中国农业科学 ›› 2007, Vol. 40 ›› Issue (8): 1767-1773 .doi: 10.3864/j.issn.0578-1752.at-2006-7071

• 园艺 • 上一篇    下一篇

外源草酸延缓采后芒果成熟及其生理基础的研究

郑小林,田世平,李博强,徐 勇   

  1. 中国科学院植物研究所/光合作用与环境分子生理学重点实验室
  • 收稿日期:2006-01-17 修回日期:2006-09-01 出版日期:2007-08-10 发布日期:2007-08-10

Physiological effects of exogenous oxalic acid associated with delaying ripening of mango fruit during storage

  

  1. 中国科学院植物研究所/光合作用与环境分子生理学重点实验室
  • Received:2006-01-17 Revised:2006-09-01 Published:2007-08-10 Online:2007-08-10

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56

摘要： 【目的】研究外源草酸对采后芒果（Mangifera indica L.）的保鲜效应，为芒果贮藏保鲜提供新方法。【方法】芒果栽培种‘圣心’采后经5 mmol•L-1草酸溶液浸果10 min后在常温（25℃）下贮藏，研究草酸处理对果实的成熟进程及其相关生理指标的影响。【结果】草酸处理后在贮藏期间果实的软化、可溶性固形物（SSC）增加、可滴定酸（TA）降低和果皮细胞的电解质渗漏量增加的速率都显著低于未处理的果实；处理果实果皮的超氧歧化酶（SOD）活性在采后6～15 d提高，脂氧合酶（LOX）活性在6、9 d时降低，同时，超氧阴离子（O2•–）在采后贮藏的前12 d和过氧化氢（H2O2）在9、12 d时含量分别降低；13 d后处理果实的乙烯释放量显著降低；贮藏结束时（18 d），草酸处理果实的表皮红色着色好于对照，腐烂率显著低于对照，果肉口感没有产生变异。【结论】外源草酸有效地延缓采后芒果的成熟进程；草酸提高果皮的SOD活性和降低LOX活性从而导致活性自由基（ROS）含量下降，以及降低果实的乙烯释放量等生理效应与延缓果实成熟密切相关，同时有助于果实的抗病性；草酸处理是采后芒果贮藏保鲜的一种可选新方法。

关键词: 芒果, 草酸, 成熟, 活性氧, 乙烯

Abstract: Mango fruit (Mangifera indica L. cv. Shengxin) was dipped in 5 mmolL-1 oxalic acid solution for10 min and then was stored at room temperature (250C).The results showed that ripening process of mango fruit treated with oxalic acid was delayed as compared to control fruit, as the rates in treated fruit including softening rate, increase in soluble solid content (SSC) and relative leakage, and decrease in titratable acid (TA) were significantly reduced during storage. It was suggested that the physiological effects of oxalic acid on increase in SOD activity, decrease in LOX activity, and control ethylene evolution as important results were associated with retardation of the ripening process of mango fruit.

Key words: Mango fruit, exogenous oxalic acid, ripening, SOD activity, ethylene evolution

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