采后处理对苹果虎皮病防治效果及机理研究
|
摘要
虎皮病是苹果低温贮藏中、后期易发的生理病害，多数品种易感染此病，一旦发生，果实外观受损，食用品质下降，商品价值降低。为寻求安全有效的防治方法及进一步明确该病的发生机理，本文采用壳聚糖涂膜、间歇升温、1‐MCP和乙烯利等处理，系统研究了红富士苹果经不同处理后虎皮病发生状况及响应机制，从氧化胁迫角度，系统分析了α-法尼烯生成和氧化、活性氧代谢、抗氧化系统的交互作用关系及在虎皮病发生过程中所起的作用，以期找到安全有效的防治方法，并为深入认识虎皮病发病机理、寻求有效的控制措施提供技术和理论依据。研究取得以下主要结果：
（1）通过对不同采收期红富士苹果在低温及常温下生理变化的研究发现，果实对虎皮病的敏感性受采收成熟度的影响。成熟度低果实抗氧化能力低，对氧化胁迫抵御能力差，H_2O_2和丙二醛（MDA）积累量大，果实发病早且发病程度高；成熟度高的果实抗氧化能力强，活性氧（ROS）代谢失衡发生迟，H_2O_2和MDA累积量随时间延迟增幅小，发病晚且发病程度低。此外，虎皮病发生表现出明显的阶段性，具体表现为低温下氧化损伤缓慢累积与常温下症状快速表现。常温贮藏条件下虎皮病症状的快速表现与低温下H_2O_2和MDA积累相关的氧化损伤有关。低温贮藏阶段，虎皮病发生状况与H_2O_2和MDA积累显著相关，多酚氧化酶（PPO）作用较小；常温流通阶段，虎皮病症状的快速表现与PPO的相关性更大。
（2）通过对经壳聚糖涂膜处理的红富士苹果在低温冷藏条件下生理变化的研究发现，壳聚糖涂膜处理可以抑制果实呼吸强度和乙烯释放，降低α-法尼烯生成及氧化，减弱膜脂过氧化作用，抑制PPO活性，控制虎皮病的发生；2%壳聚糖涂膜对虎皮病的防治作用最好，发病率和病情指数较对照分别降低了66.2%和84.8%。
（3）通过对经不同时间冷藏后再升温处理的红富士苹果生理变化的研究发现，间歇升温通过刺激乙烯生成，使α-法尼烯和共轭三烯的积累量在贮藏前期较高，在贮藏后期较低；间歇升温提高了果实的抗氧化能力，且贮藏前期显著高于贮藏后期，使果实在贮藏前期保持更高的抵抗与共轭三烯和H_2O_2积累相关的氧化胁迫的能力，氧化损伤程度低，虎皮病发病较低。其中冷藏4周后升温5d处理对红富士苹果虎皮病的抑制效果最好，发病率和病情指数较对照大约可降低85%和61%。结合虎皮病发病阶段性特点概括认为，间歇升温通过减轻低温诱导发病阶段共轭三烯及ROS等对果实的氧化损伤，有效降低了虎皮病的发生。
（4）不同采收期红富士苹果经1-MCP处理后在冷藏过程中硬度、可溶性固形物含量、可滴定酸含量及总酚、类黄酮、总抗坏血酸、总谷胱甘肽及总抗氧化能力（TAA）变化表明，无论采收期早晚及贮藏时间长短，1-MCP处理均可以显著提高采后红富士苹果的综合品质。1-MCP处理对红富士苹果果皮中抗氧化物含量及TAA的保持作用显著，但对果肉作用较弱。果皮中TAA与总酚、类黄酮、抗坏血酸和谷胱甘肽含量均显著正相关；而果肉中TAA仅与总酚含量显著相关，与其它抗氧化物不相关。虎皮病与各抗氧化物含量和TAA均显著相关，果皮中TAA值的高低可以用来判定红富士苹果对虎皮病的敏感性。
（5）通过对不同采收期红富士苹果经1-MCP和乙烯利处理后在低温贮藏条件下生理变化的研究发现，1-MCP和乙烯利处理对α-法尼烯产生和氧化、H_2O_2积累及抗氧化能力的作用受果实成熟度的影响。1-MCP处理抑制了α-法尼烯产生和氧化、H_2O_2积累和虎皮病的发生；降低了成熟度低果实的TAA，但保持了成熟度高果实的TAA。乙烯利处理促进了α-法尼烯产生，但提高了成熟度低果实的TAA，α-法尼烯氧化及H_2O_2积累量降低，虎皮病发病降低；对成熟度高果实TAA无影响，使α-法尼烯氧化及H_2O_2积累量增大，虎皮病发病严重。虎皮病的发生并不仅仅依赖α-法尼烯产生或氧化、ROS积累或抗氧化等单一因素；虎皮病发生的氧化胁迫程度取决于与α-法尼烯氧化或共轭三烯积累有关的ROS的产生和清除的平衡。控制α-法尼烯氧化，以避免其氧化过程中产生的ROS诱发氧化胁迫的发生是控制虎皮病发生的关键。
（6）对采后第1d、4d和7d使用1-MCP处理的‘Cortland’和‘Delicious’苹果进行重复处理的结果表明，当果实采后经1-MCP立即处理可以有效控制虎皮病发生时，1-MCP重复处理对控制虎皮病发生无额外效果；当1-MCP被延迟使用时，1-MCP重复处理可强化其对虎皮病的抑制作用，但作用效果取决于重复处理的时间，重复处理时间延迟越长，效果越低。1-MCP重复处理通过降低α-法尼烯生成和氧化而控制虎皮病的发生。
Superficial scald is a kind of serious physiological disorder occurred in apples in coldstorage and is susceptive to most cultivars. It is manifested as brown or black patches on thefruit skin, which damages the fruit appearance and reduces its value. To find the safe andeffective methods to control scald and to further understand its etiology, this thesisinvestigated the effects of chitosan coating, intermittent warming and1-MCP treatments onscald control. From the viewpoint of oxidative stress, the relationships among α-farneseneproduction and oxidation, reactive oxygen species metabolism and antioxidant and their rolesin scald development were also investigated. The aim of this study was to find an alternativemethod for DPA treatment, and to further know the factors influencing scald development,and then to find a whole and effective strategies in scald control. The main results of thisstudy were as follows:
(1) Fruit of different maturities was different in scald susceptibility. That is fruit withhigh maturity generally had high scald than those with low maturity. Scald development wasrelated with physiological changes of fruit during the whole storage. Fruit with low maturityhad earlier and higher scald development because of low total antioxidant activity (TAA),poor capacity in defending oxidative stress and high accumulations of H_2O_2and MDA. Fruitwith high maturity had later and lower scald incidence because of high TAA, delayed loss ofequilibrium between the production and scavenging of reactive oxygen species (ROS) andslowly increased H_2O_2and MDA contents. Scald development could be obviously dividedinto two stages, one stage where oxidative damages accumulated in cold storage and anotherwhere scald symptom appeared quickly in warm temperature. Scald incidence in warmdepended on the degree of oxidative damage in cold. H_2O_2and malonaldehyde (MDA)contents were related with scald development. Polypropylene (PPO) was also correlative, butnot the critical factor.
(2) Chitosan coating could effectively control the superficial scald in apples by inhibitingthe respiration rate and the ethylene production, reducing the production of α-farnesene andthe accumulation of conjugated trienols, weakening membrane lipid peroxidation, keeping the integrity of cell membrane, and inhibiting the increase of PPO activities. Chitosan of2%wasthe best in scald control with incidence and severity66.2%and84.8%lower than untreatedfruit.
(3) Intermittent warming stimulated ethylene production, which led to higher α-farneseneand conjugated trienols (CTols) accumulations in early storage than in late storage.Intermittent warming improved fruit antioxidant activities obviously higher in early storagethan in late storage, which resulted in higher capacities in defending oxidative stress relatedwith CTols and H_2O_2accumulations and accordingly lower oxidative damage and scaldincidence. Fruit warmed for5days after4weeks cold storage had the lowest scald incidenceand severity, which was85%and61%lower than untreated fruit. Intermittent warminginhibited scald development by reducing the chilling induced oxidative damages.
(4)1-MCP markablely improved the total qualities of apple fruit.1-MCP delayed thedecline of fruit firmness and contents of total soluble solids and total acids, inhibited thedevelopment of superficial scald and flesh browning and keep higher levels of concentrationsof total phenolic, flavonoid, ascorbic acid and glutathione and total antioxidant activities,though the effects was less evident on flesh than peel. In fruit peel, TAA was positivelycorrelated with total phenolic, flavonoid, ascorbic acid and glutathione, but in flesh, TAA wasonly positively correlated with total phenolic. Scald development was related with allantioxidants and Tasso TAA value could be used in judging the sensitivity of scald in ‘Fuji’apples.
(5) Effects of1-MCP and ethephon treatment on α-farnesene production and oxidation,H_2O_2accumulation and antioxidant capacity depended on fruit maturity. After1-MCPtreatment, less mature H1fruit had lower TAA than untreated ones. However, CTol contentswere still lower in1-MCP treated fruit, because of inhibition of α-farnesene production by1-MCP.1-MCP treated H2fruit had lower CTol accumulations due to the combination oflower α-farnesene production and higher TAA, compared with untreated fruit. Ethephonstimulated the ripening in H1fruit and with higher TAA, α-farnesene production andoxidation were inhibited. However, ethephon promoted α-farnesene production and oxidationin H2fruit, as well as scald development. Scald development is unlikely to depend solely onany single factor–the production and oxidation of α-farnesene, the accumulation of ROS, orantioxidants. More likely, oxidative stress leading to scald occurrence mainly depends on acombination of production and degradation of free radicals related to CTol accumulations. Asthe potential sources of oxidative stress, inhibition of production and oxidation of α-farnesenewas more critical than defending oxidative stress after it has been initiated.
