食品科学 ›› 2010, Vol. 31 ›› Issue (4): 276-279.doi: 10.7506/spkx1002-6300-201004066

• 包装贮运 • 上一篇    下一篇

水杨酸处理对板栗冷藏后货架期生理的影响

鲁周民,池 明,张忠良   

  1. 西北农林科技大学林学院
  • 收稿日期:2009-06-02 修回日期:2009-09-18 出版日期:2010-02-15 发布日期:2010-12-29
  • 通讯作者: 鲁周民 E-mail:lzm@nwsuaf.edu.cn
  • 基金资助:

    西北农林科技大学科研专项(07ZR017)

Effect of Salicylic Acid Treatment on Physiology of Cold-stored Fruits of Chestnut (Castanea mollissima Blume) during Shelf-life

LU Zhou-min,CHI Ming,ZHANG Zhong-liang   

  1. College of Forestry, Northwest A&F University, Yangling 712100, China
  • Received:2009-06-02 Revised:2009-09-18 Online:2010-02-15 Published:2010-12-29
  • Contact: LU Zhou-Min E-mail:lzm@nwsuaf.edu.cn

摘要:

为探索水杨酸(SA)处理对板栗冷藏后货架期生理的影响机制,以“镇安”红栗为试材,采用不同浓度(1、3.5、7.5mmol/L)水杨酸处理10h,于(0 ± 1)℃、相对湿度65%~80% 条件下冷藏220d 后取出置于室温(温度17~26℃、相对湿度37%~46%)环境中,每隔3d 测定栗果腐烂率、呼吸强度、含水量、保护酶(SOD、CAT 和POD)活性及丙二醛(MDA)含量变化。结果表明:SA 处理可极显著抑制板栗货架期腐烂的发生,有效推迟呼吸峰的出现时间。1mmol/L 和3.5mmol/L SA 处理有利于保持栗果的水分含量,抑制了MDA 含量的增加。3.5mmol/L SA处理提高了货架后期SOD 活性,推迟了CAT 活性高峰的出现时间,并使POD 活性始终维持在较高水平。研究表明,采用1~3.5mmol/L SA 处理可使栗果在货架期保持较好的生理性状。

关键词: 板栗, 水杨酸处理, 货架期, 生理指标

Abstract:

To explore the effect and mechanism of salicylic acid (SA) treatment on physiological indexes of cold-stored chestnut fruits during shelf-life, Zhen’an chestnut fruits were immersed in various concentrations (1, 3.5, 7.5 mmol/ L) of SA solution, respectively for 10 hours and stored under the conditions of (0 ± 1) ℃ and 65%-80% relative humidity (RH) for 220 days, the treated chestnut fruits were then placed under the simulated shelf-life conditions of 17-26 ℃ and 37%-46% RH, and the changes in rotten rate, respiratory intensity, moisture, weight loss rate, the activities of antioxidant related enzymes (SOD, CAT, POD) and malondialdehyde (MDA) content of SA-treated, cold-stored fruits were measured at regular intervals of 3 days during shelf-life. Results showed that SA treatment resulted in a significant reduction of percentage of rotten fruits and delaying of respiration peak occurrence during shelf-life. The decrease of moisture and the increase of weight loss rate and MDA content were effectively inhibited by both 1 and 3.5 mmol/ L SA treatments. SA treatment at 3.5 mmol/L concentration enhanced SOD activity at a late stage of shelf-life, effectively postponed the occurrence of CAT activity peak, and maintained a high level of POD activity throughout shelf-life. In conclusion, a good maintenance for physiological characteristics of chestnut fruits during shelf-life can be achieved using 1-3.5 mmol/L SA treatment.

Key words: chestnut, SA treatment, shelf-life, physiological index

中图分类号: