为12.84 mg·m~(-3),与对照差异极显著(P<0.01)。
8.不同浓度(4.18 mg·m~(-3)、8.56 mg·m~(-3)、12.84 mg·m~(-3)和17.12 mg·m~(-3))臭氧处理对无花果贮藏生理指标的研究表明,臭氧处理抑制了呼吸速率和乙烯释放量升高,推迟呼吸高峰和乙烯释放量高峰的出现并降低其峰值,延缓了抗氧化酶CAT,SOD和POD活性的下降,并抑制H2O2含量、O2.-产生速率、MDA含量和细胞膜相对透性的增加。结果表明,在30 d的贮藏期内,12.84 mg·m~(-3)臭氧处理效果最佳。
9.无花果采摘、运输和前处理等操作后,无花果底端小孔周围携带的微生物主要以细菌、酵母菌和霉菌为主,整个贮藏过程中,可观察到臭氧处理显著抑制了细菌、酵母菌和霉菌的增长和繁殖,降低了果实的腐烂变质,延长其贮藏期。
value and commercial value are very high. Ficus carica L. can be used for the fresh food or process fruit wine and drink. With people to worth the nourishment value in fresh fig fruit, it’s consumption increased gradually, and the market foreground is vast. But after harvest, fig fruit is inclined to lose water and rotting with Vitamin C lose, the nutrition and the high quality is not maintained under condition of room temperature. At present, the problem of fresh-keeping for fig fruit is not resolved, which affects the development of fig fruit greatly. So it is important to study its storage and preserve technology, which provided the theoretical and practical technic for the business storage of fig fruit. In this paper, changes in quality, storage physiology properties and mature senescence mechanism were studied. In addition, the impact of 1-MCP treatment on the change regulation of physiology biochemistry, the role of ozone solution treatment on nourishment and physiology quality, external microorganism of fig were studied. The main results were as follows:
1. Firmness, protopectin and cellulose content showed a trend of continuously decreased; soluble pectin content, D-Galacturonanases (PG) and cellulase activity were significantly increased; Pectinmethylesterases (PME) activity showed a trend of slow rise during room temperature storage. The cellulose and protopectin content were positively correlated with firmness significantly, r=0.912 and r=0.895, respectively. The soluble pectin content, PG, PME and cellulase activity were negatively correlated with the firmness significantly, r=-0.827, r=-0.796, r=-0.944 and r=-0.892, respectively. During cold temperature storage, firmness, protopectin and cellulose content decreased rate obviously lower room temperature storage; significantly inhibited increase of soluble pectin content, PG activity and cellulase; PME activity rose in the initial, and then declined. The cellulose and protopectin content was positively correlated with firmness significantly, r=0.902 and r=0.972, respectively. The soluble pectin content, PG and cellulase activity were negatively correlated with the firmness significantly, r=-0.961, r=-0.957 and r=-0.942, respectively, however, there was not correlated between PME activity and firmness.
2. During room temperature storage, relative electric conductivity and MDA content show a trend of continuously increased, Superoxide dismutase (SOD), Catalase (CAT) and Peroxidase (POD) activities showed a trend of decreased with O2.- production rate and H2O2 content were significantly rose. During cold temperature storage, slowed the increase of MDA content and relative electric conductivity, delayed the declined of SOD、POD and CAT activity, and inhibited the O2.- production rate and H2O2 content. In the conditions of room and cold temperature, the MDA content was positively correlated with relative electric conductivity significantly, r=0.956、r=0.989, respectively; the SOD activity was negatively correlated with the O2.- production rate significantly, r=-0.971 and r=-0.966, respectively. The H2O2 content was negatively correlated with the CAT activity significantly, r=-0.950, however, there was not correlated between H2O2 content and POD activity during room temperature storage. The CAT and POD activities were negatively correlated with the H2O2 content significantly, r=-0.994、r=-0.992, respectively.
3. Ethylene production and ACO activity rose in the initial, and then declined, ACC content and ACS activity declined in the initial, and then rose during storage. In the conditions of room and cold temperature, ethylene production were negatively correlated with the ACC content (r=-0.922、r=-0.872) and ACS activity (r=-0.922、r=-0.872) significantly; The ethylene production was positively correlated with ACO activity (r=0.928) significantly during room temperature, however, there was not correlated between ethylene production and ACO activity during cold temperature.
4. The study on the respiration of fig fruit showed that the respiration peaks were found during storage after harvest. It was belong to climacteric fruit. The reducing sugar content increased rapidly in the earlier stage and slowly in the latter time, phenolic compounds content、Vc and titratable acid content decreased constantly, AAO and PPO activity rose constantly. Mathematical statistics showed, in the conditions of room and cold temperature, Vc content were negatively correlated with the AAO activity significantly, r=-0.976、r=-0.882, respectively; phenolic compounds content were negatively correlated with the PPO activity significantly, r=-0.993、r=-0.964, respectively.
5. According to effect of 1-MCP treatment on firmness、reducing sugar、Vc and titratable acid content, determined the optimum time of 1-MCP treatment was 12h.
6. The results of physiology index study showed that fig fruit was treated with different concentrations (1.0,1.5 and 2.0μL·L~(-1)) 1-MCP had inhibited respiration rate and ethylene production, postponed fastigium appearance of respiration and ethylene production and decreased fastigium value; delayed the decline CAT, POD and SOD activities; and inhibited O2.- production、activities of ACO、ACS and AAO activity, contents of H2O2、ACC and MDA , and the increasing of relative electric conductivity. The optimum concentration of 1-MCP was 1.5μL·L~(-1) under condition of cold storage for 30 d.
7. The results of quality index study showed that fig fruit was treated with different concentrations (4.18 mg·m~(-3), 8.56 mg·m~(-3), 12.84 mg·m~(-3) and 17.12 mg·m~(-3)) ozone had slower loss of firmness; reduced the losing of reducing sugar, titratable acid and Vc content. The optimum concentration of ozone was 12.84 mg·m~(-3) under condition of cold storage for 30d, being significantly lower (P<0.01) than of control.
8. The results of physiology index study showed that fig fruit was treated with different concentrations (4.18 mg·m~(-3), 8.56 mg·m~(-3), 12.84 mg·m~(-3) and 17.12 mg·m~(-3)) ozone had inhibited respiration rate and ethylene production, postponed fastigium appearance of respiration and ethylene production and decreased fastigium value; delayed the decline of CAT、POD and SOD activities; and inhibited O2.- production、content of H2O2 and MDA, and the increasing of relative electric conductivity. The optimum concentration of ozone was 12.84 mg·m~(-3)under condition of cold storage for 30d.
9. After picking, transportation and pre-handle, the main microorganisms were bacteria, saccharomycetes and mould on opening hole under fig fruit, during the whole storage, ozone treatment obviously inhibited the increase of bacteria, saccharomycetes and mould, reduced the rotten deterioration, and extended the storage date.
引文
[1]郭英.六个无花果(Ficus carica L.)品种的系统学研究[D].西南农业大学,2003.
[2] Kislev ME, Hartmann, Bar-Yosef. Early Domesticated Fig in the Jordan Valley [J]. Science, 2005, 21: 1372-1374.
[3]张英,田源红,王建科,等.不同产地无花果中微量元素的研究[J].微量元素与健康研究,2010,27(5):17-19.
[4]朱海舰,张胜男,何保华,等.无花果的营养与医疗作用[J].国土绿化,2004,4:43.
[5]张泽俊,沙坤.超声波辅助提取无花果叶中总黄酮工艺的研究[J].食品研究与开发,2011,32(6):14-16.
[6] Robert V, Mateja C, Franci S. Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region [J]. Food Chemistry, 2008, 16(1): 153.
[7]李艳,张有林,程忠国,等.臭氧处理对板栗采后生理效应研究[J].河北农业大学学报,2006,29(1):50-53.
[8]张立奎,陆兆新,郁志芳.臭氧水处理鲜切生菜贮藏期间的品质变化[J].食品与发酵工业,2004,30(3):128-131.
[9]韩海彪,张有林,沈效东,等.臭氧处理对灵武长枣品质的影响[J].河南农业大学学报,2007,41(5):519-521.
[10]周慧娟,乔勇进,王海宏,等.臭氧处理对宫川柑橘保鲜效果的影响[J].保鲜与加工,2010,10(3):12-16.
[11]应铁进,傅红霞,程文虹.钙和热激处理对无花果的采后生理效应和保鲜效果[J].食品科学,2003,24(7):149-155.
[12] Tsai L S, Huxsoll C C, Robertson G. Prevention of fig spoilage during storage by chlorine dioxide [J]. Journal of Food Science, 2001, 66 (3): 472-477.
[13] Aksoy U, Sen F, Meyvaci K B. Effect of magnesium phosphide, an alternative to methyl bromide, on dried fig quality [J]. Acta Horticulturae, 2008 (798): 285-292.
[14]尹卫平,马忠敏,刘春霞.半合成苯甲醛类衍生物镇痛作用研究[J].河南医学研究,1996,5(1):30-32.
[15]郭紫娟,张凤英,董开发,等.无花果干提取液抑菌活性的研究[J].江西农业大学学报,2011,33(5):0999-1005.
[16]邱松山,姜翠翠,谭振钟,等.无花果粗多糖体外抗氧化能力初步研究[J].时珍国医国药,2011,22(7):1659-1660.
[17]汪开毓,陈霞,黄锦炉,等.无花果多糖对鲫鱼非特异性免疫功能的影响[J].水生生物学报,2011,35(4):630-637.
[18]张小曼,马银海,袁琳,等.无花果皮红色素提取及其抗氧化性[J].食品研究与开发,2010,31(12):281-283.
[19]张泽俊,沙坤,马雯.无花果叶不同溶剂提取物抗氧化活性的比较研究[J].安徽农业科学,2011,39(12):6981-6982,7010.
[20]马肖静,余东坡,王兰菊,等.壳聚糖涂膜冷藏无花果保鲜效果[J].河南农业科学,2010,12:111-113.
[21]张晓娜.1-MCP和臭氧处理对无花果贮藏生理及品质的影响[D].保定:河北农业大学,2011.
[22] Mathooko F M, Sotokawa T, Kubo Y, et al. Retention of freshness in fig fruit by CO2-enriched atmosphere treatment of modified atmosphere packaging under ambient-temperature [J]. J. Jpn. Soc. Hort. Sci, 1993, 62: 661-667.
[23] Karabulut O A, Ilhan K, Arslan U, et al. Evaluation of the use of chlorine dioxide by fogging for decreasing postharvest decay of fig [J]. Postharvest Biology and Technology, 2009, 52(3): 313-315.
[24]黄鹏.增施钾肥对无花果贮藏品质的影响[J].西北林学院学报,2007,22(6):24-27.
[25]欧高政,袁亚芳,张盛旺,等.不同处理对无花果保鲜效果的研究[J].安徽农业科学,2010,38(34):19575-19576,19660.
[26]黎继烈,彭湘莲,钟海燕,等.臭氧保鲜处理对金橘采后生理的影响[J].中国食品学报,2007,3(7):112-115.
[27]刘晓军,王群.高湿低温环境中臭氧对冬枣生理生化的影响[J].果树学报,2004,21(4):346-349.
[28]伍小红,李建科,惠伟.臭氧处理对苹果保鲜的影响研究[J].食品科技,2006(7):252-254.
[29]朱克花,杨震峰,陆胜民,等.臭氧处理对黄花梨果实贮藏品质和生理的影响[J].中国农业科学,2009,42(12):4315-4323.
[30]赵丽芹,韩育梅,王丽,等.不同浓度臭氧对河套蜜瓜贮藏品质影响的研究[J].食品科学,2007,28(2):343-345.
[31]马毅红.一种简单快速测定臭氧浓度的方法[M].惠州大学学报(自然科学版),2000(4):35-37.