(6) Delayed1-MCP treatment lost its effect on controlling fruit ripening and scalddevelopment, which depended on the duration from harvest to treatment and cultivars. Multiple1-MCP treatment did not show additional effects on fruit with1-MCP applicationimmediately after harvest. However, for fruit with delayed treatment, multiple treatment keptfruit quality and controlled the disorders, although the effects determined by the time durationfrom first treatment to repeated treatment. Multiple treatments ensure the1-MCP technologyin keeping fruit and inhibiting disorders and have great commercial values.
（1）通过对不同采收期红富士苹果在低温及常温下生理变化的研究发现，果实对虎皮病的敏感性受采收成熟度的影响。成熟度低果实抗氧化能力低，对氧化胁迫抵御能力差，H_2O_2和丙二醛（MDA）积累量大，果实发病早且发病程度高；成熟度高的果实抗氧化能力强，活性氧（ROS）代谢失衡发生迟，H_2O_2和MDA累积量随时间延迟增幅小，发病晚且发病程度低。此外，虎皮病发生表现出明显的阶段性，具体表现为低温下氧化损伤缓慢累积与常温下症状快速表现。常温贮藏条件下虎皮病症状的快速表现与低温下H_2O_2和MDA积累相关的氧化损伤有关。低温贮藏阶段，虎皮病发生状况与H_2O_2和MDA积累显著相关，多酚氧化酶（PPO）作用较小；常温流通阶段，虎皮病症状的快速表现与PPO的相关性更大。
（2）通过对经壳聚糖涂膜处理的红富士苹果在低温冷藏条件下生理变化的研究发现，壳聚糖涂膜处理可以抑制果实呼吸强度和乙烯释放，降低α-法尼烯生成及氧化，减弱膜脂过氧化作用，抑制PPO活性，控制虎皮病的发生；2%壳聚糖涂膜对虎皮病的防治作用最好，发病率和病情指数较对照分别降低了66.2%和84.8%。
（3）通过对经不同时间冷藏后再升温处理的红富士苹果生理变化的研究发现，间歇升温通过刺激乙烯生成，使α-法尼烯和共轭三烯的积累量在贮藏前期较高，在贮藏后期较低；间歇升温提高了果实的抗氧化能力，且贮藏前期显著高于贮藏后期，使果实在贮藏前期保持更高的抵抗与共轭三烯和H_2O_2积累相关的氧化胁迫的能力，氧化损伤程度低，虎皮病发病较低。其中冷藏4周后升温5d处理对红富士苹果虎皮病的抑制效果最好，发病率和病情指数较对照大约可降低85%和61%。结合虎皮病发病阶段性特点概括认为，间歇升温通过减轻低温诱导发病阶段共轭三烯及ROS等对果实的氧化损伤，有效降低了虎皮病的发生。
（4）不同采收期红富士苹果经1-MCP处理后在冷藏过程中硬度、可溶性固形物含量、可滴定酸含量及总酚、类黄酮、总抗坏血酸、总谷胱甘肽及总抗氧化能力（TAA）变化表明，无论采收期早晚及贮藏时间长短，1-MCP处理均可以显著提高采后红富士苹果的综合品质。1-MCP处理对红富士苹果果皮中抗氧化物含量及TAA的保持作用显著，但对果肉作用较弱。果皮中TAA与总酚、类黄酮、抗坏血酸和谷胱甘肽含量均显著正相关；而果肉中TAA仅与总酚含量显著相关，与其它抗氧化物不相关。虎皮病与各抗氧化物含量和TAA均显著相关，果皮中TAA值的高低可以用来判定红富士苹果对虎皮病的敏感性。
（5）通过对不同采收期红富士苹果经1-MCP和乙烯利处理后在低温贮藏条件下生理变化的研究发现，1-MCP和乙烯利处理对α-法尼烯产生和氧化、H_2O_2积累及抗氧化能力的作用受果实成熟度的影响。1-MCP处理抑制了α-法尼烯产生和氧化、H_2O_2积累和虎皮病的发生；降低了成熟度低果实的TAA，但保持了成熟度高果实的TAA。乙烯利处理促进了α-法尼烯产生，但提高了成熟度低果实的TAA，α-法尼烯氧化及H_2O_2积累量降低，虎皮病发病降低；对成熟度高果实TAA无影响，使α-法尼烯氧化及H_2O_2积累量增大，虎皮病发病严重。虎皮病的发生并不仅仅依赖α-法尼烯产生或氧化、ROS积累或抗氧化等单一因素；虎皮病发生的氧化胁迫程度取决于与α-法尼烯氧化或共轭三烯积累有关的ROS的产生和清除的平衡。控制α-法尼烯氧化，以避免其氧化过程中产生的ROS诱发氧化胁迫的发生是控制虎皮病发生的关键。
（6）对采后第1d、4d和7d使用1-MCP处理的‘Cortland’和‘Delicious’苹果进行重复处理的结果表明，当果实采后经1-MCP立即处理可以有效控制虎皮病发生时，1-MCP重复处理对控制虎皮病发生无额外效果；当1-MCP被延迟使用时，1-MCP重复处理可强化其对虎皮病的抑制作用，但作用效果取决于重复处理的时间，重复处理时间延迟越长，效果越低。1-MCP重复处理通过降低α-法尼烯生成和氧化而控制虎皮病的发生。
Superficial scald is a kind of serious physiological disorder occurred in apples in coldstorage and is susceptive to most cultivars. It is manifested as brown or black patches on thefruit skin, which damages the fruit appearance and reduces its value. To find the safe andeffective methods to control scald and to further understand its etiology, this thesisinvestigated the effects of chitosan coating, intermittent warming and1-MCP treatments onscald control. From the viewpoint of oxidative stress, the relationships among α-farneseneproduction and oxidation, reactive oxygen species metabolism and antioxidant and their rolesin scald development were also investigated. The aim of this study was to find an alternativemethod for DPA treatment, and to further know the factors influencing scald development,and then to find a whole and effective strategies in scald control. The main results of thisstudy were as follows:
(1) Fruit of different maturities was different in scald susceptibility. That is fruit withhigh maturity generally had high scald than those with low maturity. Scald development wasrelated with physiological changes of fruit during the whole storage. Fruit with low maturityhad earlier and higher scald development because of low total antioxidant activity (TAA),poor capacity in defending oxidative stress and high accumulations of H_2O_2and MDA. Fruitwith high maturity had later and lower scald incidence because of high TAA, delayed loss ofequilibrium between the production and scavenging of reactive oxygen species (ROS) andslowly increased H_2O_2and MDA contents. Scald development could be obviously dividedinto two stages, one stage where oxidative damages accumulated in cold storage and anotherwhere scald symptom appeared quickly in warm temperature. Scald incidence in warmdepended on the degree of oxidative damage in cold. H_2O_2and malonaldehyde (MDA)contents were related with scald development. Polypropylene (PPO) was also correlative, butnot the critical factor.
(2) Chitosan coating could effectively control the superficial scald in apples by inhibitingthe respiration rate and the ethylene production, reducing the production of α-farnesene andthe accumulation of conjugated trienols, weakening membrane lipid peroxidation, keeping the integrity of cell membrane, and inhibiting the increase of PPO activities. Chitosan of2%wasthe best in scald control with incidence and severity66.2%and84.8%lower than untreatedfruit.
(3) Intermittent warming stimulated ethylene production, which led to higher α-farneseneand conjugated trienols (CTols) accumulations in early storage than in late storage.Intermittent warming improved fruit antioxidant activities obviously higher in early storagethan in late storage, which resulted in higher capacities in defending oxidative stress relatedwith CTols and H_2O_2accumulations and accordingly lower oxidative damage and scaldincidence. Fruit warmed for5days after4weeks cold storage had the lowest scald incidenceand severity, which was85%and61%lower than untreated fruit. Intermittent warminginhibited scald development by reducing the chilling induced oxidative damages.
(4)1-MCP markablely improved the total qualities of apple fruit.1-MCP delayed thedecline of fruit firmness and contents of total soluble solids and total acids, inhibited thedevelopment of superficial scald and flesh browning and keep higher levels of concentrationsof total phenolic, flavonoid, ascorbic acid and glutathione and total antioxidant activities,though the effects was less evident on flesh than peel. In fruit peel, TAA was positivelycorrelated with total phenolic, flavonoid, ascorbic acid and glutathione, but in flesh, TAA wasonly positively correlated with total phenolic. Scald development was related with allantioxidants and Tasso TAA value could be used in judging the sensitivity of scald in ‘Fuji’apples.
(5) Effects of1-MCP and ethephon treatment on α-farnesene production and oxidation,H_2O_2accumulation and antioxidant capacity depended on fruit maturity. After1-MCPtreatment, less mature H1fruit had lower TAA than untreated ones. However, CTol contentswere still lower in1-MCP treated fruit, because of inhibition of α-farnesene production by1-MCP.1-MCP treated H2fruit had lower CTol accumulations due to the combination oflower α-farnesene production and higher TAA, compared with untreated fruit. Ethephonstimulated the ripening in H1fruit and with higher TAA, α-farnesene production andoxidation were inhibited. However, ethephon promoted α-farnesene production and oxidationin H2fruit, as well as scald development. Scald development is unlikely to depend solely onany single factor–the production and oxidation of α-farnesene, the accumulation of ROS, orantioxidants. More likely, oxidative stress leading to scald occurrence mainly depends on acombination of production and degradation of free radicals related to CTol accumulations. Asthe potential sources of oxidative stress, inhibition of production and oxidation of α-farnesenewas more critical than defending oxidative stress after it has been initiated.
(6) Delayed1-MCP treatment lost its effect on controlling fruit ripening and scalddevelopment, which depended on the duration from harvest to treatment and cultivars. Multiple1-MCP treatment did not show additional effects on fruit with1-MCP applicationimmediately after harvest. However, for fruit with delayed treatment, multiple treatment keptfruit quality and controlled the disorders, although the effects determined by the time durationfrom first treatment to repeated treatment. Multiple treatments ensure the1-MCP technologyin keeping fruit and inhibiting disorders and have great commercial values.
