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以‘南果梨’果实为试材,于采收后采用50 mg/L二氢茉莉酸丙脂(PDJ)室温下浸泡2 h处理,于光照培养箱中模拟人工气候条件下后熟,分析外源PDJ处理对‘南果梨’果实后熟过程中酚类物质含量及相关品质指标的影响,为果实功能性酚类物质的代谢调控提供参考。结果表明:PDJ处理可以显著延缓‘南果梨’果实成熟进程,并有效提升果实酚类代谢水平,对果皮中黄酮醇含量及果肉中黄烷醇、熊果苷含量均有显著促进作用,从而提高果实的保健功能性,说明PDJ可以通过促进‘南果梨’果实酚类物质的合成来提高果实营养价值;PDJ处理对‘南果梨’果实采后着色有一定促进作用,提高果实硬度,降低可溶性固形物含量,对可滴定酸没有影响。
The fruits of ’Nanguo pear’ were taken as test materials and soaked in 50 mg / L dihydroxy jasmonate (PDJ) at room temperature for 2 h after harvesting. After being simulated under artificial climate conditions in a light incubator, The effect of PDJ treatment on phenolic content and related quality index of ’Nanguo pear’ fruit during ripening process provided reference for the metabolic regulation of functional phenolic compounds in fruit. The results showed that: PDJ treatment could significantly delay the fruit ripening process of ’Nanguo pear’ and effectively improve the phenolic metabolism of fruit, and significantly promote the flavonoid content in peel and the content of flavanols and arbutin in pulp, The results showed that PDJ could enhance the nutritional value of fruits by promoting the synthesis of phenolic compounds in ’Nanguo pear’ fruit. PDJ treatment could promote postharvest coloration of ’Nanguo pear’ fruit, enhance fruit firmness and reduce soluble solid content The content of the substance has no effect on the titratable acid.