水杨酸处理对杏果实贮藏品质的影响

Effect of salicylic acid treatment on storage quality of apricot fruits

摘要: 研究了水杨酸处理赛买提杏后对其采后贮藏品质的影响。在0.05MPa负压下,将杏果实分别浸泡于浓度为0.002、0.01、0.05g/L的水杨酸溶液中。将处理后的杏果实取出晾干,于4℃,RH90%～95%条件下贮藏。定期测定杏果实贮藏期间的失重率、硬度、叶绿素、维生素C、可溶性固形物、可滴定酸、发病率。结果显示,0.01g/L水杨酸处理的杏果实贮藏品质最好,能有效地抑制杏果实贮藏期间的失重率上升,硬度的下降,延缓叶绿素和维生素C含量的下降,减少杏果实中可溶性固形物和可滴定酸的损耗,降低杏果实腐烂率。

Abstract: Effects of salicylic acid treatments on the postharvest quality of Saimaiti apricots were investigated.The apricots were immersed in 0.002, 0.01, 0.05g/L salicylic acid with a negative pressure of 0.05MPa.Then the apricots were air-dried and packaged, stored at 4℃, RH 90% ～ 95% for further observation.The apricots were regularly determined for weight loss, firmness, chlorophyll content, content of vitamin C, soluble solids, titric acid contents, rotten rate.Results indicated that 0.01g/L salicylic acid was the best treatment of apricot fruit storage quality.The apricots had less weight loss, higher firmness, chlorophyll content and content of vitamin C, more soluble solids and titric acid contents, lower rotten rate during the storage period.