[32]徐通敏,孙星炎,张建农.紫外分光光度法测定低浓度臭氧[J].环境科学,1999(4):38-41.
[33]杨晓忠.变色酸比色法测定空气中臭氧[J].职业医学,1997,24(5):43.
[34]王玉平,王娟,陈涛,等.环境空气中臭氧的测定—靛蓝二磺酸钠分光光度法[J].中国环境监测,1994,109(2):13-16.
[35]李梦钗,王玉忠,温秀军,等.草莓臭氧保鲜试验初报[J].北方园艺,2010,(9):192-193.
[36]陈卫团,王希提,吴传珍.ClO2消毒剂杀菌及消毒效果观察[J].中国初级卫生保健,2007,21(8):61-62.
[37]周晓辉. ClO2在消毒和除臭方面的应用[J].黑龙江医药,2007,20(3):252.
[38]刘群,刘茂晔. ClO2的制备及其在水产养殖中的应用[J].河北渔业,2007(11):5-7.
[39]乔建军,王爱军,白云娟.ClO2固体缓释剂对白牛奶、红地球两种葡萄的保鲜效果研究[J].河北林业科技,2011,8(4):4-5.
[40]曾柏全,邓子牛,熊兴耀,等.二氧化氯对藤捻葡萄保鲜及贮藏品质的影响[J].经济林研究,2007,25(1):49-51.
[41]李成,张文霞.稳定性二氧化氯处理对杏保鲜的影响研究[J].太原科技,2007,(7):82-83.
[42]顾宁,胡双启,晋日亚.稳定性ClO2在食品杀菌保鲜中的应用[J].山西化工,2007,27(5):24-26.
[43]钟梅,吴斌,王吉德,等.二氧化氯气体对红提与巨峰葡萄采后呼吸速率、品质及货架期的影响[J].食品科技,2009,34(3):64-67.
[44]潘裕添,林志超,李晓华.稳定性ClO2溶液对霉菌孢子致死机理初步研究[J].漳州师范学院学报,2006(4):97-101.
[45]易玉峰,丁福臣.稳定性ClO2的制备及应用研究进展[J].北京石油化工学院学报,2005,13(2):31.
[46]裴海燕,胡文容,丁国际,等. ClO2杀藻特性研究[J].山东大学学报(工学版),2004,34(5):104.
[47]盛玮,薛建平,张爱民. ClO2在葡萄保鲜中的应用研究[J].生物学杂志,2005,22(2):43-44.
[48]程琳琳,肖丽梅,钟梅,等.1-MCP和ClO2处理对新疆蟠桃采后品质的影响[J].食品科学,2011,32(12):314-319.
[49]肖丽梅,钟梅,吴斌.1-甲基环丙烯和二氧化氯对新疆蟠桃保鲜效果的研究[J].食品科学,2009,30(12):276-280.
[50]牛瑞雪,惠伟,李彩香,等.二氧化氯对“秦美”猕猴桃保鲜及贮藏品质的影响[J].食品工业科技,2009,30(1):289-292.
[51]付伟成,杜金华. ClO2与Vc对苹果汁褐变与澄清的影响[J].食品与发酵工业,2004,30(12):47-51.
[52]赵明慧,饶景萍,辛付存,等.二氧化氯采前处理对红富士苹果的保鲜[J].食品科学,2011,32(16):352-356.
[53]戴斯琴,饶景萍,周洁,等.ClO2处理对油桃采后生理及相关酶活性的影响[J].西北植物学报,2007,27(12):2466-2470.
[54]钟梅,吴斌,王吉德.ClO2气体抑菌性能及对新疆甜瓜品质的影响[J].食品科技,2009,34(4):63-66.
[55]杜金华,傅茂润,李苗苗,等.二氧化氯对青椒采后生理和贮藏品质的影响[J].中国农业科学,2006,39(6):1215-1219.
[56]陆胜民,孔凡春,王群,等.臭氧对鲜切青花菜品质的影响[J].食品科技,2003,8:34-36.
[57]高翔,陆兆新,张立奎,等.臭氧在鲜切西洋芹保鲜中应用的研究[J].食品科学,2003,24(12):131-134.
[58] Aguayo E, Escalona V H, Artes F. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes [J]. Postharvest Biology and Technology, 2006, 39 (2): 169-177.
[59] Ana G, Perez, et al. Effect of ozone treatment on postharvest strawberry quality [J]. Journal of Agricultural and Food Chemistry, 1994, 47 (4): 1652-1656.
[60]张倍宁,朱晓燕,赖健.板栗湿冷臭氧水处理贮藏保鲜研究[J].食品科学,2011,16(32):361-364.
[61] Tzortakis N, Singleton I, Baines J. Deployment of low-level ozone enrichment for the preservation of chilled fresh produce [J]. Postharvest Biology and Technology, 2007, 43 (2): 261-270.
[62]郑淑芳,孙成旭,李武,等.稳定态二氧化氯对鲜切马铃薯贮藏性及酶褐变的初步研究[J].现代食品科技,2007,23(4):31-32.
[63] Bregoli A M, Ziosi V, Biondi S, et al. Postharvest 1-methylcyclopene application in ripening control of‘Stark Red Gold’nectarines: Temperature-dependent effects on ethylene production and biosynthetic gene expression, fruit quality, and polyamine levels[J]. Postharvest Biol. Technol, 2005, 37(2): 111-121.
[64] Sisler E C, Serek M. Compounds controlling the ethylene receptor [J]. Bot. BuL1. Acad. Sin., 1999, 40: 1-7.
[65] Sisler E C, Serek M. Inhibition of ethylene esponses in plants at the receptor level: Recent developments [J]. Physiol. Plant, 1997, 100: 577-582.
[66]李富军,杨洪强,翟衡,等. 1-甲基环丙烯延缓果实衰老作用机制研究综述[J].园艺学报,2003,30(3):361-365.
[67] Lelievre J M, Lathche A, Jones B, et al. Ethylene and fruit ripening [J]. Physiol Plant, 1997, 101: 727-739.
[68] Akihiro I, Kenji T, Fumio T, et al. Isolation of cDNA clones corresponding to genes expressed during fruit ripening in Japanese pear (Pyrus pyrifolia Nakai): involvement of the ethylene signal transduction on pathway in their expression [J]. J of Exp. Bot., 2000, 51(347): 1163-1166.
[69] Nakatska A, Shiomi S, Kubo Y, et al. Expression and international feedback regulation of ACC synthase and ACC oxidase genes in ripening tomato fruit [J]. Plant Physiol., 1997, 38: 1103-1110.
[70]李正国,E1-Sharkawyl, Lelievre J-M.温度、丙烯和1-MCP对西洋梨果实乙烯合成和乙烯受体ETR1同源基因表达的影响[J].园艺学报,2000,27(5):313-316.
[71] Khan A S, Singh Z. 1-MCP regulates ethylene biosynthesis and fruit softening during ripening of‘Tegan Blue’plum [J]. Postharvest Biol. Technol, 2007, 43(3): 298-306.
[72]丁建国,陈昆松,许文平,等. 1-甲基环丙烯处理对美味猕猴桃果实后熟软化的影响[J].园艺学报,2003,30(3):277-280.
[73]樊秀彩,张继澍. 1-甲基环丙烯对采后猕猴桃果实生理效应的影响[J].园艺学报,2001,28(5):399-402.
[74]庞学群,张昭其,段学武,等.乙烯与1-甲基环丙烯对荔枝采后果皮褐变的影响[J].华南农业大学学报,2001,22(41):11-14.
[75]高敏,张继澍. 1-甲基环丙烯对红富士苹果酶促褐变的影响[J].植物生理学通讯,2001,37(6):522-524.
[76] Jeong J, Huber D J, Sargent S A. Influence of thylene and 1-methylcyclopropene on softening, ripening, and cell wall matrix polysaccharides of avocado fruit [A]. In : X X VI th International Horticultural congress (Abstracts). Toronto: Pearson Education Inc., 2002, 241.
[77] Luo Z S, Xu X L, Cai Z Z, et al. Effects of ethylene and 1-methylcyclopropene (1-MCP) on lignification of postharvest bamboo shoot [J]. Food Chemistry, 2007, 105(2): 521-527.
[78] Valero D, Guillen F, Valverde J M, et al. 1-MCP use on prunus spp. to maintain fruit quality and to extend shelf life during storage: a comparative study [J]. Acta Hortic, 2005, 682: 933-940.
[79] Nakatsuka A, Shiomi S, Kubo Y et al. Expression and internal feedback regulation of ACC synthase and ACC oxidase genes in ripening tomato fruit [J]. Plant Cell Physiol, 1997, 38(10): 1103-1110.
[80] Cefola M, Amodio M L, Rinaldi R, et al. Exposure to 1-methylcyclopropene (1-MCP) delays the effects of ethylene on fresh-cut (Brassica rapa L.) [J]. Postharvest Biology and Technology, 2010, 58(1): 29-35.
[81]马文平,倪志婧,任贤,等.1-MCP对‘玉金香’甜瓜品质和生理代谢的影响[J].北方园艺,2011,(22):141-145.
[82] Jeong J, Huber D J, Sargent S A. The potential benefits of 1-MCP for regulating the ripening and extending the storage life of avocados [J]. Hort Sci, 1999, 34(3): 538.
[83] Grozeff G G, Micieli M E, Gomez F, et al. 1-Methylcyclopropene extends postharvest life of spinach leaves [J]. Postharvest Biology and Technology, 2010, 55(1): 182-185.
[84] Muller R S, Murr D P, Skog L J. Ripening control of Pyrus communis L. fruit with 1-MCP [J]. Hort Sci, 1999, 34(3): 507.
[85] Rupasinghe HPV, Murr D P, Paliyath G. 1-MCP-mediated ripening changes in mclntosh apples [J]. Hort Sci, 1999, 34(3): 508.
[86] Porat R, Halevy A H, Serek M, et al. An increase in ethylene Sensitivity follow pollination in the initial event triggeing an increase in ethylene production and enhanced senescence of phalaenopsis orchid flowers [J]. Physiol Plant, 1995, 93: 778-784.
[87] Hershkovitz V, Saguy S I, Pesis E. Postharvest application of 1-MCP to improve the quality of various avocado cultivars [J]. Postharvest Biology and Technology, 2005, 37(3): 252-264.
[88] Budu A S, Joyce D C. Effect of 1-methylcyclopropene of the quality of minimally processed pineapple fruit [J]. Aust. J. Exp. Agric., 2003, 43: 177-184.
[89] Mullins E D, McCollum T G, McDonald R E. Consequences on ethylene metabolism of inactivating the ethylene receptor sites in diseased non-climacteric fruit [J]. Postharvest Bio and Tech, 2000, 19(2): 155-164.
[90] Selvarajah S, Bauchot A D, John P. Internal browning in cold-stored pineapples is suppressed by a postharvst application of 1-MCP [J]. Postharvest Bio and Tech, 2001, 23(2): 167-170.
[91]吴振先,陈世华,陈维信. 1-MCP和MA包装对青花菜保鲜效果及生理的研究[A].见:雷建军主编,园艺学进展(第5辑).广州:广州出版社,2002,715-720.
[92] Tountti P, Bonghi C, Romina A. Fruit firmness and ethylene biosythesis in three cultivars of peach [J]. Hort Sci, 1996, 71: 141-147.
[93] Fan X, Argenta L, Mattheis J P. Interactive effects of 1-MCP and temperature on“Elberta”peach quality [J]. Hort Sci, 2002, 37(1): 134-138.
[94] Feng X Q, Apelbaum A, Sisler E C, et al. Control of ethylene responses in avocado fruit with 1-MCP [J]. Postharvst Bio and Tech, 2000, 20 (2): 143-150.
[95] Hassan F A S, Mahfouz S A. Effect of 1-methylcyclopropene (1-MCP) treatment on sweet basil leaf senescence and ethylene production during shelf-life [J]. Postharvest Biology and Technology, 2010, 55(1): 61-65.
