首页 | 本学科首页   官方微博 | 高级检索  
相似文献
 共查询到20条相似文献，搜索用时 199 毫秒
1.
The effects of hot water treatment on antioxidants and fruit quality were investigated in banana fruit of cv. Gros Michel (Musa acuminata, AAA Group, locally called cv. Hom Thong) by immersing fruits in hot water (50 °C) for 10 min, before storage at 25 °C for 10 days or 14 °C for the first 8 days followed by storage at 25 °C for the second 8 days until ripening. Quality parameters including peel color and pulp firmness indicated that hot water treatment helped to delay banana fruit ripening at both storage conditions. Hot water treatment decreased the levels of hydrogen peroxide (H2O2) and malonydialdehyde (MDA) during storage at 25 °C. Glutathione (GSH and GSSG) contents and the ratio of GSH/GSSG during fruit approaching ripening were significantly induced in hot water-treated fruits while ascorbic acid (AA) contents were slightly increased. In addition, the combined treatment increased free phenolics and flavonoids during storage. Results suggest that hot water treatment has led to an induction of antioxidants in banana fruits as indicated by an increase of antioxidants and a decrease of H2O2 during ripening, and all of which result in a delayed ripening of banana fruit.  相似文献   

2.
A method was developed and optimized for the accelerated ripening of date fruits of cultivar ‘Mazafati’ to prevent diseases and decay. The date fruits were incubated in hot acetic acid solution 0.5% at 40 + 1 °C for 72 h. During the process some physicochemical changes in the fruits were studied and were found to be comparable with the changes in the fruits that naturally ripened on the tree. Fruit firmness, water insoluble solid (WIS), protein, pH, L*a*b* and E decreased during accelerated ripening whereas in control samples at 4 °C increased. Total solid (TS), total soluble solid (TSS) and acidity were slightly higher in treated fruits compared to control fruits. The greatest loss of fruit firmness occurred during the first 12 h of incubation. Organoleptic tests also showed little difference between the naturally ripened fruits on trees and accelerated ripened fruits in hot acetic acid. Overall there was no difference between the fruits and were readily acceptable to consumers.  相似文献   

3.
This experiment was conducted to study the effect of salicylic acid addition to nutrient solution and different postharvest treatments on fruit quality of strawberry cv. Camarosa after 7 days at 2 °C. Plants were irrigated with two complete nutrient solutions, with salicylic acid (0.03 mM) or without salicylic acid as the control. Fruits were then treated with eight different postharvest treatments (25 °C water, 45 °C water, 25 °C or 45 °C water containing CaCl2 (1%), 25 °C or 45 °C water containing salicylic acid (2 mM) and 25 °C or 45 °C water containing both CaCl2 (1%) and salicylic acid (2 mM)). Fruits which received SA in their nutrient solution had less weight loss and decay and higher firmness. All of the postharvest treatments improved fruit quality characteristics. Fruits dipped in salicylic acid solution had less weight loss, decay and a* (redness) and higher firmness and hue angle than control. Heat treated fruits had less decay and a* and higher hue angle than control. Fruits dipped in CaCl2 solution had less weight loss, decay and a* and higher firmness than control. Combination of the three postharvest treatments improved firmness, decay, weight loss and vitamin C.  相似文献   

4.
Information about citrus ethylene-responsive element binding factor (ERF) genes and their functions in fruit ripening or in stress tolerance is still scarce. In the present study, one of ERF genes, CitERF was isolated from fruit of Citrus unshiu with a maximal putative open reading frame encoding 207 amino acids. The deduced protein contains a region rich in acidic amino acids, an AP2/ERF domain and a KRRK nuclear localization signal. It belongs to group B of Class I in the ERF subfamily in which MdERF2 (Malus × domestica ethylene-response factor 2) and PsERF1b (Prunus salicina ethylene-response factor 1b) were involved in the progress of fruit ripening. CitERF mRNA level in fruit peel and pulp increased obviously along with fruit ripening. However, its expression could be reduced significantly by treatments of total shading and fruit-bear-shoot girdling plus defoliation during fruit ripening. As for the response to abiotic stresses, CitERF expression was found to be induced continuously during the treatment of 10% polyethylene glycol. On the other hand, it could be induced to high level at 1 h after the treatment of 4 °C or 250 mM NaCl and then declined continuously. Taken together, the results suggested that CitERF may play an important role in some biological processes during fruit ripening and in improving tolerance to drought, low temperature and salt stress.  相似文献   

