【作者】 蔡冲；

【导师】 陈昆松； 吕均良；

【作者基本信息】 浙江大学 ， 果树学， 2003， 硕士

【摘要】 通过研究不同温度对枇杷果实贮藏效应的影响结果显示，采后枇杷果实20℃贮藏过程中，呈现典型的非跃变果实乙烯生成规律，LOX活性、O₂^.-生成速率和PAL活性均呈峰型变化，组织相对电导率持续增加，果实硬度趋于增大，果肉渐趋粗糙少汁，具有组织木质化的特征；1℃低温贮藏，可显著抑制果实的乙烯生成、LOX和PAL活性，减少O₂^.-的积累，延缓果实衰老进程，但促使了组织相对电导率的增加和果实硬度的加大。1-MCP处理可明显抑制果实组织中PAL活性，LOX活性，O₂^.-生成速率，ACO活性和乙烯释放量，减缓组织木质化作用，维持良好的果实品质，处理浓度以5μl／L为佳。 本学位论文还研究20℃下1.0mmol／L（pH 3.5）ASA对‘玉露’桃果实后熟软化的影响及其生理机制。结果表明，随着桃果实成熟衰老，内源游离SA下降，CDPK活性下降，LOX和AOS活性，O₂^.-生成速率，ACS、ACO活性和乙烯释放均呈峰形变化，果实硬度迅速下降，组织电导率持续上升；ASA处理促使组织内源SA水平维持较高水平，增强CDPK活性，显著地抑制了相应的LOX、AOS、ACS和ACO活性变化以及乙烯释放，维持了较高的果实硬度和细胞膜的完整性，延缓了果实的成熟衰老。更多还原

【Abstract】 In this study, the effects of different temperatures on postharvest loquat (Eriobotryajaponica Lindl. cv. Dahongpao) fruit storage were studied. During storage at 20癈, the ethylene biosynthesis of loquat fruit followed typical non-climacteric pattern, the LOX activity, O2- accumulation and PAL activity showed climacteric changes, tissue relative electric conductivity kept increasing, the fruit firmness tended to arise, fruit flesh became rough, juiceless and showed characters of lignification. Lower temperature storage at 1 significantly inhibited the fruit ethylene biosynthesis, the LOX and PAL activity, reduced O2 accumulation, and put off the course of fruit ripening and senescence, whereas, promoted the increase of tissue relative electric conductivity and fruit firmness.It was found that 1-MCP treatments on loquat markedly inhibited the enzyme activity of PAL, LOX and ACO, the O2- production rate, and ethylene production, slowed up the tissue lignification and kept high fruit quality. The optimal concentration was 5 l/L.During the ripening and senescence of ’Yulu’ (Prunus persica (L.) Batsch) melting peach fruit, the endogenous SA level decreased, the activity of CDPK reduced, moreover, LOX and PAL activity, the O2- production rate, the ACS and ACO activities and ethylene production all showed climacteric changes. The fruit firmness decreased rapidly, tissue relative electric conductivity elevated continuously.An experiment on 1.0 mmol/L (pH 3.5) ASA treated peach fruit at 20 was carried out to investigate the effects and mechanism on fruit ripening. The results showed that ASA treated tissue kept higher SA level and CDPK activity, while the activities of LOX , AOS, ACS , ACO and ethylene production were inhibited, ASA treatment helped maintain higher fruit firmness and cell membrane integrity, thus delayed the fruit ripening and senescence.更多还原