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1.
延长黄熟香蕉货架期的研究   总被引：3，自引：1，他引：3  
王向阳 《果树学报》2004,21(5):429-433
实验研究了热水处理、包装自发气调(MAP)、乙烯吸收剂、1-甲基环丙烯(1-MCP)、贮藏温度、多菌灵等对黄熟香蕉货架期的影响。对香蕉的有机酸和总可溶性固形物含量、色差值、包装袋内的CO2浓度进行了测定。结果显示:在(28±2)℃贮藏条件下,黄熟香蕉的货架期只有1d。1-MCP延长黄熟香蕉货架期效果最好,可以延长4d;10%CO2和2%O2的MAP气调和乙烯吸收剂可延长货架期1d;500mg/kg多菌灵48℃热处理浸泡香蕉30s,延长货架期1d。50℃以上高温预处理15min,引起黄熟香蕉热害;pH4.5酸性溶液48℃浸15min,也有明显伤害。48℃高温预处理15min,没有引起伤害。黄熟香蕉对冷害敏感。应用500mg/kg多菌灵浸果30s,晾干后放入0.04mm厚聚乙烯袋内,放入0.8%乙烯吸收剂,换气后初始CO2为10%,O2为2%,袋内注射1-MCP,使最终浓度达0.13mmol/L,可使黄熟香蕉货架期由原来的1d延长到6d。  相似文献   

2.
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   

3.
Summary

Mature `Kolikuttu' bananas were packed under modified atmosphere (M.A.) conditions using low density polyethylene (LDPE) bags and stored at 14°C and 94% r.h. The effect of ethylene scavengers on storage life of banana was examined. The in-package concentrations of oxygen, carbon dioxide and ethylene were measured during storage. Percentage weight loss, changes in firmness, total soluble solids (TSS), pH and sugar: acid during storage were also determined. Based on the in-package gaseous composition, the optimum storage period was defined. After termination of storage, bananas were allowed to ripen naturally, and the physico-chemical properties of ripened banana were analysed. `Kolikuttu' bananas could be packed in LDPE (0.075 mm) and stored at 14°C and 94% r.h. for 24.d. Storage life could be further extended up to 30.d by using ethylene scavengers. Physico-chemical properties of M.A. stored banana after ripening were similar to those held under ambient conditions. Therefore, packaging of `Kolikuttu' banana as individual hands in LDPE (0.075.mm) bags of 1:1 surface to weight ratio (cm2 g-1) with 50 ml of saturated potassium permanganate absorbed onto suitable porous matrices could be recommended to increase storage lifeat 14°C.  相似文献   

4.
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   

5.
Coating banana fruit with Pro-long 24 h after initiation of ripening decreased their skin permeability to gases and depressed their O2 content. Coating the fruit immediately before ripening initiation delayed the onset of rapid ethylene production, which normally begins as the fruit start to ripen. Coating slightly suppressed rapid C2H4 production when applied immediately after ripening initiation, and exerted a strong, temporary inhibition of C2H4 production when applied 24 h later. A climacteric rise in respiration was absent from fruit coated with Pro-long immediately before or after ripening initiation; delaying coating by a further 24 h arrested development of the climacteric in mid-rise. In mid-climacteric fruit, inhibition of C2H4 production by coating occurred more rapidly than inhibition of respiration. Coating the fruit delayed the chlorophyll loss which normally accompanies ripening, but the magnitude of this effect declined as the coating treatment was delayed relative to ripening initiation. The effects of coating on skin colour change and on respiration appeared to be largely independent of its effect on the fruit's C2H4 content.  相似文献   

6.
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   

7.
Calcium-dependent protein kinase (CDPK) is an important Ca2+ sensor in plant development and responses to stress stimuli. Banana fruit is a typical climacteric- and chilling-sensitive fruit. The roles of CDPK genes in the ripening and chilling response of banana fruit are unclear. We isolated a cDNA fragment with full-length coding MaCDPK7 (HM061075) from fruit peel tissue. Induction of MaCDPK7 expression in fruit peel was observed 0.5 h after phytohormone ethylene treatment, earlier than the up-regulation of MaACO1 and MaACS1, coding a 1-aminocyclopropane-1-carboxylate oxidase and 1-aminocyclopropane-1-carboxylate synthase, respectively. Penetration of calcium signaling blockers, EGTA, or LaCl3 inhibited the ripening and gene expression of MaCDPK7, MaACO1, and MaACS1 in the in vitro cultured peel pieces, but Ca2+ application removed the inhibitory effect of EGTA and LaCl3. This suggested that MaCDPK7 might be a positive regulator involved in the calcium signaling in banana fruit ripening. Under temperature stresses, we found that MaCDPK7 gene expression increased 3 h after hot water dipping (HWD). The HWD-treated fruits exhibited markedly less chilling injury (CI) than control fruits in cold storage. Stored at 7°C (CI temperature) dramatically increased MaCDPK7 gene expression, while pre-treatment of HWD repressed the induction in cold storage. These results show that the MaCDPK7 gene is involved in regulating banana fruit ripening and chilling resistance induced by heat treatment.  相似文献   

