EBR处理对甜樱桃贮藏期间品质及生理特性的影响

Effect of EBR treatment on quality and physiological characteristics of sweet cherry during storage

摘要: 以甜樱桃"先锋"果实为试材,研究了不同浓度2,4-表油菜素内酯(EBR)处理对甜樱桃贮藏期间品质及生理特性的影响。结果表明:5 μmol/LEBR处理可以有效减轻甜樱桃贮藏期间果柄、果实褐变及腐烂的发生,缓解果皮及果肉颜色的变化和丙二醛含量的升高;延缓果实贮藏期间硬度、可溶性固形物、维生素C含量的下降,降低多酚氧化酶(PPO)、过氧化物酶(POD)、脂氧合酶(LOX)活性,提高过氧化氢酶(CAT)、超氧化物歧化酶(SOD)活性;较好的保持果实的品质及风味,延缓甜樱桃的衰老。

Abstract: The effect of 2,4-epibrassinolide(EBR)treatment on the quality and physiological characteristics of sweet cherry(cv. Van)during storage were studied. Results showed that 5 μmol/L EBR treatment could effectively reduce the incidence of browning and decay of pulp and peduncle during storage,delay the color change of peel and pulp and increase malondialdehyde content,delay the firmness and soluble solids content,and inhibit the activity of polyphenoxidase,peroxidase and lipoxygenase,increased the activity of catalase and superoxide dismutase. EBR treatment could maintain the quality of the fruit and flavor and delay the aging of sweet cherry than that of control.