[1] CAMPBELL MICHAEL,SEGEAR ERIKA,BEERS LEE,et al.Dormancy in potato tuber meristems:Chemically induced cessation in dormancy matches the natural process based on transcript profiles.[J].Funct Integr Genomics,2008,8(4):317-328.
[2] JORGE A S,IVO M R.Inhibition of potato tuber sprouting by pressure treatments[J].International Journal of Food Science &Technology,2011,46(1):61-66.
[3] VIJAY P,EZEKIEL R,RAKESH P.Sprout suppression on potato:Need to look beyond CIPC for more effective and safer alternatives[J].Journal of Food Science and Technology,2016,53(1):1-18.
[4] 普红梅,杨万林,刘凌云,等.薄荷精油对不同基因型马铃薯原原种的抑芽效果[J].中国蔬菜,2016(10):67-70.
PU H M,YANG W L,LIU L Y,et al.Sprout inhibition effect of mint essential oil on potato breeder seed of different genotypes[J].China Vegetables,2016(10):67-70.
[5] 普红梅,杨万林,刘凌云,等.薄荷精油对‘云薯304’原原种抑芽效果研究[J].作物研究,2018,32(3):194-197.
PU H M,YANG W L,LIU L Y,et al.Study on the effect of mint essential oil on the germination of ‘Yunshu 304’ Breeder′s seed[J].Crop Research,2018,32(3):194-197.
[6] 黄涛,叶旭,黄雪丽,等.薄荷醇和茉莉精油对马铃薯抑芽效果研究[J].四川农业大学学报,2018,36(5):618-625.
HUANG T,YE X,HUANG X L,et al.Study of menthol and jasmine oil on potato sprout inhibition[J].Journal of Sichuan Agricultural University,2018,36(5):618-625.
[7] VALERIA R,LUANA A,FABIO L,et al.The effect of sous vide packaging with rosemary essential oil on storage quality of fresh-cut potato[J].LWT,2018,94:111-118.
[8] JIA B,XU L X,GUAN W Q,et al.Effect of citronella essential oil fumigation on sprout suppression and quality of potato tubers during storage[J].Food Chem,2019,284:254-258.
[9] LEBOGANG K,THABANG C L,OLUWOLE S A,et al.Application of taguchi method to optimize garlic essential oil nanoemulsions[J].J Mol Liq,2017,244:279-284.
[10] 崔婷.桂花精油纳米乳的制备及抗氧化活性研究[D].咸宁:湖北科技学院,2020.
CUI T.Preparation and antioxidative activity evaluation of osm anthus essential oil nanoemulsion[D].Xianning:Hubei University of Science and Technology,2020.
[11] 任婧楠,董曼,范刚,等.甜橙精油纳米乳液的制备及其抑菌作用研究[J].食品工业科技,2018,39(23):80-83;104.
REN J N,DONG M,FAN G,et al.Preparation of sweet orange essential oil nanoemulsions and its antibacterial activity[J].Science and Technology of Food Industry,2018,39(23):80-83;104.
[12] LIU B L,ZHAO S,TAN F,et al.Changes in ros production and antioxidant capacity during tuber sprouting in potato[J].Food Chem,2017,237:205-213.
[13] MAGBANUA Z V,DE M C M,BROOKS T D,et al.Is catalase activity one of the factors associated with maize resistance to aspergillus flavus?[J].Mol Plant Microbe Interact,2007,20(6):697-706.
[14] MOHAMMED B,MAHMOUD M,FRÉDÉRIC G,et al.Catalase inhibition alters suberization and wound healing in potato (Solanum tuberosum) tubers[J].Physiol Plant,2007,129(3):472-483.
[15] BAKER C J,ORLANDI E W.Active oxygen in plant pathogenesis[J].Annu Rev Phytopathol,1995,33:299-321.
[16] GRAHAM M Y,GRAHAM T L.Rapid accumulation of anionic peroxidases and phenolic polymers in soybean cotyledon tissues following treatment with phytophthora megasperma f.sp.glycinea wall glucan[J].Plant Physiol,1991,97(4):1 445-1 455.
