共查询到15条相似文献，搜索用时 125 毫秒
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为探讨西洋梨低温贮藏出库后常温货架期期间的品质变化问题,将采后不同处理的‘阿巴特’西洋梨果实在低温(0±0.5)℃冷藏120 天后再进行常温(25℃)货架5 天的品质研究。对‘阿巴特’西洋梨进行普通包果纸包果处理、壳聚糖涂被纸包果处理、壳聚糖涂被处理、1 μL/L 1-MCP处理、热水处理、热水+果蜡处理、果蔬洗涤剂处理、果蔬洗涤剂+果蜡处理、二苯胺处理(0.20%)、乙氧基喹处理（浓度分别为0.10%、0.20%和0.30%）,研究其在冷藏后货架期间果实虎皮病和好果、硬度、可溶性固形物含量、pH等品质变化。不同处理的‘阿巴特’果实在货架期间的外观、果肉硬度、可溶性固形物含量和pH均为极显著变化。1-MCP处理和热水处理的‘阿巴特’在降低虎皮病发生和保持好果率方面的效果优于其他处理;1-MCP处理、果蔬洗涤剂+果蜡处理的‘阿巴特’在货架期间均提高了果实的果肉硬度,热水+果蜡处理、普通包果纸包果处理、0.20%二苯胺处理的‘阿巴特’均在货架后期保持了果实的果肉硬度;壳聚糖涂被处理的‘阿巴特’在货架初期提高了果实的可溶性固形物含量。1-MCP处理在预防货架期虎皮病发生、提高好果率、保持果实硬度、可溶性固形物含量和pH等方面的综合效果高于其他处理。 相似文献
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苹果在贮藏期间,如果管理不当,极易发生生理病害,造成经济损失。实践证明,搞好苹果贮藏期生理病害的防治,可延长其贮藏期限。(1)苹果虎皮病该病主要与果实采收过早、着色成熟度较差、氮肥施用偏多等因素有关,多在贮藏后期出现。一般发生在果实阴面的绿色部位,呈斑点或斑块状,初期为淡黄色,后期为褐色至暗褐色,病皮可轻轻用手揭下,严重时果实发绵而稍带酒味。防治措施:适时采收,增施磷钾肥促进着色,确保成熟度;在贮藏时,应先用质量分数为0.3%的虎皮灵药液浸果,能有效地预防病害的发生。(2)苹果果肉褐变多是由于果实采收偏晚,成熟过度,贮藏环… 相似文献
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研究了在常温（20±1）℃和冷藏（0±0.5）℃条件下澳洲青苹苹果不同采收期对果实采后品质、生理和虎皮病发病率的影响。结果表明,晚采果实的品质和风味相对较好。常温贮藏条件下,晚采果实的乙烯跃变出现时间较早,但采收期对乙烯峰值的大小影响不大,直至果实严重腐烂也未发生虎皮病;冷藏条件下,延迟采收期能明显抑制和延缓澳洲青苹苹果虎皮病的发生,保持果实较高的可溶性固形物含量;贮藏后期早采果实的腐烂率急剧升高是由极其严重的虎皮病造成的。但果实采收越晚,耐贮性越差,腐烂率高而且腐烂出现的时间早,不宜长期贮藏。因此,综合上述因素,建议辽西地区澳洲青苹苹果贮藏果实应于生长发育后期（163～170 d）的10月中下旬采收,常温20℃条件下贮藏30～40 d,冷藏0℃条件下贮藏180 d内,虎皮病发病率低,可保持良好的品质与风味。 相似文献
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1-MCP处理对不同产地酥梨低温贮后货架期防褐保鲜效应的研究 总被引：2，自引：0，他引：2
以山西太谷和运城地区的砀山酥梨为试材,研究不同浓度1-MCP处理的酥梨果实在（0±0．5）℃低温条件下长期贮藏后常温20℃货架9d期间的品质和果实虎皮病的变化规律。结果表明：1-MCP处理能极显著抑制（运城）和完全控制（太谷）酥梨果实贮藏后货架期间的虎皮病．保持果实良好的外观色泽和内在品质,明显降低酥梨果实的呼吸强度和乙烯释放量以及果皮和果肉组织的总酚含量和PPO活性。1-MCP处理可以作为控制砀山酥梨低温贮藏后货架期间果实组织褐变f尤其是虎皮病1和保持良好品质的主要技术措施,建议1-MCP适宜处理浓度为0．5～1．0μL／L。 相似文献
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宁夏西吉县马铃薯贮藏期病害调查及药剂防治研究 总被引：3，自引：0，他引：3
调查结果表明,宁夏西吉县马铃薯贮藏期病害有细菌性环腐病、软腐病和真菌性晚疫病、湿腐病、干腐病、坏疽病。其中主要危害病害是镰刀菌干腐病,其次是晚疫病和环腐病;陇薯3号品种较耐贮藏,宁薯4号不耐贮藏。药剂防治试验结果表明,70%代森锰锌防治病害效果达56.8%,是贮藏期较适宜的病害防治药剂,其次是25%甲霜灵,防治效果达43.8%。 相似文献
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Navid Yazdani Kazem Arzani Younes Mostofi Maryam Shekarchi 《Postharvest Biology and Technology》2011,59(3):227-231
The effects of 1-methylcyclopropene (1-MCP) on ripening, superficial scald and concentrations of α-farnesene, conjugated trienols (CTols) and antioxidant enzyme activity of ‘KS6’ Asian pear (Pyrus serotina Rehd.) were studied. 1-MCP treated (2 μL L?1) or untreated control fruit were stored at 1 °C and 90–95% RH for up to 120 days. 1-MCP treated fruit were firmer than untreated fruit. Application of 1-MCP delayed skin color change. Scald appeared after shorter storage duration and was reduced, but not entirely controlled, with 1-MCP. Accumulation of α-farnesene and oxidation were slower in skin of 1-MCP treated fruit compared with controls. Catalase and peroxidase activities in untreated fruit either increased while activities decreased in 1-MCP treated fruit. Superoxide dismutase activity remained stable. The treatment of Asian pears with 1-MCP followed by cold storage maintained textural characteristics with less scald incidence. 相似文献
