不同浓度赤霉素处理对油桃保鲜效果的影响

以油桃为试材，用浓度为150mg／kg、200rag／kg、250mg／kg的赤霉素溶液涂膜处理30min，定期测定油桃果实的各项指标，研究赤霉素对油桃保鲜效果的影响。结果表明，经过赤霉素溶液涂膜处理，有效地减轻了油桃果实的失重现象、推迟了呼吸跃变出现时间、延缓了糖分和VC损失，有防止腐烂、保持硬度作用；对含酸量影响不大，其中浓度为200mg／kg的赤霉素溶液对油桃果实进行涂膜处理保鲜效果最好，能够较长时间的保持油桃果实的贮藏品质。

Effect of Different Concentration of Gibberellin on Preservation of Nectarine

Nectarine fruits were coated in 150mg/kg, 200mg/kg, 250mg/kg gibberellin solutions for 30 rain respectively, and the physicochemical index of nectarine fruits were tested regularly. The effects of gibberellin on preservation of nectarine fruits were studied. The result showed it could inhibit the weight loss ratio of fruits and delay the emergence of climacteric. Also, it could delay the loss of sugar content and VC content and keep hardness of nectarine. The influence on organic acid content was not obvious. The level of gibberellin coating was 200mg/kg which performed better effect on preservation of nectarine fruits. It could keep quality of nectarine fruit during longer storage period.