水杨酸对冷藏期枇杷品质的影响研究

目的]为枇杷的采后贮藏和运输提供理论依据。方法]以"大五星"枇杷为试材,用浓度为0.1、0.3、0.5 g/L水杨酸(SA)溶液浸泡枇杷果实20 min后进行冷藏,研究SA处理对枇杷果实冷藏期品质的影响。结果]与清水处理(对照)相比,0.1 g/L SA处理可明显抑制枇杷果实的腐烂,降低失重率,维持较高的可滴定酸、可溶性固形物和Vc的含量,从而提高枇杷果实贮藏期品质、延长贮藏期;而0.3、0.5 g/L SA处理能增加枇杷果肉冷藏期的硬度,但对其他生理指标的影响不明显。结论]该研究对研究枇杷的保鲜贮运具有重要意义。

Study on the Effect of Salicylic Acid on the Fruit Quality of Eriobotrya japonica during Cold Storage Period

Objective] The research aimed to provide the theoretical basis for the postharvest storage and transportation of Eriobotrya japonica.Method] With E.japonica "Dawuxing" as the tested materials,the fruits of E.japonica were stored after being soaked with salicylic acid(SA) at 0.1,0.3 and 0.5 g/L for 20 min.The effects of SA treatment on the fruit quality of E.japonica during cold storage period were studied.Result] Compared with clean water treatment(CK),SA treatment at 0.1 g/L could inhibit the fruit rot of E.japonica,reduce the weight loss rate and maintain higher contents of titratable acid,soluble solid and Vc.Therefore it could enhance the fruit quality of E.japonica during cold storage period and prolong its storage period.SA treatment at 0.3,0.5 g/L could increase the pulp hardness of E.japonica during cold storage period,but their effects on other physiological indexes were not obvious.Conclusion] The research had an important significance for studying the fresh-keeping,storage and transportation of E.japonica.