5-氨基乙酰丙酸对番茄果实品质及采后生理的影响  

Effects of 5-aminolevulinic acid on the quality and post harvest physiology of tomato fruit

作　　者：王婷[1] 饶景萍[1] 宋永令[1] 张海燕[1] 邹志荣[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《西北农林科技大学学报（自然科学版）》2008年第10期127-131,共5页Journal of Northwest A&F University(Natural Science Edition)

基　　金：中日合作项目"ALA在园艺作物上的应用"(14230304)

摘　　要：【目的】探讨采前外源5-氨基乙酰丙酸（ALA）处理对番茄果实品质及采后生理的影响,为ALA在生产中的推广应用及进一步研究提供理论指导。【方法】以“金鹏超冠”番茄品种为试材,采前用ALA（0.06 g/m2）对番茄植株进行叶面喷施处理,以喷清水为对照,研究叶面喷施ALA对番茄果实硬度及相关营养成分含量的影响,以及0-1℃冷藏条件下果实的呼吸速率、硬度、细胞膜相对透性、丙二醛含量和过氧化物酶（POD）、过氧化氢酶（CAT）、超氧化物歧化酶（SOD）活性的变化。【结果】ALA可明显提高果实品质,经ALA处理的番茄果实可溶性固形物含量较对照提高20.9%;果实蛋白质含量提高31.4%;可滴定酸含量显著低于对照,果实固酸比明显提高;但对果实硬度、维生素C含量无明显影响。ALA处理不影响番茄冷藏过程中呼吸高峰出现的时间,但可降低其高峰值,并维持果实硬度;ALA处理降低了MDA含量和细胞膜相对透性,抑制膜脂过氧化程度;ALA处理冷藏后期SOD、POD、CAT活性整体上高于对照,但差异不显著。【结论】采前ALA处理可提高番茄果实的品质,同时不会降低其耐贮性。【Objective】 This research was conducted to study the effects of exogenous 5-aminolevulinic acid（ALA） treatment on the quality and post harvest physiology of tomato fruit to provide theoretical guidance for the development and application of ALA.【Method】 Using＇Jinpeng ultra-crown＇tomato as the experimental materatial,using ALA（0.06 g/m2）for foliar application before harvest,spraying water as a control,the effects of 5-aminolevulinic acid on fruit firmness and related nourishment composition content of tomato fruits were studied,such as soluble solid content（SSC）,titratable acidity（TA）,vitamin C content and protein content.The changes in respiration rate,firmness,the relative membrane permeability,MDA content,SOD,POD and CAT activities of tomatoes under 0-1 ℃ were investigated.【Result】 The results indicated that application of ALA may promote the quality of tomato fruit.Compared with the control,ALA significantly improved the soluble solid content by 20.9%,decreased acid content;protein content of the fruit increased by 31.4%,but no significant effect on the firmness and vitamin C content of fruit.In addition,ALA treatment did not affect the process of the emergence of respiratory peak time,but could reduce the peak and keep the firmness of fruit during cold storage;it could decrease the MDA content and the relative membrane permeability,inhibited the action of lipid peroxidation;but ALA treatment had little influence on SOD,POD and CAT activities.【Conclusion】 ALA treatment before harvest can improve the quality of tomato fruit and will not reduce its storability.

关 键 词：5-氨基乙酰丙酸(ALA) 番茄果实 果实品质 采后生理 

分 类 号：S641.2[农业科学—蔬菜学]