水杨酸对柿果贮藏期品质的影响

Effect of Salicylic Acid (SA) on Quality of Stored Persimmon

用不同浓度的外源水杨酸 (SA)处理磨盘柿 ,研究其对果实贮藏品质的影响 .实验结果表明 :适宜的SA处理 (0 1～ 0 3g/L)可延缓磨盘柿在常温贮藏期间硬度下降 ,但保硬作用并不显著 (P =0 0 5) ,当浓度大于 0 5g/L时 ,反而使果实加快软化 ;SA处理对可溶性固形物含量无影响 ;使果肉单宁含量的下降变慢 ;SA处理对贮藏期间抗坏血酸 (Vc)

Harvested persimmon (Diospyros kaki) were immersed in 0, 0 1, 0 3, 0 5, 1 0, 1 5g/L salicylic acid (SA) solutions for 10 or 15 minutes, then stored at room temperatures (17～11℃,1997;16～13℃,1998;15～9℃,1999). The change of quality parameters was observed. The results showed that the immersions of persimmon in low concentrations (0 1, 0 3g/L) of SA, compared to control fruits, delayed the decline of firmness of stored fruits with no significant difference (P=0 05),the immersions in high concentrations (above 0 5g/L) promoted the fruit softening. SA immersion had no effects on total soluble solids (TSS). The decrease of tannin content in fruits with SA was retarded. The changes of vitamin C content depended on SA concentrations.