引文
毕伟.2009.多酚氧化酶(PPO)与酚类物质对果实颜色的影响.科技信息,21:43-44.
陈莲.2006.低温引起橄榄果实冷害褐变的生理生化机制研究[硕士学位论文].福州:福建农林大学.
陈新.2007.鸭梨α-法尼烯合成酶基因的克隆及其植物表达载体构建[硕士学位论文].泰山:山东农业大学.
陈丹生,苏新国,郑永华,汪峰,张兰,冯磊,蒋跃明.2003.1-甲基环丙烯对红富士苹果贮藏品质的影响.食品科学,24:143~146.
仇立亚,2008.莲藕褐变生理及加工关键技术的研究[硕士学位论文].扬州:扬州大学.
高小松,张新社,任丽.2007.苹果贮藏期常见病害及其防治.西北园艺:果树,5:40-41.
郭艳,杨海玲.2009.植物组织培养中的褐化现象及解决途径.山西农业科学,37:14-16.
胡小松,闫师杰,肖华志,王晓霞.2005.“AU”涂被处理对红星苹果果皮α-法尼烯和共轭三烯含量的影响.食品与发酵工业,31:100~102.
胡小松,张彤,夏涛,周山涛,丁双阳.1992.鸭梨黑皮病致病机理与防治方法的研究.北京农业大学学报,18:417~421.
胡艳妮.2008.杨桃果实多酚氧化酶的研究[硕士学位论文].南宁:广西大学.
鞠志国,戴洪义.1992.苹果果皮细胞膜结构变化与虎皮病的关系.果树科学,9:218~221.
鞠志国,朱广廉,曹宗巽.1988.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系.植物生理与分子生物学学报,4:356~361.
林河通,陈绍军.2002.龙眼果皮微细结构的扫描电镜观察及其与果实耐贮性的关系.农业工程学报,18:95~99.
李聪敏.2009.柑橘贮藏期果皮褐斑的生理生化机理研究[硕士学位论文].重庆:西南大学.
连毅,李燕.2006.果蔬褐变及其影响因素研究进展.食品与药品,8:32~36.
林河通.2003.龙眼果实采后果皮褐变机理和采后处理技术研究[博士学位论文].杭州:浙江大学.
吕新刚,刘兴华,蔡露阳.2011.壳聚糖涂膜对苹果虎皮病防治效果与机理研究.农业机械学报,42:131~135.
李桂峰.2008.苹果果肉褐变机理和近红外无损检测技术研究[博士学位论文].杨凌：西北农林科技大学.
刘峥颢,吴广臣,王庭欣.2005.壳聚糖保鲜食品的机理及其应用的研究.食品科学,26:533~537.
牛锐敏.2006.不同采收期及臭氧处理对红富士苹果贮藏品质和生理、生化变化的影响[硕士学位论文].杨凌:西北农林科技大学.
牛锐敏,饶景萍,弋顺超,童斌,韩新花,陆宁.2005.苹果虎皮病的研究防治.陕西农业科学,3:77~80.
牛瑞雪.2009.1-MCP和DPA对砀山酥梨黑皮病抑制效果及其机理的研究[硕士学位论文].西安:陕西师范大学.
水茂兴,陈美慈.2001.壳聚糖对采后黄花梨果实膜脂过氧化和乙烯生成的影响.浙江大学学报:农业与生命科学版,27:541~545.
水茂兴,马国瑞,陈美慈,王强.2001.草莓采后壳聚糖处理对其耐贮性的影响.浙江农业学报,13:81~85.
索江涛.2010.几种采后技术对红富士苹果虎皮病的控制效果研究[硕士学位论文].杨凌:西北农林科技大学.
王璐.2011. α-法尼烯合成酶基因转化丰产梨的研究[硕士学位论文].泰安:山东农业大学.
吴顺,萧浪涛.2003.植物体内活性氧代谢及其信号传导.湖南农业大学学报:自然科学版29:450~456.
辛颖,陈复生,杨宏顺.2009.壳聚糖涂膜对果蔬质地影响的研究进展.食品科技,34:283~286.
徐建国,田呈瑞.2003.苹果的虎皮病及其防治.晋东南师范专科学校学报,20:23~24.
苑克俊,孙玉刚,张大鹏,胡小松.2002.苹果贮藏期间发生虎皮病的生理生化基础及其防治.植物生理学通讯,38:505~510.
由春香,张元湖,1998.虎皮病的防治研究概况.果树科学,15:175~179.
苑克俊,梁东田,2002.影响苹果虎皮病发生的因素.落叶果树,34:38~40.
张明晶,姜微波.2006.1-MCP乙烯受体阻断剂对香蕉果实采后生理和品质的影响.农业工程学报,22:270~272.
张元湖.1991.苹果虎皮病研究概况.山东农业大学学报.自然科学版,2:10~16.
张元湖.2001.苹果角质层的生物学和虎皮病的发生.[博士学位论文].泰安:山东农业大学.
张建朋,陈新,吕慧贞,张元湖.2009.鸭梨中α-法尼烯合成酶基因分离与表达分析.生物技术通报,105~108.
朱文祥,王金荣,李珺,赵秀娟.2010.植物组织培养中外植体褐变研究进展.安徽农业科学,31:17399~17401.
赵晨霞,胡小松.1998.膜伤害与红星苹果虎皮病的相关性.中国农业大学学报,3:35~38.
Abbasi NA, Kushad MM, Hafiz IA, Maqbool M.2008. Relationship of superficial scald related fruitmaturity with poly phenoloxidase and superoxide dismutase activities in red spur deliciousapples. Asian Journal of Chemistry,20:5986~5996.
Abdallah AY, Gil MI, Biasi W, Mitcham EJ.1997. Inhibition of superficial scald in apples bywounding: changes in lipids and phenolics. Postharvest Biology and Technology,12:203~212.
Abrosca BD, Pacifico S, Cefarelli G, Mastellone C, Fiorentino A.2007.‘Limoncella’ apple, an Italianapple cultivar: Phenolic and flavonoid contents and antioxidant activity. Food Chemistry,104:1333~1337.
Ahn T, Paliyath G, Murr DP.2007. Antioxidant enzyme activities in apple varieties and resistance tosuperficial scald development. Food Research International,40:1012~1019.
Alwan TF, Watkins CB.1999. Intermittent warming effects on superficial scald development of‘Cortland',‘Delicious’ and ‘Law Rome’ apple fruit. Postharvest Biology and Technology,16:203~212.
Amiot MJ, Tacchini M, Aubert SY, Oleszek W.1995. Influence of cultivar, maturity stage, andstorage conditions on phenolic composition and enzymic browning of pear fruits. Journal ofAgricultural and Food Chemistry,43:1132~1137.
Anet E.1969. Autoxidation of α-farnesene. Australian Journal of Chemistry,22:2403~2410.
Anet E.1972. Superficial scald, a functional disorder of stored apples. IX. Effect of maturity andventilation. Journal of the Science of Food and Agriculture,23:763~769.
Anet E, Coggiola I.1974. Superficial scald, a functional disorder of stored apples X. Control ofα-farnesene autoxidation. Journal of the Science of Food and Agriculture,25:293~298.
Bai J, Mattheis JP, Reed N.2006. Re-initiating softening ability of1-methylcyclopropene-treated‘Bartlett’ and ‘Anjou’ pears after regular air or controlled atmosphere storage. Journal ofHorticultural Science and Biotechnology,81:959~964.
Bain JM.1956. A historical study of the development of superficial scald in Granny Smith apples.Journal of horticultural Science,31:234~238.
Barden CL, Bramlage WJ.1994a. Accumulation of antioxidants in apple peel as related to preharvestfactors and superficial scald susceptibility of the fruit. Journal of American Society forHorticultural Science,119:264~269.
Barden CL, Bramlage WJ.1994b. Biologyand Relationships of antioxidants in apple peel to changesin α-farnesene and conjugated trienes during storage, and to superficial scald developmentafter storage. Postharvest Biology and Technology,4:23~33.
Blankenship SM, Dole JM.2003.1-Methylcyclopropene: a review. Postharvest Biology andTechnology,28:1~25.
Bradford M.1976. A rapid and sensitive method for the quantitation of microgram quantities ofprotein utilizing the principle of protein-dye binding. Analytical Biochemistry,72:248~254.
Bramlage J.1991. Superoxide dismutase activities in senescing apple fruit. Journal of Food Science,59:581~584.
Bramlage WJ, Meir S.1990. Chilling injury of crops of temperate origin. In: Chilling injury ofhorticultural crops. Boca Raton: CRC press:37~46
Bramlage WJ, Watkins CB.1994. Influences of preharvest temperature and harvest maturity onsusceptibility of New-Zealand and North-American apples to superficial scald. New ZealandJournal of Crop Horticulture,22:69~79.
Bramlage WJ, Weis S.1997. Effects of temperature, light, and rainfall on superficial scaldsusceptibility in apples. Hortscience,32:808~811.
Brooks C, Cooley J, Fisher D.1919. Apple scald. Journal of Agricultural Research,16:195~217.
Brooks C, Cooley JS, Fisher D.1923. Apple scald and its control. U.S. Department of Agriculture.
Castillo FJ, Greppin H.1988. Extracellular ascorbic acid and enzyme activities related to ascorbic acidmetabolism in Sedum album L. leaves after ozone exposure. Environmental and ExperimentalBotany,28:231~238.
Castro DE, Barrett DM, Jobling J, Mitcham EJ.2008. Biochemical factors associated with a CO2induced flesh browning disorder of Pink Lady apples. Postharvest Biology and Technology,48:182~191.
Chellew JP, Little CR.1995. Alternative methods of scald control in Granny-Smith apples. Jorunal ofHorticultural Science,70:109~115.
Watkins CB, Barden CL, Bramlage WJ.1993. Relationships among α-farnesene, conjugated trienesand ethylene production with superficial scald development of apples. Acta Horticulture,343:155~160.
