水杨酸处理对幸水梨品质和生理特性的影响  

Effect of Salicylic Acid on Quality and Physiological Character of Postharvest Pear(Pyrus pyrifolia cv. Xingshui) Fruit

作　　者：赵喜亭[1] 赵月丽[1] 王会珍[1] 宋萍萍[1] 

机构地区：[1]河南师范大学生命科学学院,河南新乡453007

出　　处：《湖北农业科学》2009年第5期1165-1167,1184,共4页Hubei Agricultural Sciences

基　　金：河南师范大学博士启动基金项目(051007)

摘　　要：研究了采后水杨酸处理对幸水梨果实贮藏过程中品质和生理特性的影响。结果表明,水杨酸处理可以降低果实的腐烂率,减小维生素C含量下降幅度,降低相对电导率,使MDA含量和超氧阴离子产生速率减缓,升高SOD、POD、CAT和抗坏血酸过氧化物酶的活性。说明采后水杨酸处理是维持幸水梨采后品质、延长贮藏期的可行措施。The effect of salicylic acid on quality and physiological character of postharvest Xingshui pear fruit were studied in this paper. The results showed that SA treatment could reduce rotten ratio, lessen the decreasing rope of VC content, de- crease the relative conductivity, the malondialdehyd （MDA） content and the superoxide anio（OC） production rate, increase the activities of SOD,POD,catalase （CAT） and ascorbate peroxidase （APX）. SA treatment was an practicable measure to maintain Xingshui pear quality and prolong its storage life.

关 键 词：幸水梨 水杨酸 品质 生理特性 

分 类 号：S661.2[农业科学—果树学] Q946.828.3[农业科学—园艺学]