成熟度和采后处理对草莓果实品质、超氧物歧化酶活性和蛋白质含量的影响

Effects of Maturity and Postharvest Treatment on Quality,Superoxide Dismutase Activity and Soluble Protein Content in Strawberry Fruits

以草莓(美13品种)果实为试材,研究了成熟度和采后处理对果实品质、超氧物歧化酶活性和蛋白质含量的影响。结果表明,随果实成熟度提高,单果重和可溶性固形物含量增加。幼果可溶性蛋白质最高,超氧物歧化酶(SOD)活性最低;衰老期可溶性蛋白质升高,SOD 活性降低。低温、浸钙加高温(38℃、24h)可有效抑制草莓腐烂,改善贮存品质,抑制 SOD 活性下降,降低可溶性蛋白质含量。但单独浸钙防腐效果不显著。

The Strawberry(cv.Mei 13)fruits were used in this experiment.The results showed that the soluble solid content and single fruit weight were increased as fruit matured.The soluble protein content was the highest,but superoxide dismutase(SOD)activity was the lowest in fruitlet.The soluble protein content in- creased but SOD activity decreased during fruits senescence.With the low-temperature(0℃)or calcium dip plus high-temperature(38℃,24hrs)treatment,rotten fruits and the decline of SOD actvity were restrained significantly and storage quality was improved,the soluble protein content was also reduced.