Curry EA.1994. Preharvest applications of ethephon reduce superficial scald of fuji and granny-smithapples in storage. Journal of Horticultural Science,69:1111~1116.
Davey MW, Auwerkerken A, Keulemans J.2007. Relationship of apple vitamin C and antioxidantcontents to harvest date and postharvest pathogen infection. Journal of the Science of Foodand Agriculture,87:802~813.
Deell JR, Ayres JT, Murr DP.2008.1-methylcyclopropene concentration and timing of postharvestapplication alters the ripening of ‘McIntosh’ apples during storage. Horttechnology,18:624~630.
DeEll JR, Murr DP, Porteous MD, Rupasinghe HPV.2002. Influence of temperature and duration of1-methylcyclopropene.1-MCP. treatment on apple quality. Postharvest Biology andTechnology,24:349~353.
DeLong JM, Prange RK, Harrison PA.2004. The influence of pre-storage delayed cooling on qualityand disorder incidence in ‘Honeycrisp’ apple fruit. Postharvest Biology and Technology,33:175~180.
Drogoudi P, Michailidis Z, Pantelidis G.2008. Peel and flesh antioxidant content and harvest qualitycharacteristics of seven apple cultivars. Scientia Horticulturae,115:149~153.
Du ZY, Bramlage WJ.1994a. Roles of Ethylene in the development of superficial scald in Cortlandapples. Journal of American Society for Horticultural Science,119:516~523.
Du ZY, Bramlage WJ.1994b. Superoxide-Dismutase Activities in Senescing Apple Fruit.Malus-Domestica Borkh. Journal of Food Science,59:581~584.
Du ZY, Bramlage WJ.1995. Peroxidative activity of apple peel in relation to development ofpoststorage disorders. Hortscience,30:205~209.
Ekman J.2004. Interactions between1-MCP concentration, treatment interval and storage time for‘Bartlett’ pears. Postharvest Biology and Technology,31:127~136.
Ekman JH, Clayton M, Biasi WV, Mitcham EJ.2004. Interactions between1-MCP concentration,treatment interval and storage time for ‘Bartlett’ pears. Postharvest Biology and Technology,31:127~136.
Emongor V, Murr D, Lougheed E.1994. Preharvest factors that predispose apples to superficial scald.Postharvest Biology and Technology,4:289~300.
Fan XT, Mattheis JP.1999. Development of apple superficial scald, soft scald, core flush, andgreasiness is reduced by MCP. Journal of Agricultural and Food Chemistry,47:3063~3068.
Fawbush F, Nock JF, Watkins CB.2009. Antioxidant contents and activity of1-methylcyclopropene.1-MCP-treated ‘Empire’ apples in air and controlled atmosphere storage. Postharvest Biologyand Technology,52:30~37.
Fernández-Trujillo JP, Nock JF, Kupferman EM, Brown SK, Watkins CB.2003. Peroxidase activityand superficial scald development in apple fruit. Journal of Agricultural and Food Chemistry,51:7182~7186.
Golding JB, McGlasson WB, Wyllie SG, Leach DN.2001. Fate of apple peel phenolics during coolstorage. Journal of Agricultural and Food Chemistry,49:2283~2289.
Gong Y, Tian MS.1998. Inhibitory effect of diazocyclopentadiene on the development of superficialscald in Granny Smith apple. Plant Growth Regul,26:117~121.
Gough R, Shutak V, Olney C, Day H.1973. Effect of butylated hydroxytoluene (BHT) on apple scald.Journal of American Society for Horticultural Science,98:14~15.
Halliwell B, Gutteridge J.1989. Lipid peroxidation: a radical chain reaction. Free radicals in biologyand medicine,2:188~218.
Han D, Wu Z, Ji Z.2000. Effects of SO2treatment on the overall quality of Longan fruits.cv. Shixia.during cold storage. Acta horticulturae,558:375~380.
Huelin F, Murray K.1966. α-Farnesene in the natural coating of apples.Nature,210:1260~1261.
Huelin FE, Coggiola IM.1970. Superficial scald a functional disorder of stored apples. VII. Effect ofapplied α-farnesene, temperature and diphenylamine on scald and concentration and oxidationof α-farnesene in fruit. Journal of the Science of Food and Agriculture,21:584~589.
Imahori Y, Takemura M, Bai J.2008. Chilling-induced oxidative stress and antioxidant responses inmume.Prunus mume. fruit during low temperature storage. Postharvest Biology andTechnology,49:54~60.
Isidoro N, Almeida DPF.2006. a-Farnesene, conjugated trienols, and superficial scald in ‘Rocha’pear as affected by1-methylcyclopropene and diphenylamine. Postharvest Biology andTechnology,42:49~56.
Ingle M, d'Souza M.1989. Physiology and control of superficial scald of apples: a review. Hortscience,24:28~31.
Jemric T, Lurie S, Dumija L, Pavicic N, Hribar J.2006. Heat treatment and harvest date interact intheir effect on superficial scald of ‘Granny Smith’ apple. Scientia Horticulturae,107:155~163.
Jobling J, McGlasson WB, Dilley DR.1991. Induction of ethylene synthesizing competency in‘Granny Smith’ apples by exposure to low temperature in air. Postharvest Biology andTechnology,1:111~118.
Johnston JW, Hewett EW, Hertog ML, Harker FR.2002. Harvest date and fruit size affect postharvestsoftening of apple fruit. Journal of Horticultural Science and Biotechnology,77:355~360.
Ju ZG, Yuan YB, Liu CL, Zhan SM, Wang MX.1996. Relationships among simple phenol, flavonoidand anthocyanin in apple fruit peel at harvest and scald susceptibility. Postharvest Biology andTechnology,8:83~93.
Ju Z, Bramlage WJ.1999. Phenolics and lipid-soluble antioxidants in fruit cuticle of apples and theirantioxidant activities in model systems. Postharvest Biology and Technology,16:107~118.
Ju Z, Curry EA.2000a. Stripped corn oil emulsion alters ripening, reduces superficial scald, andreduces core flush in ‘Granny Smith’ apples and decay in ‘d’Anjou’ pears. PostharvestBiology and Technology,20:185~193.
Ju ZG, Curry EA.2000b. Evidence that a-farnesene biosynthesis during fruit ripening is mediated byethylene regulated gene expression in apples. Postharvest Biology and Technology,19:9~19.
Ju ZG, Curry EA.2000c. Stripped corn oil controls scald and maintains volatile production potentialin Golden Supreme and Delicious apples. Journal of Agricultural and Food Chemistry,48:2173~2177.
Jung S-k, Watkins CB.2008. Superficial scald control after delayed treatment of apple fruit withdiphenylamine(DPA) and1-methylcyclopropene(1-MCP). Postharvest Biology andTechnology,50:45~52.
Kochhar S, Watkins CB, Conklin PL, Brown SK.2003. A quantitative and qualitative analysis ofantioxidant enzymes in relation to susceptibility of apples to superficial scald. Journal ofAmerican Society for Horticultural Science,128:910~916.
Kondo S, Tsuda K, Muto N, Ueda J.2002. Antioxidative activity of apple skin or flesh extractsassociated with fruit development of selected apples cultivars. Scientia Horticulture,96:177~185.
Lara I, Vendrell M.2003. Cold-induced ethylene biosynthesis is differentially regulated in peel andpulp tissues of ‘Granny Smith’ apple fruit. Postharvest Biology and Technology29:109~119.
Lau OL.1990.Efficacy of diphenylamine, ultrea-low oxygen, and ethylene scrubbing on scald controlin delicious apples. Journal of American Society for Horticultural Science,115:959~961.
Little C, Barrand L.1989. Seasonal orchard and storage conditions affecting storage scald in pomefruit. Proc.5th Intl. CA. Res. Conf. pp177~192..
Little C, Taylor H, Peggie I.1980. Multiformulation dips for controlling storage disorders of applesand pears. II. Assessing scald inhibitors. Scientia Horticulturae,13:315~321.
Lotz E, Barnard F, Combrink J.1997. Evaluation of alternative treatments for the control ofsuperficial scald in apples. Deciduous Fruit Grower,47:52~55.
Lu XG, Liu XH, Li SF, Wang XJ, Zhang LH.2011. Possible mechanisms of warming effects foramelioration of superficial scald development on ‘Fuji’ apples. Postharvest Biology andTechnology,62:43~49.
Lurie S, Lers A, Shacham Z, Sonego L, Burd S.2005. Expression of α-farnesene synthase afs1and3-hydroxy-3-methylglutaryl-coenzyme a reductase HMG2and HMG3in relation toα-farnesene and conjugated trienols in Granny Smith apples heat or1-MCP treated toprevent superficial scald. Journal of American Society for Horticultural Science,130:232~236.
Lurie S, Watkins CB.2012. Superficial scald, its etiology and control. Postharvest Biology andTechnology,65:44~60.
MacLean D, Murr D, DeEll J.2003. A modified total oxyradical scavenging capacity assay forantioxidants in plant tissues. Postharvest Biology and Technology,29:183~194.
MacLean DD, Murr DP, DeEll JR, Horvath CR.2006. Postharvest variation in apple [Malus xdomestica borkh.] flavonoids following harvest, storage, and1-MCP treatment. Journal ofAgricultural and Food Chemistry,54:870~878.
Magazin N, Gvozdenovic D, Keserovic Z, Milic B.2010. Fruit quality of Granny Smith apples pickedat different harvest times and treated with1-MCP. Fruits,65:191~197.
Meir S, Bramlage W.1988. Antioxidant activity in Cortland apple peel and susceptibility tosuperficial scald after storage. Journal of American Society for Horticultural Science,113:412~418.
Meigh D, Filmer A.1969. Natural skin coating of the apple and its influence on scald in storageIII.α-farnesene. Journal of the Science of Food and Agriculture,20:139~143.
Meigh D.1970. Apple scald. The biochemistry of fruits and their products,1:555~569.
