共查询到20条相似文献，搜索用时 15 毫秒
1.
A comparison was made of the response to storage temperatures (0–17°C) of grapefruit ‘Shamouti’ and ‘Valencia’ oranges, and lemon fruit. There was no chilling injury (CI) and the incidence of rot was relatively low at 12°C or higher for all cultivars. At low storage temperatures, however, pitting and subsequent rot development in grapefruit and in ‘Shamouti’ and ‘Valencia’ oranges were highest at 6°C, while in lemon the incidence of these disorders rose with the decrease in storage temperature, and was highest at 2°C. Grapefruit and ‘Shamouti’ oranges exhibited the highest susceptibility to CI, lemon showed an intermediate susceptibility, and ‘Valencia’ orange a very low one. In grapefruit, severe peel pittings that developed in cold storage were covered by mold rots during cold storage and shelf-life, but in ‘Valencia’ and particularly in ‘Shamouti’ oranges the incidence of decay during cold storage was low. During shelf-life, a pronounced CI-induced increase in the incidence of mold rots was evident. This breakdown during shelf-life may be associated with microscopic peel injuries which are formed during cold storage and covered by mold rots during shelf-life. Increased susceptibility of the cultivar to CI could be correlated with an increase in ethanol content at low temperatures. 相似文献
2.
Wenjun Shi Shuchai Su Binbin Li Junfeng Yang Zhongzhi Gong 《The Journal of Horticultural Science and Biotechnology》2017,92(5):455-464
Plant small heat shock proteins (sHSPs) are abundant and diverse proteins involved in various stresses. In this study, a small heat shock protein gene (VcHSP17.7) encoding a 160-amino acid protein was isolated from the highbush blueberry (Vaccinium corymbosum L.). Sequence alignment and phylogenetic analysis indicated that the VcHSP17.7 is a member of the plant cytosolic class II sHSPs; this finding was supported by the subcellular localisation pattern of a VcHSP17.7-YFP fusion protein. Quantitative real-time PCR (qRT-PCR) showed that the VcHSP17.7 gene was expressed in all analysed tissues. Heat shock experiments were conducted using mature blueberry fruit. The anthocyanin content was lower in heat shock-treated fruit than in control fruit after 14 days of storage at 2°C. The malondialdehyde (MDA) content was lower in heat shock-treated fruit than in control fruit during subsequent low-temperature storage, which indicates that heat shock treatment may have alleviated chilling injury (CI) and enhanced the chilling tolerance of the blueberry fruit. Meanwhile, the expression of VcHSP17.7 in blueberry fruit was induced by heat shock treatment and gradually increased during subsequent low-temperature storage. These results suggest that VcHSP17.7 might be involved in the chilling tolerance of blueberry fruit caused by heat shock treatment. 相似文献
3.
No increase in peroxidase activity was observed in ‘Fuerte’ avocado fruits which showed chilling injury symptoms as a result of storage at 0 or 2°C. Peroxidase activity in the fruit declined along with fruit softening during the ripening process. It is suggested that peroxidase acitivity in avocado fruit mesocarp has no role in the development of the chilling injury disorder appearing as dark patches on the skin of the fruit. 相似文献
4.
采后处理对荔枝果皮花色素苷含量和花色素苷酶活性的影响 总被引：4，自引：0，他引：4
研究了冷藏、ABA、1-MCP、热处理及HCl护色等采后处理对桂味荔枝果皮花色素苷含量和花色素苷酶活性变化的影响。结果表明,与冷藏适温(3℃)相比,0℃下果实遭受了冷害,果皮花色素苷酶活性急剧增强,峰值提前出现,花色素苷含量迅速减少。ABA、1-MCP处理能暂时延缓花色素苷酶活性的上升。热水处理不同程度地诱导了果实花色素苷酶活性的升高,果皮褪色,而适当浓度的酸处理能显著抑制花色素苷酶活性,对果皮具有较好的护色效果。 相似文献
5.
E. Cohen M. Shuali Y. Shalom 《The Journal of Horticultural Science and Biotechnology》2013,88(4):593-598
Storing lemon fruits at temperatures below 13°C caused chilling injury, namely physiological and chemical disorders and the development of excessive rot. However, warming the fruit for 7 days at 13°C after every 21 days in cold storage prevented chilling injury and enabled lemons to be kept in storage for six months and longer and retain marketable quality. 相似文献
6.