[96] Cai C, Chen K S, Xu W P, et al. Effect of 1-MCP on postharvest quality of loquat fruit [J]. Postharvest Biology and Technology, 2006, 40(2): 155-162.
[97]王庆国,邓正焱,谷林. 1-甲基环丙烯对杏采后保鲜效果的影响[J].山东农业科学,2005,1:59-61.
[98] Fan X, Mattheis J P. Yellowing of broccoli in storage is reduced by 1-MCP [J]. Hort Sci, 2000, 35(5): 885-887.
[99]苏小军,蒋跃明.新型乙烯受体抑制剂—1-甲基环丙烯在采后园艺作物中的应用[J].植物生理学通讯,2001,37(4):361-364.
[100] Wu C W, Du X F, Wang L Z, et al. Effect of 1-methylclopropene on postharvest quality of Chinese chive scapes [J]. Postharvest Biology and Technology, 2009, 51(3): 431-433.
[101] Jiang Y M, Joyce D C, Macnish A J. Response of banana fruit to treatment with 1-methylcyclopropene [J]. Plant Grow Regul, 1999, 28: 77-82.
[102] Mao L C, Wang G Z, Que F. Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit [J]. Journal of Food Engineering, 2007, 78(1): 361-365.
[103]魏好程,潘永贵,仇厚援.1-MCP对采后果蔬生理及品质影响的研究进展[J].华中农业大学学报,2003,22(3):307-312.
[104] Jiang Y, Joyce D C. Effects of 1-MCP alone and in combination with plyethylene bags on the postharvest life of mango fruit [J]. Ann Appl Biol, 2000, 137: 321-327.
[105] Machish A J, Hofman P J, Simons D H, et al. 1-MCP treatment efficacy in preventing ethylene perception in banana and grevillea and waxflower flowers [J]. Australian Journal of Experiment Agriculture, 2000, 40: 471-481.
[106] Hofman P J, Jobin Dcor M, Meiburg G F, et al. Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-MCP [J]. Australian Journal of Experiment Agriculture, 2001, 41: 567-572.
[107] Jeong J, Huber D J, Sargent S A. Influence of 1-methylcyclopropene (1-MCP) on ripening and cell-wall matrix polysaccharides of avocado (Persea Americana) fruit [J]. Postharvest Biology and Technology, 2002, 25(3): 241-256.
[108] Jiang Y, Joyce D C, Terry L A. 1-methylcyclopropene treatment affects strawberry fruit decay [J]. Postharvest Biology & Technology, 2001, 23(3): 227-232.
[109] Mir N A, Curell E, Khan N, et al. Harvest maturity, storage temperature, and 1-MCP application frequency alter firmness retention and chlorophyll fluorescence of“Redchief Delicious”apples [J]. Journal of the American Society for Horticultural Science, 2001, (5): 618-624.
[110] Botondi R, DeSantis D, Belincontro A, et al. Influence of ethylene inhibition by 1-methylcyclopropene on apricot quality, volatile production, and glycosidase activity of low and high-aroma varieties of apricots [J]. Journal of Agricultural & Food Chemistry, 2003, 51(5): 1189-1200.
[111] Lurie S, Pre Aymard C, Ravid U, et al. Effect of 1-methylcyclopropene on volatile emission and aroma in cv-Anna apples [J].Journal of Agricultural & Food Chemistry, 2002, 50(15): 4251-4256.
[112] Gong Y P, Fan X T, Mattheis J P. Responses of“Bing”and“Rainier”sweet cherries to ethylene and 1-methylcyclopropene [J]. Journal of the American Society for Horticultural Science, 2002, 127(5): 831-835.
[113] Porat R, Weiss B, Cohen L, et al. Effects of ethylene and 1-methylcyclopropene on the postharvest qualities of“Shamouti”oranges [J]. Postharvet Biology & Technology, 1999, 15 (2): 155-163.
[114] Jiang W B, Sheng Q, Zhou X J, et al. Regulation of detached coriander leaf senescence by 1-methylcylopropene and ethylene [J]. Postharvest Biology & Technology, 2002, 26 (3): 339-345.
[115] Saftner R A, Abbott J A, Conway W S, et al. Effects of 1-methylcyclopropene and heat treatments on ripening and postharvest decaying“Golden Delicious”apple [J]. Journal of the American Society for Horticultural Science, 2003, 128 (1): 120-127.
[116] Dong L, Lurie S, Zhou H W. Effect of 1-methylcyclopropene on ripening of“Canino”apricots and“Royal Zee”plums [J]. Postharvest Biology & Technology, 2002, 24 (2): 135-145.
[117] Hiwasa K, Kinugasa Y, Amano S, et al. Ethylene is required for both the initiation and progression of softening in pear (Pyrus communis L) fruit [J]. Journal of Experimental Botany, 2003, 54 (383): 771-779.
[118] DeEll J R, Murr D P, Porteous M D, et al. Influence of temperature and duration of 1-methylcyclopropene (1-MCP) treatment on apple quality [J]. Postharvest Biology & Technology, 2002, 24 (3): 349-353.
[119] Ku V V V, Wills R B H. Effect of 1-methylcyclopropene on the storage life of broccoli [J]. Postharvest Biology & Technology, 1999, 17 (2): 127-132.
[120] Able A J, Wong L S, Prasad A, et al. 1-MCP is more effective on a floral brassica (Brassica oleracea var Italica L) than a leafy brassica (Brassica rapa var Chinensis) [J]. Postharvest Biology & Technology, 2002, 26 (2): 147-155.
[121] Serek M, Sisler E C, Tamar iG, et al. Inhibition of ethylene-induced cellular senescence symptoms by 1-methylcyclopropene [J]. Acta Horticulture, 1995, (405): 264-268.
[122] Fan X, Mattheis J P. Development of apple superficial scald, soft scald, core flesh, and greasiness is reduced by 1-MCP [J]. Agric Food Chem, 1999, 47: 3063-3068.
[123] Rupasinghe H P V, Murr D P, Paliyath G, et al. Inhibitory effect of 1-MCP and superficial scald development in“McIntosh”and“Delicious”apple [J]. Hort Sci & Bio, 2000, 75 (3): 271-276.
[124] Fan X, Mattheis J P. Reduction of ethylene-induced physiological disorders of carrots and iceberg lettuce by 1-MCP [J]. Hort Sci, 2000, 35 (7):1312-1314.
[125] Ku V V V, Wills R B H. 1-methylcyclopropene can differentially affect the postharvet life of strawberry exposed to ethylene [J]. Hort Sci, 1999, 34: 119-120.
[126] Song J, Tian M S, Dilley D R, et al. Effect of 1-MCP on apple fruit ripening and volatile production [J]. Hort Sci, 1997, 32(3): 536.
[127] Sisler E C, Serek M. Inhibitors of ethylene esponses in plants at the receptor level: Recent developments [J]. Physiol. Plant, 1997, 100: 577-582.
[128]刘红霞,姜微波,罗云波. 1-甲基环丙烯在果蔬采后保鲜中的作用[J].北方园艺,2003(3):74-75.
[129] Piriyavinit P, Ketsa S, Van Doorn W G. 1-MCP extends the storage and shelf of mangosteen (Garcinia mangostana L.) fruit [J]. Postharvest Biology and Technology, 2011, 61(1): 15-20.
[130]苏小军,蒋跃明,李月标. 1-MCP对香蕉果实货架期的影响[J].亚热带植物科学,2003,32(1):1-3.
[131] Massolo J F, Concellon A, Chaves A R, et al. 1-Methylcyclopropene (1-MCP) delays senescence, maintains quality and reduces browning of non-climacteric eggplant (Solanum melongena L.) fruit [J]. Postharvest Biology and Technology, 2011, 59(1): 10-15.
[132]陈明,陈金印. 1-甲基环丙烯在果品贮藏保鲜上的应用[J].食品与发酵工业,2004,30(3):132-136.
[133]李新禹,刘俊杰,裴晶晶,等.常温下臭氧半衰期实验及理论分析[J].天津大学学报,2007,8(40):952-956.
[134]崔吉正,郑宝森,史可梅,等.不同浓度臭氧对脊髓神经元的影响[J].中国现代医学杂志,2008,23(18):3439-3442.
[135]王文生,罗云波,石志平.不同气体组分中臭氧浓度衰减速率初探[J].保鲜与加工,2005(1):21-22.
[136]王平艳,林岚,尹宪丽.臭氧应用于临床的研究进展[J].临床医学,2011,4(24):2171-2172.
[137]王秋芳,乔勇进,陈召亮,等.臭氧处理对巨峰葡萄微生物及贮藏品质的影响[J].安徽农业科学,2010,38(9):4784-4787.
[138] Ana G P, Carlos S. Effects of ozone treatment on postharvest strawberry quality [J]. J. Agric. Food Chem, 1999, 47: 1652-1656.
[139]区卫民,邓义才,刘慧旋,等.臭氧对果蔬中有机磷和硝酸盐去除作用对研究[J].安徽农业科学,2006,34(17):4409-4410.
[140] Wu J G, Luan T G, Lan C Y, et al. Removal of residual pesticides on vegetable using ozonated water [J]. Food Control, 2007, 18 (5): 466-472.
[141] Skog L J, Chu C L. Effect of ozone on qualities of fruits and vegetables in cold storage [J]. Can. J. Plant Sci., 2000, 81: 773-778.
[142] Lluis P, Carlos H, Crisosto. Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage [J]. Postharvest biology and technology, 2002, 24(1): 39-48.
[143] Khadre M A, Yuoseft A, Kim J. Microbiological aspects of ozone applications in food a review [J]. Journal of Food Science, 2001 (6): 1242-1252.
[144]张佳佳,蒋益虹,邵永华,等.湿冷与臭氧技术在双胞蘑菇保鲜上的应用[J].中国食品学报,2008,8(6):75-81.
[145] Guzel-Sevdim Z B, Greene A K, Sevdim A C. Use of ozone in the food industry [J]. Lebensm-Wissu-Technol, 2004, 37: 453-460.
[146] Smilanick J L, Margosan D M. Impact of ozoneted water on the quality and shelf life of fresh citrus fruit, stone fruit, and table grapes [J]. Ozone Science and Engineering, 2002, 24: 343-356.
[147]刘晓军,王群,张云川.冬枣冷藏过程中生理生化变化的试验研究[J].农业工程学报,2004,20(1):215-217.
[148] Benitez F J, Beltran H J, Gonzalez T. Kinetic study of propoxur oxidation by UV radiation and combined O3/UV radiation [J]. Industrial and Engineering chemistry research, 1994, 33 (5): 1264-1270.
[149] Prado J, Arantegui J, Chamarro E, et al. Degradation of 2,4-D by ozone and light [J]. Ozone science and engineering, 1994, 16 (3): 235-245.
[150] Zwiener C, Weil L, Niessner R, et al. Atrazine and parathion-methyl removal by UV and UV/O3 in drinking water treatment [J]. International journal of environmental analytical chemistry, 1995, 58: 247-264.
[151]刘红伟,吕薇,刘鹏涛,等.臭氧脱除蔬菜中残留有机磷农药的研究[J].河南科学,2008,26(4):438-439.
[152]詹萍,田洪磊.臭氧降解苹果中克菌丹农药残留技术研究[J].食品科学,2008,10(29):183-186.
[153]沈群,刘月,王群.应用臭氧降解农药百菌消的实验研究[J].中国农业大学学报,2002,7(4):38-41.
[154] Palou L, et al. Effect of gaseous ozone exposure on the development of green and blue molds on cold stored citrus fruit [J]. Plant Disease, 2001, 85 (6): 632-638.
[155] Tsai L S, Huxsoll C C, Robertson G. Prevention of fig spoilage during storage by chlorine dioxide [J]. Journal of Food Science, 2001, 66 (3): 472-477.
