摘要
为了探究褪黑素处理对‘贵长’猕猴桃贮藏品质的影响,以‘贵长’猕猴桃为试材,采用0.10 mmol/L褪黑素溶液浸泡处理果实10 min,以清水处理10 min为对照,通过测定果实硬度、失重率、腐烂率、呼吸强度、可溶性固形物(SSC)、可滴定酸(TA)、固酸比(SSC/TA)、花青素、类黄酮、维生素C(VC)含量的变化,探究褪黑素处理对猕猴桃果实常温(20±1)℃贮藏品质的影响。结果表明,褪黑素处理减缓了猕猴桃果实失重率、腐烂率的上升速率,降低了果实呼吸强度,还减缓了可溶性固形物含量及固酸比的上升以及可滴定酸、花青素、类黄酮、VC含量的下降速率。褪黑素处理对维持‘贵长’猕猴桃果实的品质具有较好的作用,能够延缓常温贮藏果实品质的下降。本研究可为‘贵长’猕猴桃在贮运过程中得以长期贮藏保鲜提供理论依据。
In order to explore the effect of melatonin treatment on the storage quality of'Guichang'kiwifruit,the'Guichang'kiwifruit was chosen as the experiment material,and soaked in 0.10 mmol/L melatonin solution for 10 min,and treated with water for 10 min as control.The changes of firmness,weight loss rate,decay rate,respiration rate,soluble solids content(SSC),titratable acid(TA),solid-to-acid ratio(SSC/TA),the content of anthocyanins,flavonoids and vitamins(VC)were investigated during storage at room temperature of(20±1)℃.The results illustrated that the melatonin treatment slowed the increase rate of weight loss and decay rate and reduced the respiration rate of kiwifruit,and slowed down the rate of soluble solid content and SSC/TA increased,and the content of titratable acid,anthocyanin,flavonoids and VC decline rate.Melatonin treatment has a better effect on maintaining the quality of'Guichang'kiwifruit,and can delay the decline of fruit quality during storage at room temperature.This study can provides a theoretical basis for the long-term storage and preservation of the'Guichang'kiwifruit during storage and transportation.
作者
万璇
彭俊森
聂娇娇
罗登灿
黄世安
朱守亮
董晓庆
Wan Xuan;Peng Junsen;Nie Jiaojiao;Luo Dengcan;Huang Shian;Zhu Shouliang;Dong Xiaoqing(College of Agricultural,Guizhou University,Guiyan,550025;Guizhou Workstation for Fruits and Vegetables,Guiyang,550025)
出处
《分子植物育种》
北大核心
2025年第7期2323-2329,共7页
Molecular Plant Breeding
基金
贵州省自然科学基金项目(黔科合基础20201Y122)
贵州省农业农村厅项目(黔农发2016153)
大学生创新创业训练计划项目(贵大国创字2020019)共同资助。
关键词
褪黑素
‘贵长’猕猴桃
贮藏品质
Melatonin
Actinidia deliciosa'Guichang'
Storage quality
