鲜枣贮期脱落酸与品质变化关系的研究

鲜枣属于具有高呼吸强度的非跃变型果实,脱落酸对枣果贮期成熟衰老起着重要作用。该文研究了鲜枣贮期脱落酸与品质变化的关系。试验结果表明,脱落酸是导致枣果变软衰老的主要因素之一。枣果贮期脱落酸含量呈拱形变化曲线,低温贮藏能降低峰值,推迟峰期。三磺苯甲酸可有效地抑制脱落酸形成,并具有良好的保鲜效果,经它处理的木枣低温贮藏120d,鲜果率达85%。良姜液同三磺苯甲酸具有相近的作用,且无毒价廉,可作为三磺苯甲酸的代用品

Studies on the Relationship Between the Abscisic Acid (ABA) and the Quality Changes of Fresh Jujube During Storage

Fresh jujube with high respiratory intensity belongs to non climacteric fruit, thus abscisic acid (ABA) plays an important role in the ripeness and senescence of jujube during storage. The relationship between ABA and the quality changes of jujube during storage were discussed in this article. The experimental results demonstrated that ABA is one of the main factors resulting in the softness and senescence of jujube. The change of the ABA content of jujube displays an arch curve during storage. The lower temperature storage can decline the value of peak and delay the appearance of peak. 2,3,5 triiodobenzoic acid(TIBA) can effectively restrain the formation of ABA and have an excellent fresh keeping effect. After, the rate of fresh jujube can reach to 85% after 120 days as treated with TIBA. The juice of Izalpinin is similar to TIBA in keeping fresh. What's more, it is free of poison and expensiveness so that it can be used as a substitute for TIBA.