采后赤霉素处理对低温贮藏期间枸杞鲜果腐烂的抑制和品质的影响

Effects of Postharvest Gibberellic Acid Treatment on Postharvest Rot and Quality of Wolfberry Fruit during Low Temperature Storage

摘要:

为降低枸杞鲜果在低温结合塑料薄膜包装条件下的腐烂率,作者以"宁杞1号"鲜果为试材,通过0.025 g/L和0.05 g/L赤霉素(GA3)浸泡处理3 min,观察果实在聚乙烯薄膜包装条件下低温(0±1)℃贮藏期间的防腐保鲜效果。结果表明:GA3处理可有效降低果实的腐烂率,贮藏24d时,0.05 g/L处理者的腐烂率为对照的一半。GA3还可明显延缓贮藏期间可溶性固形物质量分数的降低,在一定程度上维持可滴定酸含量,但对果实的失重率无影响。经0.05 g/L GA3处理的果实在贮藏30 d时仍具有新鲜枸杞固有的风味,较好地保持了果柄的新鲜度。由此表明,GA3可通过延缓果实衰老、维持抗性来降低枸杞贮藏期间的腐烂率,维持良好的品质。

Abstract:

The aim of this study is to decreasing the rot rate of the fresh wolfberries fruit on low temperature combined with plastic film packing.For this,the fresh wolfberries fruit(cv.Ningqi No.1) were dipped with gibberellic acid(GA3) at 0.025 g/L and 0.05 g/L for 3 min.The results indicated that GA3 treatments significantly reduced the rot rate,50% lower in treated fruit at 0.05g/L than the control after 24 days of storage.The treatments noticeably delayed the decrease of soluble solids content and maintained titratable acid content.However,no significant difference was found on weight loss.The fruit treated with GA3 at 0.05g/L had better flavor and green stem after 30 days of storage.It is suggested that GA3 treatments could decrease rot and maintain quality by delaying senescence and maintaining resistance of fresh fruit during low temperature storage.