华北农学报Issue(2)：193-198,6.
外源水杨酸处理对贮藏期桃果实褐变的影响
Effect of Exogenous Salicylic Acid on Browning of Peach Fruit during Storage
摘要
Abstract
Zhonghuashoutao peach fruits were treated with salicylic acid(SA)at the concentration of 1. 25,2. 50, 5. 00 mmol/L and effect of SA on browning in peach fruit during storage under (1 ± 0. 5) ℃ and RH(90 ± 5)% was studied. The experiment items respectively were peach flesh color and luster, firmness, polyphenoloxidase and li-poxygenase activity,the content of hydrogen peroxide and malondialchehyche,production rate of superoxide anion in peach pulp tissue related with fruit browning. The results showed that SA not only could retard the rate of peach fruit firmness descending to a certain degree,but also reduce the activity of polyphenoloxidase and lipoxygenase. SA also could reduce production rate of superoxide anion and enhance content of hydrogen peroxide at the earlier stage of storage. It could remain higher balance of reactive oxygen species metabolism. In addition,SA acid might alleviate the harm of malondialchehyche on cell membrane and keep its stability. SA reduced browning index obviously com-pared to control and restrained the development of fruit browning,but all SA treatments had no significant difference on browning index .关键词
水杨酸/桃/果实/贮藏期/褐变Key words
Salicylic acid/Peach/Fruit/During storage/Browning分类
农业科技引用本文复制引用
刘更森,樊连梅,李淑萍,原永兵..外源水杨酸处理对贮藏期桃果实褐变的影响[J].华北农学报,2014,(2):193-198,6.基金项目
国家自然科学基金项目(30471200) （30471200）
