INA处理对冬枣采后生理及贮藏品质的影响

doi:10.7506/spkx1002-6630-201402059

食品科学 ›› 2014, Vol. 35 ›› Issue (2): 301-304.doi: 10.7506/spkx1002-6630-201402059

INA处理对冬枣采后生理及贮藏品质的影响

王琼，魏一娜，郭慧慧，韩涛，李红卫*

北京农学院食品科学与工程学院，农产品有害微生物及农残安全检测与控制北京市重点实验室，
食品质量与安全北京实验室，北京 102206

收稿日期:2013-03-28 修回日期:2013-12-31 出版日期:2014-01-25 发布日期:2014-02-19
通讯作者: 李红卫 E-mail:yinpenxijiao@126.com
基金资助:
科技创新平台项目（PXM2012_014207_000011；PXM2013_014207_000048）

Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid (INA) on Postharvest Physiology and Quality of Winter Jujube during Storage

WANG Qiong, WEI Yi-na, GUO Hui-hui, HAN Tao, LI Hong-wei*

Beijing Laboratory of Food Quality and Safety, Beijing Key Laboratory of Agricultural Product Detection and Control of Spoilage
Organisms and Pesticide Residue, Faculty of Food Science and Engineering,
Beijing University of Agriculture, Beijing 102206, China

Received:2013-03-28 Revised:2013-12-31 Online:2014-01-25 Published:2014-02-19
Contact: LI Hong-wei E-mail:yinpenxijiao@126.com

摘要/Abstract

摘要：

研究不同质量浓度的2,6-二氯异烟酸处理对采后冬枣果实贮藏期间腐烂率及品质变化的影响。结果表明： 2,6-二氯异烟酸处理有效降低了冬枣果实的腐烂指数，延缓了果实硬度和抗坏血酸含量的下降，贮藏50 d后，70 mg/L 2,6-二氯异烟酸处理效果显著好于对照（P＜0.05）。2,6-二氯异烟酸处理降低果实的可溶性固形物含量的升高和丙二醛含量的积累。不同质量浓度2,6-二氯异烟酸处理对转红指数的影响不同，200 mg/L 2,6-二氯异烟酸处理与对照变化趋势一致，150 mg/L 2,6-二氯异烟酸处理延缓了冬枣果实的转红，但70 mg/L反而提高了果实的转红指数；贮藏期间不同质量浓度处理及对照都检测到了呼吸高峰的出现，且不同质量浓度的2,6-二氯异烟酸处理延缓了呼吸高峰出现的时间；70 mg/L 2,6-二氯异烟酸处理的保鲜效果最佳

关键词: 冬枣, 2,6-二氯异烟酸, 品质, 贮藏

Abstract:

The effect of 2,6-dichloroisonicotinic acid (INA) pretreatment on the postharvest physiology and quality of winter
jujube fruits during storage was investigated. The results showed that different concentrations of INA reduced decay index and
kept fruit firmness and vita min C content. INA treatment at 70 mg/L showed a significantly superior effect on winter jujubes
stored for 50 d (P ＜ 0.05) as compared with controls. INA treatment delayed the decline of total soluble solids (TSS)
content and reduced the accumulation of malondialdehyde (MDA). The effect of INA on red index of winter jujube
varied with its concentration, exerting a positive effect at 70 mg/L and a negative effect at 150 mg/L and resulting in
identical changing trends to controls. The occurrence of respiration peaks was detected in both INA treatments at different
concentrations and controls during storage and was delayed in INA-treated samples. Therefore, INA treatment at 70 mg/L
was the best concentration for keeping winter jujube fresh.

Key words: winter jujube, 2,6-dichloroisonicotinic acid (INA), quality, storage

中图分类号:

TS255.5

王琼，魏一娜，郭慧慧，韩涛，李红卫*. INA处理对冬枣采后生理及贮藏品质的影响[J]. 食品科学, 2014, 35(2): 301-304.

WANG Qiong, WEI Yi-na, GUO Hui-hui, HAN Tao, LI Hong-wei*. Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid (INA) on Postharvest Physiology and Quality of Winter Jujube during Storage[J]. FOOD SCIENCE, 2014, 35(2): 301-304.

