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杧果(Mangifera indicaL.)‘Zill’果实采后经5mmol·L-1草酸溶液浸泡10min后,在低温(10±0.5)℃下贮藏27d,再移至常温25℃贮藏4d,冷害系数和质膜相对透性显著低于对照;草酸处理降低了果实在贮藏后期的呼吸速率和乙烯释放速率,抑制了多酚氧化酶(PPO)和过氧化物酶(POD)活性,维持了较高果肉亮度值(L*),可溶性固形物(SSC)、游离脯氨酸和柠檬酸含量。说明草酸处理可提高质膜稳定性,抑制褐变相关酶活性以及维持一些渗透调节物质含量来增加采后果实的抗冷性,缓解果实冷害症状。
Mangifera indica L. ’Zill’ fruits were soaked in 5 mmol·L-1 oxalic acid solution for 10 min after harvest, stored at low temperature (10 ± 0.5) ℃ for 27 days and then stored at 25 ℃ for 4 days. The relative permeability of the membrane was significantly lower than that of the control. Oxalic acid treatment reduced the respiration rate and ethylene release rate of the fruits during storage and inhibited the activity of polyphenol oxidase (PPO) and peroxidase (POD) Value (L *), soluble solids (SSC), free proline and citric acid content. Oxalic acid treatment can improve the stability of the plasma membrane, inhibit browning-related enzyme activity and maintain some osmoregulation substances to increase postharvest cold resistance, to alleviate the symptoms of chilling injury.