不同处理对冷藏“安哥诺”李果实软化相关酶活性的影响  

Effects of Different Treatments on Activities of Softening Enzyme in the‘Angeleno’Plum during Cold Storage

作　　者：史瑞基 张姣[1] 王宁 赵志磊[3] 顾玉红[1] 王顺 SHI Rui-ji;ZHANG Jiao;WANG Ning;ZHAO Zhi-lei;GU Yu-hong;WANG Shun(College of Life Science,Hebei Agricultural University,Baoding 071000,China;School of Modern Science&Technology,Hebei Agricultural University,Baoding 071000,China;College of Quality and Technical Supervision,Hebei University,Baoding 071002,China)

机构地区：[1]河北农业大学生命科学学院,河北保定071000 [2]河北农业大学现代科技学院,河北保定071000 [3]河北大学质量技术监督学院,河北保定071002

出　　处：《保鲜与加工》2021年第1期7-11,18,共6页Storage and Process

基　　金：国家自然科学基金项目(31872907)。

摘　　要：以“安哥诺”李为试材,分别进行1-MCP+GA3、1-MCP+6-BA处理,0℃冷藏75 d,通过测定硬度和4种软化相关酶活性,研究不同处理对“安哥诺”李果实软化的影响。结果表明,1-MCP+GA3和1-MCP+6-BA处理均有效延缓了冷藏期间“安哥诺”李果实硬度的下降,并有效抑制了软化相关酶活性,从而延缓果实软化,1-MCP+GA3处理保持果实硬度效果优于1-MCP+6-BA处理。In the present study,‘Angeleno’plums were respectively treated with 1-MCP+GA3 and 1-MCP+6-BA,and then refrigerated at 0℃for 75 days.Subsequently,the effects of different treatments on the fruit softening were further analyzed through measuring their hardness and softening-related enzymes activities.Results showed that,both 1-MCP+GA3 and 1-MCP+6-BA treatments could effectively delay the decrease of‘Angeleno’plums fruits firmness during the cold storage via inhibiting the activities of softening enzymes.Besides,1-MCP+GA3 treatment showed better effects on resisting the fruits softening than that of 1-MCP+6-BA treatment.

关 键 词：“安哥诺”李 冷藏 1-MCP 赤霉素(GA3) 6-苄基腺嘌呤(6-BA) 软化相关酶 

分 类 号：S662.3[农业科学—果树学]