摘要
黄花梨果实采后用浓度为0.1 g/L,0.3 g/L的水杨酸(SA)溶液浸泡20 m in后,在(25±1)℃的贮藏条件下,研究了水杨酸处理对黄花梨果实采后衰老和膜脂过氧化的影响。结果表明,与以清水为对照相比,0.1 g/L SA处理能抑制SOD,CAT,POD活性的下降,降低果肉组织的相对电导率和MDA积累量,从而延缓了果实的成熟衰老;而0.3 g/L SA处理无明显影响。
Harvested fruit of pear （ Pyrus pyrifolia var. Huanghua ） was immersed in 0. 1 g/L and 0.3 g/L salicylic acid （ SA ） solutions for 20 minutes prior to storage at 25 ± 1℃. As compared with the control （ immersion in water） , 0. 1 g/L SA treatment inhibited the decline in SOD, CAT and POD activities of the stored fruit and decreased the its relative conductivity and MDA accumulation, thus delaying the postharvest ripening and senescence. Applied at 0.3 g/L, SA had no significant influence on the senescence and membrane lipid peroxidation of the fruit.
出处
《西南农业大学学报（自然科学版）》
CSCD
北大核心
2005年第5期621-623,633,共4页
Journal of Southwest Agricultural University
基金
渝西学院重点科研资助项目(Z2003SK04)
关键词
黄花梨果实
水杨酸
衰老
膜脂过氧化
pear （Pyrus pyrifolia var. Huanghua）
salicylic acid
senescence
membrane lipid peroxidation
