摘要
以苹果为试验材料,采后果实分别经0,1,2和5 mmol/L浓度的水杨酸(SA)处理,研究其对果实采后贮藏品质及抗病性的影响。结果表明,不同浓度的SA处理能够不同程度地减轻炭疽病害,延缓苹果贮藏期间各品质指标的下降,提高果实的抗病性,且该效果与SA处理浓度呈正相关。
Apple fruits were respectively treated with 0, 1, 2 and 5 mmol/L concentrations of salicylic acid （SA） and the effects of SA on the storage quality and disease resistance of apples were studied. Results showed that the different concentrations of SA treatment could reduce the anthracnose, delay the decline of quality index during apple＇s storage period, and improve the disease resistance of apple fruits in varying degrees. Furthermore, the above effects were positively correlated with the concentrations of SA treatment.
出处
《食品工业》
北大核心
2015年第9期195-198,共4页
The Food Industry
基金
国家自然科学基金项目(编号:31401546,31201409)
河南省教育厅自然科学项目(编号:13B550956)
河南工业大学高层次人才基金(编号:2011BS016)
关键词
水杨酸
苹果
采后品质
炭疽病害
salicylic acid
apple
postharvest quality
anthracnose