8.
Heat treatments have been applied in fruit postharvest technology for insect disinfestations, decay control, ripening delay and modification of fruit responses to other stresses. Heat treatment affects several aspects of fruit ripening, such as ethylene production and cell wall degradation probably through changes in gene expression and protein synthesis. In this paper, strawberries (Fragaria × ananassa Duch., cv Camarosa) at 50–75% red stage of ripening were heat-treated at 45 °C during 3 h in an air oven and then stored at 20 °C for 0, 4, 18, 24 and 48 h. Fruit firmness was determined and the expression of a set of expansin genes (FaEXP1, FaEXP2, FaEXP4, FaEXP5 and FaEXP6) was analyzed. The firmness of treated fruit was higher than that of control fruit 24 h after treatment, though the differences disappeared after 48 h at 20 °C. The analysis by northern-blot indicated that heat treatments affected differently the expression of expansin genes. The expression of FaEXP1, FaEXP2 and FaEXP6 was lower in treated fruit during the following 24 h post-treatment. The lower expression of these expansin genes could contribute to delay softening after heat treatment.  相似文献   

9.
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   

10.
To investigate the mode of action of UV-C to alleviate CI in banana. Banana [Musa (AAA group), Cavendish subgroup cv. Cavendish] fruits were treated with UV-C at dosages of 0.03 kJ m−2 prior to storage at 8 or 25 °C. UV-C treatment reduced both the incidence and severity of banana fruits stored under low temperature. UV-C treatment reduced membrane damage indicated by lower activity of lipoxygenase (LOX) and malondialdehyde (MDA) content. In additions, the in vitro polyphenol oxidase (PPO) activity was activated when fruits were stored at CI temperature and UV-C treatment could inhibit the PPO activity. UV-C treatment also delayed yellowing and chlorophyll (Chl) degradation due to the inhibition of chlorophyllase and chl-degrading peroxidase activities. Furthermore, the reduction of ethylene production and respiration rate by UV-C treatment results in extended postharvest shelf life of banana. These finding suggest that the loss of cellular compartments in consequence of membrane degradation, combined with the increase of PPO activity, might contribute to the development of CI in banana peel. UV-C treatment may play an important role in maintained membrane integrity and inhibited PPO activity, reducing the severity of CI symptom and delayed ripening in banana. This novel technique may offer an advance in postharvest handling of bananas and other chilling-sensitive commodities in order to reduce postharvest losses resulting from CI.  相似文献   

11.
Summary

Harvested mei (Prunus mume) fruit were stored at 20°C after exposure to 500 nl l–1 1-methylcyclopropene (1-MCP) for 8 h. Firmness, peel colour, chlorophyll content, chlorophyllase activity, soluble solids content (SSC), titratable acidity (TA), respiration and ethylene production, and cell wall hydrolysis enzyme activities were monitored to determine the efficacy of 1-MCP treatment in delaying mei fruit ripening compared to untreated control fruit. Results showed that control ‘daqinghe’ mei fruit displayed typical climacteric patterns of respiration and ethylene production. Peak CO2 production and ethylene production were observed after 6 d. Fruit softening was accompanied by a progressive decrease in colour parameters expressed as hue angle (h°), chlorophyll content, SSC, TA and increases in chlorophyllase, pectin methylesterase (PME) and polygalacturonase (PG) activities. 1-MCP treatment prior to the climacteric increase significantly delayed the onset of the climacteric peaks of CO2 and ethylene production. These delays were associated with reductions in fruit softening, consistent with delaying the activities of PME and PG. Fruit treated with 1-MCP exhibited less peel colour change from green-to-yellow because of their lower levels of chlorophyllase activity and less chlorophyll breakdown. Moreover, 1-MCP treatment also significantly retarded reductions in SSC and TA compared with control fruit. The shelf-life of mei fruit ripening was increased by 4 d following 1-MCP treatment. Thus, 1-MCP treatment can markedly extend the post-harvest life of ‘daqinghe’ mei fruit.  相似文献   

