水杨酸处理对采后番茄果实后熟衰老的影响  

Effects of Salicylic Acid Treatments on Postharvest Ripening and Senescence of Tomato

作　　者：姜爱丽[1] 胡文忠[1] 田密霞[1] 刘程惠[1] 范圣第[1] 

机构地区：[1]大连民族学院生命科学学院,生物技术与资源利用国家民委-教育部重点实验室,辽宁大连116600

出　　处：《食品与发酵工业》2009年第5期205-209,共5页Food and Fermentation Industries

基　　金：国家自然科学基金项目(30771508);国家民委-教育部重点实验室开放课题项目

摘　　要：研究了不同浓度的水杨酸处理对番茄后熟衰老影响。实验结果表明:与对照相比,0.5mmol/L的水杨酸处理可有效降低果实的乙烯释放量和呼吸强度,并可增加番茄果实的抗坏血酸过氧化物酶(APX)和过氧化物酶(POD)活性,降低相对电导率和腐烂率,保持果实原有颜色和硬度,从而延迟衰老进程;而1mmol/L的水杨酸处理尽管也在一定程度上增加了果实抗病相关酶活性,却刺激了呼吸代谢,加速果实转红和衰老进程。In this paper, the effects of different concentration of salicylic acid treatments on postharvest ripening and senescence of tomato were investigated. The results indicated that compared with control, 0.5mmol/L salicylic acid treatment effectively inhibited respiration rate and ethylene production, increased APX and POD activities, decreased the relative conductivity, maintained fruit color and firmness. Therefore, it delayed the senescence process. However, 1 mmol/L salicylic acid treatment increased disease resistance related enzymes, stimulated the respiration, accelerated the rate of turning red , ripening and aging.

关 键 词：番茄 水杨酸 抗病相关酶后熟衰老 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] S663.906.2[轻工技术与工程—食品科学与工程]