赤霉素(GA_3)处理对甜樱桃果实品质和采后生理的影响  

Effects of gibberellic acid(GA_3) treatments on postharvest physiology and quality of sweet cherries

作　　者：李夫庆[1] 张子德[1] 李素玲[1] 解茂蕾[1] 赵丛枝[1] 王岩[2] 

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]河北交通职业技术学院,河北石家庄050000

出　　处：《食品工业科技》2009年第10期301-304,共4页Science and Technology of Food Industry

摘　　要：研究了甜樱桃经不同浓度GA3(50、100、150mg/L)的处理2min后,在0±0.5℃贮藏条件下,果实的生理和品质指标的变化。结果表明:与对照相比,GA3处理降低了果实的腐烂率和果柄干枯率,减少了可溶性固形物、VC和可滴定酸的损失,保持了较高的鲜食品质;并抑制了POD和CAT活性的下降以及PPO活性的上升,降低了丙二醛含量的增加。其中,以100mg/LGA3处理的效果最佳。Sweet cherries were treated with concentrations of 50mg/L GA3, 100mg/L GA3 and 150mg/L GA3.Postharvest physiology and quality changes of sweet cherries were investigated under 0 ± 0.5℃ storage. Compared with the control treatment, GA3 treatments decreased the rate of fruit stalk desiccation and fruit rot rate, restrained the loss of the total soluble solids, Vc content and titratable acid content and kept the fresh quality indices in a hiqher level.It also inhibited the decline of POD and CAT activity, restrained PPO activity and reduced MDA content.It resulted that 100mg/L GA3 level was the best treatment.

关 键 词：甜樱桃 赤霉素(GA3) 果实品质 采后生理 

分 类 号：TS205.9[轻工技术与工程—食品科学]