冷藏期间小白杏果实后熟过程中相关抗逆特性的表现

Stress Resistance of Xiaobai Apricot Fruit in Ripening Process during Cold Storage

以新疆库车小白杏为试验材料,研究在（0±0.5）℃温度、95%相对湿度条件下贮藏36 d的小白杏果实游离脯氨酸含量、细胞膜渗透率、β-1,3-葡聚糖酶、脂氧合酶（LOX）和苯丙氨酸解氨酶（PAL）活性的变化,探讨冷藏处理对小白杏抗逆性的影响,以期为采后小白杏的贮藏保鲜提供一定的理论依据。研究结果表明,在冷藏期间,随着绿熟小白杏的后熟,果实细胞膜渗透率逐渐增加,游离脯氨酸含量总体呈上升趋势,β-1,3-葡聚糖酶、LOX和PAL活性也呈上升趋势,冷藏18-27 d时的果实成熟度转为完熟期,品质最佳;之后进入衰老期,其相关抗性指标迅速下降并有起伏的动态趋势,其机理有待进一步研究。

Taking Xinjiang Kuche Xiaobai apricot as test material,the changes of the free proline content,cell membrane permeability,and the activities of β-1,3-glucanase,lipoxygenase（LOX） and phenylalanine ammonia lyase（PAL） were studied during stored at（0±0.5） ℃ and 95% relative humidity（RH） for 36 days.The impact of resistance of cold treatment on Xiaobai apricot was investigated,in order to provide a theoretical basis for the storage and preservation of Xiaobai apricot.Results indicated that,during cold storage,with ripening of Xiaobai apricot fruit at mature green stage,the cell membrane permeability increased gradually,the free proline content showed an increasing tendency,the activities of β-1,3-glucanase,LOX and PAL were also on the rise.When in the refrigerated for 18-27 days,the maturity of Xiaobai apricot converted to full ripe stage,and the quality was the best.After entering into the aging stage,resistant indexes of Xiaobai apricot decreased rapidly there were ups and downs of the dynamic trend,and the mechanism needed further study.