[17] SOLOMON E I,CHEN P,METZ M,et al.Oxygen binding,activation,and reduction to water by copper-containing enzymes[J].Angewandte Chemie International Edition,2001,40(24):4 570-4 590.
[18] DURAN N,ROSA M A,D′ANNIBALE A,et al.Applications of laccases and tyrosinases (phenoloxidases) immobilized on different supports:A review[J].Enzyme Microb Technol,2002,31:907-931.
[19] LEWIS E A,TOLMAN W B.Reactivity of dioxygen copper systems[J].Chem Rev,2004,104:1 047-1 076.
[20] TABNER B J,TURNBULL S,EL-AGNAF O M A,et al.Direct production of reactive oxygen species from aggregating proteins and peptides implicated in the pathogenesis of neurodegenerative diseases[J].Current Medicinal Chemistry-Immunology,Endocrine &Metabolic Agents,2003,3(4):299-308.
[21] 莘冰茹.外源NADPH对盐胁迫下番茄Trx系统及光合碳同化的影响[D].石河子:石河子大学,2016.
XIN B R.Effect of exogenous NADPH on thioredoxin system and photosynthetic carbon assimilation in tomato seedlings under NaCl stress[D].Shihezi:Shihezi University,2016.
[22] 颉敏华,李梅,冯毓琴.马铃薯贮藏保鲜原理与技术[J].农产品加工(学刊),2007(8):47-50.
XIE M H,LI M,FENG Y Q.Principle and technology review for potato storage[J].Academic Periodical of Farm Products Processing,2007(8):47-50.
[23] 文国宏,王一航,李高峰,等.马铃薯新品种陇薯7号的选育[J].中国蔬菜,2008(4):35-37;70.
WEN G H,WANG Y H,LI G F,et al.A new potato variety-“Longshu No.7”[J].China Vegetables,2008(4):35-37;70.
[24] 李永才,毕阳.几种新型马铃薯抑芽剂效果评价[J].中国农学通报,2012,28(6):135-139.
LI Y C,BI Y.The assessment of several sprout suppressants for potato tuber[J].Chinese Agricultural Science Bulletin,2012,28(6):135-139.
[25] SILVEIRA A C,OYARZU′N D,ESCALONA V.Effect of the storage temperature and time on native potato quality[J].Acta horticulturae,2019,1251:145-152.
[26] PROCHAZKOVA D,SAIRAM R K,SRIVASTAVA G C,et al.Oxidative stress and antioxidant activity as the basis of senescence in maize leaves[J].Plant Science,2001,161(4):765-771.
[27] FAN M C,LI W X,HU X L,et al.Effect of micro-vacuum storage on active oxygen metabolism,internal browning and related enzyme activities in laiyang pear (Pyrus bretschneideri reld)[J].LWT - Food Science and Technology,2016,72:467-474.
[28] NETSANET S T,PHILIPP T,ANJA U,et al.High pressure thermal processing of pears:Effect on endogenous enzyme activity and related quality attributes[J].Innovative Food Science and Emerging Technologies,2016,33:56-66.
[29] 王立梅,任清华,郑丽雪,等.内源性氧化胁迫促进酿酒酵母合成谷胱甘肽的潜在机制分析[J].食品科学,2017,38(4):26-31.
WANG L M,REN Q H,ZHEN L X,et al.Elucidation of the underlying mechanism by which endogenous oxidative stress promotes glutathione synthesis of Saccharomyces cerevisiae[J].Food Science,2017,38(4):26-31.
[30] ISABEL M,MARA J P,GORDON P,et al.Phenolic compounds,lycopene and antioxidant activity in commercial varieties of tomato (Lycopersicum esculentum)[J].J Sci Food Agric,2002,82(3):323-330.
[31] 钟秋平,林美芳.黄皮果中总黄酮含量的测定及其黄酮种类的鉴别[J].食品科学,2007,28(8):411-413.
ZHONG Q P,LIN M F.Determination of contents of flavones and identification of flavones species in fructus clausenae lanii[J].Food Science,2007,28(8):411-413.
