摘要
研究不同处理对采后荔枝果皮水分变化及果皮褐变的影响。结果表明:HgCl2能够抑制果皮圆片失水,以0.2 mmol/L作用最显著。50μmol/L Forskolin对果皮失水起促进作用,其它处理无显著影响。0.2 mmol/L HgCl2和果实套袋都能抑制果实失重,减缓果皮含水量下降,且能延缓果皮褐变进程。讨论HgCl2抑制果皮失水的机理。
The effect of several treatments on water content and browning of the pericarp of postharvest litchi was studied in this paper. The results showed that HgC12 could inhibit peel dehydrate, and the most significant effect was observed at 0.2 mmol/L. Forskolin increased the peel water loss when the concentration was 50 μmol/L, while the other treatment had no significant influence. Fruit bagging and 0.2 mmol/L HgC12 could inhibit fruit weight loss, slow down the decrease of percicarp water content and delay the process of pericarp browning. Finally, the mechanism of the inhibition effect of HgC12 on water loss of pericarp was discussed.
出处
《热带农业科学》
2013年第3期41-44,49,共5页
Chinese Journal of Tropical Agriculture
基金
国家现代农业产业技术体系项目(No.CARS-33-02)
关键词
荔枝
果皮褐变
水分含量
Litchi chinenesis
pericarp browning
moisture content
