[1]高雪,陈荣紫.水杨酸(SA)处理结合低温保鲜杨梅的研究[J].北方园艺,2018,42(06):102-105.[doi:10.11937/bfyy.20172888]
　GAO Xue,CHEN Rongzi.Preservation of Myrica rubra Fruit by Salicylic Acid Treatment and Low Temperature Storage[J].Northern Horticulture,2018,42(06):102-105.[doi:10.11937/bfyy.20172888]
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水杨酸(SA)处理结合低温保鲜杨梅的研究

《北方园艺》[ISSN:1001-0009/CN:23-1247/S] 卷: 第42卷 期数: 2018年06 页码: 102-105 栏目: 出版日期: 2018-03-25
Title:
Preservation of Myrica rubra Fruit by Salicylic Acid  Treatment and Low Temperature Storage
作者:
高雪; 陈荣紫
（韩山师范学院 食品工程与生物科技学院，广东 潮州 521041）
Author(s):
GAO Xue; CHEN Rongzi
(School of Food Engineering and Biotechnology，Hanshan Normal University，Chaozhou，Guangdong 521041)
关键词:
杨梅; 水杨酸(SA); 低温; 保鲜
Keywords:
Myrica rubra; salicylic acid(SA); low temperature; fresh-keeping
DOI:
10.11937/bfyy.20172888
文献标志码:
A
摘要:
以杨梅果实为试材，采用0.5 g?L-1水杨酸(SA)处理的方法，研究了SA结合低温保藏对杨梅采后生理及保鲜效果的影响，以期明确SA对采后杨梅的保鲜效果。结果表明：SA处理结合低温保藏能抑制杨梅采后呼吸和细胞膜透性的增加，显著减缓总可溶性固形物、总酸和维生素C含量的下降，减少果实失水和腐烂，有效延缓杨梅衰老和保持果实品质。
Abstract:
Myrica rubra fruit was treated with 0.5 g?L-1 salicylic acid(SA) solution after harvest，and then stored under low temperature (2-4 ℃).The effects of SA treatment and low temperature on postharvest physiology and fresh-keeping of Myrica rubra fruit were studied.The results showed that respiration rate and membrane permeability of fruits were suppressed effectively by SA treatment and low temperature.The declines of total soluble solids(TSS)，total acids and vitamin C contents were postponed.It is deduced that SA and low temperature was effective in extending storage life and maintaining commercial quality of Myrica rubra fruits.

参考文献/References:

 

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备注/Memo

第一作者简介：高雪（1972-），女，博士，副教授，现主要从事果蔬采后生物学及农产品贮藏与加工等研究工作。E-mail：gaoxue_1@163.com.基金项目：广东省省市共建专项经费资助项目；国家星火计划资助项目（2012GA780048）。收稿日期：2017-09-30

更新日期/Last Update: 2018-03-30