[156] Jin C H, Suo B, Kan J, et al. Changes in cell wall polysaccharide of harvested peach fruit during storage [J]. Journal of plant physiology and Molecular Biology, 2006, 32(6): 657-664.
[157]张鹏龙,陈复生,杨宏顺,等.果实成熟软化过程中细胞壁降解研究进展[J].食品科技,2010,35(11):62-66.
[158] Hobson G E. Determination of polyaglacturenase in fruits [J]. Nature, 1962, 227: 804-805.
[159] Zhang L F, Chen F S, An H J, et al. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages [J]. Journal of Food Science, 2008, 73: 17-22.
[160] Yang H S, An H J, Feng G P, et al. Atomic force microscopy of the water-soluble pectin of peaches during storage [J]. Eur. Food Res. Technol, 2005, 220(5): 587-591.
[161] Cheng G P, Duan X W, Jiang Y M, et al. Modification of hemicellulose polysaccharides duing ripening of postharvest banana fruit [J]. Food Chemistry, 2009, 115(1): 43-45.
[162] Liu H, Chen F S, Yang H S, et al. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits [J]. Food Research International, 2009, 42(8): 1131-1140.
[163] Chen F S, Zhang L F, An H J, et al. The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L. ) cultivars at different stages of ripeness [J]. LWT-Food Science and Technology, 2009, 42(1): 125-130.
[164] Vicente A R, Powell A, Greve L C, et al. Cell wall disassembly events in boysenberry (Rubus idaeus L. Rubus-ursinus Cham. & Schldl.) fruit development [J]. Functional Plant Biology, 2007, 34: 614-623.
[165] Sanudo-Barajas J A, Labavitch J, Greve C, et al. Cell wall disassembly during papaya softening: Role of ethylene in changes in composition, pectin-derived oligomers (PODs) production and wall hydrolases [J]. Postharvest Biology and Technology, 2009, 51(2): 158-167.
[166] Zhou H W, Sonego L, Khalchitski A, et al. Cell wall enzymes and cell wall changes in‘Flavortop’nectarines: mRNA abundance, enzyme activity, and changes in pectic and neutral polymers during ripening and in woolly fruit [J]. Am Soc Hortic Sci, 2000, 125(5): 630-637.
[167] Lazan H, Ng S Y, Goh L Y, et al. Papayaβ-galactosidase/ galactanase is forms in differential cell wall hydrolysis and fruit softening duing ripening [J]. Plant Physiology and Biochemistry, 2004, 42(11):847-853.
[168] Vicent A R, Olaudia O, Powell A L T, et al. Temporal sequence of cell wall disassembly events in developing fruits. 1. Analysis of Raspberry (Tubus idaeus) [J]. Journal of Agricultural and Food Chemistry, 2007, 55: 4119-4124.
[169] Xin Y, Chen F S, Yang H S, et al. Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening [J]. Food Chemistry, 2010, 121(2): 372-380.
[170]冯美,张宁,张宏宝,等.枸杞采后细胞壁组分及其降解酶活性的变化[J].干旱地区农业研究,2011,29(5):111-114.
[171] Nikolic M V, Mojovic L. Hydrolysis of apple pectin by the coordinated acyivity of pectin enzymes [J]. FoodChemistry, 2007, 101(1): 1-9.
[172]赵云峰,郑瑞生.桑椹采后生理及贮运保鲜技术研究进展[J].食品工业科技,2010,31(6):411-413.
[173] Murayama H, Katsumata T, Horiuchi O, et al. Relationship between fruit softening and cell wall polysaccharides in pears after different storage periods [J]. Postharvest Biol. Technol, 2002, 26(1): 15-21.
[174]熊庆娥.植物生理试验[M].四川:四川农业大学教材,2004:30-31.
[175]陈建勋.植物生理试验指导[M].广州:华南理工大学出版社,2002:121-124.
[176]曹建康.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:103-105.
[177] Adams D O, Yang S F. Ethylene biosynthesis: Identification of 1-aminocyclop-ropane-1-carboxylic acid as an intermediate in the conversion of methionine to ethylene [J]. Proc. Natl. Acad Sci. USA, 1979, 76: 170-174.
[178] Jia P Y, Guo W W, Wang L Y, et al. Postharvest behavior and endogenous ethylene pattern of Paeoroin suffuticosa cut flowers [J]. Acta Horticulturae, 2006, 768: 445-450.
[179]曹建康,李庆鹏,姜微波,等.赤霉素处理对鸭梨果实乙烯代谢和贮藏品质的影响[J].中国农学通报,2008,24(1):81-84.
[180]邹礼平,陈锦华.植物抗坏血酸的合成和代谢以及相关酶基因的调控[J].植物生理学通讯,2009,45(9):925-930.
[181]何士敏,秦家顺,李鹏.莲藕多酚氧化酶的催化特性检测[J].西南农业学报,2011,24(1):75-79.
[182]史云东,贾林,李祥,等.雪莲果多酚氧化酶活性及褐变控制的研究[J].粮油食品科技,2011,19(2):46-49.
[183]周向军,高义霞,刘龙娟.双孢菇多酚氧化酶的特性和抑制研究[J].Chian Brewing, 2010,223(10): 120-123.
[184]许正虹,刘璇,高彦祥,等.紫甘薯多酚氧化酶性质研究[J].食品与发酵工业,2006,32(8):22-27.
[185]邵伟,乐超银,黄艺,等.蘑菇多酚氧化酶酶学特性初步研究[J].食用菌,2007(2):5-6.
[186] Luo Z S, Xie J, Xu T Q, et al. Delay ripening of‘Qingnai’plum (Prunus salicina Lindl.) with 1-methylcyclopropene [J]. Plant Science, 2009 (177): 705-709.
[187]李红霞,陈庆敏,王庆国.1-MCP抑制香蕉货架期衰老斑点的研究[J].食品与发酵工业,2011,37(6):220-224.
[188]陈文烜,郜海燕,陈杭君,等.1-MCP结合减压贮藏对翠冠梨采后生理和品质的影响[J].中国食品学报,2010,10(4):227-232.
[189]李富军,翟衡,杨洪强,等. 1-MCP对苹果果实贮藏期间乙烯合成代谢的影响[J].中国农业科学,2004,37(5):734-738.
[190]顾玉红,赵志磊,孟坤,等.1-MCP对“大石早生”李采后生理及品质的影响[J].林业科学,2009,45(11):167-170.
[191] Khan A S, Singh Z. 1-MCP application suppresses ethylene biosynthesis and retards fruit softening during cold storage of‘Tegan Blue’Japanese plum [J]. Plant Science, 2009 (176) : 539-544.
[192]苏小军,蒋跃明.新型乙烯受体抑制剂—1-甲基环丙烯在采后园艺作物中的应用[J].植物生理学通讯,2001,35(5):885-887.
[193] Win T O, Srilaong V, Heyes J, et al. Effects of different concentrations of 1-MCP on the yellowing of West India lime (Citrus aurantifolia, Swingle ) fruit [J]. Postharvest Biol. Technol., 2006, 42 (1) : 23-30.
[194] Dong L, Lurie S, Zhou H W. Effect of 1-methylcyclopronene on ripening of“Canino”apricots and“Royal Zee”plums [J]. Postharvest Biology & Technology, 2002, 24(2): 135-145.
[195]张锋,龚新明,马书尚,等. 1-MCP和贮藏温度对‘秦阳’苹果采后生理与品质的影响[J].西北农林科技大学学报(自然科学版),2009,37(10):115-119.
[196] Ekman M, Claytonl WV, Biasi EJ. Interactions between 1-MCP concentration, treatment interval and storage time for“Barlett”pears [J]. Postharvest Biology and Technology, 2004, 31(2):127-136.
[197] Muharrem Ergun, Donald J Huber. Delaying papaya fruit ripening by 1-methycyclopropene [J]. Hortscience, 2001, 36(3):452.
[198] Pre-Aymard C, Weksler A, Lurie S. Responses of‘Anna’, a rapidly ripening summer apple, to 1-methylcyclopropene [J]. Postharvest Biol. Technol., 2003 , 27(2) : 163-170.
[199] Skoy L J, Schaefer B H, Smith P G. 1-methylcyclopropene preserves the firmness of plums during postharvest storage and ripening [J]. Acta Horticulturae, 2001, 553:171-172.
[200] Sywia M Blanbenship, Michael L Parber. Influence of 1-methylcycloprone on shelf life peach and nectarine cultivars [J]. Hortscience, 2001, 36(3):468.
[201] Hershkovitz V, Saguy S I, Pesis E. Postharvest application of 1-MCP to improve the quality of various avocado cultivars [J]. Postharvest Biol. Technol., 2005, 37 (3): 252-264.
[202] Khan A S, Singh Z. 1-MCP regulates ethylene biosynthesis and fruit softening during ripening of‘Tegan Blue’Japanese plum [J]. Postharvest Biol. Technol., 2007, 43 (3) : 298-306.
[203] Bassetto E, Jacomino A P, Pinheiro A L, et al. Delay of ripening of‘Pedro Sato’guava with 1-methylcyclopropene [J]. Postharvest Biol. Technol., 2005, 35 (3) : 303-308.
[204]孙存华,孙存玉,张亚红,等.低温对香樟膜脂过氧化和保护酶活性的影响[J].广东农业科学,2011(4):58-65.
[205]邵志远,陈业渊,高爱平,等.1-MCP处理对芒果果实贮藏品质及采后生理的影响[J].食品科技,2009,34(7):44-47.
[206]李志强,汪良驹,王中华.1-MCP处理对黄花梨果实采后生理的影响[J].西北植物学报,2007,27(11):2334-2338.
[207]谢建华,庞杰.杨梅采后生理与保鲜技术研究进展[J].广西轻工业,2010,11:11-12.
[208]王小会,任小林,孙芳娟,等.1-MCP处理对“美国8号”苹果采后生理的影响[J].食品研究与开发,2007,28(2):144-147.
[209]贾晓辉,李振茹,王文辉,等.1-MCP处理对巴梨果实采后生理效应及黑皮病的影响[J].保鲜与加工,2010,10(4):13-16.
[210] Karaca H, Velioglu S Y. Ozoen applications in fruit and vegetable processing [J]. Food Rev. Int., 2007 (23): 91-106.
[211] Barboni T, Cannac M, Chiaramonti N. Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa [J]. Food chemistry, 2010, 121 (4): 946-951.
[212] Tzotzakis N, Borland A, Singleton I, et al. Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit [J]. Postharvest Biol. Technol., 2007, 45(3): 317-325.
[213] Forney C F, Song J, Fan L, et al. Ozone and 1-methylcyclopropene alter the postharvest quality of broccoli [J]. J. Am. Soc. Hort. Sci., 2003 (128): 403-408.
[214] Oztekin S, Zorlugenc B, Kiroglu F, et al. Effects of ozone treatment on microflora of dried figs [J]. Journal ofFood Engineering, 2006, 75 (3): 396-399.
[215] Minas I S, Karaoglanidis G S, Manganaris G A, et al. Effect of ozone application during cold storage of kiwifruit on the development of stem-end rot caused by Botrytis cinerea [J]. Postharvest Biol. Technol., 2010, 58 (3): 203-210.
[216]杨艳芬,张彩珍,胡亮,等.臭氧处理与低温对双孢蘑菇保鲜效果的影响[J].江西农业大学学报,2005,27(1):29-33.
[217]汪跃华,任敬民,董华强,等.臭氧和苯甲酸钠对台湾青枣贮藏保鲜的效果[J].中国南方果树,2005,5(33):138-139.
[218] Skog L J, Chu C L. Effect of ozone on qualities of fruits and vegetables in cold storage [J]. Can J Plant Sci, 2001, 81: 773-778.
