水杨酸处理结合冰温贮藏对吊干杏采后品质的影响

以吊干杏为试材，采用2.0 mmol/L的SA（Salicylic acid，SA）浸泡处理杏果10 min，以蒸馏水处理作为对照，将处理后的杏果贮藏于（4~6）℃和（?1.5~?1）℃下，研究水杨酸处理结合冰温贮藏对吊干杏采后保鲜效果的影响。结果显示，与冷藏（4~6）℃相比，冰温（?1.5~?1）℃贮藏49 d的吊干杏腐烂率与失重率较低，营养物质含量更高，过氧化氢含量与超氧阴离子生成速率处于较低水平，体现较高的抗氧化酶活性，膜质受损程度较轻。与冷藏组相比，2 mmol/L SA处理可显著抑制冷藏和冰温贮藏期间吊干杏果实腐烂率和失重率的上升（P<0.05）；显著延缓硬度、可溶性固形物、抗坏血酸和可滴定酸含量的下降（P<0.05）；显著抑制超氧阴离子生成速率、过氧化氢含量、丙二醛含量及细胞膜透性的上升（P<0.05）；并显著提高贮藏后期超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶及过氧化物酶的活性（P<0.05）。结果表明，冰温贮藏较普通冷藏更有利于维持吊干杏较好的采后品质；2 mmol/L SA处理可有效延缓冰温和冷藏期间吊干杏品质的下降，尤其对冰温贮藏吊干杏各指标的影响更为明显。

Effects of Salicylic Acid Treatment Combined with Freezing Point Storage on Postharst Quality of Apricot (Prunus armeniaca L. cv. Diaogan)

The Diaogan apricots were dipped in 2.0 mmol/L SA solution or distilled water as control for 10 min, then, stored separately at cold storage (4~6℃) freezing point storage (?1.5~?1℃) to study the effects of salicylic acid treatment combined with freezing point storage on the postharvest preservation of Diaogan apricots. The results showed that compared with cold storage, the Diaogan apricots stored at freezing point for 49 d was lower in decay rate and weight loss rate, higher in nutrient content, lower in hydrogen peroxide content and superoxide anion production rate, higher in antioxidant enzyme activity, and less in membrane damage. 2 mmol/L SA significantly inhibited the increase of decay rate and weight loss rate of apricots fruit during cold storage and freezing point storage (P<0.05), significantly decreased contents of hardness, soluble solids, ascorbic acid and titratable acid were decreased (P<0.05), significantly inhibited the increase of superoxide anion formation rate, hydrogen peroxide content, malondialdehyde content and cell membrane permeability (P<0.05), and significantly increased the activities of superoxide dismutase (SOD), catalase (CAT), ascorbate peroxidase (APX) and peroxidase (POD) in the late storage period (P<0.05). The results showed that storage at freezing point was more beneficial to maintain better postharharvest quality of Diaogan apricots than cold storage. 2 mmol/L SA treatment could effectively delay the quality decline of Diaogan apricots during freezing point storage and cold storage, among them, the effects on the indexes of Diaogan apricots stored at freezing point was more obvious.