采后处理对荔枝果皮花色素苷含量和花色素苷酶活性的影响

研究了冷藏、ABA、1-MCP、热处理及HCl护色等采后处理对桂味荔枝果皮花色素苷含量和花色素苷酶活性变化的影响。结果表明,与冷藏适温(3℃)相比,0℃下果实遭受了冷害,果皮花色素苷酶活性急剧增强,峰值提前出现,花色素苷含量迅速减少。ABA、1-MCP处理能暂时延缓花色素苷酶活性的上升。热水处理不同程度地诱导了果实花色素苷酶活性的升高,果皮褪色,而适当浓度的酸处理能显著抑制花色素苷酶活性,对果皮具有较好的护色效果。

Effects of postharvest handling on the anthocyanin content and anthocyanase activity in litchi pericarp

The effects of low-temperature storage, abscisic acid (ABA) and 1 -methylcyclopropene (1-MCP), hot water dipping and HC1 dipping on anthocyanin contents and anthocyanase activities of Guiwei litchi (Litchi chinensis Sonn.) were e-valuated. The fruit stored at 0℃ developed chilling injury and the anthocyanase activity in pericarp increased sharply on 7th day and then remained a higher level than that of control at 3℃. Meanwhile, the anthocyanin content of pericarp decreased by 59.0% from 14th to 21th day at 0℃ storage. Treatments with ABA or 1-MCP alleviated slightly the chilling injury of fruit at 0℃ and the peak of anthocyanase activity was delayed by 14 days after treated by 1-MCP. Anthocyanase activity of pericarp increased immediately after heat treatments, which corresponded to a rapid discoloration of pericarp and the fall of anthocyanin content. However, optional acid dipping significantly inhibited anthocyanase activity and had a better effect on retaining the red color of the pericarp. These results implied that anthocyanase maybe involved in anthocyanin degradation and pericarp browning of litchi fruit after harvest.