赤霉素处理对南果梨贮藏品质的影响

Effects of gibberellic acid treatment on storage quality of Nanguo pear

摘要: 以南果梨为试材,研究了10 mg/L和50 mg/L赤霉素（GA₃）处理对其常温贮藏品质的影响。结果表明:与对照相比,不同浓度GA₃处理均能降低果实的软化速度和果皮的转黄速度,保持果梗保鲜指数,抑制果实可溶性固形物（TSS）含量和丙二醛（MDA）含量的上升以及可滴定酸（TA）含量的下降,同时抑制多酚氧化酶（PPO）的活性和第一次呼吸高峰的出现,延缓了维生素C（V_C）含量和总酚含量的降低。结论:GA₃处理延缓了采后南果梨果实的成熟衰老进程,保持了其贮藏品质,其中50 mg/L的GA₃处理效果较好。

Abstract: The effects of 10 mg/L and 50 mg/L of gibberellic acid ( GA₃) on the storage quality of Nanguo pear at room temperature were studied.The results showed that, compared with control, GA₃ treatment decreased the speed of fruit softening and peel yellowing, maintained the freshness index of fruit stalk, inhibited the increase of total soluble solids ( TSS) content and malondialdehyde ( MDA) content and the decrease of titratable acid ( TA) content, suppressed polyphenol oxidase ( PPO) activity and the first respiration peak simultaneously, and delayed the decrease of vitamin C ( V_C) content and total phenols content.In conclusion, GA₃ treatment delayed the ripening and senescence of postharvest Nanguo pear fruit and maintained its storage quality, the effect of 50 mg/L GA₃ treatment was better.