Identification of QTLs for red fruit firmness using the wild tomato species Solanum pennellii LA716 introgression lines          下载免费PDF全文

Shengbao Yang  Qinghui Yu  Baike Wang  Tao Yang  Ning Li  Yaping Tang  Patiguli Aisimutuola  Qiang Wang  Jian Xu  Jie Gao 《Plant Breeding》2016,135(6):728-734

The introgression lines (ILs) of the wild tomato species Solanum pennellii have been widely used to identify genes related to yield, texture, disease resistance and stress tolerance. In addition to flavour, fruit firmness is an important evaluation index and essential trait indicating tomato fruit quality. Quantitative trait loci (QTL) for fruit firmness have been identified through hand squeezing and pericarp puncturing. However, these techniques hardly reveal the force value of the whole fruit suffering from rupture or deformation. In this study, S. pennellii ILs were used to identify QTLs related to fruit firmness through flat‐plate compression. Nine QTLs for enhancing and sixteen QTLs for decreasing fruit firmness were successfully identified. Compared with that of ‘M82’, the amount of QTLs that enhance fruit firmness increased by 8.76% to 21.00%, and the amount of QTLs that reduce fruit firmness decreased by ?8.27% to ?30.80%. The QTL Crf12a and Crf‐R‐7b is the strongest and weakest QTL, respectively, while they are very stable in all independent biological trials. Six QTLs should be further confirmed through open‐field trials.  相似文献   

Effect of jet-cooked wheat gluten/lecithin blends on maize and rice starch retrogradation   总被引：1，自引：0，他引：1  

Abdellatif Mohamed  Steven C. Peterson  Linda A. Grant  Patricia Rayas-Duarte 《Journal of Cereal Science》2006,43(3):293-300

Vital wheat gluten and lecithin (GL) (50:50, w/w) were dry blended in a coffee grinder and a 9.5% (w/v) aqueous slurry was jet-cooked (steam pressures of 65 psi/g inlet and 40 psi/g outlet) to disaggregate wheat gluten and facilitate better dispersion of the two components. The jet-cooked material was freeze-dried and stored at 0 °C for future use. The GL blend was added to pure food grade common maize and rice starch at concentrations of 0 (control), 6, 11, 16, and 21%. Starch gelatinization and retrogradation temperature transitions were determined using Differential Scanning Calorimetry (DSC). From the DSC profiles, the change in the ΔH value was used as an indication of starch retrogradation, where a higher ΔH value indicated higher retrogradation. The ΔH values of the blends at 4 °C had higher values than the −20 °C and the ambient (25 °C) storage temperatures. Overall, the 21% GL/starch blends reduced retrogradation by 50%. The lower amylose content of rice starch relative to maize starch was reflected in Rapid Visco Amylograph (RVA) measurements of peak viscosity, and similarly, Texture Analyzer (TA) measurements indicated that maize starch gel is firmer than rice starch gel. Retrogradation was also evaluated by observing G′, the shear storage modulus, as a function of time after running a standard pasting curve. Using this method, it appears that GL has a significant effect on maize starch retrogradation, since low concentrations (<0.4%, w/w) reduced G′ up to 40%. The opposite behavior was seen in rice starch, where G′ increased directly with added GL. It appears that the amylose level in the rice starch is too low to be affected by the GL, and the increase seen in G′ is most likely due to added solids.  相似文献   

苹果质地品质近红外无损检测和指纹分析   总被引：7，自引：6，他引：1  

李桂峰  赵国建  王向东  刘兴华 《农业工程学报》2008,24(6):169-173

为了探索近红外光谱快速无损检测苹果质地品质的方法,采集240个苹果样本的近红外光谱( 波长 8002500 nm),通过解析光谱图和进行不同的预处理,利用偏最小二乘法(PLS)和多元线性回归(MLR)建立回归模型和确定特征指纹图谱.基于波长范围为1300～2500 nm,PLS结合多元散射校正(MSC)所建模型的预测效果最好,硬度模型的预测标准偏差(RMSEP)和决定系数(R2)分别为0.226 kg/cm2、96.52%,脆度模型的 RMSEP和R2分别为0.243 kg/cm2、97.15%.用权重法基于PLS模型选择的硬度特征波长为1657、1725、1790、2455、1929、2304 nm,脆度特征波长为1613、1725、1895、2304、2058、2087、2396 nm,经MLR模型检验,特征波长与苹果的硬度和脆度有很高的相关性,硬度的RMSEP和R2分别为0.271 kg/cm2、90.30%,脆度的RMSEP和R2分别为0.304kg/cn2、91.64%.结果表明,PLS模型和特征指纹光谱均能准确预测苹果的质地品质,为苹果质地品质的评价提供了快速、直观、简便、可行的新方法.  相似文献   

