摘要
观察了 38℃热空气处理持续时间对 2℃下贮藏 12d的芒果抗冷性的影响 ,结果表明 ,在 12h以内 ,芒果的抗冷性随热处理时间的延长而提高 ,至 12h抗冷性最强 ;继续延长热处理时间至 72h ,抗冷性保持不变。说明使芒果抗冷性达到最强的热处理持续时间是一个跨度较大的区间。热处理 72h的芒果在低温贮藏的 12d内果皮的细胞膜透性保持不变 ,而未经热处理的对照果膜透性随低温贮藏时间的延长而升高 ;与此同时经热处理的芒果在低温贮藏期间内源ABA含量高于对照。表明冷藏期间芒果组织中的ABA浓度高则其抗冷性较强。
The effects of heating mango (Mangifera indica L.) fruit in hot air at 38℃for 12 h on chilling tolerance of the fruits was studied. The results showed that it significantly reduced the development of chilling injury following storage for 12 d at 2℃. Prolonging the heating time up to 72 h acquired similar results. During the 12 d storage at 2℃ after heating for 72 h, the membrane leakage of the peel of mango fruits showed little change, while that increased for the control fruits with storage period prolonged at low temperature, and the endogenous ABA levels in the heated fruits were higher than that in the control. These results indicated that higher ABA levelses were linked closely with stronger chilling tolerance in mango fruits.
出处
《中国农业科学》
CAS
CSCD
北大核心
2002年第9期1150-1153,共4页
Scientia Agricultura Sinica
基金
国家自然科学基金资助项目 ( 39770 5 33)
