文献类型：期刊文献

中文题名：抗坏血酸和水杨酸处理对杏李果实贮藏特性的影响

英文题名：Effects of ascorbic acid and salicylic acid on the storage properties of Prunus domestica×armeniaca

作者：刘亚心[1,2] 黄文静[3] 杨绍彬[1,2] 莫文娟[4] 张悦[1,2] 韩卫娟[1,2] 张嘉嘉[1,2]

第一作者：刘亚心

机构：[1]中国林业科学研究院经济林研究所,河南郑州450003;[2]中国林业科学研究院经济林种质创新与利用国家林业和草原局重点实验室,河南郑州450003;[3]河南省国有卢氏林场,河南三门峡472200;[4]中国林业科学研究院华北林业实验中心,北京102300

年份：2022

卷号：40

期号：4

起止页码：90-96

中文期刊名：经济林研究

外文期刊名：Non-wood Forest Research

收录：CSTPCD;;北大核心:【北大核心2020】；

基金：国家重点研发计划项目(2019YFD1001201-2);郑州市科技惠民计划项目(2020KJHM0031)。

语种：中文

中文关键词：‘风味玫瑰’杏李;抗坏血酸;水杨酸;果实品质;贮藏特性

外文关键词：Prunus domestica×armeniaca‘Fengweimeigui’;ascorbic acid;salicylic acid;fruit quality;storage characteristic

分类号：S662.3

摘要：【目的】为杂交杏李果实采后保鲜技术的应用提供参考。【方法】以‘风味玫瑰’杏李果实为研究对象,采用100 mg/L抗坏血酸(ascorbic acid,AsA)和4 mmol/L水杨酸(salicylic acid,SA)分别浸泡采后果实5 min,以蒸馏水处理作为对照,浸泡后将果实晾干,在4℃低温条件下贮藏,每隔5 d测定果实的硬度、失重率、可溶性固形物含量、可滴定酸含量、维生素C含量、可溶性蛋白含量、超氧化物歧化酶(SOD)活性和过氧化物酶(POD)活性等指标。【结果】抗坏血酸和水杨酸处理能有效延缓采后‘风味玫瑰’果实失重率的上升,抑制果实硬度、可溶性固形物含量、维生素C含量、可滴定酸含量和可溶性蛋白含量的降低,同时能够使贮藏期间果实的SOD和POD活性处于较高水平,提升其抗氧化能力。其中,以4 mmol/L水杨酸处理的保鲜效果最佳。在贮藏21 d时,4 mmol/L水杨酸处理果实的硬度为33.26 kg/cm^(2),失重率为5.02%,可溶性固形物含量为13.4%,可滴定酸含量为1.20%,维生素C含量为39.12 mg/kg,SOD活性为18.67 U/g,POD活性为7.8 U/g,部分指标显著高于对照。【结论】在100 mg/L抗坏血酸处理、4 mmol/L水杨酸处理和对照中,4 mmol/L水杨酸处理的保鲜效果最佳,能够较好地保持采后‘风味玫瑰’果实的品质,增强果实的耐贮性,使‘风味玫瑰’的贮藏期延长了5 d左右,可明显提高其商品价值。
【Objective】To provide reference for the application of postharvest preservation technology of Prunus domestica×armeniaca.【Method】The fruits of P.domestica×armeniaca‘Fengweimeigui’were soaked in 100 mg/L ascorbic acid(AsA)and 4 mmol/L salicylic acid(SA)for 5 min,respectively.Distilled water was used as the control.The fruits were stored at low temperature of 4℃,and the firmness,mass loss rate,soluble solid content,titratable acid content,vitamin C content,soluble protein content,superoxide dismutase(SOD)activity and peroxidase(POD)activity of the fruits were measured every 5 days.【Result】Ascorbic acid and salicylic acid treatment effectively delayed the fruit postharvest‘flavor roses’mass lost rate rise,inhibit the fruit hardness,soluble solid content,vitamin C,titrable acid content and soluble protein content decreased,at the same time made fruit during storage of SOD and POD activity at a higher level,increased its oxidation resistance.Among them,4 mmol/L salicylic acid had the best preservation effect.At 21 days of storage,the hardness of fruits treated with 4 mmol/L salicylic acid was 33.26 kg/cm^(2),the mass loss rate was 5.02%,the soluble solid content was 13.4%,the titratable acid content was 1.20%,the vitamin C content was 39.12 mg/kg,and the SOD activity was 18.67 U/g.POD activity was 7.8 U/g,and some indexes were significantly higher than that of the control.【Conclusion】Among 100 mg/L ascorbic acid treatment,4 mmol/L salicylic acid treatment and control,4 mmol/L salicylic acid treatment had the best preservation effect,which could better maintain the quality of postharred‘Fengweimeigui’fruit,enhance the storage tolerance of fruit,prolong the storage period of‘flavor rose’for about 5 days,and obviously improve its commercial value.