| 张 群,舒 楠,宁密密,李绍华.不同施肥处理对“东红”猕猴桃贮藏期间果实硬度及细胞壁降解的影响[J].保鲜与加工,2022,22(9):28~37 |
| 不同施肥处理对“东红”猕猴桃贮藏期间果实硬度及细胞壁降解的影响 |
| Effects on Hardness and Cell Wall Degradation of ‘Donghong’Kiwifruit during Storage by Different Fertilization Methods |
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| DOI： |
| 中文关键词: “东红”猕猴桃 施肥处理 硬度 软化 细胞壁组分降解 酶活性 |
| 英文关键词:Donghong’ kiwifruit different fertilization methods fruit hardness softening degradation of cell wall components enzyme activity |
| 基金项目:湖南省现代农业产业技术水果产业体系岗位经费（湘农发[2019]105号） |
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| 中文摘要: |
| 为研究不同施肥处理对猕猴桃采后软化的影响，以“东红”猕猴桃为材料，对不同施肥处理的猕猴桃果实在生理成熟期采摘，于室温贮藏，定期取样分析果实硬度、软化率、淀粉质量分数、原果胶质量分数、可溶性果胶质量分数、纤维素质量分数及多聚半乳糖醛酸酶（Polygalacturonase，PG）、果胶甲酯酶 （Pectin methylesterase，PME）、纤维素酶（Cellulase，Cx）、β-半乳糖苷酶（β-D-galaetosidase，β-Gal）、淀粉酶活性的变化。结果表明，合理的施肥处理可延缓果实硬度的下降，减缓果实中淀粉、原果胶、纤维素质量分数的下降，延缓可溶性果胶质量分数及PG、PME、Cx、β-Gal、淀粉酶活性的升高，并推迟峰值出现的时间。不同施肥处理组的果实在贮藏期间其硬度与可溶性果胶质量分数、PG、Cx、β-Gal、淀粉酶活性呈极显著负相关（P＜0.01），与原果胶、纤维素、淀粉质量分数呈极显著正相关（P＜0.01）。在猕猴桃生产中采用复合化肥+有机肥+生物菌肥相结合的施肥方式可显著延缓贮藏期间果实的软化，延长果实的贮藏期。 |
| 英文摘要: |
| In order to study effects of different fertilization methods on postharvest hardness of kiwifruit,‘Donghong’ kiwifruit was picked at physiological maturity stage and was stored at room temperature. Hardness, softening rate, content of starch, protopectin, soluble pectin, cellulose, enzyme activities of polygalacturonase(PG), pectin methylesterase (PME), cellulase (Cx)，and β-galactosidase (β-Gal) were frequently sampled and analyzed. Results showed that reasonable fertilization could inhibit the hardness loss and the decrease of nutritious components (starch, protopectin and cellulose), and delay the increase of soluble pectin and repress the enzyme activities such as PG, PME, Cx, β-Gal and amylase. Hardness of kiwifruit cultivated by different fertilization methods was negatively correlated with soluble pectin content and activities of PG, Cx, β-Gal and amylase (P＜0.01), and positively correlated with protopectin, cellulose and starch content(P＜0.01). Combination of compound chemical fertilizer, organic fertilizer and biological fungus fertilizer in kiwifruit production can significantly delay fruit softening and prolong fruit storage. |
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