Merritt RH, Stiles WC, Havens AV, Mitterling L.1961. Effects of preharvest air temperatures onstorage scald of Stayman apples, Proceedings of American Society for Horticultural Science,78:24~34
Mir NA, Beaudry R.1999. Effect of superficial scald suppression by diphenylamine application onvolatile evolution by stored Cortland apple fruit. Journal of Agricultural and Food Chemistry,47:7~11.
Molina D, Recasens I, Alegre S, Larrigaudiere C.2005. Harvest maturity related changes and theirinfluence on antioxidant potential in ‘Golden Smoothee’ apples. Acta horticulturae,579:52~56.
Murray K, Huelin F, Davenport J.1964. Occurrence of farnesene in the natural coating of apples.Nature,204:80.
Paliyath G, Whiting MD, Stasiak MA, Murr DP, Clegg BS.1997. Volatile production and fruit qualityduring development of superficial scald in Red Delicious apples. Food Research In ternational,30:95~103.
Pechous SW, Watkins CB, Whitaker BD.2005. Expression of alpha-farnesene synthase gene AFS1inrelation to levels of alpha-farnesene and conjugated trienols in peel tissue of scald-susceptible‘Law Rome’ and scald-resistant ‘Idared’ apple fruit. Postharvest Biology and Technology,35:125~132.
Pesis E, Ben-Arie R, Feygenberg O, Lichter A, Gadiyeva O, Antilofyev I, Uryupina T.2007a. Asimple pretreatment with low O2to alleviate superficial scald in ‘Granny Smith’ apples.Journal of the Science of Food and Agriculture,87:1836~1844.
Pesis E, Ebeler S, Mitcham E.2007b. Postharvest low oxygen pretreatment prevented superficial scaldand bitter pit symptoms in ‘Granny Smith’ apples. Hortscience,42:882~883.
Pesis E, Ebeler SE, de Freitas ST, Padda M, Mitcham EJ.2010. Short anaerobiosis period prior to coldstorage alleviates bitter pit and superficial scald in Granny Smith apples. Journal of theScience of Food and Agriculture,90:2114~2123.
Pesis E, Ibanez AM, Phu ML, Mitcham EJ, Ebeler SE, Dandekar AM.2009. Superficial scald andbitter pit development in cold-stored Transgenic apples suppressed for ethylene biosynthesis.Journal of Agricultural and Food Chemistry,57:2786~2792.
Piretti M, Gallerani G, Pratella, G.1994. Polyphenol fate and superficial scald in apple. PostharvestBiology and Technology,4:213~224.
Piretti MV, Gallerani G, Brodnik U.1996. Polyphenol polymerisation involvement in apple superficialscald. Postharvest Biology and Technology,8:11~18.
Powell GH, Fulton SH.1903. The apple in cold storage. US Government Printing Office.
Rao MV, Watkins CB, Brown SK, Weeden NF.1998. Active oxygen species metabolism in ‘WhiteAngel’ x ‘Rome Beauty’ apple selections resistant and susceptible to superficial scald. Journalof American Society for Horticultural Science,123:299~304.
Rowan DD, Allen JM, Fielder S, Spicer JA, Brimble MA.1995. Identification of conjugated trieneoxidation-products of alpha-farmesene in apple skin. Journal of Agricultural and FoodChemistry,43:2040~2045.
Rowan DD, Hunt MB, Fielder S, Norris J, Sherburn MS.2001. Conjugated triene oxidation productsof alpha-farnesene induce symptoms of superficial scald on stored apples. Journal ofAgricultural and Food Chemistry,49:2780~2787.
Rudell DR, Mattheis JP.2009. Superficial scald development and related metabolism is modified bypostharvest light irradiation. Postharvest Biology and Technology,51:174~182.
Rupasinghe HPV, Murr DP, Paliyath G, Skog L.2000a. Inhibitory effect of1-MCP on ripening andsuperficial scald development in ‘McIntosh’ and ‘Delicious’ apples. Journal of HorticulturalScience and Biotechnology,75:271~276.
Rupasinghe HPV, Paliyath G, Murr DP.2000b. Sesquiterpene alpha-farnesene synthase: Partialpurification, characterization, and activity in relation to superficial scald development inapples. Journal of American Society for Horticultural Science,125:111~119.
Sabban-Amin R, Feygenberg O, Belausov E, Pesis E.2011. Low oxygen and1-MCP pretreatmentsdelay superficial scald development by reducing reactive oxygen species.ROS. accumulationin stored ‘Granny Smith’ apples. Postharvest Biology and Technology,62:295~304.
Scott K, Wills R.1977. Vacuum infiltration of calcium chloride: a method for reducing bitter pit andsenescence of apples during storage at ambient temperatures. Hortscience,12:71~72.
Scott KJ, Yuen CMC, Ghahramani F.1995. Ethanol Vapor-a new anti-scald treatment for apples.Postharvest Biology and Technology,6:201~208.
Shaham Z, Lers A, Lurie S.2003. Effect of heat or1-methylcyclopropene on antioxidative enzymeactivities and antioxidants in apples in relation to superficial scald development. Journal ofAmerican Society for Horticultural Science,128:761~766.
Shewfelt RL, Purvis AC.1995. Toward a comprehensive model for lipid peroxidation in plant tissuedisorders. Hortscience,30:213~218.
Shorter A, Scott K, Ward G, Best D.1992. Effect of ethylene absorption on the storage of GrannySmith apples held in polyethylene bags. Postharvest Biology and Technology,1:189~194.
Smith WH.1959. Control of superficial scald in stored apples. Nature,183:760.
Tatsuki M, Endo A, Ohkawa H.2007. Influence of time from harvest to1-MCP treatment on applefruit quality and expression of genes for ethylene biosynthesis enzymes and ethylene receptors.Postharvest Biology and Technology,43:28~35.
Thomai T, Sfakiotakis E, Vasilakakis M.1998. Effects of low preharvest temperature on scaldsusceptibility and biochemical changes in ‘Granny Smith’ apple peel. Scientia Horticulturae,76:1~15.
Tian MS, Prakash S, Zhang N, Ross GS.2002. Chilling-induced ethylene biosynthesis in Braeburnapples. Plant Growth Regulation,38:249~257.
Truter AB, Combrink JC, Burger SA.1994. Control of superficial scald in granny smith apples byultra-low and stress levels of oxygen as an alternative to diphenylamine. Journal ofHorticultural Science,69:581~587.
Trinchero G, Sozzi G, Covatta F, Fraschina A.2004. Inhibition of ethylene action by1-methylcyclopropene extends postharvest life of ‘Bartlett’ pears. Postharvest Biology andTechnology,32:193~204.
Tsantili E, Gapper NE, Arquiza JMRA, Whitaker BD, Watkins CB.2007. Ethylene andalpha-farnesene metabolism in green and red skin of three apple cultivars in response to1-methylcyclopropene.1-MCP. treatment. Journal of Agricultural and Food Chemistry,55:5267~5276.
Wang ZY, Dilley DR.2000. Initial low oxygen stress controls superficial scald of apples. PostharvestBiology and Technology,18:201~213.
Wara-Aswapati O, Srikok D, Putsiri S.1987. Storage of lychee and longan at ambient temperatureusing hot benomyl treatment and film wrap. In:Chiang Mai Univ. Thailand.Proceed ings ofNational Seminar on Appropriate Postharvest Technology. Chiang Mai. Thailand:1987.205~211.
Watkins CB, Bramlage WJ, Cregoe BA.1995a. Superficial scald of Granny-Smith apples is expressedas a typical chilling injury. Journal of American Society for Horticultural Science,120:88~94.
Watkins CB, Leake A, Hoggett SM, Bowen JH.1995b. Maturation and storage quality of6golden-delicious x red-dougherty apple selections. New Zealand Jornal of Crop Horticulture,23:49~54.
Watkins CB, Nock JF.2005. Effects of delays between harvest and1-methylcyclopropene treatment,and temperature during treatment, on ripening of air-stored and controlled-atmosphere-storedapples. Hortscience,40:2096~2101.Watkins CB, Bramlage WJ, Brookfield PL, Reid SJ, Weis SA, Alwan TF.2000a. Cultivar andgrowing region influence efficacy of warming treatments for amelioration of superficial scalddevelopment on apples after storage. Postharvest Biology and Technology,19:33~45.
Watkins CB, Nock JF, Whitaker BD.2000b. Responses of early, mid and late season apple cultivars topostharvest application of1-methylcyclopropene.1-MCP. under air and controlledatmosphere storage conditions. Postharvest Biology and Technology,19:17~32.
Whitaker BD.1998. Phenolic fatty-acid esters from the peel of ‘Gala’ apples and their possible role inresistance to superficial scald. Postharvest Biology and Technology,13:1~10.
Whitaker BD.2004. Oxidative stress and superficial scald of apple fruit. Hortscience,39:933~937.
Whitaker BD, Nock JF, Watkins CB.2000. Peel tissue alpha-farnesene and conjugated trienolconcentrations during storage of ‘White Angel’ x ‘Rome Beauty’ hybrid apple selectionssusceptible and resistant to superficial scald. Postharvest Biology and Technology,20:231~241.
Whitaker BD, Solomos T, Harrison DJ.1997. Quantification of alpha-farnesene and its conjugatedtrienol oxidation products from apple peel by C-18-HPLC with UV detection. Journal ofAgricultural and Food Chemistry,45:760~765.
Yazdani N, Arzani K, Mostofi Y, Shekarchi M.2011. α-Farnesene and antioxidative enzyme systemsin Asian pear (Pyrus serotina Rehd.) fruit. Postharvest Biology and Technology,59:227~231.
Zanella A.2003. Control of apple superficial scald and ripening-a comparison between1-methylcyclopropene and diphenylamine postharvest treatments, initial low oxygen stressand ultra low oxygen storage. Postharvest Biology and Technology,27:69~78.
Zubini P, Baraldi E, De Santis A, Bertolini P, Mari M.2007. Expression of anti-oxidant enzyme genesin scald-resistant ‘Belfort’ and scald-susceptible ‘Granny Smith’ apples during cold storage.Journal of Horticultural Science and Biotechnology,82:149~155.
