摘要
以南果梨为试材,研究了10 mg/L和50 mg/L赤霉素(GA_3)处理对其常温贮藏品质的影响。结果表明:与对照相比,不同浓度GA_3处理均能降低果实的软化速度和果皮的转黄速度,保持果梗保鲜指数,抑制果实可溶性固形物(TSS)含量和丙二醛(MDA)含量的上升以及可滴定酸(TA)含量的下降,同时抑制多酚氧化酶(PPO)的活性和第一次呼吸高峰的出现,延缓了维生素C(V_C)含量和总酚含量的降低。结论:GA_3处理延缓了采后南果梨果实的成熟衰老进程,保持了其贮藏品质,其中50 mg/L的GA_3处理效果较好。
The effects of 10 mg/L and 50 mg/L of gibberellic acid （ GA3 ） on the storage quality of Nanguo pear at room temperature were studied.The results showed that, compared with control, GA3 treatment decreased the speed of fruit softening and peel yellowing, maintained the freshness index of fruit stalk, inhibited the increase of total soluble solids （TSS）content and malondialdehyde（MDA） content and the decrease of titratable acid（TA） content, suppressed polyphenol oxidase（PPO） activity and the first respiration peak simultaneously,and delayed the decrease of vitamin C（ Vc ）content and total phenols content.In conclusion, GA3 treatment delayed the ripening and senescence of postharvest Nanguo pear fruit and maintained its storage quality,the effect of 50 mg/L GA3 treatment was better.
出处
《食品工业科技》
CAS
CSCD
北大核心
2017年第24期282-286,共5页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(31501537,31401554)
渤海大学博士科研启动金项目(0515bs033-1)
关键词
南果梨
赤霉素
成熟
贮藏品质
Nanguo pear
gibberellic acid （ GA3 ）
ripening
storage quality
