采后柠檬酸处理对苹果青霉病的控制及其贮藏品质的影响

以苹果为原料，研究不同质量分数柠檬酸常温浸泡处理对损伤接种扩展青霉（Penicillium expansum）果实病斑扩展的抑制效果及贮藏品质的影响。结果表明：离体条件下柠檬酸能够抑制P. expansum的孢子萌发，其中以1%质量分数效果最佳，1%柠檬酸处理显著降低了损伤接种苹果果实P. expansum病斑直径；柠檬酸处理显著提高了果实过氧化物酶、过氧化氢酶和抗坏血酸过氧化物酶活性。此外，柠檬酸处理还有效延缓了果实质量损失率的升高，抑制果实硬度、抗坏血酸含量、可滴定酸和可溶性固形物质量分数的下降，且推迟了果实呼吸高峰的出现。

Effect of Postharvest Citric Acid Treatment on Controlling Blue Mould and Preserving the Quality of Apple Fruits during Storage

Apple (cv. Qingguan) fruits which had been wounded and artificially inoculated with Penicillium expansum were
subjected to dipping treatments with different concentrations of citric acid and subsequent storage at room temperature in
order to investigate the inhibition of lesion development and the preservation of apple fruit by citric acid treatment. In vitro
test indicated that citric acid inhibited spore germination of P. expansum, and 1% citric acid showed the highest inhibitory
rate. In vivo test indicated that 1% citric acid was the optimal concentration for controlling blue mould of apple fruits.
Postharvest citric acid treatment significantly increased the activities of peroxidase (POD), catalase (CAT) and ascorbate
peroxidase (APX), delayed the increase in weight loss and the decreases in hardness and the contents of titratable acid,
ascorbic acid and soluble solid, and postponed the respiration peak in apple fruits.