【作者】 郑学立；

【导师】 林义章； 陈文辉；

【作者基本信息】 福建农林大学 ， 蔬菜学， 2004， 硕士

【摘要】 以苦瓜为材料，初步研究了苦瓜在不同温度和不同植物生长调节剂及不同处理水平下果实的外观、营养品质、果实硬度和可溶性固形物的变化规律，以及苦瓜果实的贮藏保鲜的最佳组合，并分析了对苦瓜贮藏效果最好的植物生长调节剂及水平和最适宜的温度。还以温度单因素分析其对贮藏中苦瓜果实的呼吸强度、蛋白质、失水率、乙烯、丙二醛及保护酶的影响，并探讨了它们与苦瓜成熟衰老的关系及作用机理。实验结果表明： 1、温度和GA3或6—BA二因素的作用下，放在常温下放置的苦瓜果实，5天后其颜色黄化，果实硬度极大降低，衰老腐烂，温度越低保鲜效果越好。在贮藏期间果实硬度、Vc都逐渐下降，TSS则是先上升后下降，病害指数则不断上升。 2、温度和GA3或6—BA都对苦瓜的贮藏保鲜时间有显著的影响。首先在一定范围内（常温～9℃）随着温度的降低苦瓜贮藏时间大大延长，将近15天，颜色变化、果实软化显著推迟，病害减少，可溶性固形物变化不不显著。但是在9℃下超过15天后苦瓜会发生严重的冷害，13℃是苦瓜贮藏的适宜温度，在保鲜剂的作用下可以保持苦瓜商品性15天。其次在三种不同的植物生长调节剂中，以6—BA效果最好，GA₃和6—BA+GA₃各处理效果都和6—BA有显著差异。最佳组合是13℃和6—BA100mg／kg。 3、苦瓜在贮藏过程中失重率不断升高，9℃、13℃和17℃条件下失重较快，它们之间差异不大，以9℃失重率最高。蛋白质含量在贮藏过程中先出现了稍微的上升后又下降。苦瓜的呼吸较强，在第6天就达到呼吸高峰，以后趋于平缓，维持在一定水平。乙烯峰不同的温度下出现的时间不一样，随着温度降低，乙烯峰来的越晚，这是由于低温抑制了乙烯的合成。 4、SOD在贮藏初期就出现了活性高峰，是由于苦瓜中自由基的积累增大，诱导了SOD的活性增加，而后又呈逐渐下降。POD和SOD活性一样在初期就急剧上升，不过POD活性上升后又下降并维持在一定水平。CAT在上升后持续一段时间后又有所下降，这反映在不同成熟衰老期自由基产生速率及积累不同。MDA在苦瓜贮藏初期一直含量不高，这主要是初期SOD、CAT和POD的活性较高，有效地清除了自由基，阻止了膜脂过氧化加剧。但随着时间延长MDA含量不断上升，最终导致苦瓜的衰老腐烂。更多还原

【Abstract】 The thesis studied the different temperatures ,the different kinds and levels ofplant growth regular on balsam pear by analyzing the changing regularity of fruits appearance .nutritional quality ,hardness and TSS ,and the best assembled of storing and keeping the balsam pear fresh ,and analyzing the best-storing temperatures and the best kinds and levels of plant growth regular .It also analyzed the effect of temperature on respriation ,protein ,the rate of lost weight ,ethylene ,and protect enzyme of balsam pear in the course of storing and discussed the connection and mechanism function between them and belt .The results showed as follow:1 .Storing in natural temperature ,the color of the balsam pear yellowed after 5 days .The fruit hardness reduced markedly. Storing in 13℃ can postpone 15 days .The content vitamin C declined .The fruits hardness declined .TSS increased earlier and declined later .The disease index increased gradually .2.The effect of temperature and plant growth regular on the time of balsam pear storing was remarkable .First ,to some extent(nature temperature~9℃),the lower the temperature were ,the longer the time of storing was.The fruits color changing and intenerate were remarkable postpone .The disease was decreased .The TSS wasn’t change distinctly .But storing under 9℃ excess for 15 days ,the balsam pear would suffer chilling injury,so the best temperature was 13℃ .Second ,among three different plant growth regular ,the best effect was 6-BA (100mg/kg);the next was 6-BA+BA3 and GA3.3.The weight of balsam pear was gradually lightened in the course of storing .The content of protein was little increased earlier but decreased later .The respirarory rate of balsam pear was strong ,so it reached the breath peek at the 6th day ,then kept in a certain level .The appearing time of the ethylene peek was different under differenttimes .The lower the temperature were ,the later the ethylene peek came .it was because the low temperature inhibited the compose of the ethylene .4.In the earlier storing ,the content of superoxide dismutase (SOD) was reached the active peak ,it was because the accumlation of free- radical of balsam pear was increased .The activities of SOD and POD was promoted ,but then declined windingly .But the activity of peroxidase (POD) was kept at a certain level at last .The activity of catalase (CAT) was kept increasing for time but then decreased ,this reflecting speed and accumulation of the free- radical were different in different ripe period .The activities of SOD and POD were strong in the early times ,so the content of malondialdehyde (MDA) was few in the early storing times .But with the timepostponed ,the content of MDA was increased ,at last the balsam pear was belf.更多还原