采后芒果的后熟软化与贮藏淀粉变化之间的关系  

Relationship between Ripen-softening and Changes of Storage Starch in Postharvest Mango Fruits

作　　者：唐友林[1] 周玉婵[1] 潘小平[1] 

机构地区：[1]中国科学院华南植物研究所,广州510650

出　　处：《亚热带植物通讯》1997年第2期40-44,共5页

基　　金：广东省科委"八五"农业科技重点攻关项目

摘　　要：研究了芒果后熟软化与贮藏淀粉变化之间的关系。结果表明，采后芒果淀粉的水解和消失，是使中果皮细胞壁失去支撑致使果实软化的重要原因之一。杀菌剂普克唑对芒果后熟软化和贮藏淀粉形态学的变化稍有延迟作用；2，4－D处理可以明显推迟后熟软化，减慢果实硬度的降低和淀粉的水解，而乙烯利处理则能催熟芒果，显著加速硬度丧失和淀粉的水解及其含量的减少。The relationship between ripen-softening and changes of storage starch in postharvest mango fruits was studied. The results showed that the content of starch in parenchyma of mesocarp decreased with the prolonging duration of storage during ripening. The starch hydrolysis was an important factor resulting in the loss of supportto cell walls 0f mesocarp when fruits were softening. A little delay of ripening and a de-crease of starch content were found after the fruits were treated with prochloraz. Treat-ing the fruits with 2, 4-D delayed ripen-softening significantly, decreased the firmness of fruits and the hydrolysis of storage starch, while treating with ethrel accelerated ripen-softening and the.loss of firmness and the hydrolysis of starch when the fruits were stored.

关 键 词：芒果 后熟软化 贮藏淀粉 植物生长调节剂 普克唑 

分 类 号：S667.701[农业科学—果树学]