低温打蜡对贮藏菠萝黑心病控制的作用  

Effects of low temperature and waxing on the control of postharvest pineapple blackheart

作　　者：屈红霞[1] 唐友林[1] 谭兴杰[1] 潘小平[1] 刘淑娴[1] 

机构地区：[1]中国科学院华南植物研究所,广东广州510650

出　　处：《广西植物》2000年第1期83-87,共5页Guihaia

基　　金：国家自然科学基金! (3940 0 0 1 0 );广东省自然科学基金! (970 6 5 4)

摘　　要：研究了常温、低温、低温加打蜡 3种贮藏条件下菠萝果实硬度、可溶性固形物 (TSS)、可溶性糖醛酸、多聚半乳糖醛酸酶 (PG)和多酚氧化酶 (PPO)等因素的变化 ,及它们对黑心病发生及发展情况的影响。结果表明 ,低温加打蜡可以延缓果肉硬度、可溶性固形物和可溶性糖醛酸含量的下降 ,降低 PG和 PPO的活性 ,降低黑心病的发病率 。WT5”BZ] Effects of low temperature and waxing on quality changes of postharvest pineapple were studied. Fresh firmness, contents of total soluble solids(TSS) and soluble polyuronides, activities of polygalacturonase(PG) and polyphenol oxidase (PPO) were tested. It is suggested that the decrease of fresh firmness、contents of TSS and soluble polyuronides could be postponed by low temperature and waxing. Low temperature and waxing could also reduce PG and PPO activity, reduce the incidence of blackheart(BH), thus, maintain the quality of pineapple fruit. [WT5”HZ]

关 键 词：菠萝黑心病 贮藏期病害 低温打蜡 发生机制 防治 

分 类 号：S436.68[农业科学—农业昆虫与害虫防治] S668.309.3[农业科学—植物保护]