陈莲.2006.低温引起橄榄果实冷害褐变的生理生化机制研究[硕士学位论文].福州:福建农林大学.
陈新.2007.鸭梨α-法尼烯合成酶基因的克隆及其植物表达载体构建[硕士学位论文].泰山:山东农业大学.
陈丹生,苏新国,郑永华,汪峰,张兰,冯磊,蒋跃明.2003.1-甲基环丙烯对红富士苹果贮藏品质的影响.食品科学,24:143~146.
仇立亚,2008.莲藕褐变生理及加工关键技术的研究[硕士学位论文].扬州:扬州大学.
高小松,张新社,任丽.2007.苹果贮藏期常见病害及其防治.西北园艺:果树,5:40-41.
郭艳,杨海玲.2009.植物组织培养中的褐化现象及解决途径.山西农业科学,37:14-16.
胡小松,闫师杰,肖华志,王晓霞.2005.“AU”涂被处理对红星苹果果皮α-法尼烯和共轭三烯含量的影响.食品与发酵工业,31:100~102.
胡小松,张彤,夏涛,周山涛,丁双阳.1992.鸭梨黑皮病致病机理与防治方法的研究.北京农业大学学报,18:417~421.
胡艳妮.2008.杨桃果实多酚氧化酶的研究[硕士学位论文].南宁:广西大学.
鞠志国,戴洪义.1992.苹果果皮细胞膜结构变化与虎皮病的关系.果树科学,9:218~221.
鞠志国,朱广廉,曹宗巽.1988.莱阳茌梨果实褐变与多酚氧化酶及酚类物质区域化分布的关系.植物生理与分子生物学学报,4:356~361.
林河通,陈绍军.2002.龙眼果皮微细结构的扫描电镜观察及其与果实耐贮性的关系.农业工程学报,18:95~99.
李聪敏.2009.柑橘贮藏期果皮褐斑的生理生化机理研究[硕士学位论文].重庆:西南大学.
连毅,李燕.2006.果蔬褐变及其影响因素研究进展.食品与药品,8:32~36.
林河通.2003.龙眼果实采后果皮褐变机理和采后处理技术研究[博士学位论文].杭州:浙江大学.
吕新刚,刘兴华,蔡露阳.2011.壳聚糖涂膜对苹果虎皮病防治效果与机理研究.农业机械学报,42:131~135.
李桂峰.2008.苹果果肉褐变机理和近红外无损检测技术研究[博士学位论文].杨凌：西北农林科技大学.
刘峥颢,吴广臣,王庭欣.2005.壳聚糖保鲜食品的机理及其应用的研究.食品科学,26:533~537.
牛锐敏.2006.不同采收期及臭氧处理对红富士苹果贮藏品质和生理、生化变化的影响[硕士学位论文].杨凌:西北农林科技大学.
牛锐敏,饶景萍,弋顺超,童斌,韩新花,陆宁.2005.苹果虎皮病的研究防治.陕西农业科学,3:77~80.
牛瑞雪.2009.1-MCP和DPA对砀山酥梨黑皮病抑制效果及其机理的研究[硕士学位论文].西安:陕西师范大学.
水茂兴,陈美慈.2001.壳聚糖对采后黄花梨果实膜脂过氧化和乙烯生成的影响.浙江大学学报:农业与生命科学版,27:541~545.
水茂兴,马国瑞,陈美慈,王强.2001.草莓采后壳聚糖处理对其耐贮性的影响.浙江农业学报,13:81~85.
索江涛.2010.几种采后技术对红富士苹果虎皮病的控制效果研究[硕士学位论文].杨凌:西北农林科技大学.
王璐.2011. α-法尼烯合成酶基因转化丰产梨的研究[硕士学位论文].泰安:山东农业大学.
吴顺,萧浪涛.2003.植物体内活性氧代谢及其信号传导.湖南农业大学学报:自然科学版29:450~456.
辛颖,陈复生,杨宏顺.2009.壳聚糖涂膜对果蔬质地影响的研究进展.食品科技,34:283~286.
徐建国,田呈瑞.2003.苹果的虎皮病及其防治.晋东南师范专科学校学报,20:23~24.
苑克俊,孙玉刚,张大鹏,胡小松.2002.苹果贮藏期间发生虎皮病的生理生化基础及其防治.植物生理学通讯,38:505~510.
由春香,张元湖,1998.虎皮病的防治研究概况.果树科学,15:175~179.
苑克俊,梁东田,2002.影响苹果虎皮病发生的因素.落叶果树,34:38~40.
张明晶,姜微波.2006.1-MCP乙烯受体阻断剂对香蕉果实采后生理和品质的影响.农业工程学报,22:270~272.
张元湖.1991.苹果虎皮病研究概况.山东农业大学学报.自然科学版,2:10~16.
张元湖.2001.苹果角质层的生物学和虎皮病的发生.[博士学位论文].泰安:山东农业大学.
张建朋,陈新,吕慧贞,张元湖.2009.鸭梨中α-法尼烯合成酶基因分离与表达分析.生物技术通报,105~108.
朱文祥,王金荣,李珺,赵秀娟.2010.植物组织培养中外植体褐变研究进展.安徽农业科学,31:17399~17401.
赵晨霞,胡小松.1998.膜伤害与红星苹果虎皮病的相关性.中国农业大学学报,3:35~38.
Abbasi NA, Kushad MM, Hafiz IA, Maqbool M.2008. Relationship of superficial scald related fruitmaturity with poly phenoloxidase and superoxide dismutase activities in red spur deliciousapples. Asian Journal of Chemistry,20:5986~5996.
Abdallah AY, Gil MI, Biasi W, Mitcham EJ.1997. Inhibition of superficial scald in apples bywounding: changes in lipids and phenolics. Postharvest Biology and Technology,12:203~212.
Abrosca BD, Pacifico S, Cefarelli G, Mastellone C, Fiorentino A.2007.‘Limoncella’ apple, an Italianapple cultivar: Phenolic and flavonoid contents and antioxidant activity. Food Chemistry,104:1333~1337.
Ahn T, Paliyath G, Murr DP.2007. Antioxidant enzyme activities in apple varieties and resistance tosuperficial scald development. Food Research International,40:1012~1019.
Alwan TF, Watkins CB.1999. Intermittent warming effects on superficial scald development of‘Cortland',‘Delicious’ and ‘Law Rome’ apple fruit. Postharvest Biology and Technology,16:203~212.
Amiot MJ, Tacchini M, Aubert SY, Oleszek W.1995. Influence of cultivar, maturity stage, andstorage conditions on phenolic composition and enzymic browning of pear fruits. Journal ofAgricultural and Food Chemistry,43:1132~1137.
Anet E.1969. Autoxidation of α-farnesene. Australian Journal of Chemistry,22:2403~2410.
Anet E.1972. Superficial scald, a functional disorder of stored apples. IX. Effect of maturity andventilation. Journal of the Science of Food and Agriculture,23:763~769.
Anet E, Coggiola I.1974. Superficial scald, a functional disorder of stored apples X. Control ofα-farnesene autoxidation. Journal of the Science of Food and Agriculture,25:293~298.
Bai J, Mattheis JP, Reed N.2006. Re-initiating softening ability of1-methylcyclopropene-treated‘Bartlett’ and ‘Anjou’ pears after regular air or controlled atmosphere storage. Journal ofHorticultural Science and Biotechnology,81:959~964.
Bain JM.1956. A historical study of the development of superficial scald in Granny Smith apples.Journal of horticultural Science,31:234~238.
Barden CL, Bramlage WJ.1994a. Accumulation of antioxidants in apple peel as related to preharvestfactors and superficial scald susceptibility of the fruit. Journal of American Society forHorticultural Science,119:264~269.
Barden CL, Bramlage WJ.1994b. Biologyand Relationships of antioxidants in apple peel to changesin α-farnesene and conjugated trienes during storage, and to superficial scald developmentafter storage. Postharvest Biology and Technology,4:23~33.
Blankenship SM, Dole JM.2003.1-Methylcyclopropene: a review. Postharvest Biology andTechnology,28:1~25.
Bradford M.1976. A rapid and sensitive method for the quantitation of microgram quantities ofprotein utilizing the principle of protein-dye binding. Analytical Biochemistry,72:248~254.
Bramlage J.1991. Superoxide dismutase activities in senescing apple fruit. Journal of Food Science,59:581~584.
Bramlage WJ, Meir S.1990. Chilling injury of crops of temperate origin. In: Chilling injury ofhorticultural crops. Boca Raton: CRC press:37~46
Bramlage WJ, Watkins CB.1994. Influences of preharvest temperature and harvest maturity onsusceptibility of New-Zealand and North-American apples to superficial scald. New ZealandJournal of Crop Horticulture,22:69~79.
Bramlage WJ, Weis S.1997. Effects of temperature, light, and rainfall on superficial scaldsusceptibility in apples. Hortscience,32:808~811.
Brooks C, Cooley J, Fisher D.1919. Apple scald. Journal of Agricultural Research,16:195~217.
Brooks C, Cooley JS, Fisher D.1923. Apple scald and its control. U.S. Department of Agriculture.
Castillo FJ, Greppin H.1988. Extracellular ascorbic acid and enzyme activities related to ascorbic acidmetabolism in Sedum album L. leaves after ozone exposure. Environmental and ExperimentalBotany,28:231~238.
Castro DE, Barrett DM, Jobling J, Mitcham EJ.2008. Biochemical factors associated with a CO2induced flesh browning disorder of Pink Lady apples. Postharvest Biology and Technology,48:182~191.
Chellew JP, Little CR.1995. Alternative methods of scald control in Granny-Smith apples. Jorunal ofHorticultural Science,70:109~115.
Watkins CB, Barden CL, Bramlage WJ.1993. Relationships among α-farnesene, conjugated trienesand ethylene production with superficial scald development of apples. Acta Horticulture,343:155~160.
Curry EA.1994. Preharvest applications of ethephon reduce superficial scald of fuji and granny-smithapples in storage. Journal of Horticultural Science,69:1111~1116.