‘徐香’猕猴桃采收后逐步降温处理对果实冷害、品质和活性氧代谢的影响 总被引：1，自引：0，他引：1
研究了直接降温和3 种逐步降温处理对‘徐香’猕猴桃果实冷害、品质和活性氧代谢的影
响。结果表明：逐步降温处理有效降低冷藏猕猴桃果实的冷害指数和冷害率,并保持较高的好果率和货
架期品质;显著减少膜脂过氧化产物丙二醛的积累和抑制细胞膜透性的增加,保持较高的超氧化物歧化
酶、过氧化氢酶及抗坏血酸过氧化物酶活性和较低的脂氧合酶活性,并降低超氧阴离子自由基生成速率
和过氧化氢含量。这表明,逐步降温减轻‘徐香’猕猴桃果实冷害的发生与活性氧清除酶活性的提高,
及活性氧积累的降低有关。3 种逐步降温中,10 ℃→5 ℃ 2 d →2 ℃ 2 d→0 ℃ ± 0.5 ℃逐步降温对冷
害的控制效果更为显著。 相似文献
7.
R. Porat D. Pavoncello J. Peretz B. Weiss A. Daus L. Cohen 《The Journal of Horticultural Science and Biotechnology》2013,88(4):428-432
SummaryPostharvest heat treatments have been used for many years as alternatives to chemical control of fungal diseases and insect infestation of fruits and vegetables. In this study, the effects of a new hot-water brushing (HWB) treatment on the resistance of red grapefruit (C. paradisi cv. Star Ruby) to green mould decay caused by Penicillium digitatum (Pers.: Fr.) Sacc. and on the development of chilling injury (CI) symptoms during cold storage were examined. The HWB treatment comprises rinsing hot water on the fruits as they move along a belt of brush rollers. A twenty second HWB treatment at 59 or 62° reduced decay, after arti®cial inoculation of wounded fruit, by 52 or 70%, respectively, compared with control unwashed fruit, whereas rinsing and brushing the fruit with tap water (~20°) or with hot water at 53 or 56°, were ineffective. HWB treatments applied 1–3 d prior to inoculation were most effective in enhancing the disease resistance of fruit, but were much less effective when the fruit were inoculated on the same day or 7.d later. HWB treatments at 59 or 62° for 20.s also significantly reduced the CI index and the percentage of fruit displaying CI symptoms by 42 and 58%, respectively, after six weeks’ storage at 2° and an additional week at 20°. Furthermore, HWB treatments cleaned the fruit and improved its general appearance without causing any surface damage, and did not influence fruit weight loss, percentage of total soluble solids (TSS) in the juice, juice acidity or fruit colour. 相似文献
8.
Hong-Wei Zhou Ruth Ben-Arie Li Dong Shaul Burd Asya Weksler 《The Journal of Horticultural Science and Biotechnology》2013,88(5):620-628
SUMMARYPeaches (Prunus persica ‘Hermoza’) were ripened at 208>C after harvest and either stored at 08C for four weeks (control) to induce chilling injury or given intermittent warming (IW) on the twelfth day of storage (28C for 24.h) to alleviate chilling injury (CI). Continuously stored fruit from control developed wo olliness, a CI disorder, during ripening at 208C after cold storage while only a small percentage of IW fruit developed woolliness. CI fruit produced less ethylene during ripening after storage, and this inhibited ethylene production was closely tied with woolliness development. The IW treatment caused enhanced ethylene production in the fruit when returned to 08C and the ethylene remained higher than control fruit until the end of the storage period. IW also induced the messages for 1-aminocyclopropane-1-carboxylic acid oxidase (ACO) and 1-aminocyclopropane-1-carboxylic acid synthase (ACS) in the ethylene synthesis pathway. IW also elevated the mRNA of the cell wall degrading enzymes polygalacturonase (PG) and endo-1,4-gluconase (EGase). The mRNAs of the cell wall enzymes and the enzymes in the ethylene synthesis pathway remained higher even after 5.d at 08 C following the IW treatment. It is suggested that IW maintained the fruit tissue capacity to ripen normally by preventing inhibition of the ethylene synthesis pathway which occurred in the control fruit after extended storage. 相似文献
9.
枇杷果实采后质地的变化与调控 总被引：7，自引：1，他引：7
以枇杷果实为材料, 通过1 - 甲基环丙烯(1-MCP) 和温度处理, 探索其对采后枇杷果实衰老过程质地的影响。结果表明, 枇杷果实采后在20℃贮藏过程中, 脂氧合酶(LOX) 活性、超氧自由基(O·2 ) 积累和苯丙氨酸解氨酶( PAL) 活性均呈峰型变化, 果肉组织相对电导率持续增加, 果实硬度趋于增大, 果肉渐趋粗糙少汁, 具有组织木质化的特征。12MCP可以显著抑制PAL和LOX活性, 减缓O·2 生成, 延缓组织衰老进程和硬度的增加。1℃低温贮藏可以有效延缓果实的衰老进程, 但会导致果实出现冷害, 其典型症状也表现出了组织木质化。采后枇杷果实衰老过程中的硬度增加与冷害胁迫下的果实组织木质化具有相似的基本特征, 但其内在机制可能不同。 相似文献
10.