[219] Hildebrand P D, Forney C F, Jun S, et al. Effect of a continuous low ozone exposure (50 nL L-1) on decay and quality of stored carrots [J]. Postharvest Biol. Technol., 2008, 49 (3): 397-402.
[220] Nadas A, Olmo M, Garcia J M. Growth of Botrytis cinerea andstrawberry quality in ozone-enriched atmospheres [J]. J. Food Sci., 2003 (68): 1798-1802.
[221] Spalding D H. Effects of zone atmosphere on spoilage of fruits and vegetables after harvest [J]. U.S Dept. Agric, Market in Research Report, 1988, 80: 1-809.
[222] Beckerson D W, Otstra G H. Effects of sulphur and ozone, singly or in combination on membrane permeability [J]. Can. J. bot. 1987, 58: 451-457.
[223] Frederick P E, Heath R L. Ozone induced fatty acid viability changes in chlorella [J]. Plant Physiology, 1988, 55:15-19.
[224] Hewitt C N, Kok G L, Fall R. Hydroxyperoxides exposed to ozone mediate air pollution damage to alkenes emitters [J]. Nature, 1990, 344: 56-58.
[225]王文生.臭氧保鲜果品的应用技术及作用机理研究[D].中国农业大学,2005.
[226] Li C S, Wang Y C. Surface germicidal effects of ozone for micro-organisms [J]. Am. Ind. Hyg. Assoc. J., 2003 (64): 533-537.
[227] Palou L, Smilanick J L, Crisosto C H, et al. Ozone gas penetration and control of sporulation of penicillium digitatum and penicillum italicum within commercial packages of oranges during cold storage [J]. Crop Prot., 2003 (22): 1131-1134.
[228] Tzortzakis N G, Singleton I, Barnes J D. Impact of low-level atmospheric ozone-enrichment on black spot and anthracnose rot of tomato fruit [J]. Postharvest Biol. Technol., 2008, 47 (1): 1-9.
[229] Smilanick J L, Margosan D M, Mlikota G F. Impact of ozonated water on the quality and shelf-life of fresh citrus fruit, stone fruit, and table grapes [J]. Ozone Sci. Eng., 2002 (24): 343-356.
[230] Palou L, Smilanick J L, Crisoto C H, et al. Effect of gaseous ozone exposure on the development of green and blue molds on cold stored citrus fruit [J]. Plant Dis., 2001 (85): 632-638.
[231] Restaino L, Framopton E W, Hemphill JB, et al. Efficacy of ozonated water against various food-related microorganisms [J]. Application of Environal Microbiology, 1995, 61: 3471-3475.
[232] Palou L, Crisosto C H, Smilanick J L, et al. Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage [J]. Postharvest Biol. Technol., 2002, 24 (1): 39-48.
[233]张海新,及华.果实成熟软化与相关的酶学研究[J].食品科技,2008,33(11):57-60.
[234]张丙秀,王傲雪,李景富.番茄果实细胞壁水解酶研究进展[J].东北农业大学学报,2009,40(1):128-132.
[2] Kislev ME, Hartmann, Bar-Yosef. Early Domesticated Fig in the Jordan Valley [J]. Science, 2005, 21: 1372-1374.
[3]张英,田源红,王建科,等.不同产地无花果中微量元素的研究[J].微量元素与健康研究,2010,27(5):17-19.
[4]朱海舰,张胜男,何保华,等.无花果的营养与医疗作用[J].国土绿化,2004,4:43.
[5]张泽俊,沙坤.超声波辅助提取无花果叶中总黄酮工艺的研究[J].食品研究与开发,2011,32(6):14-16.
[6] Robert V, Mateja C, Franci S. Phenolic acids and flavonoids of fig fruit (Ficus carica L.) in the northern Mediterranean region [J]. Food Chemistry, 2008, 16(1): 153.
[7]李艳,张有林,程忠国,等.臭氧处理对板栗采后生理效应研究[J].河北农业大学学报,2006,29(1):50-53.
[8]张立奎,陆兆新,郁志芳.臭氧水处理鲜切生菜贮藏期间的品质变化[J].食品与发酵工业,2004,30(3):128-131.
[9]韩海彪,张有林,沈效东,等.臭氧处理对灵武长枣品质的影响[J].河南农业大学学报,2007,41(5):519-521.
[10]周慧娟,乔勇进,王海宏,等.臭氧处理对宫川柑橘保鲜效果的影响[J].保鲜与加工,2010,10(3):12-16.
[11]应铁进,傅红霞,程文虹.钙和热激处理对无花果的采后生理效应和保鲜效果[J].食品科学,2003,24(7):149-155.
[12] Tsai L S, Huxsoll C C, Robertson G. Prevention of fig spoilage during storage by chlorine dioxide [J]. Journal of Food Science, 2001, 66 (3): 472-477.
[13] Aksoy U, Sen F, Meyvaci K B. Effect of magnesium phosphide, an alternative to methyl bromide, on dried fig quality [J]. Acta Horticulturae, 2008 (798): 285-292.
[14]尹卫平,马忠敏,刘春霞.半合成苯甲醛类衍生物镇痛作用研究[J].河南医学研究,1996,5(1):30-32.
[15]郭紫娟,张凤英,董开发,等.无花果干提取液抑菌活性的研究[J].江西农业大学学报,2011,33(5):0999-1005.
[16]邱松山,姜翠翠,谭振钟,等.无花果粗多糖体外抗氧化能力初步研究[J].时珍国医国药,2011,22(7):1659-1660.
[17]汪开毓,陈霞,黄锦炉,等.无花果多糖对鲫鱼非特异性免疫功能的影响[J].水生生物学报,2011,35(4):630-637.
[18]张小曼,马银海,袁琳,等.无花果皮红色素提取及其抗氧化性[J].食品研究与开发,2010,31(12):281-283.
[19]张泽俊,沙坤,马雯.无花果叶不同溶剂提取物抗氧化活性的比较研究[J].安徽农业科学,2011,39(12):6981-6982,7010.
[20]马肖静,余东坡,王兰菊,等.壳聚糖涂膜冷藏无花果保鲜效果[J].河南农业科学,2010,12:111-113.
[21]张晓娜.1-MCP和臭氧处理对无花果贮藏生理及品质的影响[D].保定:河北农业大学,2011.
[22] Mathooko F M, Sotokawa T, Kubo Y, et al. Retention of freshness in fig fruit by CO2-enriched atmosphere treatment of modified atmosphere packaging under ambient-temperature [J]. J. Jpn. Soc. Hort. Sci, 1993, 62: 661-667.
[23] Karabulut O A, Ilhan K, Arslan U, et al. Evaluation of the use of chlorine dioxide by fogging for decreasing postharvest decay of fig [J]. Postharvest Biology and Technology, 2009, 52(3): 313-315.
[24]黄鹏.增施钾肥对无花果贮藏品质的影响[J].西北林学院学报,2007,22(6):24-27.
[25]欧高政,袁亚芳,张盛旺,等.不同处理对无花果保鲜效果的研究[J].安徽农业科学,2010,38(34):19575-19576,19660.
[26]黎继烈,彭湘莲,钟海燕,等.臭氧保鲜处理对金橘采后生理的影响[J].中国食品学报,2007,3(7):112-115.
[27]刘晓军,王群.高湿低温环境中臭氧对冬枣生理生化的影响[J].果树学报,2004,21(4):346-349.
[28]伍小红,李建科,惠伟.臭氧处理对苹果保鲜的影响研究[J].食品科技,2006(7):252-254.
[29]朱克花,杨震峰,陆胜民,等.臭氧处理对黄花梨果实贮藏品质和生理的影响[J].中国农业科学,2009,42(12):4315-4323.
[30]赵丽芹,韩育梅,王丽,等.不同浓度臭氧对河套蜜瓜贮藏品质影响的研究[J].食品科学,2007,28(2):343-345.
[31]马毅红.一种简单快速测定臭氧浓度的方法[M].惠州大学学报(自然科学版),2000(4):35-37.
[32]徐通敏,孙星炎,张建农.紫外分光光度法测定低浓度臭氧[J].环境科学,1999(4):38-41.
[33]杨晓忠.变色酸比色法测定空气中臭氧[J].职业医学,1997,24(5):43.
[34]王玉平,王娟,陈涛,等.环境空气中臭氧的测定—靛蓝二磺酸钠分光光度法[J].中国环境监测,1994,109(2):13-16.
[35]李梦钗,王玉忠,温秀军,等.草莓臭氧保鲜试验初报[J].北方园艺,2010,(9):192-193.
[36]陈卫团,王希提,吴传珍.ClO2消毒剂杀菌及消毒效果观察[J].中国初级卫生保健,2007,21(8):61-62.
[37]周晓辉. ClO2在消毒和除臭方面的应用[J].黑龙江医药,2007,20(3):252.
[38]刘群,刘茂晔. ClO2的制备及其在水产养殖中的应用[J].河北渔业,2007(11):5-7.
[39]乔建军,王爱军,白云娟.ClO2固体缓释剂对白牛奶、红地球两种葡萄的保鲜效果研究[J].河北林业科技,2011,8(4):4-5.
[40]曾柏全,邓子牛,熊兴耀,等.二氧化氯对藤捻葡萄保鲜及贮藏品质的影响[J].经济林研究,2007,25(1):49-51.
[41]李成,张文霞.稳定性二氧化氯处理对杏保鲜的影响研究[J].太原科技,2007,(7):82-83.
[42]顾宁,胡双启,晋日亚.稳定性ClO2在食品杀菌保鲜中的应用[J].山西化工,2007,27(5):24-26.
[43]钟梅,吴斌,王吉德,等.二氧化氯气体对红提与巨峰葡萄采后呼吸速率、品质及货架期的影响[J].食品科技,2009,34(3):64-67.
[44]潘裕添,林志超,李晓华.稳定性ClO2溶液对霉菌孢子致死机理初步研究[J].漳州师范学院学报,2006(4):97-101.
[45]易玉峰,丁福臣.稳定性ClO2的制备及应用研究进展[J].北京石油化工学院学报,2005,13(2):31.
[46]裴海燕,胡文容,丁国际,等. ClO2杀藻特性研究[J].山东大学学报(工学版),2004,34(5):104.
[47]盛玮,薛建平,张爱民. ClO2在葡萄保鲜中的应用研究[J].生物学杂志,2005,22(2):43-44.
[48]程琳琳,肖丽梅,钟梅,等.1-MCP和ClO2处理对新疆蟠桃采后品质的影响[J].食品科学,2011,32(12):314-319.
[49]肖丽梅,钟梅,吴斌.1-甲基环丙烯和二氧化氯对新疆蟠桃保鲜效果的研究[J].食品科学,2009,30(12):276-280.
[50]牛瑞雪,惠伟,李彩香,等.二氧化氯对“秦美”猕猴桃保鲜及贮藏品质的影响[J].食品工业科技,2009,30(1):289-292.
[51]付伟成,杜金华. ClO2与Vc对苹果汁褐变与澄清的影响[J].食品与发酵工业,2004,30(12):47-51.
[52]赵明慧,饶景萍,辛付存,等.二氧化氯采前处理对红富士苹果的保鲜[J].食品科学,2011,32(16):352-356.
[53]戴斯琴,饶景萍,周洁,等.ClO2处理对油桃采后生理及相关酶活性的影响[J].西北植物学报,2007,27(12):2466-2470.
[54]钟梅,吴斌,王吉德.ClO2气体抑菌性能及对新疆甜瓜品质的影响[J].食品科技,2009,34(4):63-66.
[55]杜金华,傅茂润,李苗苗,等.二氧化氯对青椒采后生理和贮藏品质的影响[J].中国农业科学,2006,39(6):1215-1219.
[56]陆胜民,孔凡春,王群,等.臭氧对鲜切青花菜品质的影响[J].食品科技,2003,8:34-36.
