赤霉素处理对火龙果贮藏品质的影响

Effect of Gibberellic Acid Treatment on Storage Quality of Pitaya

中文关键词: 火龙果  赤霉素  贮藏  品质

英文关键词: pitaya  gibberellic acid (GA3)  storage  quality

中文摘要:

      目的 研究不同浓度的赤霉素（GA3）对火龙果采后保鲜效果的影响。方法 以火龙果为实验材料，研究质量浓度为10，50 mg/L的GA3对其在（7±1）℃下贮藏生理和营养品质的影响。结果 与对照组相比，质量浓度为10，50 mg/L的GA3处理均能降低果实的呼吸强度，抑制果实的腐烂率、质量损失率、丙二醛（Malondialdehyde，MDA）含量、多酚氧化酶（Polyphenol Oxidase，PPO）活性的增加，延缓可溶性固形物、可滴定酸、Vc含量的降低，提高其超氧化歧化酶（Superoxide Dismutase，SOD）、过氧化物酶（Peroxidase，POD）和过氧化氢酶（Catalase，CAT）的活性，且质量浓度为50 mg/L GA3处理组的效果要好于质量浓度为10 mg/L GA3处理组。结论 GA3处理延缓了火龙果采后果实的衰老进程，保持了其贮藏期果实品质，其中质量浓度为50 mg/L的GA3处理效果较好。

英文摘要:

      The work aims to study the effects of gibberellic acid (GA3) of different concentrations on postharvest fresh-keeping effect of pitaya fruits. With pitaya as experimental material, the effects of 10 mg/L and 50 mg/L GA3 on the storage physiology and nutritional quality of pitaya at (7±1)℃ were studied. Compared with control, 10 mg/L and 50 mg/L GA3 treatment reduced the respiration rate, inhibited the increase of decay incidence and weight loss and malondialdehyde(MDA) content and polyphenol oxidase(PPO) activity, and delayed the decrease of total soluble solids, titratable acid and Vc content. The activities of superoxide dismutase (SOD), peroxidase (POD) and catalase (CAT) were enhanced, and 50 mg/L GA3 treatment effect was better than 10 mg/L. In summary, GA3 treatment delays the senescence of postharvest pitaya fruit and maintains its fruit quality during storage. The effect of 50 mg/L GA3 treatment is better.