不同贮藏温度对农大7号欧李果实采后相关生理指标的影响  

Effects of Different Storage Temperature on Storage Physiological Indices of Nongda 7 Cerasus Humilis Fruit

作　　者：韩红艳[1] 付鸿博 杜俊杰[2] HAN Hongyan;FU Hongbo;DU Junjie(College of Biological Sciences and Technology,Jinzhong University,Jinzhong 030019,China;College of Horticulture,Shanxi Agriculture University,Taigu 030801,China)

机构地区：[1]晋中学院生物科学与技术系,山西晋中030019 [2]山西农业大学园艺学院,山西太谷030801

出　　处：《果树资源学报》2021年第6期6-10,16,共6页Journal of Fruit Resources

基　　金：晋中学院“1331工程”创客团队项目(Jzxycktd2017009);山西省重点研发计划重点项目(201703D211001-04-04)。

摘　　要：为探究不同贮藏温度对欧李果实贮藏期生理指标的影响,本研究选用鲜食品种农大7号欧李果实为试验材料,选用了3个贮藏温度(1、4和25℃),分别于贮藏2、4、6、8、10、12、14、16、18和20 d时测定可溶性蛋白含量、脯氨酸含量(Pro)、丙二醛含量(MDA)、超氧化物歧化酶活性(SOD)、过氧化氢酶活性(CAT)和过氧化物酶活性(POD)。结果表明:综合不同温度对农大7号欧李内抗氧化酶活性、可溶性蛋白含量、脯氨酸含量和丙二醛含量的影响分析,25℃条件农大7号欧李果实贮藏至14 d时已全部腐烂,说明25℃不利于农大7号欧李果实的贮藏;对比1℃和4℃条件看,1℃条件下果实抗氧化酶活性及可溶性蛋白和脯氨酸含量整体低于4℃,综上可以看出,1℃更有利于农大7号欧李果实的贮藏。In order to study the effects of different storage temperatures on physiological indices of Cerasus humilis fruit during storage,in this study,the fruit of Nongda 7 Cerasus humilis was selected as the experimental material,three storage temperatures(1,4 and 25℃)were used in this study,soluble protein content,Pro,MDA,SOD,CAT and POD were measured at 2,4,6,8,10,12,14,16,18 and 20 days of storage,respectively.The results showed that:the effects of different temperatures on antioxidant enzyme activity,soluble protein content,Pro and MDA in Nongda 7 Cerasus humilis fruit were analyzed.At 25℃,all the fruits of Nongda 7 Cerasus humilis rotted by 14 days after storage,which showed that 25℃was unfavorable to the storage.Compared with 1℃and 4℃,the antioxidant enzyme activity and the soluble protein content and Pro were lower than 4℃at 1℃,showed that 1℃was favorable for fruit storage.

关 键 词：欧李 温度 贮藏 抗性指标 

分 类 号：S662.3[农业科学—果树学]