采前水杨酸处理对甜瓜果实后熟软化的影响  

Effects of Pre-harvest Salicylic Acid Treatment on Ripening and Softening of Muskmelon Fruits

作　　者：敬媛媛[1] 李娜[1] 王英[1] 朱璇[1] 

机构地区：[1]新疆农业大学,乌鲁木齐830052

出　　处：《包装工程》2015年第9期7-11,59,共6页Packaging Engineering

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

摘　　要：目的探究采前水杨酸处理延缓采后甜瓜果实后熟软化的机理。方法以"金甜蜜"甜瓜为试验材料,采用1.0 mmol/L的水杨酸溶液分别在甜瓜幼果期(花后2周)、膨大期(花后3周)、网纹形成期(花后4周)及采收前48 h等4个生长期进行喷施处理。甜瓜采摘后在低温下(温度为(7±1)℃,相对湿度为85%)贮藏,定期测定果实硬度、纤维素含量、原果胶含量、纤维素酶、多聚半乳糖醛酸酶(PG)、β-葡萄糖苷酶的活性。结果采前进行水杨酸(1.0 mmol/L)处理可以有效抑制甜瓜在贮藏过程中硬度和原果胶含量的下降,减缓可溶性果胶含量的上升,抑制PG、纤维素酶和β-葡萄糖苷酶的活性,有效延缓甜瓜果实的后熟软化。结论水杨酸处理可通过抑纤维素酶、β-葡萄糖苷酶和PG等酶的活性有效延缓果实硬度的下降,延缓甜瓜果实的后熟软化。The aim of this work was to study the mechanism for the delaying effect of pre-harvest salicylic acid treatment on the ripening and softening of muskmelon fruits. The ＂Jin tian mi＂ muskmelon fruit was sprayed with 1.0 mmol/ L of salicylic acid for four times at different stages： young fruit stage （2 weeks after flowering）, fruit enlarging stage （3 weeks after flowering）, netting stage （4 weeks after flowering） and 48 h before harvesting. The post-harvest muskmelon was stored at low temperature （（7±1） ℃, relative humidity 85 %）. The fruit firmness, cellulose content, protopectin content, cellulase （Cx）, polygalacturonase （PG）, β -glucosidase activities related to the ripening and softening of muskmelon were determined at regular intervals during storage. The results showed that the pre-harvest salicylic acid treatment （1.0 mmol/L） could effectively inhibit the decrease of firmness and protopectin content, delay the increase of soluble pectin content, inhibit the PG, Cx, β -glucosidase activities of muskmelon during storage. The ripening and softening of muskmelon were delayed effectively. In conclusion, salicylic acid treatment significantly inhibited the PG, cellulase and β-glucosidase activities to effectively delay the decrease of the fruit firmness, and therefore delayed the ripening and softening of muskmelon fruits.

关 键 词：甜瓜 水杨酸 后熟软化 

分 类 号：TS206[轻工技术与工程—食品科学]