[57]高翔,陆兆新,张立奎,等.臭氧在鲜切西洋芹保鲜中应用的研究[J].食品科学,2003,24(12):131-134.
[58] Aguayo E, Escalona V H, Artes F. Effect of cyclic exposure to ozone gas on physicochemical, sensorial and microbial quality of whole and sliced tomatoes [J]. Postharvest Biology and Technology, 2006, 39 (2): 169-177.
[59] Ana G, Perez, et al. Effect of ozone treatment on postharvest strawberry quality [J]. Journal of Agricultural and Food Chemistry, 1994, 47 (4): 1652-1656.
[60]张倍宁,朱晓燕,赖健.板栗湿冷臭氧水处理贮藏保鲜研究[J].食品科学,2011,16(32):361-364.
[61] Tzortakis N, Singleton I, Baines J. Deployment of low-level ozone enrichment for the preservation of chilled fresh produce [J]. Postharvest Biology and Technology, 2007, 43 (2): 261-270.
[62]郑淑芳,孙成旭,李武,等.稳定态二氧化氯对鲜切马铃薯贮藏性及酶褐变的初步研究[J].现代食品科技,2007,23(4):31-32.
[63] Bregoli A M, Ziosi V, Biondi S, et al. Postharvest 1-methylcyclopene application in ripening control of‘Stark Red Gold’nectarines: Temperature-dependent effects on ethylene production and biosynthetic gene expression, fruit quality, and polyamine levels[J]. Postharvest Biol. Technol, 2005, 37(2): 111-121.
[64] Sisler E C, Serek M. Compounds controlling the ethylene receptor [J]. Bot. BuL1. Acad. Sin., 1999, 40: 1-7.
[65] Sisler E C, Serek M. Inhibition of ethylene esponses in plants at the receptor level: Recent developments [J]. Physiol. Plant, 1997, 100: 577-582.
[66]李富军,杨洪强,翟衡,等. 1-甲基环丙烯延缓果实衰老作用机制研究综述[J].园艺学报,2003,30(3):361-365.
[67] Lelievre J M, Lathche A, Jones B, et al. Ethylene and fruit ripening [J]. Physiol Plant, 1997, 101: 727-739.
[68] Akihiro I, Kenji T, Fumio T, et al. Isolation of cDNA clones corresponding to genes expressed during fruit ripening in Japanese pear (Pyrus pyrifolia Nakai): involvement of the ethylene signal transduction on pathway in their expression [J]. J of Exp. Bot., 2000, 51(347): 1163-1166.
[69] Nakatska A, Shiomi S, Kubo Y, et al. Expression and international feedback regulation of ACC synthase and ACC oxidase genes in ripening tomato fruit [J]. Plant Physiol., 1997, 38: 1103-1110.
[70]李正国,E1-Sharkawyl, Lelievre J-M.温度、丙烯和1-MCP对西洋梨果实乙烯合成和乙烯受体ETR1同源基因表达的影响[J].园艺学报,2000,27(5):313-316.
[71] Khan A S, Singh Z. 1-MCP regulates ethylene biosynthesis and fruit softening during ripening of‘Tegan Blue’plum [J]. Postharvest Biol. Technol, 2007, 43(3): 298-306.
[72]丁建国,陈昆松,许文平,等. 1-甲基环丙烯处理对美味猕猴桃果实后熟软化的影响[J].园艺学报,2003,30(3):277-280.
[73]樊秀彩,张继澍. 1-甲基环丙烯对采后猕猴桃果实生理效应的影响[J].园艺学报,2001,28(5):399-402.
[74]庞学群,张昭其,段学武,等.乙烯与1-甲基环丙烯对荔枝采后果皮褐变的影响[J].华南农业大学学报,2001,22(41):11-14.
[75]高敏,张继澍. 1-甲基环丙烯对红富士苹果酶促褐变的影响[J].植物生理学通讯,2001,37(6):522-524.
[76] Jeong J, Huber D J, Sargent S A. Influence of thylene and 1-methylcyclopropene on softening, ripening, and cell wall matrix polysaccharides of avocado fruit [A]. In : X X VI th International Horticultural congress (Abstracts). Toronto: Pearson Education Inc., 2002, 241.
[77] Luo Z S, Xu X L, Cai Z Z, et al. Effects of ethylene and 1-methylcyclopropene (1-MCP) on lignification of postharvest bamboo shoot [J]. Food Chemistry, 2007, 105(2): 521-527.
[78] Valero D, Guillen F, Valverde J M, et al. 1-MCP use on prunus spp. to maintain fruit quality and to extend shelf life during storage: a comparative study [J]. Acta Hortic, 2005, 682: 933-940.
[79] Nakatsuka A, Shiomi S, Kubo Y et al. Expression and internal feedback regulation of ACC synthase and ACC oxidase genes in ripening tomato fruit [J]. Plant Cell Physiol, 1997, 38(10): 1103-1110.
[80] Cefola M, Amodio M L, Rinaldi R, et al. Exposure to 1-methylcyclopropene (1-MCP) delays the effects of ethylene on fresh-cut (Brassica rapa L.) [J]. Postharvest Biology and Technology, 2010, 58(1): 29-35.
[81]马文平,倪志婧,任贤,等.1-MCP对‘玉金香’甜瓜品质和生理代谢的影响[J].北方园艺,2011,(22):141-145.
[82] Jeong J, Huber D J, Sargent S A. The potential benefits of 1-MCP for regulating the ripening and extending the storage life of avocados [J]. Hort Sci, 1999, 34(3): 538.
[83] Grozeff G G, Micieli M E, Gomez F, et al. 1-Methylcyclopropene extends postharvest life of spinach leaves [J]. Postharvest Biology and Technology, 2010, 55(1): 182-185.
[84] Muller R S, Murr D P, Skog L J. Ripening control of Pyrus communis L. fruit with 1-MCP [J]. Hort Sci, 1999, 34(3): 507.
[85] Rupasinghe HPV, Murr D P, Paliyath G. 1-MCP-mediated ripening changes in mclntosh apples [J]. Hort Sci, 1999, 34(3): 508.
[86] Porat R, Halevy A H, Serek M, et al. An increase in ethylene Sensitivity follow pollination in the initial event triggeing an increase in ethylene production and enhanced senescence of phalaenopsis orchid flowers [J]. Physiol Plant, 1995, 93: 778-784.
[87] Hershkovitz V, Saguy S I, Pesis E. Postharvest application of 1-MCP to improve the quality of various avocado cultivars [J]. Postharvest Biology and Technology, 2005, 37(3): 252-264.
[88] Budu A S, Joyce D C. Effect of 1-methylcyclopropene of the quality of minimally processed pineapple fruit [J]. Aust. J. Exp. Agric., 2003, 43: 177-184.
[89] Mullins E D, McCollum T G, McDonald R E. Consequences on ethylene metabolism of inactivating the ethylene receptor sites in diseased non-climacteric fruit [J]. Postharvest Bio and Tech, 2000, 19(2): 155-164.
[90] Selvarajah S, Bauchot A D, John P. Internal browning in cold-stored pineapples is suppressed by a postharvst application of 1-MCP [J]. Postharvest Bio and Tech, 2001, 23(2): 167-170.
[91]吴振先,陈世华,陈维信. 1-MCP和MA包装对青花菜保鲜效果及生理的研究[A].见:雷建军主编,园艺学进展(第5辑).广州:广州出版社,2002,715-720.
[92] Tountti P, Bonghi C, Romina A. Fruit firmness and ethylene biosythesis in three cultivars of peach [J]. Hort Sci, 1996, 71: 141-147.
[93] Fan X, Argenta L, Mattheis J P. Interactive effects of 1-MCP and temperature on“Elberta”peach quality [J]. Hort Sci, 2002, 37(1): 134-138.
[94] Feng X Q, Apelbaum A, Sisler E C, et al. Control of ethylene responses in avocado fruit with 1-MCP [J]. Postharvst Bio and Tech, 2000, 20 (2): 143-150.
[95] Hassan F A S, Mahfouz S A. Effect of 1-methylcyclopropene (1-MCP) treatment on sweet basil leaf senescence and ethylene production during shelf-life [J]. Postharvest Biology and Technology, 2010, 55(1): 61-65.
[96] Cai C, Chen K S, Xu W P, et al. Effect of 1-MCP on postharvest quality of loquat fruit [J]. Postharvest Biology and Technology, 2006, 40(2): 155-162.
[97]王庆国,邓正焱,谷林. 1-甲基环丙烯对杏采后保鲜效果的影响[J].山东农业科学,2005,1:59-61.
[98] Fan X, Mattheis J P. Yellowing of broccoli in storage is reduced by 1-MCP [J]. Hort Sci, 2000, 35(5): 885-887.
[99]苏小军,蒋跃明.新型乙烯受体抑制剂—1-甲基环丙烯在采后园艺作物中的应用[J].植物生理学通讯,2001,37(4):361-364.
[100] Wu C W, Du X F, Wang L Z, et al. Effect of 1-methylclopropene on postharvest quality of Chinese chive scapes [J]. Postharvest Biology and Technology, 2009, 51(3): 431-433.
[101] Jiang Y M, Joyce D C, Macnish A J. Response of banana fruit to treatment with 1-methylcyclopropene [J]. Plant Grow Regul, 1999, 28: 77-82.
[102] Mao L C, Wang G Z, Que F. Application of 1-methylcyclopropene prior to cutting reduces wound responses and maintains quality in cut kiwifruit [J]. Journal of Food Engineering, 2007, 78(1): 361-365.
[103]魏好程,潘永贵,仇厚援.1-MCP对采后果蔬生理及品质影响的研究进展[J].华中农业大学学报,2003,22(3):307-312.
[104] Jiang Y, Joyce D C. Effects of 1-MCP alone and in combination with plyethylene bags on the postharvest life of mango fruit [J]. Ann Appl Biol, 2000, 137: 321-327.
[105] Machish A J, Hofman P J, Simons D H, et al. 1-MCP treatment efficacy in preventing ethylene perception in banana and grevillea and waxflower flowers [J]. Australian Journal of Experiment Agriculture, 2000, 40: 471-481.
[106] Hofman P J, Jobin Dcor M, Meiburg G F, et al. Ripening and quality responses of avocado, custard apple, mango and papaya fruit to 1-MCP [J]. Australian Journal of Experiment Agriculture, 2001, 41: 567-572.
[107] Jeong J, Huber D J, Sargent S A. Influence of 1-methylcyclopropene (1-MCP) on ripening and cell-wall matrix polysaccharides of avocado (Persea Americana) fruit [J]. Postharvest Biology and Technology, 2002, 25(3): 241-256.
[108] Jiang Y, Joyce D C, Terry L A. 1-methylcyclopropene treatment affects strawberry fruit decay [J]. Postharvest Biology & Technology, 2001, 23(3): 227-232.
[109] Mir N A, Curell E, Khan N, et al. Harvest maturity, storage temperature, and 1-MCP application frequency alter firmness retention and chlorophyll fluorescence of“Redchief Delicious”apples [J]. Journal of the American Society for Horticultural Science, 2001, (5): 618-624.
[110] Botondi R, DeSantis D, Belincontro A, et al. Influence of ethylene inhibition by 1-methylcyclopropene on apricot quality, volatile production, and glycosidase activity of low and high-aroma varieties of apricots [J]. Journal of Agricultural & Food Chemistry, 2003, 51(5): 1189-1200.
[111] Lurie S, Pre Aymard C, Ravid U, et al. Effect of 1-methylcyclopropene on volatile emission and aroma in cv-Anna apples [J].Journal of Agricultural & Food Chemistry, 2002, 50(15): 4251-4256.
[112] Gong Y P, Fan X T, Mattheis J P. Responses of“Bing”and“Rainier”sweet cherries to ethylene and 1-methylcyclopropene [J]. Journal of the American Society for Horticultural Science, 2002, 127(5): 831-835.
