采前喷洒赤霉素对‘红贵妃’芒果色泽及相关酶活性的影响

以15年生‘红贵妃’果树为试验材料,采前喷洒不同浓度(0,0.3,0.5,1.0,2.0,3.0 g·L~(-1))的赤霉素(gibberellin,GA_3),测定8成熟(80%)果实色泽和相关酶活性的变化。结果表明:随着贮藏时间延长,不同浓度GA_3处理的芒果果实其色泽a*值、类胡萝卜素含量、花青苷含量不断上升,叶绿素含量逐步下降;叶绿素酶活性、苯丙氨酸解氨酶活性与查尔酮异构酶活性逐渐上升。随着贮藏时间的延长,果皮从深绿色到浅绿色再向红黄色转变。与CK相比,0.3,0.5,1.0 g·L~(-1)GA_3处理可以抑制果皮色泽的转变,而2.0,3.0 g·L~(-1)GA_3处理的抑制效果虽显著,但影响后熟芒果的外观品质和风味。综合保鲜效果和外观品质,以1 g·L~(-1)的GA_3溶液处理较为适宜。

Effect of Pre-harvest Spraying with Gibberellic Acid on Coloration and Related Enzyme Activities of'Hongguifei'Mango Fruits

Mango fruits of mango variety'Hongguifei'with 80％ maturity were collected from the mango trees aged 15 years old,and spray treated with gibberellic acid (GA3) solution at different concentrations of 0,0.3,0.5,1.0,2.0,3.0 g · L-1 to observe their change in fruit color and its related enzyme activities..The results showed that with storage,the mango fruits treated with GA3 at different concentrations increased gradually in decay index,color a * value,carotenoid content,anthocyanin content,and activities of chlorophyll enzyme,phenylalanine ammonia lyase (PAL) and chalcone isomerase (CHI),and declined gradually in the content of chlorophyll,and the fruit peel changed from dark to light green,and gradually to red or yellow.Compared to the control the treatment of GA3 inhibited the change of color in the fruit peel at the concentrations of 0.3,0.5 or 1.0 g · L-1 and evidently at 2.0 or 3.0 g · L-1,but the latter had poor impact on the fruit appearance and flavor of the ripening mango fruit.Considering the overall effect of the treatments and the fruit appearance it is better to treat the mango fruits with GA3 at a concentration of 1 g · L-1.According to the preservation effect and exterior quality,1.0 g · L-1 GA3 solution was the appropriate for mango fruits.