Davey MW, Auwerkerken A, Keulemans J.2007. Relationship of apple vitamin C and antioxidantcontents to harvest date and postharvest pathogen infection. Journal of the Science of Foodand Agriculture,87:802~813.
Deell JR, Ayres JT, Murr DP.2008.1-methylcyclopropene concentration and timing of postharvestapplication alters the ripening of ‘McIntosh’ apples during storage. Horttechnology,18:624~630.
DeEll JR, Murr DP, Porteous MD, Rupasinghe HPV.2002. Influence of temperature and duration of1-methylcyclopropene.1-MCP. treatment on apple quality. Postharvest Biology andTechnology,24:349~353.
DeLong JM, Prange RK, Harrison PA.2004. The influence of pre-storage delayed cooling on qualityand disorder incidence in ‘Honeycrisp’ apple fruit. Postharvest Biology and Technology,33:175~180.
Drogoudi P, Michailidis Z, Pantelidis G.2008. Peel and flesh antioxidant content and harvest qualitycharacteristics of seven apple cultivars. Scientia Horticulturae,115:149~153.
Du ZY, Bramlage WJ.1994a. Roles of Ethylene in the development of superficial scald in Cortlandapples. Journal of American Society for Horticultural Science,119:516~523.
Du ZY, Bramlage WJ.1994b. Superoxide-Dismutase Activities in Senescing Apple Fruit.Malus-Domestica Borkh. Journal of Food Science,59:581~584.
Du ZY, Bramlage WJ.1995. Peroxidative activity of apple peel in relation to development ofpoststorage disorders. Hortscience,30:205~209.
Ekman J.2004. Interactions between1-MCP concentration, treatment interval and storage time for‘Bartlett’ pears. Postharvest Biology and Technology,31:127~136.
Ekman JH, Clayton M, Biasi WV, Mitcham EJ.2004. Interactions between1-MCP concentration,treatment interval and storage time for ‘Bartlett’ pears. Postharvest Biology and Technology,31:127~136.
Emongor V, Murr D, Lougheed E.1994. Preharvest factors that predispose apples to superficial scald.Postharvest Biology and Technology,4:289~300.
Fan XT, Mattheis JP.1999. Development of apple superficial scald, soft scald, core flush, andgreasiness is reduced by MCP. Journal of Agricultural and Food Chemistry,47:3063~3068.
Fawbush F, Nock JF, Watkins CB.2009. Antioxidant contents and activity of1-methylcyclopropene.1-MCP-treated ‘Empire’ apples in air and controlled atmosphere storage. Postharvest Biologyand Technology,52:30~37.
Fernández-Trujillo JP, Nock JF, Kupferman EM, Brown SK, Watkins CB.2003. Peroxidase activityand superficial scald development in apple fruit. Journal of Agricultural and Food Chemistry,51:7182~7186.
Golding JB, McGlasson WB, Wyllie SG, Leach DN.2001. Fate of apple peel phenolics during coolstorage. Journal of Agricultural and Food Chemistry,49:2283~2289.
Gong Y, Tian MS.1998. Inhibitory effect of diazocyclopentadiene on the development of superficialscald in Granny Smith apple. Plant Growth Regul,26:117~121.
Gough R, Shutak V, Olney C, Day H.1973. Effect of butylated hydroxytoluene (BHT) on apple scald.Journal of American Society for Horticultural Science,98:14~15.
Halliwell B, Gutteridge J.1989. Lipid peroxidation: a radical chain reaction. Free radicals in biologyand medicine,2:188~218.
Han D, Wu Z, Ji Z.2000. Effects of SO2treatment on the overall quality of Longan fruits.cv. Shixia.during cold storage. Acta horticulturae,558:375~380.
Huelin F, Murray K.1966. α-Farnesene in the natural coating of apples.Nature,210:1260~1261.
Huelin FE, Coggiola IM.1970. Superficial scald a functional disorder of stored apples. VII. Effect ofapplied α-farnesene, temperature and diphenylamine on scald and concentration and oxidationof α-farnesene in fruit. Journal of the Science of Food and Agriculture,21:584~589.
Imahori Y, Takemura M, Bai J.2008. Chilling-induced oxidative stress and antioxidant responses inmume.Prunus mume. fruit during low temperature storage. Postharvest Biology andTechnology,49:54~60.
Isidoro N, Almeida DPF.2006. a-Farnesene, conjugated trienols, and superficial scald in ‘Rocha’pear as affected by1-methylcyclopropene and diphenylamine. Postharvest Biology andTechnology,42:49~56.
Ingle M, d'Souza M.1989. Physiology and control of superficial scald of apples: a review. Hortscience,24:28~31.
Jemric T, Lurie S, Dumija L, Pavicic N, Hribar J.2006. Heat treatment and harvest date interact intheir effect on superficial scald of ‘Granny Smith’ apple. Scientia Horticulturae,107:155~163.
Jobling J, McGlasson WB, Dilley DR.1991. Induction of ethylene synthesizing competency in‘Granny Smith’ apples by exposure to low temperature in air. Postharvest Biology andTechnology,1:111~118.
Johnston JW, Hewett EW, Hertog ML, Harker FR.2002. Harvest date and fruit size affect postharvestsoftening of apple fruit. Journal of Horticultural Science and Biotechnology,77:355~360.
Ju ZG, Yuan YB, Liu CL, Zhan SM, Wang MX.1996. Relationships among simple phenol, flavonoidand anthocyanin in apple fruit peel at harvest and scald susceptibility. Postharvest Biology andTechnology,8:83~93.
Ju Z, Bramlage WJ.1999. Phenolics and lipid-soluble antioxidants in fruit cuticle of apples and theirantioxidant activities in model systems. Postharvest Biology and Technology,16:107~118.
Ju Z, Curry EA.2000a. Stripped corn oil emulsion alters ripening, reduces superficial scald, andreduces core flush in ‘Granny Smith’ apples and decay in ‘d’Anjou’ pears. PostharvestBiology and Technology,20:185~193.
Ju ZG, Curry EA.2000b. Evidence that a-farnesene biosynthesis during fruit ripening is mediated byethylene regulated gene expression in apples. Postharvest Biology and Technology,19:9~19.
Ju ZG, Curry EA.2000c. Stripped corn oil controls scald and maintains volatile production potentialin Golden Supreme and Delicious apples. Journal of Agricultural and Food Chemistry,48:2173~2177.
Jung S-k, Watkins CB.2008. Superficial scald control after delayed treatment of apple fruit withdiphenylamine(DPA) and1-methylcyclopropene(1-MCP). Postharvest Biology andTechnology,50:45~52.
Kochhar S, Watkins CB, Conklin PL, Brown SK.2003. A quantitative and qualitative analysis ofantioxidant enzymes in relation to susceptibility of apples to superficial scald. Journal ofAmerican Society for Horticultural Science,128:910~916.
Kondo S, Tsuda K, Muto N, Ueda J.2002. Antioxidative activity of apple skin or flesh extractsassociated with fruit development of selected apples cultivars. Scientia Horticulture,96:177~185.
Lara I, Vendrell M.2003. Cold-induced ethylene biosynthesis is differentially regulated in peel andpulp tissues of ‘Granny Smith’ apple fruit. Postharvest Biology and Technology29:109~119.
Lau OL.1990.Efficacy of diphenylamine, ultrea-low oxygen, and ethylene scrubbing on scald controlin delicious apples. Journal of American Society for Horticultural Science,115:959~961.
Little C, Barrand L.1989. Seasonal orchard and storage conditions affecting storage scald in pomefruit. Proc.5th Intl. CA. Res. Conf. pp177~192..
Little C, Taylor H, Peggie I.1980. Multiformulation dips for controlling storage disorders of applesand pears. II. Assessing scald inhibitors. Scientia Horticulturae,13:315~321.
Lotz E, Barnard F, Combrink J.1997. Evaluation of alternative treatments for the control ofsuperficial scald in apples. Deciduous Fruit Grower,47:52~55.
Lu XG, Liu XH, Li SF, Wang XJ, Zhang LH.2011. Possible mechanisms of warming effects foramelioration of superficial scald development on ‘Fuji’ apples. Postharvest Biology andTechnology,62:43~49.
Lurie S, Lers A, Shacham Z, Sonego L, Burd S.2005. Expression of α-farnesene synthase afs1and3-hydroxy-3-methylglutaryl-coenzyme a reductase HMG2and HMG3in relation toα-farnesene and conjugated trienols in Granny Smith apples heat or1-MCP treated toprevent superficial scald. Journal of American Society for Horticultural Science,130:232~236.
Lurie S, Watkins CB.2012. Superficial scald, its etiology and control. Postharvest Biology andTechnology,65:44~60.
MacLean D, Murr D, DeEll J.2003. A modified total oxyradical scavenging capacity assay forantioxidants in plant tissues. Postharvest Biology and Technology,29:183~194.
MacLean DD, Murr DP, DeEll JR, Horvath CR.2006. Postharvest variation in apple [Malus xdomestica borkh.] flavonoids following harvest, storage, and1-MCP treatment. Journal ofAgricultural and Food Chemistry,54:870~878.
Magazin N, Gvozdenovic D, Keserovic Z, Milic B.2010. Fruit quality of Granny Smith apples pickedat different harvest times and treated with1-MCP. Fruits,65:191~197.
Meir S, Bramlage W.1988. Antioxidant activity in Cortland apple peel and susceptibility tosuperficial scald after storage. Journal of American Society for Horticultural Science,113:412~418.
Meigh D, Filmer A.1969. Natural skin coating of the apple and its influence on scald in storageIII.α-farnesene. Journal of the Science of Food and Agriculture,20:139~143.
Meigh D.1970. Apple scald. The biochemistry of fruits and their products,1:555~569.
