赤霉素对采后圆脆红枣保鲜效果的初步研究  

The Research on Postharvest Physiology Yuan-cui Jujube by Exogenous GA Treatment

作　　者：张娜[1] 鲍亚莉[1] 汪燕[1] 侯旭杰[1] 

机构地区：[1]塔里木大学生命科学学院、新疆特色农畜产品加工重点实验室,新疆阿拉尔843300

出　　处：《食品工业》2012年第12期112-114,共3页The Food Industry

基　　金：新疆塔里木大学校长基金创新群体项目(编号:TDZKCX08001)

摘　　要：试验以新疆阿拉尔圆脆红枣为试材,在低温(-1℃～0℃)贮藏条件下,通过对50μg/L,100μg/L,200μg/L三种不同质量浓度赤霉素(GA)处理后红枣在贮藏期间各相关指标的变化,对比分析研究了外源GA处理对圆脆红枣采后生理的影响。试验结果表明:各处理浓度中,50μg/L外源GA处理效果最好,与对照比较,可以明显提高SOD酶活性,抑制PPO酶活性,降低失水率。能有效提高圆脆红枣的采后贮藏品质,延缓后熟衰老,延长贮藏期,当贮藏期为70 d时,好果率仍能达到60%以上,有较好的贮藏效果。The experiment is based on XinJiang Yuan-cui Jujube of Alar. In order to research the physiological influence of exogenous GA on XinJiang Yuan-cui Jujube of Alar, a comparative analysis between each index of change by 3 different concentrations （50 μg/L, 100 μg/L and 200 μg/L） in the low temperature storage conditions was made. The result showed that the treatment effect of 50 μg/L exogenous GA is the best among all the concentrations. Compared with the other concentrations, it can improve the activity of SOD, CAT significantly, while inhibit the activity of PPO. It can also inhibit the rate of loss. What＇s more, it can improve the quality of Yuan-cui jujube effectively, delay consenescence of Yuan-cui Jujube. When the storage period is 70 d, good fruit rate can reach more than 60%.

关 键 词：圆脆红枣 赤霉素 保鲜效果 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]