CaCl_2和6-BA溶液处理对枣果软化褐变及相关酶活性的影响

试验探讨了鲜枣贮藏过程中果肉软化褐变与 PG活性、PPO活性的关系以及采前 Ca Cl2 和 6 - BA溶液处理对采后枣果果肉软化褐变、PG活性、PPO活性的影响。结果表明 ,枣果采后硬度逐渐下降且与贮藏时间呈极显著负相关 ,PG活性在贮藏期间呈起伏变化 ,与枣果软化无显著相关性。随贮藏时间延长果肉褐变指数逐渐增大 ,PPO活性逐渐升高 ,PPO活性与果肉软化褐变的发生相一致。采前用 1% Ca Cl2 、15 mg/kg6 - BA以及 1% Ca Cl2 +15mg/kg6 - BA对枣果进行喷雾处理 ,能降低采后枣果的 PG活性和 PPO活性 ,抑制果肉硬度的下降和果肉的褐变进程。 1% Ca Cl2 处理可使赞皇大枣贮藏末期的果肉硬度比对照增加 1.2 kg/cm2 ;1% Ca Cl2 +15 m g/kg6 - BA处理可使赞皇大枣贮藏末期的果肉硬度增加 1.5 kg/cm2 。 15 m g/kg 6 - BA处理对枣果软化褐变及 PG活性、PPO活性有一定影响 ,但效果不及 Ca Cl2 处理

Effect of CaCl_2 and 6-BA Solution on Softening, Browning and Activity of Related Enzyme in Postharvest Jujube Fruits

The relation between softening browning and activity of PG and PPO as well as the effect of CaCl 2 and 6 BA solution preharvest treatments on softening browning, PG activity and PPO activity in postharvest Zanhuang Chinese date were studied. The results showed that the flesh hardness gradually decreased and negatively correlated with storage time significantly; the PG activity fluctuated during the storage periods and had little relation with softening. During storage periods, the browning index and PPO activity increased, the PPO activity related to the flesh browning. 1% CaCl 2, 15 mg/kg 6 BA and 1% CaCl 2+15 mg/kg 6 BA were sprayed on jujube fruits before harvest. The PG and PPO activity were all reduced, the decline of flesh hardness and course of browning were restrained by the treatments. With 1% CaCl 2 treatment the flesh hardness of Zanhuang Chinese date was improved 1.2 kg/cm 2, with 1% CaCl 2+15 mg/kg 6 BA treatment the flesh hardness was increased 1.5 kg/cm 2 at the last stage of storage. The effect of 15 mg/kg 6 BA on the flesh hardness, PG activity and PPO activity was lower than that of CaCl 2 treatment.