Merritt RH, Stiles WC, Havens AV, Mitterling L.1961. Effects of preharvest air temperatures onstorage scald of Stayman apples, Proceedings of American Society for Horticultural Science,78:24~34
Mir NA, Beaudry R.1999. Effect of superficial scald suppression by diphenylamine application onvolatile evolution by stored Cortland apple fruit. Journal of Agricultural and Food Chemistry,47:7~11.
Molina D, Recasens I, Alegre S, Larrigaudiere C.2005. Harvest maturity related changes and theirinfluence on antioxidant potential in ‘Golden Smoothee’ apples. Acta horticulturae,579:52~56.
Murray K, Huelin F, Davenport J.1964. Occurrence of farnesene in the natural coating of apples.Nature,204:80.
Paliyath G, Whiting MD, Stasiak MA, Murr DP, Clegg BS.1997. Volatile production and fruit qualityduring development of superficial scald in Red Delicious apples. Food Research In ternational,30:95~103.
Pechous SW, Watkins CB, Whitaker BD.2005. Expression of alpha-farnesene synthase gene AFS1inrelation to levels of alpha-farnesene and conjugated trienols in peel tissue of scald-susceptible‘Law Rome’ and scald-resistant ‘Idared’ apple fruit. Postharvest Biology and Technology,35:125~132.
Pesis E, Ben-Arie R, Feygenberg O, Lichter A, Gadiyeva O, Antilofyev I, Uryupina T.2007a. Asimple pretreatment with low O2to alleviate superficial scald in ‘Granny Smith’ apples.Journal of the Science of Food and Agriculture,87:1836~1844.
Pesis E, Ebeler S, Mitcham E.2007b. Postharvest low oxygen pretreatment prevented superficial scaldand bitter pit symptoms in ‘Granny Smith’ apples. Hortscience,42:882~883.
Pesis E, Ebeler SE, de Freitas ST, Padda M, Mitcham EJ.2010. Short anaerobiosis period prior to coldstorage alleviates bitter pit and superficial scald in Granny Smith apples. Journal of theScience of Food and Agriculture,90:2114~2123.
Pesis E, Ibanez AM, Phu ML, Mitcham EJ, Ebeler SE, Dandekar AM.2009. Superficial scald andbitter pit development in cold-stored Transgenic apples suppressed for ethylene biosynthesis.Journal of Agricultural and Food Chemistry,57:2786~2792.
Piretti M, Gallerani G, Pratella, G.1994. Polyphenol fate and superficial scald in apple. PostharvestBiology and Technology,4:213~224.
Piretti MV, Gallerani G, Brodnik U.1996. Polyphenol polymerisation involvement in apple superficialscald. Postharvest Biology and Technology,8:11~18.
Powell GH, Fulton SH.1903. The apple in cold storage. US Government Printing Office.
Rao MV, Watkins CB, Brown SK, Weeden NF.1998. Active oxygen species metabolism in ‘WhiteAngel’ x ‘Rome Beauty’ apple selections resistant and susceptible to superficial scald. Journalof American Society for Horticultural Science,123:299~304.
Rowan DD, Allen JM, Fielder S, Spicer JA, Brimble MA.1995. Identification of conjugated trieneoxidation-products of alpha-farmesene in apple skin. Journal of Agricultural and FoodChemistry,43:2040~2045.
Rowan DD, Hunt MB, Fielder S, Norris J, Sherburn MS.2001. Conjugated triene oxidation productsof alpha-farnesene induce symptoms of superficial scald on stored apples. Journal ofAgricultural and Food Chemistry,49:2780~2787.
Rudell DR, Mattheis JP.2009. Superficial scald development and related metabolism is modified bypostharvest light irradiation. Postharvest Biology and Technology,51:174~182.
Rupasinghe HPV, Murr DP, Paliyath G, Skog L.2000a. Inhibitory effect of1-MCP on ripening andsuperficial scald development in ‘McIntosh’ and ‘Delicious’ apples. Journal of HorticulturalScience and Biotechnology,75:271~276.
Rupasinghe HPV, Paliyath G, Murr DP.2000b. Sesquiterpene alpha-farnesene synthase: Partialpurification, characterization, and activity in relation to superficial scald development inapples. Journal of American Society for Horticultural Science,125:111~119.
Sabban-Amin R, Feygenberg O, Belausov E, Pesis E.2011. Low oxygen and1-MCP pretreatmentsdelay superficial scald development by reducing reactive oxygen species.ROS. accumulationin stored ‘Granny Smith’ apples. Postharvest Biology and Technology,62:295~304.
Scott K, Wills R.1977. Vacuum infiltration of calcium chloride: a method for reducing bitter pit andsenescence of apples during storage at ambient temperatures. Hortscience,12:71~72.
Scott KJ, Yuen CMC, Ghahramani F.1995. Ethanol Vapor-a new anti-scald treatment for apples.Postharvest Biology and Technology,6:201~208.
Shaham Z, Lers A, Lurie S.2003. Effect of heat or1-methylcyclopropene on antioxidative enzymeactivities and antioxidants in apples in relation to superficial scald development. Journal ofAmerican Society for Horticultural Science,128:761~766.
Shewfelt RL, Purvis AC.1995. Toward a comprehensive model for lipid peroxidation in plant tissuedisorders. Hortscience,30:213~218.
Shorter A, Scott K, Ward G, Best D.1992. Effect of ethylene absorption on the storage of GrannySmith apples held in polyethylene bags. Postharvest Biology and Technology,1:189~194.
Smith WH.1959. Control of superficial scald in stored apples. Nature,183:760.
Tatsuki M, Endo A, Ohkawa H.2007. Influence of time from harvest to1-MCP treatment on applefruit quality and expression of genes for ethylene biosynthesis enzymes and ethylene receptors.Postharvest Biology and Technology,43:28~35.
Thomai T, Sfakiotakis E, Vasilakakis M.1998. Effects of low preharvest temperature on scaldsusceptibility and biochemical changes in ‘Granny Smith’ apple peel. Scientia Horticulturae,76:1~15.
Tian MS, Prakash S, Zhang N, Ross GS.2002. Chilling-induced ethylene biosynthesis in Braeburnapples. Plant Growth Regulation,38:249~257.
Truter AB, Combrink JC, Burger SA.1994. Control of superficial scald in granny smith apples byultra-low and stress levels of oxygen as an alternative to diphenylamine. Journal ofHorticultural Science,69:581~587.
Trinchero G, Sozzi G, Covatta F, Fraschina A.2004. Inhibition of ethylene action by1-methylcyclopropene extends postharvest life of ‘Bartlett’ pears. Postharvest Biology andTechnology,32:193~204.
Tsantili E, Gapper NE, Arquiza JMRA, Whitaker BD, Watkins CB.2007. Ethylene andalpha-farnesene metabolism in green and red skin of three apple cultivars in response to1-methylcyclopropene.1-MCP. treatment. Journal of Agricultural and Food Chemistry,55:5267~5276.
Wang ZY, Dilley DR.2000. Initial low oxygen stress controls superficial scald of apples. PostharvestBiology and Technology,18:201~213.
Wara-Aswapati O, Srikok D, Putsiri S.1987. Storage of lychee and longan at ambient temperatureusing hot benomyl treatment and film wrap. In:Chiang Mai Univ. Thailand.Proceed ings ofNational Seminar on Appropriate Postharvest Technology. Chiang Mai. Thailand:1987.205~211.
Watkins CB, Bramlage WJ, Cregoe BA.1995a. Superficial scald of Granny-Smith apples is expressedas a typical chilling injury. Journal of American Society for Horticultural Science,120:88~94.
Watkins CB, Leake A, Hoggett SM, Bowen JH.1995b. Maturation and storage quality of6golden-delicious x red-dougherty apple selections. New Zealand Jornal of Crop Horticulture,23:49~54.
Watkins CB, Nock JF.2005. Effects of delays between harvest and1-methylcyclopropene treatment,and temperature during treatment, on ripening of air-stored and controlled-atmosphere-storedapples. Hortscience,40:2096~2101.Watkins CB, Bramlage WJ, Brookfield PL, Reid SJ, Weis SA, Alwan TF.2000a. Cultivar andgrowing region influence efficacy of warming treatments for amelioration of superficial scalddevelopment on apples after storage. Postharvest Biology and Technology,19:33~45.
Watkins CB, Nock JF, Whitaker BD.2000b. Responses of early, mid and late season apple cultivars topostharvest application of1-methylcyclopropene.1-MCP. under air and controlledatmosphere storage conditions. Postharvest Biology and Technology,19:17~32.
Whitaker BD.1998. Phenolic fatty-acid esters from the peel of ‘Gala’ apples and their possible role inresistance to superficial scald. Postharvest Biology and Technology,13:1~10.
Whitaker BD.2004. Oxidative stress and superficial scald of apple fruit. Hortscience,39:933~937.
Whitaker BD, Nock JF, Watkins CB.2000. Peel tissue alpha-farnesene and conjugated trienolconcentrations during storage of ‘White Angel’ x ‘Rome Beauty’ hybrid apple selectionssusceptible and resistant to superficial scald. Postharvest Biology and Technology,20:231~241.
Whitaker BD, Solomos T, Harrison DJ.1997. Quantification of alpha-farnesene and its conjugatedtrienol oxidation products from apple peel by C-18-HPLC with UV detection. Journal ofAgricultural and Food Chemistry,45:760~765.
Yazdani N, Arzani K, Mostofi Y, Shekarchi M.2011. α-Farnesene and antioxidative enzyme systemsin Asian pear (Pyrus serotina Rehd.) fruit. Postharvest Biology and Technology,59:227~231.
Zanella A.2003. Control of apple superficial scald and ripening-a comparison between1-methylcyclopropene and diphenylamine postharvest treatments, initial low oxygen stressand ultra low oxygen storage. Postharvest Biology and Technology,27:69~78.
Zubini P, Baraldi E, De Santis A, Bertolini P, Mari M.2007. Expression of anti-oxidant enzyme genesin scald-resistant ‘Belfort’ and scald-susceptible ‘Granny Smith’ apples during cold storage.Journal of Horticultural Science and Biotechnology,82:149~155.