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《不同溶质桃果实成熟前后及采后激素处理下硬度和果胶含量的变化》由会员上传分享,免费在线阅读,更多相关内容在学术论文-天天文库。
1、青岛农业大学学报(自然科学版)3O(3):174~178,2013JournalofQingdaoAgriculturalUniversity(NaturalScience)文章编号:1674—148X(2013)03—0174—05不同溶质桃果实成熟前后及采后激素处理下硬度和果胶含量的变化王滨,李培环,董晓颖,李鼎立,段艳欣,辛培培(青岛农业大学园艺学院/青岛市现代农业质量与安全工程重点实验室,山东青岛266109)摘要:以软肉桃“川中岛白桃”及其硬肉芽变桃“双久红”为试材,研究了桃果实成熟过程中及采后激素处理下硬度和果胶的变
2、化。结果表明,随着果实的成熟,果实硬度下降,果实中螯合可溶性果胶(CSP)和碳酸钠可溶性果胶(SSP)含量下降且与硬度呈显著正相关,而水溶性果胶(WSP)变化不明显,成熟后“川中岛白桃”的硬度明显低于而各果胶含均明显高于“双久红”的。ABA、NAA和乙烯利处理均促进了桃果实硬度的下降而对三种果胶含量的影响各不相同。乙烯利处理后促进了WSP和SSP含量的上升,ABA和NAA处理对各果胶含量的影响在两品种桃果实中有所不同。结论:桃果实硬度与CSP和SSP含量呈显著正相关,ABA、NAA和乙烯利处理可以促进SSP含量的下降从而导致桃果
3、实软化。关键词:桃;果胶;成熟软化中图分类号:$662.1文献标识码:ADOI:10.3969/J.ISSN.1674—148X.2013.03.004ChangesofPectinandFirmnessinPeachFruitduringMaturationandafterPostharvestHormoneTreatmentsWANGBin,LIPeihuan,DONGXiaoying,LIDingli,DUANYanxin,XINPeipei(CollegeofHorticulture。QingdaoAgricultura
4、lUniversity/QingdaoKeyLabofModernAgricultureQualityandSafetyEngineering,Qingdao266109,China)Abstract:Twocultivarsofpeach”KawanakajimaHakuto”and”Shuangjiuhong”wereusedtostudychan—gesoffruitfirmnessandpectincontentsduringfruitmaturation.Theresultsshowedthatthepectincon
5、—tentsofchelate-solublepectin(CSP)andsodiumcarbonate—solublepectin【SSP)decreasedalongwithfruitripening,whichwassignificantlypositivelycorrelatedwithfruitfirmness.However,thecontentofwater—solublepectin(WSP)didnotsignificantlychangedduringmaturation.Afterfruitripening
6、,fruitfirmnessof’KawanakajimaHakuto”wassignificantlylowerthanandthepectincontentsignificantlyhigh—erthanthatof”Shuangjiuhong”.TreatmentsoftWOpeachcultivarswithABA、NAAandethephonan—hancedthefirmnessdeclineandthepectincontenthavedifferenteffects,Ethephontreatmentincrea
7、sedWSPandSSPcontent。TheeffectsofABAandNAAondifferentpectinsintwopeachcultivarsweredif—ferent.Conclosion:significantpositivelycorrelationwasobservedbetweenfruitfirmnessandSSPandCSP,treatmentsofpeachwithABA、NAAandethephondecreasedSSPcontentandleadtofruitsoftening.Keywo
8、rds:peach;pectin;ripeningandsoftening桃(PrunuspersicaL.Batsch)果实属于跃变价值。果实软化和质地改变是影响果实质量的重型果实,变软快,货架期短,严重影响了桃的商品要因素,细胞壁结构和组成的变化是果实软化的
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