11.
Antioxidative activity associated with chilling injury tolerance of muskmelon (Cucumis melo L.) rind
‘Galia’ melon (Cucumis melo L. var. reticulatus) is a climacteric fruit with a short storage life. To prevent over-ripening, fruits are stored at 4–6 °C, which also results in chilling injury (CI) that appears as numerous brown spots on the surface of the fruit. It has been suggested that exposure of ‘Galia’ fruits to high growth temperatures in the field renders them sensitive to low storage temperatures. Activity profile of the antioxidative enzymes catalase (CAT), superoxide dismutase (SOD), peroxidase (POD), ascorbate peroxidase (APX) and glutathione reductase (GR) was monitored in the rind of ‘Galia’ fruits during low-temperature storage, to associate each enzyme's activity with CI incidence. Experiments were performed with low-temperature-sensitive and tolerant varieties, 5080S and 1537T respectively, and included a pre-storage treatment of hot-water wash of 5080S fruits. 相似文献
12.
冷害导致砂糖橘果实品质劣变 总被引：8，自引：1，他引：7
将砂糖橘（Citrus Reticulata Blanco CV. Shiyueju）果实置于1℃、3℃、6℃和9℃下贮藏,比较其贮藏效果及冷害对果实品质的影响。结果表明：砂糖橘最适贮藏温度为6℃,在1~3℃温度贮藏易发生冷害。冷害导致果实外观品质下降,果肉乙醛和乙醇含量累积,果肉异味,品质下降。1℃贮藏果实的呼吸强度和乙烯释放速率较6℃高,丙二醛（MDA）含量增加,丙酮酸脱羧酶（PDC）和乙醇脱氢酶（ADH）活性大幅度提高。说明在冷害温度下,砂糖橘果肉异味是由于乙醛和乙醇累积,而果实呼吸强度的提高与PDC和ADH活性的增加密切相关。 相似文献
13.
采后玉露桃果实冷害发生与ROP基因的表达调控 总被引：2，自引：0，他引：2
以软溶质玉露桃果实为材料,于8℃、5℃、0℃和LTC(8℃锻炼3d再转到0℃贮藏)下贮藏30d后转至货架(20℃)2d,对各个处理果实的腐烂和冷害程度、果实品质变化规律以及ROP基因的表达模式进行了比较,以探讨ROP基因与低温胁迫的关系。结果表明,经5℃和0℃贮藏30d的玉露桃果实在货架期间褐变加重,经5℃处理的果实褐变最重,经0℃处理果实表现后熟障碍;经8℃贮藏30d以及后续2d货架期的果实不出现冷害症状,但果实腐烂严重;LTC处理果实经冷藏后在货架期后熟正常,且果实冷害和腐烂均被明显抑制。各处理桃果实在采后低温贮藏过程中总可溶性糖和总有机酸质量分数均趋下降,其中5℃处理果实总可溶性糖质量分数下降幅度最大。结合应用EST检索和RT-PCR克隆扩增,分离出桃ROP基因(PpROP)。实时定量PCR结果显示,PpROP在5℃下表达迅速增强,第5天达到高峰,其丰度明显高于其他处理,LTC处理使PpROP表达维持较低水平。 相似文献
14.
草酸处理减轻杧果采后果实冷害的机理研究 总被引：1，自引：0，他引：1
杧果（Mangifera indica L.）‘Zill’果实采后经5 mmol · L-1草酸溶液浸泡10 min后,在低温（10± 0.5）℃下贮藏27 d,再移至常温25℃贮藏4 d,冷害系数和质膜相对透性显著低于对照;草酸处理降低了果实在贮藏后期的呼吸速率和乙烯释放速率,抑制了多酚氧化酶（PPO）和过氧化物酶（POD）活性,维持了较高果肉亮度值（L*）,可溶性固形物（SSC）、游离脯氨酸和柠檬酸含量。说明草酸处理可提高质膜稳定性,抑制褐变相关酶活性以及维持一些渗透调节物质含量来增加采后果实的抗冷性,缓解果实冷害症状。 相似文献
15.
Immersing grapefruit in vegetable oils and vegetable oil—water emulsions prior to storage at 3°C markedly delayed and reduced symptoms of chilling injury. Oil—water emulsions of 20% oil were more effective than higher percentage oil emulsions or 100% oil. 相似文献
16.
