GA_3对三华李采后色泽的影响  

Effect of GA_3 on Colour of Plum Fruit after Harvest

作　　者：刘淑娴[1] 蒋跃明[1] 李月标[1] 张东林[1] 陈芳[1] 

机构地区：[1]中国科学院华南植物研究所

出　　处：《园艺学报》1994年第4期320-322,共3页Acta Horticulturae Sinica

摘　　要：三华李采后用２００ｍｇ／ｋｇＧＡ３处理能延缓果实色泽转化和贮藏后期果心褐变，其效应与抑制苯丙氨酸解氨酶活性，推迟多酚氧化酶高峰出现时间，保持花色素苷和总酚较低水平有关。讨论了酚类、花色素苷、类黄酮和苯丙氨酸解氨酶、多酚氧化酶在果实贮藏过程中对色泽影响的可能作用。Postharvest treatment with GA3 at 200mg/ kg significantly delays colourchange and internal browning of plum fruit when stored at 3℃. GA3 inhibits activity ofphenylalanine ammonia-lyase, retards the course of the peak of polyphenol oxidase, andmaintains lower levels of phenolics and anthocyanin. The effects of phenolics andanthocyanin, and the activities of polyphenol oxidase and phenylalanine ammonialyase onthe colour of fruit during storage were discussed.

关 键 词：三华李 GA3 色泽 李 贮藏 

分 类 号：S662.309.3[农业科学—果树学]