不同浓度熊果酸和齐墩果酸对'蜂糖李'采后贮藏品质的影响OA

Taking'Fengtang'plum as the test material,fruits were sprayed with ursolic acid(UA)and oleanolic acid(OA)at concentrations of 0.25,0.50,0.75 g·L-1 and 1.00 g·L-1,respectively,with water-sprayed fruits serving as the control(CK).The effects of different concentrations of UA and OA treatments on'Fengtang'plum fruits were investigated under ambient temperature conditions(23±2)℃.Optimal concentrations of UA and OA were identified,in order to provide reference for the postharvest storage and preservation of'Fengtang'plum.The results showed that compared to the control,both UA and OA treatments effectively suppressed weight loss and elevated respiration rates in'Fengtang'fruits,delaying the onset of peak respiration by 3-6 days.UA and OA maintained fruit firmness,soluble solids(TSS),and titratable acid(TA)content,preserving fruit quality.They increased vitamin C content and antioxidant enzyme activity while reducing malondialdehyde(MDA)levels and reactive oxygen species(ROS)metabolism,thereby maintaining cuticle integrity and delaying fruit senescence.Among the treatments,the 0.75 g·L-1 concentration of both UA and OA demonstrated superior preservation effects,better maintaining the storage quality of post-harvest'Fengtang'plum fruit.