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| GABA处理对冷藏橄榄果实抗冷性及其与生理品质的影响 摘要：本文主要研究适宜浓度γ-氨基丁酸（GABA）处理对冷藏橄榄果实抗冷性与生理品质的关系，为减轻橄榄果实冷害褐变的发生以及延长橄榄果实贮藏保鲜期提供科学依据和生产指导。经研究发现，与对照果实相比，1.0 mmol•L-1 GABA处理可以降低冷藏橄榄果实呼吸强度,延缓其呼吸高峰的出现，延缓果实细胞膜透性增大，维持较高的果肉糖、酸、维生素C、单宁含量、可溶性固形物，延缓果皮叶绿素的下降，从而延缓果实冷害指数、褐变指数的上升。1.0 mmol•L-1 GABA处理可以增强冷藏橄榄果实的抗冷性，较好维持其贮藏品质。 关键词：γ-氨基丁酸（GABA）；橄榄；冷害；生理品质；抗冷性；果肉 Abstract：In this paper, the relationship between the chilling tolerance and the physiological quality of cold-stored Chinese olive fruit was studied by the suitable concentration of GABA, and the scientific basis and production guidance were provided to reduce the occurrence of chilling injury browning and prolong the storage period of cold-stored Chinese olive fruit. The results showed that compared with the control fruit, 1.0 mmol L-1 GABA processing reduced the respiration intensity of cold-stored Chinese olive fruit, delayed the occurrence of its peak of respiration, delayed the increases of membrane permeability of cold-stored Chinese olive fruit. It maintained higher pulp sugar, acid, vitamin C, tannin content, soluble solids and delayed the decline of chlorophyll in pericarp. So the chilling injury index and browning index of cold-stored Chinese olive fruit were postponed. The cold tolerance of cold-stored Chinese olive fruit.and storage quality were greatly enhanced by treatment of 1.0 mmol L-1 GABA. Key words：γ-Aminobutyric acid ( GABA) , Chinese olive fruit, chilling injury, physiological quality, chilling tolerance , pulp |
