论文部分内容阅读
石榴经38℃热空气和茉莉酸甲酯单独及协同处理后,在3℃条件下分别贮藏20、40、60、80 d后取出,在20℃放置3 d后,分别测定石榴相关冷害参数和品质指标,以研究热处理及茉莉酸甲酯处理对石榴冷害及果实品质的影响。结果表明:热空气处理显著抑制了石榴果皮褐变,但相比茉莉酸甲酯处理果皮丙二醛含量、细胞膜透性、可溶性蛋白含量及籽粒营养品质变化较大,这种副作用可通过协同茉莉酸甲酯处理缓解;热空气和茉莉酸甲酯协同处理显著抑制了石榴的冷害症状,并较好地保持石榴品质,贮藏80 d并在20℃放置3 d后,果皮褐变指数仅为0.036,丙二醛含量11.04μmol/g,细胞膜透性21.05%,可溶性蛋白含量0.58 mg/g,可溶性固形物含量15.91%,可滴定酸含量1.86%,总酚含量37.72 mg/g。综上,认为热空气、茉莉酸甲酯协同处理是一种能缓解石榴冷害并保持果实品质的有效贮藏方法。
After the pomegranate was treated with 38 ℃ hot air and methyl jasmonate alone and synergistically, the pomegranate was stored at 3 ℃ for 20, 40, 60 and 80 d respectively and then stored at 20 ℃ for 3 d. Quality indicators to study heat treatment and methyl jasmonate treatment of chilling injury and pomegranate fruit quality. The results showed that hot air treatment inhibited pomegranate peel significantly, but compared with the content of malondialdehyde in the pericarp treated with methyl jasmonate, the cell membrane permeability, soluble protein content and nutritional quality of the kernel changed greatly. This side effect could be achieved by cooperating with Jasmine Methyl methyl ester treatment was alleviated. Hot air and methyl jasmonate treatment significantly inhibited the chilling injury symptoms of pomegranate and kept pomegranate quality better. After being stored for 80 days at 20 ℃, the peel browning index was only 0.036 , Malondialdehyde content 11.04μmol / g, cell membrane permeability 21.05%, soluble protein content 0.58 mg / g, soluble solids content 15.91%, titratable acid content 1.86% and total phenolic content 37.72 mg / g. In summary, hot air, methyl jasmonate co-treatment is an effective storage method to alleviate chilling damage and maintain fruit quality.