摘要
为评价CPPU和1-MCP处理对采后猕猴桃抗灰霉病的影响,以陕西主产的"秦美"猕猴桃为试材,对照组、采前膨大剂(CPPU)处理、采后1-甲基环丙烯(1-MCP)处理的猕猴桃果实在(0±1)℃贮藏45 d后,取出,在常温(20±1)℃条件下放置1 d回温后接种灰霉菌,通过测定接种和未接种果内总多酚、单宁、类黄酮含量及POD酶活性变化评价其对灰霉病的抗性。结果表明,猕猴桃果实受机械损伤或灰霉菌侵染时:1-MCP处理果实总多酚含量和POD酶活性增幅显著高于对照组接种果,能迅速产生类黄酮,单宁含量在2 d内急剧上升,且上升幅度显著高于对照组接种果,1-MCP处理能提高猕猴桃果实贮藏期间对灰霉病的抗病性;接种灰霉菌2 d内,CPPU处理果实单宁含量上升幅度比对照组高,而POD酶活性平均值比对照组果低39.5%,其它指标无明显差别,CPPU处理对猕猴桃果实贮藏期间灰霉病抗性无明显影响。
The effects of CPPU and 1-MCP on kiwifruit during shelf-life after low temperature stored were studied. Use Qinmci kiwifruit as test material, the postharvest kiwifruit treatment with control, Nl-（2-chloro-4-pyridyl）-N3- phenylurea （CPPU）, and 1-Methyleyelopropene （1-MCP） fruit stored at low temperature （0±1）℃ for 45 days, then at room temperature （20±1） ℃ to evaluate the resistance to gray mold of kiwifruit during shelf-life. The results show that, Kiwifruit after mechanical damage or infection of Gray mold, the content of total polyphenol and activity of POD in ki- wifruit after 1-MCP treatment were significantly higher than that of control, the content of flavonoid and tannin in 1- MCP treatment kiwifruit increase sharply in 2 days and significantly higher than control. In 2 days, the content of tannin in CPPU treated kiwifruit increased significantly higher than the control, but the POD activity was lower than control ki-ifruit of 39.5%, no significant difference in other indexes. The kiwifruit with I-MCP treatment improved resistance to gray mold ability, but the effects of CPPU was not obvious.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第4期140-146,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
陕西省农业攻关项目(2011K01-16)
