食品科学

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采前喷洒赤霉素对‘红贵妃’芒果贮藏品质和采后生理的影响

黄铭慧,冯舒涵,冯 颜,李 雯*   

  1. 海南大学园艺园林学院,海南 海口 570228
  • 出版日期:2015-05-25 发布日期:2015-05-08
  • 通讯作者: 李 雯
  • 基金资助:

    农业部热作农技推广与体系建设项目(14RZNJ-57);海南省重大科技项目(ZDZX-2013011);
    公益性行业(农业)科研专项(201203092-02)

Effect of Preharvest Spraying with GA on Storage Quality and Postharvest Physiology of ‘Hongguifei’ Mango Fruits

HUANG Minghui , FENG Shuhan, FENG Yan, LI Wen*   

  1. College of Horticulture and Landscape, Hainan University, Haikou 570228, China
  • Online:2015-05-25 Published:2015-05-08
  • Contact: LI Wen

摘要:

研究采前喷施不同质量浓度(0.1、0.5、1.0、2.0 g/L)的赤霉素(gibberellin,GA)处理对采后‘红贵妃’芒果贮藏品质和采后生理的影响。结果表明:与对照相比,0.5、1.0 g/L GA处理的果实具有较低的病情指数、果皮相对电导率和丙二醛含量,较慢的可溶性固形物含量、VC含量和可滴定酸含量变化速率和较高的果实硬度。采前高质量浓度的GA处理(2.0 g/L)的果实在整个贮藏期内色度a*值变化平稳,且一直维持在最低水平,至贮藏末期(30 d),其色度a*值分别比对照、0.1、0.5 g/L和1.0 g/L处理的芒果果实的a*值低18.7、17.5、12.5、5.1,各处理间差异极显著(P<0.01)。说明采前0.5 g/L和1.0 g/L GA处理‘红贵妃’果实有利于延缓果实采后生理的变化,保持贮藏品质;而2.0 g/L GA处理的果实至完熟时也不能完全转色,对外观品质具有不利的影响。

关键词: 赤霉素, 芒果, 贮藏品质, 采后生理

Abstract:

The effect of preharvest spraying treatment with gibberellic acid (GA) at doses of 0.1, 0.5, 1.0 and 2.0 g/L on the
storage quality and postharvest physiology of ‘Hongguifei’ mango fruits was investigated. The results showed that compared
with control fruits, the fruits treated with 0.5 and 1.0 g/L GA showed lower disease index, relative conductivity and MDA
content, and exhibited slower changes in the contents of total soluble solid (TSS), vitamin C (VC) and titratable acid (TA),
and higher fruit firmness. The a* value in fruits treated with 2.0 g/L GA changed slowly and was maintained at the lowest
level during the whole storage time, and on the 30th day was decreased by 18.7, 17.5, 12.5 and 5.1 as compared to control
fruits and those treated with 0.1, 0.5 and 1.0 g/L GA, respectively (P < 0.01). These results indicated that treatments with
0.5 and 1.0 g/L GA were suitable for delaying the physiological changes and maintaining the storage quality of ‘Hongguifei’
mango fruits, but 2.0 g/L GA could result in incomplete changes in peel color until ripening, which had negative influence
on the appearance and quality.

Key words: gibberellic acid (GA), mango, storage quality, postharvest physiology

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