[113] Porat R, Weiss B, Cohen L, et al. Effects of ethylene and 1-methylcyclopropene on the postharvest qualities of“Shamouti”oranges [J]. Postharvet Biology & Technology, 1999, 15 (2): 155-163.
[114] Jiang W B, Sheng Q, Zhou X J, et al. Regulation of detached coriander leaf senescence by 1-methylcylopropene and ethylene [J]. Postharvest Biology & Technology, 2002, 26 (3): 339-345.
[115] Saftner R A, Abbott J A, Conway W S, et al. Effects of 1-methylcyclopropene and heat treatments on ripening and postharvest decaying“Golden Delicious”apple [J]. Journal of the American Society for Horticultural Science, 2003, 128 (1): 120-127.
[116] Dong L, Lurie S, Zhou H W. Effect of 1-methylcyclopropene on ripening of“Canino”apricots and“Royal Zee”plums [J]. Postharvest Biology & Technology, 2002, 24 (2): 135-145.
[117] Hiwasa K, Kinugasa Y, Amano S, et al. Ethylene is required for both the initiation and progression of softening in pear (Pyrus communis L) fruit [J]. Journal of Experimental Botany, 2003, 54 (383): 771-779.
[118] DeEll J R, Murr D P, Porteous M D, et al. Influence of temperature and duration of 1-methylcyclopropene (1-MCP) treatment on apple quality [J]. Postharvest Biology & Technology, 2002, 24 (3): 349-353.
[119] Ku V V V, Wills R B H. Effect of 1-methylcyclopropene on the storage life of broccoli [J]. Postharvest Biology & Technology, 1999, 17 (2): 127-132.
[120] Able A J, Wong L S, Prasad A, et al. 1-MCP is more effective on a floral brassica (Brassica oleracea var Italica L) than a leafy brassica (Brassica rapa var Chinensis) [J]. Postharvest Biology & Technology, 2002, 26 (2): 147-155.
[121] Serek M, Sisler E C, Tamar iG, et al. Inhibition of ethylene-induced cellular senescence symptoms by 1-methylcyclopropene [J]. Acta Horticulture, 1995, (405): 264-268.
[122] Fan X, Mattheis J P. Development of apple superficial scald, soft scald, core flesh, and greasiness is reduced by 1-MCP [J]. Agric Food Chem, 1999, 47: 3063-3068.
[123] Rupasinghe H P V, Murr D P, Paliyath G, et al. Inhibitory effect of 1-MCP and superficial scald development in“McIntosh”and“Delicious”apple [J]. Hort Sci & Bio, 2000, 75 (3): 271-276.
[124] Fan X, Mattheis J P. Reduction of ethylene-induced physiological disorders of carrots and iceberg lettuce by 1-MCP [J]. Hort Sci, 2000, 35 (7):1312-1314.
[125] Ku V V V, Wills R B H. 1-methylcyclopropene can differentially affect the postharvet life of strawberry exposed to ethylene [J]. Hort Sci, 1999, 34: 119-120.
[126] Song J, Tian M S, Dilley D R, et al. Effect of 1-MCP on apple fruit ripening and volatile production [J]. Hort Sci, 1997, 32(3): 536.
[127] Sisler E C, Serek M. Inhibitors of ethylene esponses in plants at the receptor level: Recent developments [J]. Physiol. Plant, 1997, 100: 577-582.
[128]刘红霞,姜微波,罗云波. 1-甲基环丙烯在果蔬采后保鲜中的作用[J].北方园艺,2003(3):74-75.
[129] Piriyavinit P, Ketsa S, Van Doorn W G. 1-MCP extends the storage and shelf of mangosteen (Garcinia mangostana L.) fruit [J]. Postharvest Biology and Technology, 2011, 61(1): 15-20.
[130]苏小军,蒋跃明,李月标. 1-MCP对香蕉果实货架期的影响[J].亚热带植物科学,2003,32(1):1-3.
[131] Massolo J F, Concellon A, Chaves A R, et al. 1-Methylcyclopropene (1-MCP) delays senescence, maintains quality and reduces browning of non-climacteric eggplant (Solanum melongena L.) fruit [J]. Postharvest Biology and Technology, 2011, 59(1): 10-15.
[132]陈明,陈金印. 1-甲基环丙烯在果品贮藏保鲜上的应用[J].食品与发酵工业,2004,30(3):132-136.
[133]李新禹,刘俊杰,裴晶晶,等.常温下臭氧半衰期实验及理论分析[J].天津大学学报,2007,8(40):952-956.
[134]崔吉正,郑宝森,史可梅,等.不同浓度臭氧对脊髓神经元的影响[J].中国现代医学杂志,2008,23(18):3439-3442.
[135]王文生,罗云波,石志平.不同气体组分中臭氧浓度衰减速率初探[J].保鲜与加工,2005(1):21-22.
[136]王平艳,林岚,尹宪丽.臭氧应用于临床的研究进展[J].临床医学,2011,4(24):2171-2172.
[137]王秋芳,乔勇进,陈召亮,等.臭氧处理对巨峰葡萄微生物及贮藏品质的影响[J].安徽农业科学,2010,38(9):4784-4787.
[138] Ana G P, Carlos S. Effects of ozone treatment on postharvest strawberry quality [J]. J. Agric. Food Chem, 1999, 47: 1652-1656.
[139]区卫民,邓义才,刘慧旋,等.臭氧对果蔬中有机磷和硝酸盐去除作用对研究[J].安徽农业科学,2006,34(17):4409-4410.
[140] Wu J G, Luan T G, Lan C Y, et al. Removal of residual pesticides on vegetable using ozonated water [J]. Food Control, 2007, 18 (5): 466-472.
[141] Skog L J, Chu C L. Effect of ozone on qualities of fruits and vegetables in cold storage [J]. Can. J. Plant Sci., 2000, 81: 773-778.
[142] Lluis P, Carlos H, Crisosto. Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage [J]. Postharvest biology and technology, 2002, 24(1): 39-48.
[143] Khadre M A, Yuoseft A, Kim J. Microbiological aspects of ozone applications in food a review [J]. Journal of Food Science, 2001 (6): 1242-1252.
[144]张佳佳,蒋益虹,邵永华,等.湿冷与臭氧技术在双胞蘑菇保鲜上的应用[J].中国食品学报,2008,8(6):75-81.
[145] Guzel-Sevdim Z B, Greene A K, Sevdim A C. Use of ozone in the food industry [J]. Lebensm-Wissu-Technol, 2004, 37: 453-460.
[146] Smilanick J L, Margosan D M. Impact of ozoneted water on the quality and shelf life of fresh citrus fruit, stone fruit, and table grapes [J]. Ozone Science and Engineering, 2002, 24: 343-356.
[147]刘晓军,王群,张云川.冬枣冷藏过程中生理生化变化的试验研究[J].农业工程学报,2004,20(1):215-217.
[148] Benitez F J, Beltran H J, Gonzalez T. Kinetic study of propoxur oxidation by UV radiation and combined O3/UV radiation [J]. Industrial and Engineering chemistry research, 1994, 33 (5): 1264-1270.
[149] Prado J, Arantegui J, Chamarro E, et al. Degradation of 2,4-D by ozone and light [J]. Ozone science and engineering, 1994, 16 (3): 235-245.
[150] Zwiener C, Weil L, Niessner R, et al. Atrazine and parathion-methyl removal by UV and UV/O3 in drinking water treatment [J]. International journal of environmental analytical chemistry, 1995, 58: 247-264.
[151]刘红伟,吕薇,刘鹏涛,等.臭氧脱除蔬菜中残留有机磷农药的研究[J].河南科学,2008,26(4):438-439.
[152]詹萍,田洪磊.臭氧降解苹果中克菌丹农药残留技术研究[J].食品科学,2008,10(29):183-186.
[153]沈群,刘月,王群.应用臭氧降解农药百菌消的实验研究[J].中国农业大学学报,2002,7(4):38-41.
[154] Palou L, et al. Effect of gaseous ozone exposure on the development of green and blue molds on cold stored citrus fruit [J]. Plant Disease, 2001, 85 (6): 632-638.
[155] Tsai L S, Huxsoll C C, Robertson G. Prevention of fig spoilage during storage by chlorine dioxide [J]. Journal of Food Science, 2001, 66 (3): 472-477.
[156] Jin C H, Suo B, Kan J, et al. Changes in cell wall polysaccharide of harvested peach fruit during storage [J]. Journal of plant physiology and Molecular Biology, 2006, 32(6): 657-664.
[157]张鹏龙,陈复生,杨宏顺,等.果实成熟软化过程中细胞壁降解研究进展[J].食品科技,2010,35(11):62-66.
[158] Hobson G E. Determination of polyaglacturenase in fruits [J]. Nature, 1962, 227: 804-805.
[159] Zhang L F, Chen F S, An H J, et al. Physicochemical properties, firmness, and nanostructures of sodium carbonate-soluble pectin of 2 Chinese cherry cultivars at 2 ripening stages [J]. Journal of Food Science, 2008, 73: 17-22.
[160] Yang H S, An H J, Feng G P, et al. Atomic force microscopy of the water-soluble pectin of peaches during storage [J]. Eur. Food Res. Technol, 2005, 220(5): 587-591.
[161] Cheng G P, Duan X W, Jiang Y M, et al. Modification of hemicellulose polysaccharides duing ripening of postharvest banana fruit [J]. Food Chemistry, 2009, 115(1): 43-45.
[162] Liu H, Chen F S, Yang H S, et al. Effect of calcium treatment on nanostructure of chelate-soluble pectin and physicochemical and textural properties of apricot fruits [J]. Food Research International, 2009, 42(8): 1131-1140.
[163] Chen F S, Zhang L F, An H J, et al. The nanostructure of hemicellulose of crisp and soft Chinese cherry (Prunus pseudocerasus L. ) cultivars at different stages of ripeness [J]. LWT-Food Science and Technology, 2009, 42(1): 125-130.
[164] Vicente A R, Powell A, Greve L C, et al. Cell wall disassembly events in boysenberry (Rubus idaeus L. Rubus-ursinus Cham. & Schldl.) fruit development [J]. Functional Plant Biology, 2007, 34: 614-623.
[165] Sanudo-Barajas J A, Labavitch J, Greve C, et al. Cell wall disassembly during papaya softening: Role of ethylene in changes in composition, pectin-derived oligomers (PODs) production and wall hydrolases [J]. Postharvest Biology and Technology, 2009, 51(2): 158-167.
[166] Zhou H W, Sonego L, Khalchitski A, et al. Cell wall enzymes and cell wall changes in‘Flavortop’nectarines: mRNA abundance, enzyme activity, and changes in pectic and neutral polymers during ripening and in woolly fruit [J]. Am Soc Hortic Sci, 2000, 125(5): 630-637.
[167] Lazan H, Ng S Y, Goh L Y, et al. Papayaβ-galactosidase/ galactanase is forms in differential cell wall hydrolysis and fruit softening duing ripening [J]. Plant Physiology and Biochemistry, 2004, 42(11):847-853.
[168] Vicent A R, Olaudia O, Powell A L T, et al. Temporal sequence of cell wall disassembly events in developing fruits. 1. Analysis of Raspberry (Tubus idaeus) [J]. Journal of Agricultural and Food Chemistry, 2007, 55: 4119-4124.
[169] Xin Y, Chen F S, Yang H S, et al. Morphology, profile and role of chelate-soluble pectin on tomato properties during ripening [J]. Food Chemistry, 2010, 121(2): 372-380.
[170]冯美,张宁,张宏宝,等.枸杞采后细胞壁组分及其降解酶活性的变化[J].干旱地区农业研究,2011,29(5):111-114.
[171] Nikolic M V, Mojovic L. Hydrolysis of apple pectin by the coordinated acyivity of pectin enzymes [J]. FoodChemistry, 2007, 101(1): 1-9.
