作　　者： ; ; (黄铭慧）; (冯舒涵）;

机构地区： 海南大学园艺园林学院

出　　处： 《食品科学》 2015年第10期239-244,共6页

摘　　要： 研究采前喷施不同质量浓度(0.1、0.5、1.0、2.0 g/L)的赤霉素(gibberellin,GA)处理对采后‘红贵妃’芒果贮藏品质和采后生理的影响。结果表明:与对照相比,0.5、1.0 g/L GA处理的果实具有较低的病情指数、果皮相对电导率和丙二醛含量,较慢的可溶性固形物含量、VC含量和可滴定酸含量变化速率和较高的果实硬度。采前高质量浓度的GA处理(2.0 g/L)的果实在整个贮藏期内色度a*值变化平稳,且一直维持在最低水平,至贮藏末期(30 d),其色度a*值分别比对照、0.1、0.5 g/L和1.0 g/L处理的芒果果实的a*值低18.7、17.5、12.5、5.1,各处理间差异极显著(P<0.01)。说明采前0.5 g/L和1.0 g/L GA处理‘红贵妃’果实有利于延缓果实采后生理的变化,保持贮藏品质;而2.0 g/L GA处理的果实至完熟时也不能完全转色,对外观品质具有不利的影响。 The effect of preharvest spraying treatment with gibberellic acid(GA) at doses of 0.1, 0.5, 1.0 and 2.0 g/L on the storage quality and postharvest physiology of ‘Hongguifei’ mango fruits was investigated. The results showed that compared with control fruits, the fruits treated with 0.5 and 1.0 g/L GA showed lower disease index, relative conductivity and MDA content, and exhibited slower changes in the contents of total soluble solid(TSS), vitamin C(VC) and titratable acid(TA), and higher fruit firmness. The a* value in fruits treated with 2.0 g/L GA changed slowly and was maintained at the lowest level during the whole storage time, and on the 30 th day was decreased by 18.7, 17.5, 12.5 and 5.1 as compared to control fruits and those treated with 0.1, 0.5 and 1.0 g/L GA, respectively(P < 0.01). These results indicated that treatments with 0.5 and 1.0 g/L GA were suitable for delaying the physiological changes and maintaining the storage quality of ‘Hongguifei’mango fruits, but 2.0 g/L GA could result in incomplete changes in peel color until ripening, which had negative influence on the appearance and quality.

关 键 词： 赤霉素 芒果 贮藏品质 采后生理

领　　域： [轻工技术与工程] [轻工技术与工程]