LED红光照射对四种果实采后后熟的影响     

辛奇  刘帮迪  孙静  冯欣欣  郝光飞  童颖 《保鲜与加工》2022,22(11):20-28

以光照度500 lx、波长670 nm的LED红光对25℃贮藏的4种呼吸跃变型果实（芒果、甜瓜、香梨和猕猴桃）进行连续照射,探究LED红光照射对果实采后后熟的影响。通过测定果实贮藏过程中硬度、呼吸强度、可溶性糖含量、可滴定酸含量、表皮色度值指标的变化,分析不同种类果实对外源红光的后熟响应。结果表明：香梨和芒果对红光为积极响应,与对照组相比,两种果实转色速度加快,果实的硬度和可滴定酸含量显著下降（P<0.05）,可溶性糖累积提前,同时呼吸高峰值也显著高于对照组（P<0.05）,芒果呼吸高峰较对照组提前4 d出现;甜瓜硬度在贮藏中期出现“回升”变化,LED红光照射显著减缓了其可溶性糖的累积和可滴定酸的分解（P<0.05）,其果皮在贮藏期间出现“褪白”现象;猕猴桃对LED红光不产生响应。综上可知,LED红光照射可显著促进采后香梨和芒果着色及后熟,而对猕猴桃和甜瓜的后熟和表皮色素累积无促进作用。  相似文献   

Relationship between tissue firmness and optical properties of ‘Royal Gala’ apples from 400 to 1050 nm     

《Postharvest Biology and Technology》2014

Absorption and reduced scattering coefficients were measured between 400 and 1050 nm for ‘Royal Gala’ apples using the inverse adding-doubling technique. Relationships between penetrometer, acoustic firmness and the optical properties are identified. Carotenoid (400–500 nm), and to a lesser extent chlorophyll-a (680 nm), absorptions were found to correlate with penetrometer firmness, with correlation coefficients equal to −0.69 and 0.52 respectively. The reduced scattering coefficient across all wavelengths increased as fruit softened. An average correlation coefficient of −0.68 was found between the reduced scattering coefficient (550–900 nm) and penetrometer firmness. No correlation was found between the AWETA acoustic firmness and either of the optical properties. A correction was developed to improve the correlation between penetrometer firmness and carotenoid absorption. This compensated for errors introduced by light loss in the inverse adding-doubling system and improved the correlation from −0.68 to −0.78.  相似文献   

Biochemical and physiological study of the firmness of table grape berries     

《Postharvest Biology and Technology》2014

Firmness is an essential quality parameter of table grapes (Vitis vinifera) for consumers, with grape bunches that contains soft berries less preferred, resulting in a reduction in the market price. The softening of grape berries has been commonly associated with cell walls, especially the disassembly of pectic polysaccharides. However, the process of berry softening is not completely understood. To investigate the softening process of grape berries, we compared the Thompson Seedless variety, which suffers significant economic losses due to fruit softening, and NN107, a new variety with a significantly higher level of berry firmness. The composition of the cell wall during the berry development of these two grape varieties was compared. NN107 berries had a greater amount of calcium and uronic acids in the cell wall material than Thompson Seedless grapes, suggesting a special role for calcium bridge formation in NN107. Additionally, polyacrylamide carbohydrate electrophoresis (PACE) analysis suggested differences between these varieties in pectin structure. Thompson Seedless grapes showed increased pectolyase hydrolysable site dynamics in the cell wall material and higher polygalacturonase activity than NN107. Immunohistochemistry focusing on the pectin structure confirmed the roles of both calcium bridge formation and cell wall integrity as they relate to a firmer grape berry phenotype.  相似文献