《植物生理学报》 2015, 51(11): 2047-2053
通信作者：徐飞；E-mail: feixu666@hotmail.com；Tel: 027-89645439
摘 要：
研究了不同浓度水杨酸(salicylic acid, SA)处理对采后草莓保鲜的影响。结果表明, 高浓度SA处理(0.1、0.2和0.5 mmol•L-1 SA)对草莓采后保鲜效果不明显, 与普通草莓一样在常温下储藏2 d后发生腐烂。相反, 低浓度SA (10、20和50 μmol•L-1 SA)处理草莓后, 草莓采后储藏保鲜时间明显延长, 其中20 μmol•L-1 SA处理2 min效果最好, 处理后的草莓可在常温下保鲜6 d以上。与对照组草莓相比, 20 μmol•L-1 SA处理组草莓采后储藏期间的果实品质较好, 硬度、相对含水量、可溶性糖含量、可滴定酸和维生素C含量均维持在一个较高的水平。其次, 20 μmol•L-1 SA处理草莓能有效减少在采后储藏期间过氧化氢含量和电解质渗漏的上升, 同时维持较高水平的抗氧化酶类活性, 减轻储藏期间的氧化损伤。这些结果表明, 20 μmol•L-1 SA处理草莓能起到较好保鲜效果, 具有较好的应用价值。关键词：水杨酸; 草莓; 采后储藏
收稿：2015-09-09 修定：2015-09-22
资助：国家自然科学基金(31400242)和湖北省教育厅指导性项目(B2015395)。
Corresponding author: XU Fei; E-mail: feixu666@hotmail.com; Tel: 027-89645439
Abstract:
In this study, the effects of exogenous salicylic acid (SA) treatment at different concentrations on postharvest storage of strawberry were investigated. Results showed that the higher concentrations of SA (0.1, 0.2, and 0.5 mmol•L-1 SA) treatment did not significantly promote strawberry postharvest storage, and those fruit began to decay after 2 days of storage at normal temperature as the control strawberry. On the contrary, the lower concentrations of SA (10, 20, and 50 μmol•L-1 SA) treated strawberry had a prolonged postharvest storage, especially the 20 μmol•L-1 SA-treated group, which the refreshing time could reach 6 days. Results also showed that 20 μmol•L-1 SA-treated strawberry had a better fruit quality, and the fruit firmness, relative water content, soluble sugar, titratable acid and vitamin C content were maintained at a higher level when compared with the control strawberry. In addition, application of 20 μmol•L-1 SA markedly inhibited the rising of hydrogen peroxide and electrolyte leakage, but significantly enhanced the antioxidant enzyme activities and prohibited the oxidative damage on strawberry. These results indicate that treatment of strawberry with 20 μmol•L-1 SA has a good preservation effect and has a good application value.Key words: salicylic acid; strawberries; postharvest storage
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