水杨酸处理对采后蓝莓果实贮藏品质及抗氧化能力的影响

Effect of salicylic acid treatment on the changes of qualities and antioxidant ability of blueberry fruit

为研究水杨酸处理对采后蓝莓果实贮藏品质和抗氧化能力的影响,分别选择0、0.5和1.0 mmol/L水杨酸在室温下浸泡处理10 min、晾干后用商用塑料盒分装,每盒120 g,置于1℃冷藏28 d,每隔7 d测定果实品质变化指标。结果表明:水杨酸处理可降低果实腐败指数和失重率,维持果实TA和TSS值,减缓果实Vc、DPPH自由基清除率和MDA值的下降,减缓果实衰老;0.5 mmol/L水杨酸处理可获得较高的总花色苷含量,1.0 mmol/L处理的综合效果较优。

This experiment was conducted to study the effect of salicylic acid on the change of qualities and their antioxidant ability of blueberry fruit. ＇ Elliott＇ blueberries （ Vaccinium Coryrnbosum L. ） were dipped in different concentrations of aqueous solutions of 0, 0.5 or 1.0 mmol L^-1 for 10 min. Fruits were then dried in cool air for about 30 min and stored at 1 ℃ for 28 d. Quality change indices were performed every 7 days during fruit storage. The results show that salicylic acid treatment inhibited fruit decay rate and weight loss, maintained TA and TSS, inhibited the decrease of Vc, DPPH scavenging activity and MDA in the fruit. With 0.5 mmol/L salicylic acid treatment, fruit had the highest value of total anthocyanin content. The 1.0 mmol/L salicylic acid treatment has a promising application prospect in fresh-keeping of blueberry fruit.