Effect of Melatonin Coupling with Eugenol Treatment on Storage Quality of Red Amygdalus persica
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摘要: 为研究褪黑素结合丁香酚处理对桃贮藏品质的影响，本实验以镇远红桃为试验材料，采用不同的处理（0.5 mmol/L褪黑素处理；50 µL/L丁香酚处理；0.5 mmol/L的褪黑素+50 µL/L的丁香酚处理）对桃浸泡5 min，处理后自然晾干在温度（0.5±0.5）℃条件下进行贮藏，研究贮藏期桃品质变化。结果表明：褪黑素结合丁香酚的处理能有效地降低果实腐烂率和呼吸强度，延缓硬度、可溶性固形物含量、可滴定酸含量和总酚含量的下降，有效维持SOD活性、APX的活性和PPO的活性。在贮藏期60 d时，褪黑素+丁香酚组果实腐烂率仅为14.65%，而CK组、褪黑素组、丁香酚组的果实腐烂率分别为36.72%，25.63%，22.49%。综上所述，褪黑素结合丁香酚处理能够推迟桃贮藏期的衰老进程，抑制果实品质的下降，更好地保持贮藏品质。Abstract: In order to study the changes of storage quality of red Amygdalus persica treated with melatonin and eugenol, the red Amygdalus persica was used as the experimental material in this experiment. Different treatments (0.5 mmol/L melatonin treatment; 50 µL/L eugenol treatment; 0.5 mmol/L melatonin+50 µL/L eugenol treatment) were used to soak the red Amygdalus persica for 5 min. After treatment, it was naturally dried and stored at a temperature of (0.5±0.5) ℃ to study the quality changes of red Amygdalus persica during storage. The results showed that: Melatonin combined with eugenol treatment could effectively reduce fruit decay rate and respiratory intensity, and delay the decline of firmness, soluble solid content, titratable acid content and total phenol content, effectively maintained SOD activity, APX and PPO activity. At 60 days of storage, the fruit decay rate of melatonin combined with eugenol group was only 14.65%, while that of CK group, melatonin group and eugenol group were 36.72%, 25.63% and 22.49% respectively. In conclusion, melatonin combined with eugenol treatment could delay fruit softening, inhibit the decline of fruit quality and significantly prolong the storage period of fruits.
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Key words:
- Amygdalus persica /
- melatonin /
- eugenol /
- storage quality
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图 2 不同处理下红桃呼吸强度的变化
Figure 2. Changes of respiratory intensity of red Amygdalus persica under different treatments
图 3 不同处理下红桃可溶性固形物含量（A）和可滴定酸含量（B）的变化
Figure 3. Changes of soluble solid content (A) and titratable acid content (B) of red Amygdalus persica under different treatments
图 4 不同处理下红桃总酚含量的变化
Figure 4. Changes of total phenol content of red Amygdalus persica under different treatments
图 5 不同处理下红桃SOD活性（A）和APX活性（B）的变化
Figure 5. Changes of superoxide dismutase activity (A) and ascorbic acid peroxidase activity (B) of red Amygdalus persica under different treatments
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