草酸处理对采后‘华优’猕猴桃果实耐冷性的影响  

Effect of Postharvest Oxalic Acid Treatment on Chilling Resistance in 'Huayou' Kiwifruits under Low Temperature Stress

作　　者：梁春强[1] 吕茳 饶景萍[1] LIANG Chunqiang;Lü Jiang;RAO Jingping(College of Horticulture, Northwest A & F University, Yangling 712100, China)

机构地区：[1]西北农林科技大学园艺学院,陕西杨凌712100

出　　处：《食品科学》2017年第19期230-235,共6页Food Science

基　　金：国家科技支撑计划项目(2015BAD16B03)

摘　　要：采后‘华优’猕猴桃(Actinidia Chinensis‘Huayou’)果实经5 mmol/L草酸浸泡10 min后,置于(0.0±0.5)℃、相对湿度90%~95%低温贮藏90 d。结果表明:草酸处理可以缓解猕猴桃果实的冷害症状,降低猕猴桃果实的冷害率,有效抑制呼吸速率和乙烯释放速率,抑制脂氧合酶活性和丙二醛的积累,维持较高的抗坏血酸过氧化物酶活性和谷胱甘肽还原酶活性,贮藏结束后保持了较高的好果率和较低的质量损失率。这表明草酸处理能缓解‘华优’猕猴桃果实的冷害,提高果实的耐冷性。Postharvest kiwifruits(Actinidia Chinensis'Huayou')were dipped in5mmol/L oxalic acid(OA)solution for10min at room temperature and then stored at(0.0±0.5)℃and90%-95%relative humidity(RH)for90days.The results showed that pre-storage application of OA apparently alleviated chilling injury,and inhibited ethylene production and respiratory rate.OA significantly decreased lipoxygenase(LOX)activity and malondialdehyde(MDA)content,and increased ascorbate peroxidase(APX)activity and glutathione reductase(GR)activity.Compared with control,OA treatment maintained higher percentage of fruits and lower water loss after storage.These results suggested that pre-storage application of OA contributes to alleviating chilling injury and improving chilling resistance.

关 键 词：猕猴桃 草酸 低温贮藏 耐冷性 

分 类 号：S609.3[农业科学—园艺学]