气调贮藏下草酸处理对杧果果实成熟和腐烂的影响

杧果(MangiferaindicaL.)采后分别经0(对照)和5mmol/L草酸溶液浸泡10min后,在气调犤6%CO2+2%O2,(14±1)℃犦条件下贮藏。结果表明:草酸处理使果实软化和果肉可溶性固形物增加的速率减缓、果实的病情指数和腐烂率降低;同时,果皮的超氧阴离子()产量和过氧化氢(H2O2)含量降低、SOD活性提高和还原型抗坏血酸(ASA)采后损失量减少。分析认为草酸处理提高果实抗氧化能力和降低活性氧((AOS)代谢与延缓果实的成熟和抑制病情、腐烂发生相关,草酸处理是果采后贮藏保鲜的一种可选新方法。

Effects of exogenous oxalic acid on ripening and decay incidence in mango fruit during storage at controlled atmosphere

Experiment was carried out with the fruit of Shengxin mango cultivar (Mangifera indica L.). The fruit were dipped in 0 (as control) and 5 mmol/L oxalic acid solutions for 10 min, respectively, and then stored at controlled atmosphere(6% CO2+ 2% O2, 14±1℃). Changes in flesh firmness, soluble solid content (SSC), pH value, disease index and fruit decay, production of active oxygen species (AOS), such as superoxide ( ) and hydrogen peroxide (H2O2), content of reduced forms of ascorbate (ASA) and glutathione (GSH), and superoxide dismutase (SOD) activity in fruit were investigated during storage. The results showed that, as compared with control, in treated fruit, flesh firmness presented high, increases of SSC content were alleviated, and disease index and fruit decay decreased as well. Moreover, AOS production was inhibited, and ASA loss was reduced and increasing SOD activity was induced by oxalic acid treatment. It was suggested that the effects of exogenous oxalic acid on enhancement of antioxidant capacity and decrease of AOS production were associated with retardation of the ripening process and decrease of decay incidence in mango fruit during storage, and oxalic acid treatment was an alternative method for prolonging the storage life of mango fruit.