Effects of Storage and Preservation of Postharvest Gonggan Mandarin(Citrus reticulata)Fruit Immersion in Salicylic Acid Combined with Calcium Chloride  

作　　者：Shaoping ZHANG Chengxiang XU Yuchan PENG Hanguang WANG Ying LEI Huifeng GU 

机构地区：[1]School of Life Sciences,Zhaoqing University,Zhaoqing 526061,China [2]School of Food and Pharmaceutical Engineering,Zhaoqing University,Zhaoqing 526061,China

出　　处：《Asian Agricultural Research》2022年第8期32-38,共7页亚洲农业研究（英文）

基　　金：Supported by Guangdong Science and Technology Plan Project(2014A020208143)。

摘　　要：[Objectives]To investigate the effects and mechanism of fruit immersion treatment with salicylic acid(SA),calcium chloride(CaCl_(2))solutions at different concentrations or their combinations on post-harvest preservation of Gonggan Mandarin(Citrus reticulata)fruit.[Methods]13 experiments(2 storage temperatures,3 control treatments,3 concentrations of SA solution,4 concentrations of CaCl_(2) solution and 3 combinations of SA+CaCl_(2) solution for fruit immersion treatment)were conducted for 90 d.Gonggan fruit weight loss rate,rotting rate,disease index,disease type,soluble solids and organic acids content,and the differences in the activity of six enzymes(APX,PPO,CHI,CAT,SOD,PAL)related to fruit disease resistance were detected regularly.[Results]With the increase of storage days,the weight loss rate,rotting rate and disease index increased,the content of soluble solids and organic acids decreased,the activity of APX,PPO,CHI and SOD increased,and the activity of CAT and PAL decreased.However,the increase or decrease of fruit loss at low temperature was the smallest,and the increase or decrease of fruit at natural room temperature was the largest.Gonggan fruit cleaning before storage is an effective preservation and fresh-keeping technology,but its preservation and fresh-keeping effect is far less than that of fruit immersion by SA,CaCl_(2) and SA+CaCl_(2) compound solution.The effect of fruit immersion by SA solution was greater than that of fruit immersion by CaCl_(2) solution;the best concentration of SA alone was 6.0 mmol/L,which was not significantly different from 3.0 mmol/L,but the effect of 9.0 mmol/L decreased;the best concentration of CaCl_(2) alone was 6.0 mmol/L,which was significantly better than 3.0 and 9.0 mmol/L;the optimal concentration combination of SA+CaCl_(2) compound solution for fruit immersion treatment was 6.0 mmol/L SA+3.0 mmol/L CaCl_(2).[Conclusions]The fruit immersion by SA,CaCl_(2) and their compound solutions induced the increase of activity of six enzymes related to disease resistanc

关 键 词：Gonggan Mandarin(Citrus reticulata) Blue mold Green mold Preservation and fresh-keeping Induced resistance 

分 类 号：S666[农业科学—果树学]