5.
This study examined the effects of leaf pruning intensities at flowering on the green and yellow life and fruit quality of bananas (Musa AAA, cv. Grande Naine). The fruit from banana plants that retained 7, 9, 11 and 13 leaves after pruning were packed in carton boxes of 13.7 kg and stored in a cold room at 14 °C for 21 days to simulate transportation conditions. During this period, eight visual evaluations of fruit peel colour were made. Next, fruits were induced to commercial ripening using ethylene at 100 μl/ml. Four evaluations (every 2 days) on fruit firmness, soluble solids, titratable acidity, fruit weight and peel colour were made to assess fruit yellow life. No interaction between evaluations and number of leaves retained was found for pulp firmness, soluble solid percentage, fruit acidity, fruit weight and maturation grade. The fruit green life and peel colour was similar for plants retaining different number of leaves. After the application of ethylene, there were no differences in fruit firmness (P > 0.62), percentage of soluble solids (P > 0.24) nor in the percentage of acidity (P > 0.32). No difference in fruit weight (P > 0.07) and ripening grade (P > 0.17) were observed among plants retaining different number of leaves. The results suggest that in tropical commercial banana plantations, producing for international markets, it is possible to defoliate the banana plants to seven leaves at flowering without causing a reduction on the green and yellow life and quality of fruit.  相似文献   

6.
  相似文献   

7.
In addition to managing soil-borne diseases in muskmelon (Cucumis melo L.) production, grafting with resistant rootstocks may impact fruit quality. The ethylene antagonist 1-methylcyclopropene (1-MCP) has been shown to extend shelf life of fresh muskmelon fruit. Postharvest characteristics of 1-MCP-treated melon fruit as affected by grafting, however, have not been well examined. This study was conducted to explore the influence of grafting with different rootstocks on ripening and quality attributes of 1-MCP-treated muskmelon fruit during postharvest storage. Grafted ‘Athena’ muskmelon with two commercial squash interspecific hybrid rootstocks including ‘Strong Tosa’ and ‘Tetsukabuto’ as well as non-grafted and self-grafted ‘Athena’ were grown in replicated field plots at the University of Florida Plant Science Research and Education Unit (Citra, FL, USA) during April–June 2010. Half-slip fruit from two harvests were treated with 1.0 μL L−1 1-MCP (18 h, 20 °C) and analyzed during storage at 13 °C. For fruit from the 27 May harvest, whole fruit and mesocarp firmness, titratable acidity, soluble solids, and ascorbic acid content were measured, while production of ethylene and CO2 was determined on fruit from the 29 June harvest. Grafting did not show a significant impact on fruit yield but affected the fruit shelf life significantly. Fruit from non-grafted ‘Athena’ and ‘Athena’ grafted onto ‘Strong Tosa’ demonstrated a shelf life of 31 d for the first harvest and 22 d for the second harvest. Shelf life of fruit from self-grafted ‘Athena’ and ‘Athena’ grafted onto ‘Tetsukabuto’ declined by 6 d and 3 d for the first and second harvest, respectively. Whole fruit firmness decreased by approximately 15.5% on average from 13 to 31 d except day 19 as a result of grafting, but to a lesser extent with ‘Strong Tosa’ rootstock. Mesocarp firmness of grafted melon was reduced by about 30.2% at days 13 and 19 compared to non-grafted ‘Athena’ fruit. In contrast, titratable acidity, soluble solid content, and ascorbic acid concentration were less affected by grafting. All the measurements except for ethylene and CO2 production declined during storage regardless of the grafting treatment. Compared with ‘Strong Tosa’ rootstock, ‘Tetsukabuto’ resulted in a more rapid ripening under 1-MCP application, as reflected by earlier increase in ethylene production and higher respiratory rate. The study demonstrates that grafting effects on postharvest ripening and quality of ‘Athena’ muskmelon can vary markedly with rootstocks used.  相似文献   