12.
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   

13.
‘Berlepsch’ as an apple cultivar of large vitamin C contents in excess of 30?mg vitamin C/100?g FM looses marketing share due to its poor storage quality and sensitivity to superficial scald. The objective of the present work was to use 0, 500 or 1000?ppb of 1-MCP (SmartfreshTM) for 24 hours at 2?°C to overcome these two cultivar-related shortcomings. Slightly overripe apples were stored at 2?°C, 95% relative humidity either in normal air (NA) or in controlled atmosphere (CA) under 2% CO2 and 1.8% O2. Each of these six treatments consisted of four replicates of ca. 20?kg apples each. Treatments with 1-MCP did not affect the fruit sugar content. While the storage conditions (NA or CA) did not affect initial fruit respiration, 1-MCP reduced final fruit respiration to ca. 60% and 1-MCP effects on respiration rates in shelf life were more pronounced than in storage. While 1-MCP reduced the initial ethylene formation from 70 to nearly 0?μl/kg/h, this effect was declined with prolonged storage. Similarly, the temperature driven increase in ethylene evolution during shelf life was not affected by 1-MCP treatments. MCP treated fruit lost less weight in storage and shelf life relative to untreated fruits. Doubling the 1-MCP concentration from 500?ppb to 1,000?ppb did not further reduce respiration, ethylene formation, loss of fresh mass or incidence of superficial scald. This corresponds to the dose of 1-MCP commonly used in fruit storage.  相似文献   

14.
Summary

The ability of benzothiadiazole (BTH) or methyl jasmonate (MeJA) to induce disease resistance in harvested banana fruits was investigated in relation to the activities of several defense-related enzymes. Harvested banana fruit were sprayed with BTH or MeJA solution before being stored at 22°C. Disease development and the activities of six defense-related enzymes were monitored during storage. Compared with untreated fruits, BTH or MeJA treatment significantly reduced the severity of disease in non-inoculated bananas, and lesion diameters and the incidence of disease in bananas inoculated with Colletotrichum musae. The activities of the defense-related enzymes peroxidase (POD), catalase (CAT), polyphenol oxidase (PPO), phenylalanine ammonia lyase (PAL), β1,3-glucanase, and chitinase were all enhanced in BTH- and in MeJA-treated banana fruit whether inoculated with the pathogen or not. The results suggest that post-harvest decay in bananas can be controlled by BTH or MeJA, and involves activation of the disease defense system. In non-inoculated bananas, MeJA and BTH had similar effects on the three defense enzymes (CAT, PPO and PAL), but different effects on the three PR proteins (POD, β1,3-glucanase and chitinase). In inoculated bananas, MeJA and BTH had similar effects on all six enzymes.  相似文献   

15.
‘Hayward’ kiwifruit were stored at 0, 5, 10, 15 and 20°C for 5, 12 and 17 days before rewarming to 20°C for 10 more days. Ethylene and CO2 production, ACC, ACC synthase (ACS) and ACC oxidase (ACO) activities, flesh and core firmness, soluble solids content (SSC) and flesh colour were measured. Kiwifruit stored at 0, 5, 10 and 15°C did not ripen, produce ethylene or show increases in ACS or ACO activity. Fruit stored for 5 days at the above temperatures, then rewarmed to 20°C, did not show any change during the following 10 days. Rewarmed fruit, pre-stored at 0–10°C for 12 days, started autocatalytic ethylene production within 24 h, followed by fruit ripening. Fruit stored at 15°C for 12 days needed 72 h to start ethylene autocatalyse and did not fully ripen during 10 days at 20°C. After 17 days storage at 0–15°C kiwifruit started autocatalytic ethylene production with no delay upon exposure to 20°C. Autocatalytic ethylene production correlated with increased ACC content, and increased activities of ACS and ACO. Fruit held continuously at 20°C started autocatalytic ethylene production after 19 days, with concomitant increases in ACC content, ACS and ACO activities and ripening. Respiration increased after rewarming, concomitantly with the increase in ethylene production.We concluded that exposing kiwifruit to chilling temperatures (0–10°C) for 12 days advanced ethylene biosynthesis and ripening when compared with fruit held continuously at 20°C. The advanced ethylene biosynthesis was due to increase ACS and ACO activities immediately upon rewarming of the fruit.  相似文献   

