摘要
以新疆塞买提杏为试验材料,研究了0℃冷藏条件下0.01 g/L的水杨酸(salicylic acid,SA)处理对杏果实不同贮藏时期超微结构的影响,以蒸馏水处理的杏果实作为对照。结果表明,在冷藏初期,SA处理杏果实和对照杏果实的细胞排列整齐,细胞壁及各细胞器结构完整,二者细胞超微结构无明显差异。从冷藏第28天开始,杏果实细胞超微结构发生明显变化,出现细胞器变形或降解,细胞间隙大,细胞内含物减少,细胞空腔化等现象。与对照杏果实相比,SA处理能在一定程度上减轻低温对杏果实细胞壁、叶绿体、线粒体等的破坏,维持细胞器和膜系统的完整性,从而提高杏果实冷藏期间的抗冷性。
Saimaiti apricot fruits from Xinjiang,China were treated with 0.01 g/L salicylic acid(SA) and then stored at 0 ℃to explore the change of cell ultrastructure during different cold storage periods,and distilled water was used as control treatment. The results showed that the cell ultrastructure of apricot fruits from the salicylic acid treatment and control groups had no significant difference in neat rows or the integrity of cell wall structure and cell organelles based on cell arrangement. The ultrastructure of apricot fruits changed obviously after the 28 th day,which suggested that cell organelles was deformed or dissolved. Meanwhile,enlarged intercellular gap junctions,decreased cell contents,and empty cell cavity were observed. Compared with the control,the improvement of cold resistance in apricot fruits by SA treatment was closely related to the alleviated damage of cell wall,chloroplast and mitochondria,and the integrality maintenance of cell organelles and membrane system.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2014年第14期193-197,共5页
Food Science
基金
国家自然科学基金地区科学基金项目(31260408)
公益性行业(农业)科研专项(201303075)
关键词
水杨酸
杏
冷藏
超微结构
salicylic acid
apricot fruit
cold storage
ultrastructure
