水杨酸对‘遂川金柑’采后生理及贮藏效果的影响  

Effects of salicylic acid treatments on postharvest physiology and storage of ‘Suichuan Kumquat’ fruits

作　　者：王淑娟[1] 陈明[1] 陈金印[1] 

机构地区：[1]江西农业大学农学院.江西省果蔬保鲜与无损检测重点实验室,南昌330045

出　　处：《果树学报》2012年第6期1110-1114,共5页Journal of Fruit Science

基　　金：江西省主要学科学术和技术带头人培养计划项目(050007)

摘　　要：【目的】为了探讨水杨酸在金柑果实贮藏保鲜上的作用,【方法】以‘遂川金柑’为材料,用0.1、0.2、0.3 g·L-1水杨酸处理采后果实,然后在温度为(7±1)℃、湿度为85%～90%的条件下贮藏,研究水杨酸处理对‘遂川金柑’果实采后生理及品质的影响。【结果】结果表明,水杨酸处理可有效降低失重率、呼吸强度和腐烂率,延缓可溶性固形物含量、维生素C、总糖、可滴定酸和可溶性蛋白质的下降,保持了果实的品质;同时,水杨酸处理还可提高采后贮藏‘遂川金柑’果实SOD和CAT活性,从而有效减缓果实的衰老,说明水杨酸在‘遂川金柑’贮藏保鲜上有良好的保鲜效果。【结论】水杨酸应用于金柑贮藏保鲜,以0.3 g·L-1的处理效果最好。【Objective】The objective of the study is to investigate the role of salicylic acid in the storage of ＇Suichuan Kumquat＇.【Method】The fruits were treated with 0.1 g·L-1,0.2 g·L-1,0.3 g·L-1 salicylic acid,and stored at（7±1） ℃ and RH： 85% to 90%,the changes of postharvest physiology and fruit quality during storage were investigated.【Result】The results showed that salicylic acid treatments significantly decreased rotting rate,weight losses and respiration rate of fruits,and delayed the decline in Vc content,titratable acid,total sugar,total soluble solids,total soluble protein,and thus maintained the fruit quality;meanwhile,salicylic acid treatments also increased the SOD and CAT activities of fruit and delayed fruit senescence and had a good fresh-keeping effect on ＇Suichuan Kumquat＇.【Conclusion】0.3 g·L-1 salicylic acid was the best treatment for S＇Suichuan Kumquat＇ in this study.

关 键 词：'遂川金柑’ 水杨酸 采后生理 贮藏效果 

分 类 号：S666.1[农业科学—果树学]