摘要
为了探究水杨酸处理对猕猴桃果实采后细胞壁代谢的影响,采用水杨酸溶液浸果10 min,常温下((25±2)℃)保存40 d,于0,20,40 d时取样,测定硬度、可溶性固形物、可滴定酸、维生素C等生理指标和细胞壁多糖的含量、单糖组成等指标的变化。结果表明,水杨酸处理金艳猕猴桃果实不但能够很好地减缓果实品质的下降,也可以减缓细胞壁多糖的降解、延长贮藏期。
To explore the effects of salicylic acid （SA） on the cell wall polysaccharide of postharvest kiwifruit, the fruit were dipped in SA solution for 10 min, then were kept at room temperature （ （25 ± 2 ） ℃ ） for 40 d. After 0, 20 and 40 d, the fruits were sampled and the fruit firmness, fresh TSS, TA, vitamin C, the content and the monosaccharide composition of cell wall potysaccha- ride were determined. The results showed that SA treatment could not only maintain quality of kiwifruit, but also declined the degradation of the cell wall polysaccharides, and prolong the storage time.
出处
《山西农业科学》
2012年第7期712-715,共4页
Journal of Shanxi Agricultural Sciences
基金
浙江省大学生科技创新活动计划(新苗人才计划)项目(2011R404007)
关键词
水杨酸
猕猴桃
细胞壁多糖
单糖组成
salicylic acid
kiwifruit
cell wall polysaccharide
monosaccharide composition
