摘要
苹果果实成熟之前20d,利用外源5-氨基乙酰丙酸(ALA)100～500mg/L处理,不影响果皮叶绿素和类胡萝卜含量,但明显促进果皮花青素积累,其中效果最明显为300mg/L。经该浓度ALA处理的果实无论套袋与否,其果皮花青素含量比对照高出1倍以上。ALA处理明显增加果实可溶性固形物含量,降低酸度,提高固酸比。此外,ALA处理不影响果实硬度和货架期,而且在果实上没有明显的残留。
Different concentrations of 5-Aminolevunlic acid (ALA) were used for studying its effect on apple fruit coloration. Results showed that applied 20 days before harvest significantly promoted anthocyanin accumulation, but little effect on the levels of chlorophyll and carotenoids in the pericarp was discovered. The anthocyanin content of apples dipped in ALA solution of 300 mg/L was more than 2 times that of the control, whether the fruit were bagged or not. ALA treatment increased the soluble solids content (SSC) with the decreased titratable acidity (TA), thus the inner flavor (expressed by the ratio of SSC to TA) became better. Additionally, ALA treatment had no adverse effect on fruit firmness and shelf life, and no significant residue was noted . These data suggested that ALA could be used to improve apple quality.
出处
《果树学报》
CAS
CSCD
北大核心
2004年第6期512-515,共4页
Journal of Fruit Science
基金
国家自然科学基金资助项目(30471181)
国家教育部留学基金委资助项目[200214]。
关键词
ALA
苹果
着色
品质
货架期
Aminolevulinic acid
Apple
Coloration
Quality
Shelf life
