草酸钾处理对‘华特’毛花猕猴桃果实后熟软化的影响.PDF

园 艺 学 报 2013 ，40 （8 ）：1553 –1559 http: // www. ahs. ac. cn Acta Horticulturae Sinica E-mail: yuanyixuebao@126.com 草酸钾处理对‘华特’毛花猕猴桃果实后熟软化 的影响 李佩艳，周 刚，周巧丽，赵 静，郑小林* （浙江工商大学食品与生物工程学院，杭州 310035 ） 摘 要：毛花猕猴桃‘华特’（Actinidia eriantha Benth ‘Walter ’）果实采后经50 和 75 mmol · L-1 草 酸钾处理后在常温下贮藏，果实腐烂率显著低于对照，贮藏 15 d 比对照分别降低6.7%和 10%，贮藏中后 期果实硬度和维生素 C 含量显著高于对照；草酸钾处理降低了果实在贮藏前期的呼吸速率和乙烯释放速 率，推迟了呼吸跃变，抑制了多聚半乳糖醛酸酶（PG ）、木聚糖酶（Xyl ）和 β–半乳糖苷酶（β-Gal ）的 活性，这些生理效应与草酸钾处理有效延缓果实后熟软化进程密切相关。 关键词：毛花猕猴桃；果实；草酸钾；水解酶；软化 中图分类号：S 663.4 文献标志码：A 文章编号：0513-353X （2013 ）08-1553-07 Effect of Potassium Oxalate Treatment on Softening in Actindia eriantha ‘Walter ’Fruit * LI Pei-yan ，ZHOU Gang ，ZHOU Qiao-li ，ZHAO Jing ，and ZHENG Xiao-lin （College of Food Science and Biotechnology，Zhejiang Gongshang University ，Hangzhou 310035，China ） Abstract ：Harvested kiwifruit （Actinidia eriantha Benth ‘Walter ’）were dipped in 50 or 75 mmol · L-1 potassium oxalate solution for 10 min ，and then stored at room temperature. The results showed that lower softening and decay incidence in treated fruit were observed as compared to control fruit. After 15 days in -1 storage，the decay incidence in 50 and 75 mmol · L potassium oxalate treated fruit decreased by 6.7% and 10%，respectively ，and vitamin C content in treated fruit was significantly higher than that in control fruit. The application of potassium oxalate not only reduced ethylene production and respiratory rate，but also delayed the climacteric respiration in fruit. In addition ，activities of pectolytic enzymes including polygalacturonase （PG ），xylanase （Xyl ）and β-galactosidase （β-Gal ）were significantly