摘要
为了探讨BTH浸泡处理对厚皮甜瓜采后病害的控制及贮藏品质的影响,以‘玉金香'厚皮甜瓜为试材,用0.1g/L BTH常温浸泡处理10min,研究处理对粉红单端孢(Trichothecium roseum)损伤接种果实病斑面积和自然发病率的抑制以及对果实主要贮藏品质的影响。结果表明:BTH处理显著降低了(P<0.05)果实损伤接种T.roseum的病斑面积和常温贮藏期间的自然发病率;BTH处理明显诱导了果实体内苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)等防御酶活性的增强。此外,BTH处理还有效减缓了果实质量损失率和可溶性果胶含量的上升,明显延缓了果实硬度、VC和可溶性固形物含量(SSC)的下降,推迟了果皮颜色的转黄,从而延缓了甜瓜果实采后衰老进程,提高了果实的采后抗病性和贮藏品质。
The effect of BTH dipping treatment on postharvest disease control and storage quality of muskmelon fruits was investigated. Muskmelon （Cucumis melo L. cv. Yujinxiang） fruits were dipped in 0.1 g/L BTH solution for 10 min. The inhibitory effect of BTH treatment on the lesion area of fruits inoculated with Trichothecium roseum and natural disease incidence and major quality parameters of muskmelons was observed during storage at room temperature. The results showed that BTH treatment resulted in a significant decrease in the lesion area of fruits inoculated with Trichothecium roseum and the natural disease incidence of fruits during storage at room temperature （P〈0.05）. Moreover, BTH treatment could induce the activation of defense enzymes including phenylalanine ammonia lyase （PAL）, peroxidase （POD） and polyphenol oxidase （PPO） in fruits. Furthermore, BTH treatment could also delay the increase of weight loss rate and soluble pectin content, remarkably retard the decrease in fruit firmness and VC and soluble solid contents, and postpone fruit yellowing, thus delaying the senescence of muskmelons and increasing disease resistance and storage quality of fruits.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第2期267-272,共6页
Food Science
基金
高等学校博士学科点专项科研基金项目(20096202110004)
国家自然科学基金面上项目(30671465
31160405)
