草酸处理对采后猕猴桃冷害、抗氧化能力及能荷的影响  

Effects of Oxalic Acid Treatment on Chilling Injury,Antioxidant Capacity and Energy Status in Harvested Kiwifruits Under Low Temperature Stress

作　　者：梁春强[1] 吕茳 靳蜜静 李桦[1] 饶景萍[1] 

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《园艺学报》2017年第2期279-287,共9页Acta Horticulturae Sinica

基　　金：国家科技支撑计划项目(2015BAD16B03)

摘　　要：‘华优’猕猴桃(Actinidia chinensis ‘Huayou’)果实采收后用5 mmol·L^(-1)草酸浸泡10 min,置于(0±0.5)℃,RH 90%~95%的冷库贮藏90 d。结果发现,草酸处理能够缓解猕猴桃果实的冷害和细胞膜损伤,延缓硬度、可滴定酸的下降,显著提高超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性,维持较高的抗坏血酸(AsA)及谷胱甘肽(GSH)含量,降低超氧阴离子自由基生成速率(O_2^-)和过氧化氢(H^2O^2)含量,维持较高的ATP含量及能荷水平,表明草酸处理能保持良好的果实品质,增强果实的抗冷性,可能与提高果实的抗氧化能力,维持较高的ATP和能荷有关。Harvested kiwifruit（Actinidia chinensis‘Huayou’）were dipped in 5 mmol · L-1 oxalic acid（OA）solution for 10 min at room temperature then stored at（0 ± 0.5）℃（90%–95% RH）for 90 days. The results indicated thatpre-storage application of OA marked lyalleviated chilling injury development and membrane damage,maintained higher firmness and titratable acidlevel. Moreover,OA significantly increased activities of antioxidant enzymes including superoxide dismutase（SOD）and catalase（CAT）;maintained higher contents of ascorbic acid（As A）and glutathione（GSH）;decreased levels of superoxide anion production（O2-）rate and hydrogen peroxide（H2O2）content;and kept higher ATP level and energy charge in the fruits during cold storage. These results suggested that pre-storage application of OA contributed to maintaining fruit quality and improving chilling tolerance in the fruits might attribute to enhanced antioxidant capacity and maintained higher levels of ATP and energy status.

关 键 词：猕猴桃 草酸 冷害 抗氧化 能荷 

分 类 号：S663.4[农业科学—果树学]