纳他霉素处理对采后甜樱桃生理代谢及品质的影响

Effect of natamycin treatment on physiological metabolism and quality of postharvest sweet cherry

为了研究纳他霉素与维生素C(Vc)复配处理对采后甜樱桃果实生理代谢与品质的影响及其作用机理,该试验采用10 mg/L纳他霉素溶液、100 mg/L Vc溶液以及10 mg/L纳他霉素+100 mg/L Vc溶液中浸泡处理甜樱桃10 min,然后将果实置于5℃下贮藏,在贮藏期间,分析测定了呼吸速率以及与抗病性有关的多酚氧化酶(PPO)、过氧化物酶(POD)、苯丙氨酸解氨酶(PAL)等酶活性,同时,测定了果实颜色、硬度、Vc含量、酚类物质含量以及腐烂率等品质指标。结果表明,单独的纳他霉素处理或与Vc复配处理均可有效延长贮藏期达10d以上,尤其是复配处理还可显著提高PPO、POD、PAL酶活性并使酚类物质含量增加,降低果实呼吸速率与腐烂率,保持较高的Vc含量和硬度,单独的纳他霉素处理也具有一定的调节生理代谢与防腐作用,而单独的Vc处理作用不明显。研究结果认为纳他霉素与Vc复配溶液可作为天然保鲜剂在采后甜樱桃果实的实际贮运中应用。

In order to explore the effects of natamycin combined with Vc treatment on the physiological metabolism and quality of postharvest sweet cherry and its mechanism,fresh sweet cherries were dipped in 10 mg/L natamycin solution, 100 mg/L Vc solution,as well as 10 mg/L natamycin＋100 mg/L Vc solution for 10 min,respectively,and then transferred to 5 ℃condition for storage.During the period of storage,respiration rate and the activities of some disease resistance-related enzyme such as polyphenol oxidase（PPO）,peroxidase（POD）,phenylalanine ammonia-lyase（PAL） were measured.Meanwhile,fruit color,firmness,Vc and phenolic substances content as well as decay rate of quality index were analyzed.The results indicated that natamycin treatments with/without Vc extended the storage period of up to 10 d or more.In particular,treatment with 10 mg/L natamycin＋100 mg/L Vc significantly increased PPO,POD,PAL activity and the polyphenol content,reduced fruit respiration rate and decay rate,and maintained a high Vc content and firmness.The individual natamycin treatment also had a certain role in regulating metabolism and preservation,while the sole Vc treatment had no obvious effects on disease control.These data suggest that natamycin combined with Vc treatment may be used as natural preservatives in the practical application of sweet cherry storage and transportation.