热激处理对冷藏柰李四种内源激素含量及冷害的影响

采用HPLC法检测柰李果实内源激素IAA、GA3、ABA、ZR,通过比较不同热激处理对柰李果实内源激素含量的影响,并结合冷藏过程中冷害发生情况,初步探讨了各处理在冷藏过程中内源激素变化的规律及其与抗冷性的影响。通过对柰李贮藏冷害发生率(70d)和四种内源激素含量(0d)的多元回归分析,发现这四种激素的含量与冷害的发生率有显著相关性,其回归方程为冷害发生率%(冷藏70d)=30.567-1.057IAA-116.08ABA-0.907ZR-0.1836GA3。一定的热处理能诱导柰李的抗冷性,可以推迟冷害的发生,减轻冷藏过程中柰李的冷害发生率。热处理温度为36℃,处理时间为4h较适宜。

High performance liquid chromatography （HPLC） was used to detect endogenous phytohormones （IAA, GA3, ABA, ZR）of Nai-plum fruits and the changes in their contents after different heat shock treatment and the chilling injury （CI） were compared. We investigated the regularity of phytohormones changes and the relationship between phytohormones level and chilling tolerance of Nai-plum during the cold storage. Multi-factor regression analysis showed that the CI incidence （70d） and the level of four kinds of phytohormone（0d） have significant correlation that can be shown by the equation CI （%）=30.567- 1.0571AA -116.08ABA -0.907ZR -0.1836GA3. Appropriate heat shock treatment induced chilling tolerance and reduced the CI. Heat shock treatment for 4 hours under 36℃ is good for reducing CI of Nai-plum fruits.