不同液体保护膜对'中油13号'油桃果实品质及酶活性影响的研究OA

To evaluate the effects of liquid protective films on the quality of Prunus persica var.nectarina fruits,field trials were conducted on four commercially available liquid film agents.The effects of these films on the appearance quality,internal quality,and antioxidant enzyme activity of prunus persica var.nectarina fruits were systematically determined.The results showed that in terms of promoting fruit coloring,the bagging treatment had the best effect;while in improving the texture and taste of the fruit,all the liquid film treatments increased the fruit adhesion,but they were inferior to the bagging treatment in maintaining cohesion and elasticity.Compared with bagging,the 1st,2nd,and 4th liquid film treatments led to a 6.61%to 12.59%decrease in fruit hardness,compared with the control with clear water,the 1st liquid film treatment significantly reduced the titratable acid content(by 13.88%);the 2nd,3rd,and 4th liquid film treatments had no significant difference in soluble solids and titratable acid content compared with bagging.Post-harvest physiological analysis indicated that the 1st liquid film treatment significantly increased peroxidase(POD)activity(by 79.77%compared to bagging),the 2nd liquid film treatment had a higher catalase(CAT)activity,while the 3rd and 4th liquid film treatments significantly reduced superoxide dismutase(SOD)activity.The study showed that different liquid film products had varying effects.The 2nd liquid film had the best overall performance in improving the quality of individual fruits and storage capacity,the 3rd liquid film had a prominent effect in maintaining fruit hardness,while the 1st liquid film slightly reduced the fruit weight and soluble solids content,but could effectively reduce the titratable acid content and enhance storage performance.