胡柚果实采后枯水机理与防枯技术研究

以胡柚果实为试材,研究果实枯水机理和防枯技术。试验结果表明:贮藏过程果肉组织的衰老和果皮组织生理活性增加同步进行,同位素示踪试验发现,贮藏中后期(3月中旬),果肉组织有糖向果皮组织运转,并开始出现果肉枯水,食用品质下降。SB防枯剂处理可有效防治果肉枯水,提高贮藏后期食用品质,其防枯效果显著优于100mg/L GA_3处理及对照,SB处理的防枯机制可能是通过调节果皮组织和果肉组织的相对生理活性而实现。

Studies on the Mechanism of Postharvest Granulation and its Control of 'Hu-you' Fruit

'Hu-you' fruit was used to study the mechanism of fruit granulation and the effect of treatments on controlling granulation and their physiological basis. The results showed: As senescence in juice sacs and increase in physiological activity in peel tissue, there existed glucose-14C transport from juice sac to peel, and juice sacs began to show incipient granulation (midle of March) and edible quality decreased. SB, a mixed fresh-keeping agent containing fungicide and mineral nutrition, had more effective to control fruit granulation compeared with the control and 100mg/L GA3 treatment, its mechanism of controlling fruit granulation was probably that delaying the senescence in juice sacs and retarding the relative regrowth in peel tissue.