水杨酸和钙处理对桃采后生理及品质的影响
摘要
本实验以北京地区主栽品种桃大久保和绿化9号为试验材料，研究了水杨酸、钙和水杨酸加钙处理对两个品种桃在不同贮藏温度下品质和生理变化的影响，分析了水杨酸和钙对桃采后生理变化的调节机制。
本次实验用0.1g／L水杨酸、20％钙和0.1g／L水杨酸加20％钙浸泡处理桃15min。结果表明水杨酸、钙和水杨酸加钙处理均能减轻桃果实在贮藏过程中的腐烂和褐变，延缓果实硬度的软化速度和Vc含量及总酸含量的下降速度；并有利于保持果实外观、可溶性固形物含量，在相同贮藏条件下各处理不同品种桃果实其生理表现有所不同，绿化9号的变化辐度较大久保桃小，水杨酸、钙和水杨酸加钙处理均有效地抑制桃果实的呼吸强度、乙烯的生物合成及脂氧合酶(LOX)活性，增加超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性，减少丙二醛(MDA)和O_2~-的积累。除水杨酸处理抑制过氧化氢酶(CAT)的活性外钙和水杨酸加钙处理提高了其活性，减少H_2O_2的积累，同时本次试验中钙、水杨酸和水杨酸加钙处理减轻了桃果实的冷害程度。从而延长了桃果实的贮藏时间。
Okuba and Lvhuajiuhao peaches which were dominative varieties in Beijing were the materials of this experiment. The thesis studied the effect of quality and physiological changes of two kinds of peaches which had treated with 0.1 g/L SA, 20%Ca and 0.1 g/L SA+ 20% Ca during 10±2℃ and 2±2℃ temperature storage, and analyzed the regulating mechanism of physiological change on postharvest peach fruit which treated with SA and Ca.
The results showed that SA,Ca and SA+Ca treatments not only lightened the decay and rotten rate of peaches ,but delayed the declines of firmness and content of Vc and they were benefit to peach fruit appearance ,soluble solid and content of titric acid. In same storage condition, the physiological responses of two varieties of peaches to each treatment were similar, but the change of Lvhuajiuhao peaches was smaller than Okuba. Each treatment obviously controled the respiration , production of ethylene and LOX activity ,and increased the POD and SOD activity, decreased the accumulation of 02" and MDA. Ca and SA+Ca treatment increased CAT activity and decreased the accumulation of H202 but SA treatment.The result of this experiment showed that Ca,SA and SA+Ca treatment lightened the chilling injury of peach during storage. So they lengthened the storage time of peaches.
本次实验用0.1g／L水杨酸、20％钙和0.1g／L水杨酸加20％钙浸泡处理桃15min。结果表明水杨酸、钙和水杨酸加钙处理均能减轻桃果实在贮藏过程中的腐烂和褐变，延缓果实硬度的软化速度和Vc含量及总酸含量的下降速度；并有利于保持果实外观、可溶性固形物含量，在相同贮藏条件下各处理不同品种桃果实其生理表现有所不同，绿化9号的变化辐度较大久保桃小，水杨酸、钙和水杨酸加钙处理均有效地抑制桃果实的呼吸强度、乙烯的生物合成及脂氧合酶(LOX)活性，增加超氧化物歧化酶(SOD)和过氧化物酶(POD)的活性，减少丙二醛(MDA)和O_2~-的积累。除水杨酸处理抑制过氧化氢酶(CAT)的活性外钙和水杨酸加钙处理提高了其活性，减少H_2O_2的积累，同时本次试验中钙、水杨酸和水杨酸加钙处理减轻了桃果实的冷害程度。从而延长了桃果实的贮藏时间。
Okuba and Lvhuajiuhao peaches which were dominative varieties in Beijing were the materials of this experiment. The thesis studied the effect of quality and physiological changes of two kinds of peaches which had treated with 0.1 g/L SA, 20%Ca and 0.1 g/L SA+ 20% Ca during 10±2℃ and 2±2℃ temperature storage, and analyzed the regulating mechanism of physiological change on postharvest peach fruit which treated with SA and Ca.
The results showed that SA,Ca and SA+Ca treatments not only lightened the decay and rotten rate of peaches ,but delayed the declines of firmness and content of Vc and they were benefit to peach fruit appearance ,soluble solid and content of titric acid. In same storage condition, the physiological responses of two varieties of peaches to each treatment were similar, but the change of Lvhuajiuhao peaches was smaller than Okuba. Each treatment obviously controled the respiration , production of ethylene and LOX activity ,and increased the POD and SOD activity, decreased the accumulation of 02" and MDA. Ca and SA+Ca treatment increased CAT activity and decreased the accumulation of H202 but SA treatment.The result of this experiment showed that Ca,SA and SA+Ca treatment lightened the chilling injury of peach during storage. So they lengthened the storage time of peaches.
引文
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