8.
  相似文献   

9.
Five watermelon varieties with different flesh colors: “ZAOHUA” (red); “96B41” (pink); “307CHAOFENG” (yellow); “UNKNOWN” (orange); and “SANBAI” (white) were used to investigate the relationship between carotenoid profiles and expression of carotenoid-related genes during fruit development and ripening. In mature fruit, “ZAOHUA” and “96B41” accumulated high level of lycopene, “SANBAI” contained trace amounts of carotenoids. Through HPLC and dot blot hybridization, carotenoid content was analyzed and compared to the expression of carotenoid-related genes including Psy, Pds, Zds, CrtIso, Lcyb, Chyb, Nced1, Nced2, Nced3 during fruit development. All genes examined were expressed in all five watermelon varieties. In red and pink color varieties, the decrease of gene expression for Lcyb and Chyb at stage C (30 d after pollination) may be consistent with the high accumulation of lycopene and β-carotene. In the yellow variety, expression of the detected genes increased markedly with the onset of maturation, but little carotenoid accumulation was detected, which may be due to high level of carotenoid cleavage dioxygenases. Expression of all detected genes decreased rapidly in the white color variety upon fruit ripening, which may be attributed to a reduction in metabolic flux in the carotenoid pathway. These results imply the complex regulation of the carotenoid biosynthetic pathway in watermelon.  相似文献   

10.
‘Pájaro’ strawberry fruit were treated at 45 °C by hot air or hot water prior to storage at 3 °C for 10 days. Control fruit were stored without treatment. Modifications in cell wall composition and fruit quality caused by heat treatment were assessed after removal of fruit from storage. Treatment with hot water improved fruit resistance to fungal infection, but caused external damage, which rendered fruit commercially unacceptable. Hot air treatment did not affect external appearance, improved resistance to fungal infection and preserved firmness. Heat treatments did not affect cell wall yields obtained, but caused alterations in solubility of the different cell wall polysaccharide fractions. Higher yields for CDTA- and KOH-soluble fractions were observed as a consequence of treatment, suggesting decreased solubilization of cell wall polymers in treated fruit, even though no apparent relationship to fruit firmness was found. Higher degrees of esterification as well as total sugar contents in both CDTA- and KOH-soluble fractions were also found in heated fruit.  相似文献   

11.
  相似文献   

12.
The aim of this investigation was to assess the influence of ethylene treatment on ethylene biosynthesis and on antioxidant activity in kiwifruits during ripening. Kiwifruits were treated with ethylene of 100 μg ml−1 at 20 °C for 24 h and then the ripening process at the same temperature was observed for 10 additional days. It was found that in treated fruits: (a) the flesh firmness in the early stage of ripening was significantly decreased in treated samples, (b) the contents of free sugars, soluble solids, ethylene, respiration and sensory value were increased and were significantly higher than in untreated fruits, (c) the ethylene biosynthesis was increased simultaneously with increase in 1-aminocyclopropane-1-carboxylic acid (ACC) content, ACC synthase (ACS) and ACC oxidase (ACO) activities, (d) the polyphenols content and the related antioxidant activity were increased significantly higher than in the untreated fruits and (e) the acidity and pH were not influenced by ethylene treatment.  相似文献   

13.
Mango fruit has high nutritional values, nice flavor, taste, etc. and hence is known as king of fruits. However, it faces number of challenges such as attack of microorganisms, having short shelf life, mismanagement during transportation and storage. Therefore, two varieties of Pakistani mango fruits namely, Langra and Sammar Bahisht Chaunsa, were harvested and endeavored to prolong the shelf life while keeping the quality up to the requirement. For the purpose, the mango fruit was harvested at hard green stage of maturity; it was cleaned and subjected to analysis for different parameters. The rest of the fruit was kept in water and/or in air, maintained at 15 °C, for different time periods and stored at 30 °C till ripening. The fruit was analyzed for different parameters at the time when the control was ripened and at the ripening stage of each sample. The results obtained were correlated with/the heat removed during the pre-storage treatment and was observed that the impact of these treatments upon the quality and shelf life of the fruit was significantly under the limit P ≤ 0.05. It was also observed that the heat removed as per treatment T2 enhanced the quality of the fruit and prolonged the shelf life more than others.  相似文献   

