ABA和腐胺处理减轻香蕉果实贮藏冷害

ABA and Putrescine Treatments Alleviate Chilling Injury in Banana Fruits During Storage at 8℃

研究了脱落酸 (ABA) 2 0 0 μmol/L和腐胺 (Put)5mmol/L处理对贮藏于 8℃的香蕉果实耐冷性的影响。两种处理均能使香蕉果实冷害症状延迟 3～ 4d出现 ,降低细胞膜透性和MDA含量 ,提高果皮SOD和POD活性。用高效液相色谱仪测定果实ABA和多胺含量的结果表明 ,ABA和Put处理均提高了果实ABA含量。其中前者处理的果实ABA含量较高 ,Put处理的果实多胺 (Put、Spd、Spm)含量明显增加 ,而ABA处理不能提高多胺含量。

The effects of exogenous abscisic acid (ABA) and putrescine (Put) on chilling injury of banana fruits stored at 8℃ were investigated. The results indicated that treatments with ABA or Put delayed the appearance of chilling injury of fruits stored at 8℃ for 3-4 d (Table 1), reduced the membrane permeability (Fig.1) and MDA content (Fig.2A), and increased SOD (Fig.2B) and POD (Fig.2C) activities. Meanwhile, both ABA and Put treatment increased ABA content with ABA treatment being higher than that of Put treatment. Moreover, higher polyamines (including Put, Spd and Spm) content in peel of the fruits treated with Put were observed, but treatment with ABA has little effect on the polyamines content, suggesting that ABA and Put alleviate the chilling injury of banana fruit in different ways.