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为了延长草莓保鲜期,探索外源NAA对草莓采后成熟与软化的影响。采摘不同发育期(白色期、初红期、半红期、红熟期)的“丰香”草莓,以不同浓度萘乙酸(NAA浓度分别为0.1、0.2、0.3 g/L)溶液浸泡处理15 min,测定草莓的硬度、色泽a值、电导率、可滴定酸(TA)和总可溶性固形物(TSS)在室温条件下的变化趋势。0.1～0.3 g/L NAA都能起到抑制软化的作用。0.3 g/LNAA溶液处理,对初红期草莓进一步着色,对初红期和半红期果实TSS增加和成熟期果实酸度下降有一定抑制作用;对各期果实成熟过程细胞膜通透性增加均有显著的抑制作用。外源NAA对草莓成熟有抑制作用。以外源NAA处理推迟草莓成熟和软化,延长货架期,值得进一步深入研究。
In order to prolong the shelf life of strawberry, we explored the effect of exogenous NAA on post-harvest ripening and softening of strawberry. Picking “Fengxiang” strawberries with different developmental stages (white stage, early red stage, half red stage and red stage) were soaked in different concentrations of NAA (0.1, 0.2 and 0.3 g / L) After 15 min of treatment, the changes of strawberry hardness, color a value, conductivity, titratable acidity (TA) and total soluble solids (TSS) were measured at room temperature. 0.1 ~ 0.3 g / L NAA can play a role in inhibiting softening. 0.3 g / L NAA solution on the early red strawberry further coloring, the early red and half red fruit TSS increase and maturity of fruit acidity decreased somewhat; on the fruit maturation of the cell membrane permeability increased Significant inhibitory effect. Exogenous NAA inhibits strawberry ripening. The treatment of exogenous NAA postponed ripening and softening of strawberry and prolonging the shelf life, which deserved further study.