食品工业科技2024，Vol.45Issue(14)：308-317,10.DOI:10.13386/j.issn1002-0306.2023090044
矮化处理对香蕉果实外观和贮藏品质的影响
Effects of Dwarfing Treatments on the Appearance and Storage Quality of Banana Fruit
摘要
Abstract
Objective:This study investigates the effects of dwarfing treatment on the appearance and postharvest quality of banana fruits.Methods:The experimental material used in this study was'Guijiao No.9'.A dwarfing agent,primarily composed of uniconazole and potassium dihydrogen phosphate,was dissolved in water and applied to the roots.The banana seedlings undergo their first treatment with the dwarfing agent when they reach the 18th leaf,followed by a second treatment when they reach the 23rd leaf.The fruits were harvested once they reach the desired level of commercial maturity.Fruit appearance(peduncle length,fruit finger circumference)and postharvest quality,including peel color(value L*,a*,b*,C,h),fruit hardness,respiration rate,ethylene release,soluble sugar content(fructose,sucrose,glucose),and organic acid content(oxalic acid,quinine acid,malic acid,succinic acid,VC,citric acid,fumaric acid)in the flesh were taken as reference indicators to study the effects of dwarfing treatment on the storage quality of banana fruits.Results:The peduncle length and finger circumference between the dwarfed group and the control group showed extremely significant differences(P＜0.01)and significant differences(P＜0.05),respectively.Under the storage condition of 22 ℃,there was no significant difference in peel color chromatism and firmness change between the dwarfed group and the control group.After the climacteric stage,the CO2 and ethylene production of the dwarfed group were higher than those of the control group,but with no significant difference.The malic acid content in the fruits of the dwarfed group was lower than that of the control group during the entire ripening period and reached a significant level at maturity stage 3(P＜0.05).At maturity stages 4 and 5,the succinic acid content in the dwarfed group was significantly lower than that of the control group,with extremely significant differences(P＜0.01)and significant differences(P＜0.05)were observed,respectively.The quinine acid content in the dwarfed group was significantly(P＜0.05)lower than that of the control group at maturity stage 5.There was no significant difference in the content and trend of glucose,fructose,and sucrose between the two groups.Finally,at maturity stage 7,there was also no significant difference in the sugar-acid ratio between the two groups.Conclusion:The dwarfing treatment reduced the peduncle length and fruit finger circumference of Banana'Guijiao No.9'and altered the metabolism of some organic acids,but did not significantly change the storage life and eating quality.关键词
'桂蕉9号'/矮化处理/外观性状/后熟特性/贮藏品质Key words
'Guijiao No.9'/dwarfing treatment/appearance traits/ripe characteristics/storage quality分类
轻工纺织引用本文复制引用
何羿仪,封碧红,黄梅华,梁晓君,覃柳燕,马艳碧,淡明,李朝生,韦绍龙,何全光..矮化处理对香蕉果实外观和贮藏品质的影响[J].食品工业科技,2024,45(14):308-317,10.基金项目
国家自然科学基金(31160406) （31160406）
广西科技重大专项(桂科AA20302016-5). （桂科AA20302016-5）