14.
Soil solarization, used to control weeds and soil-borne pathogens in hot climates, has not yet been widely adapted as a commercial practice because of its lack of efficacy. Experiments were carried out in southern Italy over two growing seasons to study the effect of three levels (0, 0.35 and 0.7 kg m−2) of organic supplementation of the soil prior to solarization on soil mineral availability and fruit quality attributes. Soil temperature and chemical properties were monitored, together with changes in the physical characteristics and chemical composition of tomato fruits grown under commercial greenhouse conditions. Organic supplementation increased the soil temperature achieved through solarization by 3.9 to 5.5 °C. Organic supplementation increased (P ≤ 0.05) the soil concentration of NO3−-N, exchangeable K2O, Ca2+, Na+ and Mg2+ and the level of electrical conductivity in the soil extract. Physical characteristics of tomato fruits were improved by supplementation, with fresh and dry weight enhanced up to 11 and 21%, respectively, mesocarp thickness up to 19%, firmness up to 36% and skin redness (a*/b* ratio) up to 24%. As the supplementation rate was raised from 0 to 0.7 kg m−2, the fruit content of reducing sugars increased (P ≤ 0.01) from 1.75 to 2.14 g per 100 g f.w., ash from 0.49 to 0.62%, soluble solid from 5.12 to 6.18 °Brix, titratable acidity from 0.16 to 0.19%, and ascorbic acid from 25.1 to 32.5 mg 100 mL−1. We concluded that organic supplementation appears to be a valuable and environmentally friendly way to improve the mineral availability in the soil and improve fruit quality of tomato.  相似文献   

15.
The effect of aminoethoxyvinylglycine (AVG) on internal browning (IB) and keeping quality of early maturing European pears cv ‘Camusina di Genova’ and ‘Camusina di Bonarcado’ was examined over 10 days of storage at 18 °C. AVG was applied at 125 or 250 mg/L 2 weeks before harvest. At harvest fruit treated with AVG was less ripe than control fruit, being significantly firmer and experiencing lower values of maturity stage (based on ground color), maturity index (calculated value) and IB, depending on the AVG dose and cultivar. During storage, there was no treatment-dependent difference in titratable acidity and total soluble solids of juice, while both treatments reduced ethylene and respiration rates, delayed the ripening process and lowered the incidence of IB and the loss of firmness, especially when applied at 250 mg/L. In addition, AVG treatment significantly reduced decay development in both cultivars, mainly when it was applied at 250 mg/L. This effect was related to the delay of ripen and to possible inhibition of ethylene production by the pathogens and/or infected tissues.  相似文献   

16.
The effects of storage at 5, 10 or 15 °C for 6 months on the concentrations of starch and soluble sugar in winter squash (Cucurbita maxima Duch.) cultivar ‘TC2A’ fruits were examined. Starch contents were significantly lower at 15 °C than at the other temperatures, although concentrations decreased throughout the storage period at all temperatures. Total soluble sugar contents increased during the first 3 months of storage regardless of temperature, and decreased at 5 °C or 15 °C, but not at 10 °C after 6 months. Myo-inositol and raffinose concentration patterns were more complex, and may reflect some role in regulating fruit metabolism during storage that may be important in maintaining overall squash fruit quality.  相似文献   

17.
White and purple garlic is harvested in the Bajio region of Mexico from February to August and then stored at room temperature. A complete study of quality changes under different conditions and how these conditions interact to determine the shelf life of the product has been lacking, nor have objective parameters to predict shelf life been determined. Six batches of 360 bulbs of garlic (Allium sativum L.) cv. Perla were stored for 190 days at 0 °C, 0 °C and 70% relative humidity (RH), 5, 20, 30 °C, and at room temperature (RT) (17.7 ± 7 °C). The weight loss, subjective firmness of the bulbs, clove penetration resistance, hue value, internal sprouting index, soluble solids and dry matter content of the cloves were recorded periodically. The weight loss and internal sprouting index had a negative correlation on the subjective firmness, penetration resistance, and hue of the cloves. Storage at 5 °C, 20 °C, and RT induced sprouting, and subsequent growth had an effect on a loss of firmness and color. Complete sprouting (>100%) induced a weight loss of 9–11% at these temperatures. In order to maintain an adequate safety margin for marketing, we propose an internal sprouting index of 50% to determining the effective shelf life of garlic cv. ‘Perla’. In accordance with this criterion and in conditions studying, shelf life at 0 °C was 155 days; at 5 °C and RT it was 80 days; and at 20 °C it was 60 days. These results lead us to conclude that it is possible to estimate the shelf life of garlic using the internal sprouting index.  相似文献   

