中草药制剂保鲜黄花梨生理基础初探  

Preservative Physiological Mechanism of Huanghua Pear Fruits Treated with Different Chinese Herbal Medicine Preparation

作　　者：熊运海[1] 谢吉容[1] 

机构地区：[1]重庆文理学院生命科学系,重庆402168

出　　处：《江苏农业学报》2009年第2期382-386,共5页Jiangsu Journal of Agricultural Sciences

基　　金：重庆市教委科技项目(041205)

摘　　要：采用不同中草药制剂处理黄花梨，在室温（20～28℃）条件下贮藏15d，分析了贮藏期间黄花梨果实营养代谢和细胞膜透性指标变化。结果表明，黄花梨果实成熟衰老与失重、Vc和丙二醛（MDA）含量变化密切相关。中草药制剂对黄花梨的保鲜机理在于可延缓果实营养成分的降解，降低失重率，维持较高Vc含量水平，抑制细胞膜脂过氧化，维持细胞膜相对稳定，使果肉硬度下降率降低，腐烂率减小。不同中草药制剂对黄花梨果实营养代谢和细胞膜脂过氧化综合影响能力不同。Different Chinese herbal medicine preparations were used as fresh-keeping agents to treat Huanghua pear fruits for fifteen days under the condition of normal temperature（ 20 -28 ℃ ）. The indexes changes of the nutrition metabolism and cell membrane permeability during storage were analyzed. The mature and senescence of Huanghua pear fruits were closely relative to the changes of weight loss rate, content of Ve and MDA. It was the preservative physiological mechanism of Huanghua pear fruits that the Chinese herbal medicine preparation could delay the nutrition decomposition of fruits, maintain a higher content of the Vc, inhibit the membrane lipid peroxidation, keep the structure steadiness of cell membrane, reduce the rate of flesh hardness and drop the rate of rotten fruit. Different Chinese herbal medicine prepara- tions had different influences on the nutrition metabolism and cell membrane permeability of Huanghua pear fruits.

关 键 词：生理代谢 贮藏 中草药 黄花梨 

分 类 号：S661.209.3[农业科学—果树学]