水杨酸对脐血橙果实贮藏过程中生理代谢的影响

以脐血橙Citrus.Sinensis(L).Osbeck cv. Washington Sangnine果实为试材,用1.0g/L SA对其浸泡30min后6℃恒温贮藏,对照用自来水浸泡30min后6℃恒温贮藏。对贮藏过程中不同时期果肉硬度、总色差、可溶性固形物含量、O2.-产生速率、单位鲜重脯氨酸(Pro)含量、相对电导率、丙二醛(MDA)含量及脂氧合酶(LOX)、超氧化物歧化酶(SOD)和过氧化氢酶(CAT)活性进行了测定。结果表明:SA能有效地延缓脐血橙果实中SOD、CAT活性的降低,抑制果实中LOX活性和MDA含量的增加,降低果皮中超氧阴离子产生速率,提高果皮中脯氨酸含量,并且对提高果实可溶性固形物(TSS)含量、改善果实的色泽、硬度也有明显的效果。

Effect of Salicylic Acid on Physiological Metabolism of Stored Fruit for Citrus. Sinensis(L).Osbeck cv. Washington Sangnine

Citrus.Sinensis(L).Osbeck cv.Washington Sangnine fruit dipped in 1.0 g/L SA for 30 minutes and store at 6 ℃,compared with the fruit dipped in water for 30 minutes and store at 6 ℃.The flesh firmness,total difference of color,content of soluble solid,super oxide anion(O_2·-)production,content of praline(Pro)in one gram FW,relative electric conductivity,the content of malondialdehyde(MDA),and the activity of lipoxygenase(LOX),super oxide dismutase(SOD),catalase(CAT)were determined in the peel and pulp of the fruit in different period during stored process.We observed that during the storage SA can effectively delay the reduction of the activity of SOD and CAT,restrain the increase of the activity of LOX and the content of MDA of the fruit,reduce the rate of super oxide anion production in peel,improve the content of proline in peel.It also had obvious effect on enhancing the content of soluble solid,improving the firmness and color of the fruit.