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A continuing challenge for commercializing 1-methylcyclopropene (1-MCP) to extend the storage life and control superficial scald of ‘d’Anjou’ pear (Pyrus communis L.) is how to initiate ripening in 1-MCP treated fruit. ‘D’Anjou’ pears harvested at commercial and late maturity were treated with 1-MCP at 0.15 μL L−1 and stored either at the commercial storage temperature −1.1 °C (1-MCP@−1.1 °C), or at 1.1 °C (1-MCP@1.1 °C) or 2.2 °C (1-MCP@2.2 °C) for 8 months. Control fruit stored at −1.1 °C ripened and developed significant scald within 7 d at 20 °C following 3–5 months of storage. While 1-MCP@−1.1 °C fruit did not develop ripening capacity due to extremely low internal ethylene concentration (IEC) and ethylene production rate for 8 months, 1-MCP@1.1 °C fruit produced significant amounts of IEC during storage and developed ripening capacity with relatively low levels of scald within 7 d at 20 °C following 6–8 months of storage. 1-MCP@2.2 °C fruit lost quality quickly during storage. Compared to the control, the expression of ethylene synthesis (PcACS1, PcACO1) and signal (PcETR1, PcETR2) genes was stable at extremely low levels in 1-MCP@−1.1 °C fruit. In contrast, they increased expression after 4 or 5 months of storage in 1-MCP@1.1 °C fruit. Other genes (PcCTR1, PcACS2, PcACS4 and PcACS5) remained at very low expression regardless of fruit capacity to ripen. A storage temperature of 1.1 °C can facilitate initiation of ripening capacity in 1-MCP treated ‘d’Anjou’ pears with relatively low scald incidence following 6–8 months storage through recovering the expression of certain ethylene synthesis and signal genes. 相似文献
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Revital Sabban-AminEduard Belausov Edna Pesis 《Postharvest Biology and Technology》2011,62(3):295-304
‘Granny Smith’ apples are highly susceptible to superficial scald, a symptom of chilling injury. For many crops, low temperature storage results in oxidative stress and chilling injury, caused by increased production of superoxide anions which in turn leads to the generation of other dangerous reactive oxygen species (ROS). Application, prior to cold storage, of low oxygen (LO2, <0.5%) atmospheres, ethanol (<2% vapour) or 1-methylcyclopropene (1-MCP, 0.5 μL L−1) at 20 °C, was effective in reducing superficial scald in fruit following 24 weeks of cold storage. ROS levels were measured by confocal laser-scanning microscopy of apple peel treated with the fluorescent probe 2′,7′-dichlorodihydrofluorescein diacetate. In control fruit, ROS levels increased during cold storage and shelf-life and were very high after only 8 weeks, whereas in 1-MCP-, ethanol- and LO2-treated fruit, ROS levels remained low throughout storage. Gene-expression levels of ROS-scavenging enzymes were induced by the various pretreatments: catalase (MdCAT) was induced by LO2 treatment, whereas Mn superoxide dismutase (MdMnSOD) was induced by 