外源水杨酸处理对锦绣黄桃保鲜效果的影响  

EFFECT OF EXOGENOUS SALICYLIC ACID ON STORAGE OF JINXIU PEACH

作　　者：魏宝东[1] 孟宪军[1] 陈留勇[1] 孔秋莲[2] 

机构地区：[1]沈阳农业大学食品学院,沈阳110161 [2]上海农业科学院农产品加工保鲜中心,201106

出　　处：《食品研究与开发》2004年第6期124-127,共4页Food Research and Development

摘　　要：采后锦绣黄桃用0.3g/L的水杨酸(SA)浸泡20minutes,分别在室温(22～28℃)和低温(0±1℃)条件下贮藏一段时间,测定一些与保鲜效果有关的理化指标。结果表明,在不同的贮藏条件下,水杨酸(SA)都可以有效地保持黄桃的新鲜度,降低腐烂率。说明水杨酸(SA)可以明显地提高植物的抗病力。但在不同的贮藏温度下,同一浓度的水杨酸(SA)处理对黄桃的后熟产生了不同的影响,说明在植物体内存在一种对温度先敏感的水杨酸(SA)调节机制。Harvested Jinxiu peach were immersed in 0.3g/L salicylic acid (SA) solutions for 20 minutes, then stored under room temperature (22～28 ℃)and low temperature(0±1 ℃)respectively. Some of the physiological parameters of fruits related to result of keep-freshen were examined. The result showed that fruits of treatment with SA could keep-freshen, decrease rotten, prolong its shelf-life. It indicated that SA could improve the resistance to disease of fruits. but under different storage temperature, the same concentration SA had different effect to fruits. It indicated that there was a complex SA adjust mechanism which sensitive to temperature

关 键 词：锦绣黄桃 水杨酸 外源 保鲜效果 抗病力 采后 贮藏温度 SA 影响 体内 

分 类 号：S662.1[农业科学—果树学]