摘要
以新疆哈密瓜品种西州密25号为试材,采后分别用0.5‰、1.0‰、1.5‰三种浓度水杨酸(SA)浸泡5 min,6~8℃冷库低温贮藏,研究不同浓度的水杨酸处理对哈密瓜贮藏特性和防御酶活性的影响。结果表明,采后不同浓度SA处理可抑制哈密瓜果实的腐烂,延缓果实失重率的上升,对果肉可溶性固形物含量的影响不明显,保持较好的果实硬度,增强苯丙氨酸解氨酶(PAL)、多酚氧化酶(PPO)和过氧化物酶(POD)活性,其中1.0‰SA处理效果最好。
To investigate the effects of salicylic acid treatment on postharvest storage characteristic and the defense enzyme activity of Hami-melon, Xizhoumi No.25 Hami melon was used as test material and soaked with three concentrations of salicylic acid at 0.5‰, 1.0‰ and 1.5‰ for 5 min, and then stored in cold storage at 6-8 ℃. The results showed that, SA treatment at different concentrations could inhibit the decay of cantaloupe fruit, delay the increase of fruit weight loss rate, had no obvious effect on the content of soluble solids in pulp, and maintained a good fruit hardness, and enhanced the activities of phenylalanine aminolase（PAL）, polyphenol oxidase（PPO） and peroxidase（POD）. And 1.0‰ SA treatment had the best effects.
作者
姚军
耿新丽
再吐娜.买买提
张翠环
郑贺云
廖新福
YAO Jun;GENG Xin-li;ZAI Tu-na· maimaiti;ZHANG Cui-huan;ZHENG He-yun;LIAO Xin-fu(Research Institute of Grape and Melon of Xinjiang Uygur Autonomous Region,Shanshan 838200,China)
出处
《保鲜与加工》
CAS
北大核心
2018年第4期7-11,共5页
Storage and Process
基金
国家西甜瓜产业技术体系项目(CARS-25-10B)
关键词
哈密瓜
水杨酸
贮藏特性
酶活性
Hami melon
salicylic acid
storage characteristic
enzyme activity