1-MCP treatment. Polyphenol oxidase (MdPPO) gene expression levels were associated with scald symptom development and were highest in control fruit. Ethylene levels and expression of ethylene biosynthesis genes were correlated with α-farnesene levels and <alpha>-farnesene synthase (MdAFS) gene expression in the variously treated fruit. Accumulation of the α-farnesene oxidation product, 6-methyl-5-hepten-2-one (MHO), was highest in control fruit after 8 weeks, in accordance with ROS accumulation. The LO2 pretreatment mechanism might involve production of anaerobic metabolites, causing a delay in ethylene and α-farnesene biosynthesis and oxidation; this is different from the mechansism of action of 1-MCP, even though both consequently reduce ROS accumulation and scald symptoms. 相似文献
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Postharvest 1-MCP can maintain fruit quality and inhibit development of superficial scald, a physiological storage disorder found in apple fruit, but the extent of the inhibition can vary by cultivar. In this study, we investigated whether multiple applications of 1-MCP, which are now permitted by a label modification of the commercial 1-MCP product, SmartFresh™, might improve scald control. ‘Cortland’ and ‘Delicious’ apples were untreated, treated on the day of harvest with the antioxidant inhibitor of scald, diphenylamine (DPA), or with 1 μL L−1 1-MCP at different intervals after harvest. Treatment times (days) were 1, 4, 7, 1 + 4, 4 + 7, 1 + 4 + 7, 7 + 14, 7 + 28, 7 + 42, and 7 + 84. Internal ethylene concentrations (IECs), flesh firmness, and accumulations of α-farnesene and conjugated trienols (CTols) were measured at harvest, at the time of treatment, and at intervals during air storage at 0.5 °C for up to 36 weeks. Scald was completely inhibited by DPA and all 1-MCP treatments in ‘Delicious’. However, effective control of scald in ‘Cortland’ was obtained with 1-MCP treatments within the first 4 days of harvest, either alone or in combination. Scald control with delayed 1-MCP treatments resulted in poorer scald control that was comparable to that obtained with DPA. IECs and α-farnesene accumulation were similar in untreated and DPA treated fruit, but inhibited by 1-MCP. However, differences among 1-MCP treatments became more evident with increasing storage periods. Inhibition of IECs and α-farnesene accumulation was greater in fruit treated on days 1, 4, 1 + 4, 4 + 7, 1 + 4 + 7, than on day 7 alone. A second application of 1-MCP on day 14 to fruit treated on day 7 increased inhibition of IECs, α-farnesene and CTol accumulations, but increasing delays before the second 1-MCP treatment resulted in progressively less inhibition of these factors. Similar effects of treatment on IECs, α-farnesene and CTol accumulations were found for both cultivars, even though no scald was detected in treated ‘Delicious’ apples. The results indicate that initial 1-MCP treatments should be applied to faster ripening cultivars such as ‘Cortland’ within a few days of harvest. 相似文献