水杨酸对夏橙贮藏品质的影响  

Effect of Salicylic Acid on Storage Quality of Valencia Orange Fruits

作　　者：王大平[1] 

机构地区：[1]重庆文理学院生命科学系,重庆永川402168

出　　处：《安徽农业科学》2008年第14期5734-5735,共2页Journal of Anhui Agricultural Sciences

基　　金：重庆市教委资助项目(KJ051205)

摘　　要：[目的]为夏橙采后贮藏提供理论依据。[方法]用0(对照)、0.1、0.3、0.5、1.0 g/L水杨酸(SA)溶液将奥灵达夏橙浸泡20 min后置于20～22℃温度下贮藏32 d,研究水杨酸处理对夏橙贮藏品质的影响。[结果]与对照相比,室温贮藏32 d后0.1、0.3、0.5和1.0 g/L水杨酸处理的夏橙果实失重率分别降低了1.1、3.3、1.6和2.2个百分点,腐烂率分别降低了5.3、10.6、7.3、4.2个百分点,可滴定酸含量分别增加了0.26、0.41、0.53和0.15 g/100 ml(果汁)。贮藏前夏橙果实TSS含量为10.6%,贮藏后对照、0.1、0.30、.5、1.0 g/L水杨酸处理的TSS含量分别为10.1%、10.1%、10.8%、10.8%、10.0%。贮藏后对照、0.1和1.0 g/L水杨酸处理的Vc含量较贮藏前下降较多,0.3 g/L水杨酸处理的Vc含量下降较少。[结论]0.3 g/L水杨酸处理对夏橙果实有较好的保鲜效果。[Objective] The study aimed to provide the theoretical base for the storage of harvested Olinda valencia orange.[Method] Olinda valencia orange was immersed in the salicylic acid（SA） solution at 0（CK）,0.1,0.3,0.5 and 1.0 g/L for 20 minutes,and then stored under the room temperature of 20-22 ℃ for 32 d to study the effect of SA on the storage of harvested fruits of valencia orange.[Result] Compared with CK,when fruits of valencia orange were stored under the room temperature for 32 d,the treatments with SA at 0.1,0.3,0.5 and 1.0 g/L decreased the weight loss ratio of the orange fruits by 1.1%,3.3%,1.6% and 2.2% resp.,reduced the rotten of fruits by 5.3%,10.6%,7.3% and 4.2% resp.,increased the titratable acid content by 0.26,0.41,0.53 and 0.15 g per 100 ml juice.Before storage TSS content in fruits of valencia orange was 10.6%,after storage TSS contents in valencia orange treated with SA at 0,0.1,0.3,0.5 and 1.0 g/L were 10.1%,10.1%,10.8%,10.8% and 10.0%.Vc contents of fruits treated with SA at 0,0.1,0.3 an d 1.0 g/L after storage had more decrease than that before storage,but Vc contents of fruits treated with SA at 0.3 g/L decreased less.[Conclusion] 0.3 g/L SA treatment had better fresh-keeping effect on fruits of valencia orange.

关 键 词：奥灵达夏橙 水杨酸 贮藏 品质 

分 类 号：S666.4[农业科学—果树学]