水杨酸处理对西葫芦采后品质和抗氧化能力的影响

目的:探索水杨酸处理对西葫芦采后品质和抗氧化能力的影响。方法:分别采用50、75、100和200 μmol/L的水杨酸浸泡西葫芦10 min后,在4 ℃条件下贮藏,对贮藏过程中西葫芦的生理品质和抗氧化指标进行测定。结果:50 μmol/L水杨酸处理西葫芦的维生素C、叶绿素和总酚含量较未处理的西葫芦保持更好;多酚氧化酶(PPO)活性降低,过氧化氢酶(CAT)、过氧化物酶(POD)和抗坏血酸过氧化物酶(APX)等抗氧化酶活性提高,增强了对自由基的清除能力;丙二醛(MDA)含量减少,延缓膜脂过氧化进程,较好地保持了细胞膜的完整。结论:水杨酸处理可以保持采后西葫芦的品质,延缓西葫芦果实的衰老进程。

Effect of Salicylic Acid Treatment on Postharvest Quality and Antioxidant Capacity of Summer Squash

Objective:To discuss the effect of salicylic acid on postharvest quality and antioxidant capacity of summer squash. Methods:The summer squash was treated by 50, 75, 100 and 200 μmol/L salicylic acid for 10 minutes respectively, then stored at 4℃, and the summer squash physiological quality index and antioxidant capacity during storage were determined. Results:The summer squash with 50 μmol/L salicylic acid could maintain the vitamin C, chlorophyll and phenolic content compared with the control, and it could reduce the polyphenol oxidase activity, increase the activities of catalase (CAT), peroxidase (POD) and acsorbate peroxidase (APX), enhance the removal ability of free radicals, reduce the malondiadehyde (MDA) content which slower the membrane lipid peroxidation process, and protect the cell membrane. Conclusion:Salicylic acid could maintain a good quality and delay the aging process of summer squash.