SANG Zhaoze,ZHENG Yanyan,JIA Lie,et al.Effects of Exogenous Salicylic Acid Treatment on Mechanical Injury of Green Pepper After Harvest[J].Northern Horticulture,2022,(20):92-98.[doi:10.11937/bfyy.20220921]
外源水杨酸处理对青椒采后机械伤的影响
- Title:
- Effects of Exogenous Salicylic Acid Treatment on Mechanical Injury of Green Pepper After Harvest
- Keywords:
- green pepper; salicylic acid; mechanical injury; fresh after harvest
- 文献标志码:
- A
- 摘要:
- 以“京甜三号”青椒为试材，采用高处坠落的方法，将青椒放置于1 m的高度进行自由落体运动,研究了5 mmol·L-1浓度的水杨酸(SA)溶液浸泡处理对机械损伤青椒果实抗氧化能力及生理品质的影响，以期开发出一种安全、有效的方法来减缓机械损伤对青椒果实的危害。结果表明：5 mmol·L-1 SA处理能显著延缓青椒转红、软化及腐烂等衰败特性，提高了过氧化物酶(POD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)的活性，减少了丙二醛(MDA)的积累，并减缓了维生素C的降解。综上可知，SA处理可以有效延缓青椒果实机械损伤后品质的劣变与衰老进程，延长青椒果实的货架期。
- Abstract:
- Taking ‘Jingtian No.3’ green pepper as the test material,the method of falling from height was adopted.The green pepper was placed at a height of 1 m for free falling motion.The effects of salicylic acid (SA) solution at 5 mmol·L-1 concentration on antioxidant capacity and physiological quality of green pepper fruit with mechanical damage were studied,in order to develop a safe and effective method to mitigate the damage of mechanical damage to green pepper fruit.The results showed that 5 mmol·L-1 SA treatment could significantly delay the degradation characteristics of green pepper,such as turning red,softening and rotting,and improved the activities of peroxidase (POD),catalase (CAT) and ascorbate peroxidase (APX).It reduced the accumulation of malondialdehyde (MDA) and slowed the degradation of vitamin C.In conclusion,SA treatment could effectively delay the deterioration and aging process of green pepper fruit quality after mechanical damage,and prolong the shelf life of green pepper fruit.
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备注/Memo
第一作者简介：桑兆泽(1995-)，男，硕士研究生，研究方向为食品加工与安全。E-mail：sangzhaoze@163.com.责任作者：葛永红(1979-)，男，博士，教授，现主要从事果蔬采后生物学与技术等研究工作。E-mail：sangzhaoze@163.com.基金项目：北京市农林科学院创新能力建设专项资助项目(20200427,20210437)；国家大宗蔬菜产业体系建设资助项目(CARS-23-E02)；北京市农林科学院协同创新中心建设资助项目（KJCX201915）。收稿日期：2022-03-13