WANG Jun,LIU Fu-chun,LI Xin,et al.Effects of Different Salicylic Acid Concentrations Treatments on Postharvest ‘Yali’ Pear During Storage Browning[J].Northern Horticulture,2012,36(16):151-154.
不同浓度水杨酸处理对采后鸭梨果实贮藏过程中褐变的影响
- Title:
- Effects of Different Salicylic Acid Concentrations Treatments on Postharvest ‘Yali’ Pear During Storage Browning
- 文章编号:
- 1001-0009(2012)16-0151-04
- Keywords:
- postharvest; ‘Yali’ pear; browning; salicylic acid（SA）
- 分类号:
- S 661.2
- 文献标志码:
- A
- 摘要:
- 以不套袋鸭梨为研究对象，采用不同浓度水杨酸处理，以水浸果实为对照，对鸭梨采后褐变指数、多酚氧化酶、酚类物质以及保护酶的活性进行测定。以有效地抑制采后鸭梨果实的黑心病，调控鸭梨果实成熟衰老的进程、改善果实品质和贮藏性能提供理论依据。结果表明：0.002、0.020、0.200 mmol水杨酸处理鸭梨果实后有效减轻了腐烂和褐变的发生，其中0.200 mmol水杨酸处理能显著抑制鸭梨果心中PPO活性和酚类物质的合成，并且对鸭梨果心中SOD、POD保护酶的活性促进效果最显著；而0.002 mmol水杨酸处理对鸭梨果心中MDA的含量有显著抑制作用。表明水杨酸处理可以延缓果实衰老，明显抑制鸭梨果心褐变的发生，有利于延长果实的贮藏期。
- Abstract:
- In reference to immersed fruit，the physiological changes of ‘Yali’ pear (unbagged fruit)，especially browning index，polyphenol content，polyphenoloxidase (PPO) and membrane lipid’s peroxidation were studied by using different concentrations of SA processing.Aimed to provide theoretical basis for suppressing brown cores，ripening control，improving the quality and extending the storage life of postharvest ‘Yali’ pear fruit.The results showed that 0.002，0.02，0.2 mmol SA could reduce the rotten rate and browning of fruit.0.2 mmol SA could inhibit PPO activity and the composition of polyphenols apparently.And it promoted the activity of protective enzyme SOD and POD of the pear core most effectively，while 0.002 mmol SA concentration inhibited the MDA content of pear core evidently.It showed that SA treatment could preserve the senescence of the fruit，inhibit the browning，and prolong the storage period of fruit.
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备注/Memo
第一作者简介：王君（1979-），女，河北沧州人，硕士，讲师，现主要从事植物栽培研究工作。E-mail：ufwangjun@sina.com.