白藜芦醇对砀山酥梨的保鲜效应

Preservation Agent and Inhibitory Effects of Resveratrol on Superficial Scald of Dangshan Pear

文章以砀山酥梨果实为试材,在果实冷藏(2士0.5℃)前,采用0.5μL·L-1白藜芦醇溶液浸泡2 min,定期对果实保鲜过程中相关的生理指标进行测定,在贮藏后期对梨的黑皮病发病情况做统计,研究白藜芦醇对砀山酥梨果实采后保鲜效应和黑皮病的抑制及可能发病机理.结果表明:白藜芦醇处理对砀山酥梨有较好的保鲜效果,可抑制共轭三烯的含量、增加细胞的膜透性、降低α-法尼烯的峰值,显著抑制和延缓梨果实在贮藏期和货架期黑皮病的发生.

Pear fruits（ Dangshan pear）were treated with resveratrol at 0.5 μL·L-1 for 2 min before cold stor-age（2 ＆#177; 0.5）℃. Some indexes of post-harvest physiology were researched and the complexion of superficial scald were observed.The inhibitory effects and possible mechanisms of resveratrol on superficial scald of Dangshan pear were studied.The experimental results show that resveratrol at 0.5 μL · L-1 could inhibited the content of α-farnesene,conjugated trienes,decreased the relative membrane permeability and kept the Dangshan pears relatively fresh during cold storage.The appropriate concentrations of resveratrol could re-strain and defer the occurrence of superficial scald of Dangshan pear remarkably in cold storage period and shelf life respectively.