Several parameters related to cold damage in zucchini have been measured in fruits from different varieties cultivated in the province of Almería (south-eastern Spain). The purpose of this work is to correlate physiological parameters with commercial quality and chilling damage, in order to establish reliable criteria for selecting varieties having better genetic adaptation to low-temperature storage. The results show that, for varieties harvested during February, the variety Natura was the best adapted to storage at 4 °C, as its fruits suffered less from chilling injuries, had a lower weight loss, and the levels of metabolites malonyldialdehyde and H2O2 were not as high as in the other varieties. Genetic variation was detected for some of the parameters analysed. The positive correlation among the levels of MDA, H2O2, and chilling injury, as well as the negative correlation among catalase and chilling injury, makes these parameters good indicators of chilling damage in our system. 相似文献
17.
苹果开心形树冠不同部位光合与蒸腾能力的研究 总被引：15，自引：0，他引：15
以18年生开心形富士苹果(Malus pumila Mill. ‘Red Fuji’) 为试材, 定点测定了冠层不同部位晴天时的光照分布、气孔导度、光合速率和蒸腾速率。结果表明, 树冠外围的光照强度、单叶光合能力比较高, 内膛、中部和外围叶片最大光合速率分别为13.46、14.69和15.98μmol·m- 2 ·s- 1。气孔导度、光合速率和水分利用效率的日变化呈双峰曲线, 而蒸腾速率呈单峰曲线, 在中午外围叶片的蒸腾速率略有降低。内膛、中部和外围叶片在晴天的平均光合速率分别为4.53、6.63和6.54μmol·m- 2 ·s- 1 , 平均蒸腾速率分别为3.36、4.06和4.40μmol·m- 2 ·s- 1。这说明苹果在冠层不同部位的光合与蒸腾能力存在一定的差别, 冠层中部的光合速率和水分利用效率最大, 外围的蒸腾能力最强, 内膛最差。 相似文献
18.
1-MCP对不同成熟度白凤桃冷害发生的影响 总被引：2，自引：0，他引：2
以白凤桃果实为材料,研究了1-甲基环丙烯(1-MCP)对低温冷藏条件下果实成熟生理和冷害发生的影响。实验采用25μL/L1-MCP分别对底色转白期(MG)和成熟期(RR)桃果实进行处理,然后置于(0±1)℃冷库中贮藏24d。结果表明,1-MCP处理都能够延缓MG和RR果实的后熟软化进程,降低乙烯释放量,并抑制了果实快速软化阶段的PG酶活性;1-MCP处理提高了贮藏后期MG果实的硬度,降低了出汁率,加剧了冷害的发生程度,1-MCP处理对RR果实的冷害发生率没有显著影响,表明1-MCP对桃冷害的发生程度与果实成熟度有关。 相似文献
19.
猕猴桃3 个品种果实耐冷性差异研究 总被引：3，自引：0，他引：3
以猕猴桃早熟红肉品种‘红阳’、中熟黄肉品种‘华优’和晚熟绿肉品种‘徐香’的果实为
试材,研究其在0 ℃（RH 90% ~ 95%）低温贮藏过程中冷害发生情况及相关生理生化变化。结果表明：
不同品种耐冷性不同,中华猕猴桃‘红阳’和‘华优’耐冷性较弱且冷害表现早于美味猕猴桃‘徐香’。
贮藏后期‘红阳’和‘华优’冷害指数、冷害率、MDA 含量和LOX 活性显著高于‘徐香’,且乙烯释放
量及前期的呼吸速率也较高;而‘徐香’冷害程度较轻,整个贮期始终保持较高的POD 活性和较低的PPO
活性,好果率高且失重率低,贮藏效果好于‘红阳’和‘华优’,且‘华优’硬度下降较快。表明‘红阳’
和‘华优’对低温的耐性弱于‘徐香’,这种耐冷性差异为今后选育耐冷性品种提供一定的依据。 相似文献
20.
利用叶绿素荧光预测水蜜桃果实冷害研究 总被引：1，自引：0，他引：1
采用叶绿素荧光技术检测冷藏条件下水蜜桃冷害发生进程中初始荧光（Fv）、最大荧光（Fm）、可变荧光（Fv = Fm/Fo）、光化学效率（Fv/Fm）等叶绿素荧光动力学参数的变化,分析了叶绿素荧光参数与果肉出汁率的相关性以及与呼吸作用的关系。研究结果发现,在冷藏过程中,叶绿素荧光参数都呈下降趋势,冷害发生以后,Fm和Fv/Fm下降速度加快,而中途加温处理能够缓解Fm和Fv/Fm降低。同时,Fm和Fv/Fm与果肉出汁率之间存在显著的正相关,利用测定Fm和Fv/Fm能够初步预测冷害的发生情况。 相似文献