醋酸对草莓果实成熟影响及其生理机制

Effects of acetic acid on ripening of strawberry fruit and its physiological mechanism

【目的】为了研究有机酸对草莓果实成熟的影响及开发成熟调控技术。【方法】首先分析草莓果实发育期间pH值的变化;其次以清水为对照,用0.5%的醋酸对草莓大绿果进行喷施处理并结合酶联免疫法检测处理后草莓果实中内源激素水平的变化。【结果】结果表明,随着草莓果实的着色成熟,pH逐渐增加。同对照相比,0.5%醋酸处理显著抑制草莓果实的成熟;除GA_3外,0.5%醋酸处理显著促进了多种激素的积累,如IAA、IPA、GA4、ZR、MeJA、ABA和BR,尤其ABA和IAA成倍数增加。【结论】醋酸可有效延缓草莓果实的成熟,这种作用与ABA和IAA密切相关。

【Objective】 The study is focused on the effect of organic acids on ripening of strawberry fruit and the development of ripening-regulation techniques.【Methods】 0.5% acetic acid was applied to spray green fruit,the pH value during strawberry fruit development and levels of endogenous hormones were detected in the treated fruits by enzyme-linked immune sorbent assay (ELISA).【Results】 The results showed that the pH values gradually increased with red-coloring and ripening of strawberry fruit.Compared with the control,0.5% acetic acid treatment significantly inhibited the ripening;0.5% acetic acid significantly promoted the accumulation of various hormones including IAA,IPA,GA 4,ZR,MeJA,ABA,or BR with the exception of GA 3,ABA or IAA increased in multiplcation.【Conclusion】Acetic acid could effectively delay strawberry fruit ripening,which was closely correlated with ABA and IAA.