芒果采后增甜试验初步研究

Preliminary Study on Sweetness-rising Experiment of Mango after Picking

[目的]研究蔗糖基聚合物对芒果的增甜作用。[方法]用5%的蔗糖基聚合物溶液处理芒果,研究其对果实中的蔗糖合成酶(SS)和蔗糖磷酸合成酶(SPS)活性的影响。[结果]蔗糖基聚合物处理的芒果SS活性下降趋势比较缓慢,而且在保藏期间能保持较高的SS活性。处理推迟了芒果的SPS活性高峰的时间。在贮藏期间,除了在第5天的时候SPS活性略低于对照,其余时间均明显高于对照。同时,处理有利于采收后果实中蔗糖的积累,使得果实中可溶性固形物和总糖含量都得到明显的提高,改善了果实的品质,增甜效果明显。[结论]该研究为蔗糖基聚合物对芒果增甜作用机理的探讨奠定了基础。

[ Objective ] The aim was to study the sweetness-rising effect of sucrose-based polymers on mango. [ Method ] Mango was treated with the 5% sucrose-based polymer solution and the effect of the treatment on the activities of sucrose synthetase （SS） and sucrose phosphate synthetase （SPS） in the fruit were studied. [ Result] The SS activity of mango treated by sucrose-based polymers was decreased slowly and it could keep higher activity in the storage period. The treatment delayed the time of the mango SPS activity peak. The SPS activity of the treatment was a little lower than that of the CK in the 5th day, all higher obviously in other time than the CK during the storage period. Meanwhile, the treatment was helpful to accumulate the sucrose in the fruit after the fruit was picked, which increased the soluble solids and total sugar content obviously, improved the fruit quality and the sweetness-rising effect was obvious. [ Conclusion ] The research laid the foundation for the mechanism discussion on the sweetness-rising effect of sucrose-based polymers on mango.