TU Hongqiang,JIA Decui,ZHAI Chenfeng,et al.Effect of Scutellaria baicalensis Extract on Storability of ‘Hongyang’ Kiwifruit[J].Northern Horticulture,2020,44(03):102-110.[doi:10.11937/bfyy.20192075]
黄芩提取物对“红阳”猕猴桃果实耐贮性的影响
- Title:
- Effect of Scutellaria baicalensis Extract on Storability of ‘Hongyang’ Kiwifruit
- Keywords:
- Scutellaria baicalensis; extraction; kiwifruit; storability; analysis
- 文献标志码:
- A
- 摘要:
- 以接种葡萄座腔菌的“红阳”猕猴桃为试材，研究黄芩提取物、维生素C及其混合物处理对“红阳”猕猴桃外观、生理生化指标、呼吸代谢指标的影响，以期延长猕猴桃贮藏期，提高其经济价值，促进其产业健康、可持续的发展。结果表明：果实经混合物处理后效果最佳，果实硬度提高、失水率延缓降低，果实病斑直径减小，相对于CK，在49 d时果实好果率提高了70.58%。果实还原糖、可滴定酸、维生素C、可溶性固形物含量在果实贮藏后期也较高，还原糖、维生素C含量相对CK，在49 d时分别提高了43.86%、48.43%。果实淀粉酶、多聚半乳糖醛酸酶(PG)活性受到了抑制，相对CK，在14 d时淀粉酶活性降低了192.40%，在21 d时果胶酶活性降低了40.91%；超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性增强，相对CK，在7 d时酶活性分别升高了43.99%、63.27%。果实呼吸作用、乙烯释放量得到了抑制，相对CK果实，在7 d时分别降低了83.48%、33.33%。黄芩提取物与维生素C混合处理可有效降低果实生理活性，改善果实贮藏品质，延长果实贮藏期，是一种无污染、绿色环保的植物源保鲜剂。
- Abstract:
- ‘Hongyang’ kiwifruit was used as the test material, Scutellaria baicalensis extract，vitamin C and its mixture were used after inoculation of fruit vaccinated with Botryosphaeria dothidea.The appearance，physiological and biochemical，respiratory metabolism indexes were measured.In order to prolong the storage period of kiwifruit，improve its economic value，and promote the healthy and sustainable development of its industry.The experimental results showed that the fruit was the best treated by the mixture，hardness of fruit was increased and water loss rate and fruit spot diameter of fruit was decreased，compared with the CK，the good fruit rate was increased by 70.58% at 49 days.The content of reducing sugar，titratable acid，vitamin C，and soluble solids were also higher in the later period of fruit storage,the reducing sugar and vitamin C of fruit compared with CK were increased by 43.86% and 48.43% at 49 days.The activity of amylase and pectinase was inhibited.Compared with the CK，the amylase activity was decreased by 192.40% at 14 days.The activity of PG was decreased by 40.91% at 21 days.The activity of superoxide dismutase and catalase was strengthened，compared with the CK，the enzyme activity was increased by 43.99% and 63.27% at 7 days.The respiration of fruit and the release of ethylene were suppressed，compared with the CK.It were reduced by 83.48% and 33.33% at 7 days.The mixed treatment of Scutellaria baicalensis extract and vitamin C could effectively reduce the physiological activity of fruit，improve the quality of fruit storage，prolong the storage period of fruit，it was a kind of pollution-free，green and environment-friendly plant source preservative.
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备注/Memo
第一作者简介：涂洪强（1982-），男，硕士，农艺师，现主要从事园艺植物资源高质化利用等研究工作。E-mail：2823547350@qq.com.责任作者：王仁才（1962-），男，博士，教授，现主要从事园艺植物资源高质化利用等研究工作。E-mail：411863216@qq.com.基金项目：湖南省科技厅重点研发计划资助项目(2017NK2071，2018NK2013)。收稿日期：2019-09-17