GENG Xinli,ZHANG Cuihuan,ZHANG Yinhuan,et al.Effect of Salicylic Acid Treatment on Hami Melon Fruit Storage Quality[J].Northern Horticulture,2017,41(08):136-139.[doi:10.11937/bfyy.201708031]
水杨酸处理对采后哈密瓜果实贮藏品质的影响
- Title:
- Effect of Salicylic Acid Treatment on Hami Melon Fruit Storage Quality
- Keywords:
- Hami melon; fruit; salicylic acid(SA); storage quality
- 文献标志码:
- A
- 摘要:
- 以哈密瓜品种“西州密25号”为试材，用浓度为0.1、0.3、0.5 g?L-1水杨酸（SA）处理后，分别放置于0、5、20 ℃贮藏，测定不同浓度水杨酸处理后哈密瓜果实可溶性固形物（TSS）含量、可滴定酸（TA）含量和超氧化物歧化酶（SOD）活性的变化。结果表明：与对照（清水）相比，在5 ℃贮藏条件下，经0.3 g?L-1水杨酸处理后，可以显著地保持贮藏期间哈密瓜果实可溶性固形物和可滴定酸含量，抑制SOD活性下降，延迟哈密瓜果实后熟，较好地保持了哈密瓜贮藏期间果实的品质。
- Abstract:
- Taking Hami melon species ‘Xizhoumi-25’ as test material，concentration of 0.1，0.3，0.5 g?L-1 salicylic acid(SA) were treated，then were preserved at 0，5 and 20 ℃.The contents of soluble solids(TSS)，titratable acid(TA)，and superoxide dismutase(SOD) activity of ‘Xizhoumi-25’ were determined with the different concentrations of salicylic acid treatment.The results showed that compared with the control(water)，under the condition of 5 ℃，the treatment of 0.3 g?L-1 salicylic acid could significantly maintain the contents of TSS，TA and SOD activity of ‘Xizhoumi-25’ fruit ripening was delayed.‘Xizhoumi-25’ fruit quality was better kept during the storage.
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备注/Memo
第一作者简介：耿新丽（1975-），女，硕士研究生，研究方向为甜瓜贮藏与加工。E-mail：gengxinli@126.com.责任作者：廖新福（1960-），男，硕士，研究员，现主要从事甜瓜贮藏与加工等研究工作。E-mail：lxf3838@163.com.基金项目：国家产业技术体系专项资助项目(CARS-26)。