摘要
三红蜜柚果实贮藏中存在汁胞粒化(枯水)现象。为了探寻有效降低汁胞粒化程度的方法,以三红蜜柚果实为试验材料,采后分别利用4%氯化钙、100 mg/L水杨酸、300 mg/L萘乙酸(均添加0.1%咪鲜胺)等浸泡果实5 min,以仅0.1%咪鲜胺浸果5 min为对照,在室温黑暗条件下贮藏60 d,每20 d取样一次,对果实外观品质、内在品质、汁胞粒化指数及木质素合成相关酶活性进行比较。结果表明,氯化钙、水杨酸和萘乙酸处理有效地延缓了贮藏果实失水皱缩现象,并提高了抗霉变能力;氯化钙处理能有效减缓贮藏果实汁胞失水、延缓汁胞硬化,水杨酸和萘乙酸处理也有一定作用;氯化钙和萘乙酸处理能够有效缓解贮藏果实出汁率的下降,但仅在贮藏前期(20 d)有提升可食率的作用;氯化钙、水杨酸和萘乙酸处理能够有效改善贮藏果实品质,其中氯化钙的效果最为明显;氯化钙、水杨酸和萘乙酸处理可在不同程度上降低贮藏中期(40 d)和后期(60 d)汁胞木质素生物合成关键酶PAL、CAD和POD的活性,其中,以氯化钙处理的效果最好;氯化钙处理可有效减缓贮藏中期和后期的汁胞粒化,水杨酸处理仅可减缓贮藏中期的粒化,萘乙酸浸果则无效。生产中,三红蜜柚采后可采用4%氯化钙浸果,以降低贮藏中的汁胞粒化。
Sanhong pomelo fruit is susceptible to juice sac granulation(drying)during storage.To explore effective methods for reducing granulation severity,Sanhong pomelo fruits were used as test materials.After harvest,fruits were dipped for 5 minutes in solutions containing either 4%calcium chloride(CaCl 2),or 100 mg/L salicylic acid(SA),or 300 mg/L naphthaleneacetic acid(NAA),all supplemented with 0.1%prochloraz,with fruits dipped in 0.1%prochloraz solution for 5 minutes as control group.Fruits were stored under dark conditions at room temperature for 60 days after treatment.Samples were taken every 20 days to compare the fruit appearance quality,internal quality,juice sac granulation index,and the activities of key enzymes involved in lignin synthesis.The results showed that treatments with CaCl 2,SA,and NAA effectively delayed water loss and shriveling of stored fruits and improved resistance to mold.CaCl 2 treatment significantly slowed juice sac dehydration and delayed juice sac hardening,SA and NAA treatments also had some effects.Both CaCl 2 and NAA treatments effectively mitigated the decline of juice yield,but the edible rate was only increased at early storage period(20 days).Treatments with CaCl 2,SA,and NAA significantly improved the overall quality of stored fruits,with CaCl 2 showing the most pronounced effect.These treatments also reduced the activities of key lignin biosynthesis enzymes(PAL,CAD,POD)to varying degrees during the mid-storage(40 days)and late-storage(60 days)periods,with CaCl 2 treatment showing the best effect.CaCl 2 treatment effectively reduced juice sac granulation during both mid and late storage periods,and SA treatment reduced granulation only during mid-storage period,while NAA dipping was ineffective in reducing granulation.In practical production,dipping Sanhong pomelo fruits in 4%calcium chloride solution postharvest can be employed to reduce juice sac granulation during storage.
作者
甘吉昌
曾莎芮
张志标
陶星星
刘蕊
马瑞丰
赖萍
杜小珍
李国华
苟文涛
GAN Jichang;ZENG Sharui;ZHANG Zhibiao;TAO Xingxing;LIU Rui;MA Ruifeng;LAI Ping;DU Xiaozhen;LI Guohua;GOU Wentao(Meizhou Academy of Agriculture and Forestry Sciences,Meizhou,Guangdong,514071,China;Institute of pomology,Meizhou Academy of Agriculture and Forestry Sciences/Meizhou Shatian Pomelo Comprehensive Experimental Station of the National Citrus Industry Technology System/Guangdong Pomelo Quality Improvement Engineering Technology Research Center,Meizhou,Guangdong,514071,China)
出处
《中国南方果树》
北大核心
2025年第4期27-32,共6页
South China Fruits
基金
国家柑橘产业技术体系(CARS-26)
广东省级农业科技发展及资源环境保护管理项目(2023KJ108)
广东(梅州)农技服务轻骑兵重大农业技术乡村行推广项目(NJTG20240251)资助。
关键词
三红蜜柚
汁胞粒化
品质
营养
贮藏
Sanhongmiyou
juice sac granulation
quality
nutrition
storage