18.
Summary

Experiments were conducted to evaluate the effects of anoxia treatments on banana fruit ripening. Pre-climacteric banana fruit were exposed to pure N2 for 0, 6, 9, 12 or 24 h, then stored for up to 3 weeks at 20°C and approx. 90% relative humidity. Changes in peel colour, fruit firmness and post-harvest life were evaluated. Ripening was inhibited most effectively in fruit exposed to N2 for 9 h. Furthermore, exposure of banana fruit to pure N2 gas for 9 h reduced the rates of ethylene production and respiration, as well as the activities of polygalacturonase and pectin methyl esterase. These results suggest that anoxia treatment is a feasible technology to inhibit ripening and extend the shelf-life of banana fruit.  相似文献   

19.
Successful fruit set depends on several reproductive processes including pollen germination and tube growth processes. An experiment was conducted to determine the effects of temperature on pollen germination characteristics and to identify species/genotypic differences in Capsicum using the cumulative temperature response index (CTRI) concept. Pollen was collected from plants of seven genotypes from five Capsicum species, adapted to various parts of the world and grown outdoors in large pots. The pollen was subjected to in vitro temperatures ranging from 15 to 50 °C at 5 °C intervals. Pollen germination and tube lengths were recorded for all species after 24 h of incubation at the respective treatments. Species/genotypes differed significantly for in vitro pollen germination percentage and pollen tube length with mean values of 78% and 734 μm, respectively. The mean cardinal temperatures (Tmin, Topt, and Tmax) averaged over genotypes, were 15.2, 30.7, and 41.8 °C for pollen germination and 12.2, 31.2, and 40.4 °C for pollen tube growth. The CTRI of each species/genotype calculated as the sum of eight relative individual stress response values, such as maximum pollen germination, maximum pollen tube length; Tmin, Topt, and Tmax temperatures of pollen germination, and pollen tube lengths, identified species tolerance to high temperatures. Capsicum annum cv. Mex Serrano from Mexico was identified as tolerant, C. chacoense cv. 1312 and C. spp. cv. Cobanero from Argentina and Guatemala, respectively as intermediate and C. frutescens cv. Early Spring Giant from China, C. annum cv. Long Green from South Korea, C. spp. cv. NM89C130 and C. pubescens cv. 90002 from Guatemala as sensitive to high temperatures. The tolerant species/genotypes can be used in breeding programs to develop new genotypes that can withstand high temperature conditions both in the present climate and particularly in a future warmer climate.  相似文献   

20.
Effect of different concentrations of putrescine on post-harvest life of strawberry (Fragaria ananassa Duch.) fruit, cultivar Selva at 5 °C was studied. Fruits were immerged in 0.3, 0.5, 1 and 2 mM putrescine as well as distilled water (control) for 5 min, then transferred into the fridge (5 °C) together with untreated fruits (dry treatment). The rate of weight loss, ethylene production, flesh firmness, soluble solids content, titratable acidity and pH of fruits were determined 5, 9 and 13 days after the beginning of storage. Flesh firmness, appearance, color change and taste of fruits were also determined in the same intervals using a taste panel. Storage life of the strawberry fruits was significantly increased by the use of putrescine, so that the untreated and control fruits had 6 and 8 days storage life, respectively, while the immerged fruits in 1 and 2 mM putrescine were still suitable to be exposed in the market 12 and 14 days after the beginning of storage, respectively. No significant weight losses were observed in treated fruits compared to controls and dry treatment at all determination times. Ethylene production was decreased significantly by the use of putrescine. Untreated fruits (dry treatment) had the highest rate of ethylene production and the lowest rate was occurred in 2 mM putrescine treatment at all determination times (5, 9 and 13 days after the beginning of storage). The use of putrescine also prevented the softening of fruit flesh during the storage and kept their firmness, so that, the 2 mM putrescine treatment caused the highest fruit firmness at all determination times. Distilled water treatment (control) had the lowest fruit firmness 5 and 9 days after storage, while this occurred for the dry treatment 13 days after storage. Soluble solids content, pH and titratable acidity of the fruits were not significantly affected by the use of putrescine, but the highest and lowest rate of titratable acidity were related to the 2 mM putrescine and dry treatment, respectively, at the three determination times. Overall, the quality of fruits was improved by the use of 2 mM putrescine in terms of properties evaluated by the taste panel.  相似文献   

设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号