水杨酸处理对香蕉果实采后品质的影响  

Effects of Salicylic Acid on Quality of Banana after Harvest

作　　者：李雯[1,2] 邵远志[3] 陈维信[1] 

机构地区：[1]华南农业大学园艺学院 [2]海南大学农学院,海口570228 [3]海南大学农学院

出　　处：《中国农学通报》2005年第2期75-77,共3页Chinese Agricultural Science Bulletin

基　　金：广东省科技攻关项目(B202)。

摘　　要：香蕉果实采后软化及腐烂是制约和影响香蕉贮藏运输的主要因素。以巴西香蕉为试材,研究了不同浓度的水杨酸处理对香蕉果实采后品质的影响。结果表明:500μmol的水杨酸浸泡香蕉果实6h,具有明显的保持果实硬度、降低果肉与果皮比值、延缓淀粉降解及向可溶性糖转化等作用。水杨酸浓度过高(大于或等于1000μmol时)不利于香蕉果实的贮藏。The softening and rotting are main problems in storage of banana fruits. The effects of Salicylic Acid (SA) on the ripening of banana were studied. The results showed that the treatment of the fruits by dipping in 500 μmol SA solutions for 6 hours had remarkable effects on keeping pulp firmness, decreasing the ratio of pulp to peel, delaying the degradation of starch and the accumulation of total soluble sugar. But too high concentration of SA (≥1000 μmol) was found to have no appreciable effects on the storage of fruit.

关 键 词：香蕉果实 采后品质 水杨酸 腐烂 贮藏运输 果实硬度 果肉 影响 延缓 比值 

分 类 号：S668[农业科学—果树学] S661[农业科学—园艺学]