摘要
【目的】探讨氯吡脲[(1-(2-chloropyridin-4-yl)3-phenylurea,CPPU]处理对采后杧果(Mangifera indica L.)贮藏保鲜的影响,为杧果贮藏保鲜措施提供理论依据。【方法】以‘红芒6号’杧果为试验材料,采后经25 mg·L-1的CPPU浸果处理5 min后,在25℃条件下贮藏,采用气相色谱定期测定乙烯释放量,并采用常规理化分析方法测定杧果品质及相关生理指标。【结果】外源CPPU处理杧果,可以有效降低杧果果实在贮藏期间的病情指数,延缓可滴定酸(titratable acid,TA)、维生素C含量的下降,在贮藏15 d后,处理果实的病情指数比对照果实低20.99%,TA和维生素C含量分别比对照高出73.37%、30.42%;同时,在贮藏过程中,CPPU处理推迟杧果呼吸乙烯高峰2 d、延缓了PG(polygalacturonase)和Cx(cellulase)2个酶活性高峰3 d;同时,CPPU处理延缓了果实POD(peroxidase)和CAT(catalase)酶活性峰值的到来。【结论】外源CPPU处理杧果可以有效延缓采后杧果的衰老进程,是采后杧果贮藏保鲜的一种有效途径。
【Objective】Mango is a typical climacteric fruit, belonging to the genus Mangifera in the family Anacardiaceae. Fruits are very difficult to store owing to quickly softening, rotting after the ethylene climacteric peak and losing their commercial value. So far, storage methods for mango include chemical,physical and biological means. Some drawbacks in physical preservation are higher equipment requirements, great investment and complex operation. Chemical preservation mainly uses fungicide, which might cause residue problem. So, more attention is paid on biological preservation. It is very important to find a safe and efficient preservation means for mango fruits.【Methods】The tested variety was‘Hongmangliuhao＇mango. Harvested mature fruits were transported to the lab immediately, the healthy fruits with same size were selected and were washed and dried in natural air ventilation for test. The fruits were dipped in 25 mg·L^-1CPPU [1-（2-chloropyridin-4-yl） 3-phenylurea, CPPU] solution for 5 min and dried at room temperature（25 ℃）, and ten dried fruits were placed in a plastic box which was put into polyethylene plastic bag and stored at room temperature. The fruits dipped in water were used as the control. The external changes and disease index of fruits were observed periodically. Physiological Indexes related to fruit quality were evaluated, such as fruit firmness, total soluble solids（TSS）, titratable acid（TA）, vitamin C content and ethylene production, and so on. Activities of fruit softening related enzymes were also measured e.g. polygalacturonase（PG） and cellulose（Cx）. The activities of catalase（CAT） and peroxidase（POD） were detected by spectrophotometer as well. In the experiments, three replicates were conducted with 30 fruits in each repeat. Statistical analysis of data was performed by Excel software. Significant differences were analyzed by SPSS software at the level of 0.05.【Results】The disease fruits appeared in mango fruits treated by CPPU at the 6th day, 3 d later compared with control fruits. From the 9th day after storage, the disease index of control fruits was significantly higher than that of treated fruits. At 15 d after storage, the disease index of treated and control fruits was 53.33% and 67.50% respectively. The fruit firmness had no significant differences between control and treatment in 0-9 d after storage. Then, the firmness showed rapid decline at the 12 th day, the firmness of control was 2.61 kg·cm^-2and that of treated fruits was 5.40 kg·cm^-2. The trend continued until the 15 th day. During the storage, the content of TA showed a decline in both the control and treatment. But, the TA content of treated fruits decreased slowly compared with control group. At 15 days after storage, TA was 4.88% in treatment and 73.37% higher than the control group. TSS determination showed that the peak content of TSS was 10.83% in CPPU treated mango fruits, which was significantly higher than that of the control group. The vitamin C content of CPPU treated fruit showed a slowly rise in 0 to 9 day and reached 501.1 mg·kg-1peak. At the 15 th day, the content was 432.1 mg·kg-1, higher than that of the control group by 30.42%. Meanwhile, the peak of ethylene production was delayed in CPPU treated group. In 0 to 9 day, the activities of POD and CAT had no significant difference between control and treatment groups. The activities of POD and CAT of control fruits were 252.33 U·g-1·min-1and 820.33 U·g-1·min-1respectively at the 12 th day, which were higher than that of treated groups. The peak of activities of PG and Cx was at the 6th day in CPPU treated fruits which was 0.33 U·g-1and 1.02 U·g-1respectively, and was delayed about 3 days.【Conclusion】Under the normal temperature conditions, the CPPU treatment postponed the peak of ethylene production of mango fruits, effectively delayed the postharvest mango ripening and softening process, decreased TA and vitamin C content, and increased TSS content, PG and Cx activities. Therefore, the flavor of mango fruits was maintained together with decrease of rate of fruit decay by CPPU treatment.
出处
《果树学报》
CAS
CSCD
北大核心
2016年第5期604-611,共8页
Journal of Fruit Science
基金
中央级公益性科研院所基本科研业务费专项(1251022012001
1630062015012)
海南省重大科技项目(ZDZX2013011)
海南省自然科学基金(No.314111)
关键词
杧果
CPPU
衰老
生理效应
Mango
CPPU
Fresh-keeping
Physiological effect
作者简介
张鲁斌，男，副研究员，博士，从事果蔬采后保鲜研究。Tel：15812304484，E-mail：rubzhang@126．com
通信作者，Tel：0759-2858198，E-mail：Sun_nykang@163．com
