Effects of physiological and biochemical changes of the post-harvest chestnut fruit were studied with different concentrations of salicylic acid to dipping fruit at different times during storage. Main results were as follows: salicylic acid treatment could inhibit respiration rate of the chestnut during storage,delay the arrival of climacteric. Salicylic acid could inhibit the decreasing of the vitamin C content and the starch content. In addition, salicylic acid treatment decreased chestnut rot rate and weight loss rate.The best treatment condition by salicylic acid was O. 5 g/L for 10 min.%以不同浓度水杨酸、不同浸果时间研究水杨酸对板栗果实冷藏效果的影响.结果表明:水杨酸可抑制贮藏期间栗果呼吸强度,推迟呼吸跃变的到来;还可抑制VC含量和淀粉含量;水杨酸处理后栗果腐烂率和质量损失率均降低.最佳处理方式为0.5 g/L水杨酸浸果10 min.
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