没食子酸丙酯处理对库尔勒香梨果实贮藏期品质相关指标变化的影响

Effects of Propyl Gallate Treatment on the Fruit Quality Related Indexes of Korla Fragrant Pear during the Storage Period

【目的】探讨没食子酸丙酯处理对库尔勒香梨贮藏期果实品质的影响。【方法】以库尔勒香梨为试材,经没食子酸丙酯处理后,定期检测库尔勒香梨果实贮藏期间呼吸强度、总糖、可溶性固形物含量、硬度、细胞膜透性和相关氧化还原酶活性等指标。【结果】没食子酸丙酯溶液处理较好的保持了香梨果实硬度、可溶性固形物含量和总糖含量,抑制了香梨果实贮藏期呼吸强度,减缓果实细胞膜透性增加,对延缓SOD、CAT活性下降和抑制POD活性有积极作用。【结论】没食子酸丙酯处理可有效延缓库尔勒香梨贮藏期果实衰老,提高库尔勒香梨贮藏品质和保鲜效果。

【Objective】This research is trying to explore how propyl gallate treatment affects the fruit quality of Korla fragrant pear in the storage period. 【Method】In this research,Korla fragrant pear was used as the experimental material and processed with propyl gallate to regularly monitor the respiration intensity,the contents of total sugar and soluble solid,the firmness,the cell membrane permeability and the activities of related oxidoreductases during the fruit storage period. 【Result】Through propyl gallate treatment,the firmness,the content of total sugar and the content of soluble solid of the fruit were well preserved,the respiration intensity of the fruit was controlled,the increasing of cell membrane permeability was reduced,and the decreasing activities of SOD and CAT were delayed as well as the activity of POD was restrained. 【Conclusion】The propyl gallate treatment can effectively postpone the senescence and improve the quality and freshness of Korla fragrant pear fruit in the storage period.