水杨酸处理对采后桑葚生理生化特性的影响

Effect of salicylic acid treatment on the physiological and biochemical quality of mulberry fruit

摘要: 研究不同浓度水杨酸(0、0.5、1、1.5、2mmol/L)处理对桑葚果实贮藏期间生理生化特性的影响。实验结果表明:水杨酸处理桑葚果对维持果实可溶性固形物、可滴定酸、硬度、色彩饱和度和维生素C含量有较好作用,显著提高了贮藏期间果实的总花色苷含量和DPPH自由基清除率,综合而言,1.5mmol/L水杨酸处理桑葚效果最优。

Abstract: The effect of different concentration salicylic acid ( 0, 0.5, 1, 1.5, 2mmol /L) on the physiological and biochemical quality of mulberry fruit was studied.Results showed that salicylic acid treatment could maintain higher level of TSS, TA, firmness, C*and V C.The content of total anthocyanin and DPPH radical scavenging activities were significantly raised.In all, the better concentration of salicylic acid in preservation was 1.5mmol /L.