【摘要】 为了探讨植酸保持芒果采后品质的相关生理机制,以台农1号芒果(Mangifera indica L.‘Tainong No.1’)为材料,研究植酸处理对芒果在常温(28~30℃)贮藏条件下果实采后品质及生理特性的影响。结果表明,0.2%植酸处理防腐保鲜效果最好,与对照相比,植酸处理显著降低了芒果的病果率和病情指数,提高了芒果的商品果率,延缓了果皮颜色的转黄,保持了较高的果实硬度;并且,植酸处理有效保持了果实采后品质,能够显著延缓芒果可溶性固形物含量的升高和可滴定酸含量的降低,降低果实固酸比,维持芒果果实较高的Vc含量。同时,植酸处理也提高了芒果果实贮藏期间超氧化物歧化酶、过氧化物酶和多酚氧化酶的活性,并抑制丙二醛含量的积累。结果表明,植酸提高芒果采后品质可能与其降低膜脂过氧化程度及延缓衰老有关。更多还原

【Abstract】 To study the related physiological mechanism of maintaining the quality in mango by phytic acid(PA),the effects of PA treatment on postharvest quality and physiology of ‘Tainong No.1’ mango fruits were investigated during storage at ambient temperature(28-30℃). The results indicated that the preservation effect of 0.2% PA treatment was the best and significantly reduced the fruit decay incidence and disease index,enhanced the commodity fruit rate,delayed yellowing of pericarp,maintained higher fruit firmness,compared to control. Moreover,0.2% PA treatment was effective in maintaining fruit quality,as it significantly delayed the descent of TA content,the ascent of TSS content and TSS-TA ratio,and maintained higher Vc content than control. Meanwhile,PA treatment also enhanced the activities of superoxide dismutase(SOD),peroxidase(POD)and polyphenol oxidase(PPO),and inhibited the accumulation of malondialdehyde(MDA)in mango fruits during storage. These results suggest that the effect of PA in maintaining quality probably involves reducing membrane-lipid peroxidation and slowing senescing process.更多还原