3% CaCl_2提高6-BA对蔬菜保鲜作用的研究

Effects of Different 6-BA Concentration Plus 3% CaCl_2 on Fresh-keeping of Mustard

采用3%CaCl2、不同浓度的6-BA和不同浓度的6-BA+3%CaCl2对芥菜进行采后保鲜处理,结果表明,用3%CaCl2,5 mg/L、10 mg/L2、0 mg/L 6-BA+3%CaCl2处理后的芥菜,其鲜重下降率,叶绿素、蛋白质、维生素C含量的下降率,电导率的上升率均比对照降低,呼吸强度抑制比对照提高。在各种处理的组合中,6-BA的作用比3%CaCl2明显,而同一浓度6-BA中,以6-BA+3%CaCl2处理的效果比单独用6-BA处理的明显。其中以5 mg/L 6-BA处理的效果最为明显。

3% CaCl2, different 6-BA concentration and different 6-BA concentration ＋ 3% CaCl2 were tested to investigate the effect on fresh-keeping of mustard. The results show that the decreasing rate of fresh weight and chlorophyll, protein, vitamine C content, ascending rate of electrical conductivity efficiency and breathing intensity of mustards treated by 3% CaCl2, 5 mg/L 6-BA＋3% CaCl2, 10 mg/L 6-BA＋3% CaCl2 and 20 mg/L 6-BA＋3% CaCl2 are lower than CK. The effect of 6-BA is better than 3% CaCl2 and the effect of 6-BA＋3% CaCl2 is better than the same 6-BA concentration in fresh- keeping of mustard. The fresh-keeping effect of 5 mg/L 6-BA ＋ 3 % CaCl2 is the best in tested treatments.