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分析研究水杨酸处理对“赛买提”杏冷藏期间组织结构的影响。以新疆“赛买提”杏为试验材料,研究了0℃冷藏期间浓度为0.01 g/L的水杨酸(SA)处理对杏果实显微结构的影响,以蒸馏水处理的杏果实作为对照。通过石蜡切片的制作观察杏果实冷藏初期、冷藏中期和冷藏后期组织结构的变化。与对照组杏果实相比,水杨酸处理能够明显地降低杏果实冷藏期间冷害指数和冷害发病率,提高细胞结构的完整性,使细胞损伤程度更轻。说明水杨酸对杏果实表皮角质层、表皮层结构和果肉薄壁细胞都起到不同程度的保护作用,可明显减轻杏果实冷害的发生,提高贮藏品质,延长低温贮藏期限。
The effect of salicylic acid treatment on the tissue structure of “samayti ” during cold storage was analyzed. The effects of salicylic acid (SA) concentration of 0.01 g / L at 0 ℃ on the microstructure of apricot fruit were studied in Xinjiang “Cymbidium ” apricot as test material. The apricot fruit treated with distilled water was used as Control. Observe the changes of the apricot fruit during the early stage of cold storage, the mid-cold period and the later stage of cold storage by the paraffin section production. Compared with the control group, the salicylic acid treatment significantly reduced the chilling injury index and incidence of cold damage during apricot fruit storage, increased the integrity of the cell structure and made cell damage less severe. It indicated that salicylic acid could protect the stratum corneum, epidermis and parenchyma cells of apricot fruit to varying degrees, which could significantly reduce the occurrence of chilling injury, improve the storage quality and prolong the shelf life of low temperature.