水杨酸处理对杏果实冷害及内源多胺的影响  

Effects of Salicylic Acid Treatment on Chilling Injury and Polyamines in Apricot Fruit Stored at Low Temperature

作　　者：侯媛媛[1] 朱璇[1] 马玄[1] 赵亚婷[1] 敬媛媛[1] 张悦[1] 

机构地区：[1]新疆农业大学食品科学与药学学院,乌鲁木齐830052

出　　处：《新疆农业大学学报》2014年第2期164-167,共4页Journal of Xinjiang Agricultural University

基　　金：国家自然科学基金项目(31260408);公益性行业(农业)科研专项经费资助(201303075)

摘　　要：以新疆塞买提杏为试验材料，用质量浓度为0.01 g/L 的水杨酸（SA）以减压渗透方式处理，置于温度为0℃、90％~95％相对湿度的冷库贮藏.定期测定杏果实的冷害指数、腐胺（Put）、精胺（Spm）及亚精胺（Spd）的含量变化.结果表明，水杨酸处理可以明显降低杏果实冷害指数和腐胺的含量，冷害较对照推迟7d 发生，并显著提高精胺和亚精胺的含量，使其在冷藏过程中保持较高的水平.试验结果说明，水杨酸处理能够有效的减轻杏果实冷害的发生，与水杨酸对内源多胺含量变化的影响具有很大的相关性.Xinjiang apricot fruit （Saimaiti）were treated with 0.01 g/L salicylic acid （SA）by vacuum-in-filtration and then stored at 0 ℃ and 90%-95% relative humidity.The chilling injury index,the contents of Put,Spm and Spd were regularly determined.The results showed that the apricot fruit chilling inj ury in-dex and the contents of Put were obviously reduced by salicylic acid treatment,and thd chilling inj ury index of apricot fruit were postponed for 7 d.Compared with CK and the Spm and Spd content were significantly improved,it could be kept at higher level during chilling period.The result demonstrated that SA treatment could effectively reduce occurrence of chilling inj ury of apricot fruit and salicylic acid had great correlations to the influence of change of polyamine content.

关 键 词：水杨酸 杏 冷害 内源多胺 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]