| 孟富宣,段元杰,杨玉皎,吕陟远,刘海刚.5-氨基乙酰丙酸对芒果果实理化特性和颜色发育的影响[J].中国南方果树,2019,48(3):57-62 |
| 5-氨基乙酰丙酸对芒果果实理化特性和颜色发育的影响 |
| Effect of 5-Aminolevulinic Acid on Physiochemical Properties and Color Development of Mango Fruit |
| 投稿时间：2018-06-19 修订日期：2018-07-04 |
| DOI：10.13938/j.issn.1007-1431.20180347 |
| 中文关键词: 花色素苷 ALA 着色 果实品质 Valencia Pride |
| 英文关键词:Anthocyanin 5-aminolevulinic acid Coloration Fruit quality mango cv.Valencia |
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| 中文摘要: |
| 鲜艳的红色是芒果的重要品质指标及消费者选择的重要参考。本研究旨在探讨5-氨基乙酰丙酸(ALA)对芒果果皮红色发育及果实品质的影响。试验于采前20d，分别用浓度为(0、100、200、300、400)mg/L的5-氨基乙酰丙酸溶液浸果，成熟采摘后，室温储藏15d，然后随机抽样测定果实指理化性质。结果表明，浓度为200、300 和400mg/L的外源ALA处理，增加了L*和a*值，降低了果皮色度角；提高了芒果果实抗氧化酶活性，可溶性固形物含量，可溶性固形物与可滴定酸比值，降低了果实中可滴定酸的含量。以300mg/L 的外源ALA处理对芒果果实的着色和品质提高效果最佳，显著提高了芒果感官品质和果实的接受性。 |
| 英文摘要: |
| Bright red is an important quality index of mango and an important reference for consumers. This study was carried out to investigate the effectiveness of 5-aminolevulinic acid for enhancing uniform red color development in peel and for improving the quality of fruit in mango cv. Valencia Pride. Five-aminolevulinic acid at five concentrations (100, 200, 300 and 400 mg/L) the fruit 20 days before harvest and compared with water. Fruit was harvested after soaked 20 days and stored at room temperature. Physiochemical properties were then determined of random sampling. Results showed that treatment with 200, 300 and 400 mg/L ALA significantly increased L* and a* values of peel and decreased the hue angle values compared with those of the control. In addition, treatment with 200, 300 and 400 mg/L ALA significantly enhanced the activity of antioxidant enzymes, the contents of anthocyanin and soluble sugar, and the ratio of soluble sugar to titratable acid in fruit flesh. And the content of titratable acid in fruit flesh treated with 200, 300and 400 mg/L ALA were significantly decreased relative to those in the control. Mango cv. Valencia Pride acquired the best coloring and quality improvement treating fruit with 300 mg/L 5-aminolevulinic acid. The sensory quality and fruit acceptability of mango were significantly improved. |
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