三种杀菌剂对火龙果采后生理和品质的影响

以白肉火龙果为材料,研究丙环唑、咪酰胺、苯醚甲环唑处理对火龙果腐烂和保鲜的影响。结果表明,咪鲜胺处理显著降低了火龙果贮藏期间的腐烂(P0.05),提高了SOD和POD(贮藏6 d除外)活性,极显著抑制了H_2O_2积累和贮藏前4天的O-2·含量及贮藏6 d的APX活性(P0.01),减缓了细胞膜透性的增加,并对CAT活性、TSS和总As A含量无显著影响;丙环唑处理显著降低了火龙果贮藏期间的腐烂(P0.05),但加速了H_2O_2和O-2·的积累;苯醚甲环唑处理显著提高了果实中SOD活性和POD活性(P0.05),抑制了H_2O_2和O-2·的积累,但加速了果实的腐烂。

Effects of Three Kinds of Fungicides on Postharvest Physiology and Quality of Pitaya Fruits

Effects of propiconazole,prochloraz and difenoconazole treatments on the decay rate and preservation of white pitaya were studied.The results showed that prochloraz significantly reduced fruit decay rate and increased the activities of SOD and POD (except when stored for 6 days)(P <0.05) during the pitaya fruits storage.extremely significantly inhibited the accumulation of H2O2 and O2-?, production in first 4 days,and the APX activity for 6 days in storage(P<0.01).slowed down the increase of cell membrane permeability,and had no significant effect on CAT activity, TSS and total ASA contents. Propoxazole significantly reduced the decay rate(P <0.05),but accelerated the accumulation of H2O2 and O2-?.Difenoconazole significantly increased of the activities of SOD and POD(P <0.05), inhibited the accumulation of H2O2 and O2-?, but accelerated the decay of pitaya fruit.