外源水杨酸对“紫花”芒果贮藏品质的影响  

Effect of Exogenous Salicylic Acid (SA) on Post-harvest Quality of Mango

作　　者：曾凯芳[1] 姜微波[1] 李新明 

机构地区：[1]中国农业大学食品科学与营养工程学院 [2]广西水果生产技术指导总站,南宁530022

出　　处：《食品与发酵工业》2004年第5期134-137,共4页Food and Fermentation Industries

基　　金：国家"863"课题资助项目(No.2002AA245081)

摘　　要：研究了不同浓度的外源水杨酸对“紫花”芒果贮藏品质的影响,结果表明,芒果采收后用1mmol/L和 5 mmol/L水杨酸处理,在常温(20℃)贮藏过程中,与清水处理的对照果实相比,可以降低果实的腐烂率,延缓果实贮藏期间颜色的转黄、固酸比的增高和果实的软化。1mmol/L水杨酸作用效果比 5 mmol/L水杨酸好。说明低浓度(如 1mmol/L)水杨酸处理能够延缓芒果果实的后熟衰老。The effects of different concentration exogenous salicylic acid (SA) on post-harvest qual- ity of mango were investigated. The results indicated that treatment with 1 mmol/L and 5 mmol/L of SA could reduce decay degree and decay index, retard yellowing, increase TSS/acid ratio and soften mango fruits during normal temperature(20℃) storage. Treatment with 1mmol/L SA had more sig- nificant effects than 5mmol/L SA treatment. This implicated that low concentration SA treatment, such as 1mmol/L, could delay senescence of post-harvest mango fruits.

关 键 词：“紫花”芒果 贮藏品质 浓度 水杨酸处理 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]