参考文献

参考文献

1 李落叶，郭萍，井金学，李振岐．2003．低聚糖诱导小麦抗条锈性及相关酶活性变化的研究．西北植物学报，23（10）：1784–1787．

2 Lawton K A，Friedrich L，Hunt M，et al．1996. Benzothiadiazole induces disease resistance in Arabidopsis by activation of the systemic acquired resistance signal transduction pathway． Plant Journal， 10(1)：71~82

3 Phuntumart V，Marro P，Métraux J P，et al．2006.A novel cucumber gene associated with systemic acquired resistance．Plant Science， 171(5)：555~564

4 Uknes S，Mauch~Mani B，Moyer M，et al．1992.Acquired resistance in Arabidopsis．Plant Cell， 4(6)：645~656

5 Ward E，Uknes S，Williams S，et al．1991.Coordinate gene activity in response to agents that induce systemic acquired resistance ．Plant Cell， 3(10)：1085~1094

6 曹建康．SA、ASM、INA和柠檬酸对鸭梨果实采后抗病性和品质的影响[博士论文] ．北京：中国农业大学食品科学与营养工程学院，2005

7曾凯芳，姜微波.2009.2,6–二氯异烟酸处理对芒果果实采后品质的影响.农业工程学报，25(3)：267–271.

8 Hofman P J，Beasley D R，Joyce D C，et al．1997.Bagging of mango(Mangifera indica cv．`Keitt')fruit influences fruit quality and mineral composition．Postharvest Biology and Technology， 12(1)：83~91．

9胡小松，谢宇雄，张彤．1993. 红外线CO2分析仪测定果实呼吸强度的探讨．分析仪器， (2)：49~52

10曹建康，姜微波，赵玉梅.果蔬采后生理生化实验指导[M].北京：中国轻工业出版社，2007：24-54.

11张有林，韩军岐，张润光. 2005.低温、减压和臭氧对冬枣保鲜的生理效应研究.中国农业科学, 38(10):2102-2110

12 Métraux J P，Ahl Goy P，Staub T，et al．1991. Induced systemic resistance in cucumber in response to 2，6~dichloroisonicotinic acid and pathogens．In：Hennecke H，Verma D P S，eds． Adances in Molecular Genetics of Plant-Microbe Interactions Vol．1．Dordrecht：Kluwer Academic Publishers，：432~439

13 Hijwegen T，Verhaar M A．1995. Effects of cucumber fenotype on the induction of resistance to powdery mildew，Sphaerotheca fuliginea，by 2，6-dichloroisonicotinic acid．Plant Pathology， 44(4)：756~762

14 Basson A E，Dubery I A.2007.Identification of a cytochrome P450 cDNA（CYP98A5）from Phaseolus vulgaris，inducible by 3,5-dichlorosalicylic acid and 2,6-dichloroisonicotinic acid.Journal of Plant Physiology，164(4)：421–428.

15 Zhu Y J，Qiu X H，Moore P H，et al．2003. Systemic acquired resistance induced by BTH in papaya．Physiological and Molecular Plant Pathology， 63(5)：237~248

[1]	冉渺，何腊平，朱秋劲. 西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析[J]. 食品科学, 2021, 42(9): 169-176.
[2]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[3]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[4]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[5]	徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.
[6]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[7]	汪琦，朱扬，陈建设. 口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J]. 食品科学, 2021, 42(9): 222-232.
[8]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[9]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[10]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[11]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[12]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[13]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[14]	赵宏蕾，常婧瑶，陈佳新，王浩，刘慧，孔保华，刘骞. 乳化肉糜制品中降低磷酸盐的加工技术新策略研究进展[J]. 食品科学, 2021, 42(7): 329-335.
[15]	李颖畅，李双燕，杜凤霞，刘雪飞，魏涯，杨贤庆. 二氢杨梅素对煎烤鱿鱼片贮藏过程中氧化三甲胺降解及品质的影响[J]. 食品科学, 2021, 42(7): 247-252.

INA处理对冬枣采后生理及贮藏品质的影响

Effect of Pretreatment with 2,6-Dichloroisonicotinic Acid (INA) on Postharvest Physiology and Quality of Winter Jujube during Storage

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价