[172]赵云峰,郑瑞生.桑椹采后生理及贮运保鲜技术研究进展[J].食品工业科技,2010,31(6):411-413.
[173] Murayama H, Katsumata T, Horiuchi O, et al. Relationship between fruit softening and cell wall polysaccharides in pears after different storage periods [J]. Postharvest Biol. Technol, 2002, 26(1): 15-21.
[174]熊庆娥.植物生理试验[M].四川:四川农业大学教材,2004:30-31.
[175]陈建勋.植物生理试验指导[M].广州:华南理工大学出版社,2002:121-124.
[176]曹建康.果蔬采后生理生化试验指导[M].北京:中国轻工业出版社,2007:103-105.
[177] Adams D O, Yang S F. Ethylene biosynthesis: Identification of 1-aminocyclop-ropane-1-carboxylic acid as an intermediate in the conversion of methionine to ethylene [J]. Proc. Natl. Acad Sci. USA, 1979, 76: 170-174.
[178] Jia P Y, Guo W W, Wang L Y, et al. Postharvest behavior and endogenous ethylene pattern of Paeoroin suffuticosa cut flowers [J]. Acta Horticulturae, 2006, 768: 445-450.
[179]曹建康,李庆鹏,姜微波,等.赤霉素处理对鸭梨果实乙烯代谢和贮藏品质的影响[J].中国农学通报,2008,24(1):81-84.
[180]邹礼平,陈锦华.植物抗坏血酸的合成和代谢以及相关酶基因的调控[J].植物生理学通讯,2009,45(9):925-930.
[181]何士敏,秦家顺,李鹏.莲藕多酚氧化酶的催化特性检测[J].西南农业学报,2011,24(1):75-79.
[182]史云东,贾林,李祥,等.雪莲果多酚氧化酶活性及褐变控制的研究[J].粮油食品科技,2011,19(2):46-49.
[183]周向军,高义霞,刘龙娟.双孢菇多酚氧化酶的特性和抑制研究[J].Chian Brewing, 2010,223(10): 120-123.
[184]许正虹,刘璇,高彦祥,等.紫甘薯多酚氧化酶性质研究[J].食品与发酵工业,2006,32(8):22-27.
[185]邵伟,乐超银,黄艺,等.蘑菇多酚氧化酶酶学特性初步研究[J].食用菌,2007(2):5-6.
[186] Luo Z S, Xie J, Xu T Q, et al. Delay ripening of‘Qingnai’plum (Prunus salicina Lindl.) with 1-methylcyclopropene [J]. Plant Science, 2009 (177): 705-709.
[187]李红霞,陈庆敏,王庆国.1-MCP抑制香蕉货架期衰老斑点的研究[J].食品与发酵工业,2011,37(6):220-224.
[188]陈文烜,郜海燕,陈杭君,等.1-MCP结合减压贮藏对翠冠梨采后生理和品质的影响[J].中国食品学报,2010,10(4):227-232.
[189]李富军,翟衡,杨洪强,等. 1-MCP对苹果果实贮藏期间乙烯合成代谢的影响[J].中国农业科学,2004,37(5):734-738.
[190]顾玉红,赵志磊,孟坤,等.1-MCP对“大石早生”李采后生理及品质的影响[J].林业科学,2009,45(11):167-170.
[191] Khan A S, Singh Z. 1-MCP application suppresses ethylene biosynthesis and retards fruit softening during cold storage of‘Tegan Blue’Japanese plum [J]. Plant Science, 2009 (176) : 539-544.
[192]苏小军,蒋跃明.新型乙烯受体抑制剂—1-甲基环丙烯在采后园艺作物中的应用[J].植物生理学通讯,2001,35(5):885-887.
[193] Win T O, Srilaong V, Heyes J, et al. Effects of different concentrations of 1-MCP on the yellowing of West India lime (Citrus aurantifolia, Swingle ) fruit [J]. Postharvest Biol. Technol., 2006, 42 (1) : 23-30.
[194] Dong L, Lurie S, Zhou H W. Effect of 1-methylcyclopronene on ripening of“Canino”apricots and“Royal Zee”plums [J]. Postharvest Biology & Technology, 2002, 24(2): 135-145.
[195]张锋,龚新明,马书尚,等. 1-MCP和贮藏温度对‘秦阳’苹果采后生理与品质的影响[J].西北农林科技大学学报(自然科学版),2009,37(10):115-119.
[196] Ekman M, Claytonl WV, Biasi EJ. Interactions between 1-MCP concentration, treatment interval and storage time for“Barlett”pears [J]. Postharvest Biology and Technology, 2004, 31(2):127-136.
[197] Muharrem Ergun, Donald J Huber. Delaying papaya fruit ripening by 1-methycyclopropene [J]. Hortscience, 2001, 36(3):452.
[198] Pre-Aymard C, Weksler A, Lurie S. Responses of‘Anna’, a rapidly ripening summer apple, to 1-methylcyclopropene [J]. Postharvest Biol. Technol., 2003 , 27(2) : 163-170.
[199] Skoy L J, Schaefer B H, Smith P G. 1-methylcyclopropene preserves the firmness of plums during postharvest storage and ripening [J]. Acta Horticulturae, 2001, 553:171-172.
[200] Sywia M Blanbenship, Michael L Parber. Influence of 1-methylcycloprone on shelf life peach and nectarine cultivars [J]. Hortscience, 2001, 36(3):468.
[201] Hershkovitz V, Saguy S I, Pesis E. Postharvest application of 1-MCP to improve the quality of various avocado cultivars [J]. Postharvest Biol. Technol., 2005, 37 (3): 252-264.
[202] Khan A S, Singh Z. 1-MCP regulates ethylene biosynthesis and fruit softening during ripening of‘Tegan Blue’Japanese plum [J]. Postharvest Biol. Technol., 2007, 43 (3) : 298-306.
[203] Bassetto E, Jacomino A P, Pinheiro A L, et al. Delay of ripening of‘Pedro Sato’guava with 1-methylcyclopropene [J]. Postharvest Biol. Technol., 2005, 35 (3) : 303-308.
[204]孙存华,孙存玉,张亚红,等.低温对香樟膜脂过氧化和保护酶活性的影响[J].广东农业科学,2011(4):58-65.
[205]邵志远,陈业渊,高爱平,等.1-MCP处理对芒果果实贮藏品质及采后生理的影响[J].食品科技,2009,34(7):44-47.
[206]李志强,汪良驹,王中华.1-MCP处理对黄花梨果实采后生理的影响[J].西北植物学报,2007,27(11):2334-2338.
[207]谢建华,庞杰.杨梅采后生理与保鲜技术研究进展[J].广西轻工业,2010,11:11-12.
[208]王小会,任小林,孙芳娟,等.1-MCP处理对“美国8号”苹果采后生理的影响[J].食品研究与开发,2007,28(2):144-147.
[209]贾晓辉,李振茹,王文辉,等.1-MCP处理对巴梨果实采后生理效应及黑皮病的影响[J].保鲜与加工,2010,10(4):13-16.
[210] Karaca H, Velioglu S Y. Ozoen applications in fruit and vegetable processing [J]. Food Rev. Int., 2007 (23): 91-106.
[211] Barboni T, Cannac M, Chiaramonti N. Effect of cold storage and ozone treatment on physicochemical parameters, soluble sugars and organic acids in Actinidia deliciosa [J]. Food chemistry, 2010, 121 (4): 946-951.
[212] Tzotzakis N, Borland A, Singleton I, et al. Impact of atmospheric ozone-enrichment on quality-related attributes of tomato fruit [J]. Postharvest Biol. Technol., 2007, 45(3): 317-325.
[213] Forney C F, Song J, Fan L, et al. Ozone and 1-methylcyclopropene alter the postharvest quality of broccoli [J]. J. Am. Soc. Hort. Sci., 2003 (128): 403-408.
[214] Oztekin S, Zorlugenc B, Kiroglu F, et al. Effects of ozone treatment on microflora of dried figs [J]. Journal ofFood Engineering, 2006, 75 (3): 396-399.
[215] Minas I S, Karaoglanidis G S, Manganaris G A, et al. Effect of ozone application during cold storage of kiwifruit on the development of stem-end rot caused by Botrytis cinerea [J]. Postharvest Biol. Technol., 2010, 58 (3): 203-210.
[216]杨艳芬,张彩珍,胡亮,等.臭氧处理与低温对双孢蘑菇保鲜效果的影响[J].江西农业大学学报,2005,27(1):29-33.
[217]汪跃华,任敬民,董华强,等.臭氧和苯甲酸钠对台湾青枣贮藏保鲜的效果[J].中国南方果树,2005,5(33):138-139.
[218] Skog L J, Chu C L. Effect of ozone on qualities of fruits and vegetables in cold storage [J]. Can J Plant Sci, 2001, 81: 773-778.
[219] Hildebrand P D, Forney C F, Jun S, et al. Effect of a continuous low ozone exposure (50 nL L-1) on decay and quality of stored carrots [J]. Postharvest Biol. Technol., 2008, 49 (3): 397-402.
[220] Nadas A, Olmo M, Garcia J M. Growth of Botrytis cinerea andstrawberry quality in ozone-enriched atmospheres [J]. J. Food Sci., 2003 (68): 1798-1802.
[221] Spalding D H. Effects of zone atmosphere on spoilage of fruits and vegetables after harvest [J]. U.S Dept. Agric, Market in Research Report, 1988, 80: 1-809.
[222] Beckerson D W, Otstra G H. Effects of sulphur and ozone, singly or in combination on membrane permeability [J]. Can. J. bot. 1987, 58: 451-457.
[223] Frederick P E, Heath R L. Ozone induced fatty acid viability changes in chlorella [J]. Plant Physiology, 1988, 55:15-19.
[224] Hewitt C N, Kok G L, Fall R. Hydroxyperoxides exposed to ozone mediate air pollution damage to alkenes emitters [J]. Nature, 1990, 344: 56-58.
[225]王文生.臭氧保鲜果品的应用技术及作用机理研究[D].中国农业大学,2005.
[226] Li C S, Wang Y C. Surface germicidal effects of ozone for micro-organisms [J]. Am. Ind. Hyg. Assoc. J., 2003 (64): 533-537.
[227] Palou L, Smilanick J L, Crisosto C H, et al. Ozone gas penetration and control of sporulation of penicillium digitatum and penicillum italicum within commercial packages of oranges during cold storage [J]. Crop Prot., 2003 (22): 1131-1134.
[228] Tzortzakis N G, Singleton I, Barnes J D. Impact of low-level atmospheric ozone-enrichment on black spot and anthracnose rot of tomato fruit [J]. Postharvest Biol. Technol., 2008, 47 (1): 1-9.
[229] Smilanick J L, Margosan D M, Mlikota G F. Impact of ozonated water on the quality and shelf-life of fresh citrus fruit, stone fruit, and table grapes [J]. Ozone Sci. Eng., 2002 (24): 343-356.
[230] Palou L, Smilanick J L, Crisoto C H, et al. Effect of gaseous ozone exposure on the development of green and blue molds on cold stored citrus fruit [J]. Plant Dis., 2001 (85): 632-638.
[231] Restaino L, Framopton E W, Hemphill JB, et al. Efficacy of ozonated water against various food-related microorganisms [J]. Application of Environal Microbiology, 1995, 61: 3471-3475.
[232] Palou L, Crisosto C H, Smilanick J L, et al. Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage [J]. Postharvest Biol. Technol., 2002, 24 (1): 39-48.
[233]张海新,及华.果实成熟软化与相关的酶学研究[J].食品科技,2008,33(11):57-60.
[234]张丙秀,王傲雪,李景富.番茄果实细胞壁水解酶研究进展[J].东北农业大学学报,2009,40(1):128-132.