16.
Dipping unripe pears (cv Williams Bon Chretien) in a solution of calcium chloride under reduced pressure (125-375 mm Hg) and subsequent storage at 20°C delayed ripening by up to 40% of the time taken for control fruit to ripen. The Ca-treated fruit ripened normally and a taste panel found that it was of good eating quality. However, dipping unripe bananas (cv Cavendish) in CaCl2 solution, whether under ambient or reduced pressure, accelerated ripening.  相似文献   

17.
采后热空气处理对金冠苹果后熟衰老及病害的影响   总被引：2，自引：1，他引：2  
屠康  邵兴锋  赵艺泽 《果树学报》2006,23(4):562-567
金冠苹果采用38℃,72h或96h热空气处理,可降低0℃贮藏中果实的呼吸强度和乙烯释放量,延缓非溶性果胶的降解,维持较高的硬度、脆度,同时也会加速果皮的褪绿变黄和固酸比的上升,尤其是38℃96h处理的作用效果更为明显,显著提高了货架期后(20℃7d)苹果的质地品质和可接受程度,延缓衰老。苹果分别接种扩展青霉、灰葡萄孢霉,0℃和20℃条件下其病害发生率和腐烂均很严重,采用38℃96h热空气处理可以完全控制病害的发生,避免腐烂。可见,热空气处理一方面能延缓金冠苹果的后熟衰老,另一方面还能控制贮期病害的发生。  相似文献   

18.
The effects of short-term nitrogen (N2) treatment on fruit quality and respiratory enzymes of Yali pear (Pyrus bretschneideri Rehd.) were investigated. Fruit were N2 shocked by exposing them to N2 for 48 h, and then stored at 0–1°C under ambient atmospheric gas concentrations for 4 months. Results showed that titratable acidity (TA) and total soluble solids (TSS) contents in N2-shocked fruit were higher than those in control fruit. At the end of storage, the core browning rate in N2-shocked fruit was 29.9% lower compared to the control. Alcohol dehydrogenase (ADH) activity was inhibited by N2-shock treatment during the first 90 days of storage. In addition, N2-shocked fruit had lower succinate dehydrogenase (SDH) activity, while cytochrome c oxidase (CCO) activity was induced to high levels compared to the control. N2-shock treatment may be applied as an alternative technology to extend the shelf life of Yali pear fruit.  相似文献   

19.
SUMMARY

Maintaining banana fruit in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production and more advanced peel colour and pulp sugars. At the end of the trial the fruit kept in low humidity were yellow with green tips (stage 5) whereas those kept at high humidity were still green (stage 1-2). Fruit kept at low humidity did not show a large increase in pulp ethylene production compared with the fruits stored at high humidity. This difference occurred despite a large increase in the 1-aminocyclopropane-l-carboxylic acid (ACC) content of both samples, with the low humidity fruit preceding the high by two days. The peel ethylene production of the low humidity stored fruit increased dramatically as the fruit ripened, coinciding with an increase in ACC. The ACC oxidase activity of the peel reflected the ethylene production with a large increase in the low humidity stored fruit and a later, smaller increase in the high humidity stored fruit. The ACC oxidase activity of the pulp of both low and high humidity stored fruit increased gradually during storage. The changes in ethylene production are discussed with reference to banana ripening being regarded as co-ordinated by pulp ethylene production while the peel is passive, depending on pulp ethylene production for degreening.  相似文献   

20.
The effect of post-harvest application of methyl jasmonate (MeJ) on reactive oxygen species, antioxidant systems, and cellular structure in Chinese winter jujube (Ziziphus Jujuba Mill.) at the major ripening stages of green maturity (GM) and half-red maturity (HM) were investigated. Jujube fruit at each ripening stage were treated with 0, 50, 100, and 200?μmol?l?1 MeJ for 24 h, then stored at 20 ± 2°C for shelf-life testing. Thereafter, changes in firmness, color, respiration rate, superoxide anion (O2?), hydrogen peroxide (H2O2), malondialdehyde (MDA), superoxide dismutase (SOD), catalase (CAT), ascorbic acid (AsA), and glutathione (GSH) were measured at 4-d intervals for up to 8 d. Results showed that, in comparison with control fruit, MeJ treatment effectively suppressed the decrease of firmness, color, and respiration rate, inhibited the production of O2? and accumulation of H2O2 and MDA, maintained higher activities of SOD and CAT and contents of AsA and GSH, and preserved the integrity of cell membranes and organelles. The degree of maturity influenced the benefits of MeJ application. The 100?μmol?l?1 MeJ treatment had a positive impact on antioxidant systems for GM fruit, whereas a MeJ concentration below 100 μmol l?1 was found to extend the shelf life of HM fruit.  相似文献   

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