叶面喷施“秸秆源品质改良因子”对金冠苹果贮藏期品质的影响
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摘要
研究"秸秆源品质改良因子"采前处理在(20±1)℃条件下对贮藏过程中金冠苹果贮藏特性的影响。结果表明:"秸秆源品质改良因子"采前处理可以加快果实的后熟软化过程,促使其转黄,使乙烯高峰提早到来,同时加速芳香物质的形成。另外,"秸秆源品质改良因子"采前处理提高了果实可滴定酸含量,降低其固酸比,从而对果实风味产生影响。"秸秆源品质改良因子"采前处理能促进苹果果实成熟衰老,对果实风味改善有明显的作用。
The effect of pre-harvest foliar spraying of "Stalk-derived Factor for Quality Modification",a residue remaining after the decomposition of stalks prepared in our laboratory,on storage properties of golden delicious apples during storage (20℃±1℃) was studied.The results indicated that foliar spraying of "Stalk-derived Factor for Quality Modification" could accelerate the process of fruit ripening and softening,promote the course of turning yellow,make the occurrence of ethylene peaks become earlier,and speed up the formation of aromatic substances.In addition,foliar spraying of "Stalkderived Factor for Quality Modification" could increase titratable acid content and reduce solid/acid ratio,thus exerting influence on fruit flavor.Therefore,foliar spraying of "quality modification factor from stalk" can promote the process of ripening and senescence and make a great contribution to the improvement of fruit flavor.
The effect of pre-harvest foliar spraying of "Stalk-derived Factor for Quality Modification",a residue remaining after the decomposition of stalks prepared in our laboratory,on storage properties of golden delicious apples during storage (20℃±1℃) was studied.The results indicated that foliar spraying of "Stalk-derived Factor for Quality Modification" could accelerate the process of fruit ripening and softening,promote the course of turning yellow,make the occurrence of ethylene peaks become earlier,and speed up the formation of aromatic substances.In addition,foliar spraying of "Stalkderived Factor for Quality Modification" could increase titratable acid content and reduce solid/acid ratio,thus exerting influence on fruit flavor.Therefore,foliar spraying of "quality modification factor from stalk" can promote the process of ripening and senescence and make a great contribution to the improvement of fruit flavor.
引文
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[20]雷琴.苹果成熟过程中品质变化特性研究[D].杨凌:西北农林科技大学,2006.
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[22]YAHIA E M.Apple flavor[J].Horticultural Reviews,1994,16: 197-234.
[23]SONG J,BANGERTH F.Production and development of volatile aroma compounds of apple fruits at different times of maturity[J].Acta Horticulturae,1994,368:150-159.
[2]ESCALADA V S,ARCHBOLD D D.Preharvest aminoethoxyvinylglycine plus postharvest heat treatments influence apple fruit ripening after cold storage[J].Hortscience,2009,44(6): 1637-1640.
[3]ZILKAH S,LURIE S,ARIE R B.Preharvest sprays of gibberellin on Flamekist nectarine trees to improve fruit storage potential[J].Journal of Horticultural Science,1997,72:355-362.
[4]刘零怡.番茄果实诱导抗病过程中一氧化氮对茉莉酸类物质的调控及采前应用初探[D].北京:中国农业大学,2010.
[5]曹建康,姜微波.柠檬酸处理对鸭梨果实贮藏特性的影响[J].食品科技,2005,30(10):84-87.
[6]ZHENG Xiaolin,TIAN Shiping.Effect of oxalic acid on control of postharvest browning of litchi fruit[J].Food Chem,2006,96(4): 519-523
[7]温晓丽,毕阳,高晓辉,等.采前喷施苹果酸对苹果梨采后黑皮病的抑制[J].甘肃农业大学学报,2009,4-4(5):11 1-115.
[8]ORTIZ A,GRAELL J,LARA I.Preharvest calcium applications inhibit some cell wall-modifying enzyme activities and delay cell wall disassembly at commercial harvest of 'Fuji Kiku-8'apples[J]. Postharvest Biology and Technology,2011,62(2):161-167.
[9]ORTIZ A,GRAELL J,LARA I.Preharvest calcium sprays improve volatile emission at commercial harvest of 'Fuji Kiku-8' apples[J]. Journal of Agricultural and Food Chemistry,2011,59(1):335-341.
[10]IAMSUB K,SEKOZAWA Y,SUGAYA S.Improvement of fruit quality by S-ABA and the fertilizer formulated K,P,Mg,Bo,Mn containing S-ABA as pre-harvest application on peaches and apples[J]. Acta Horticulturae,2008,804:219-224.
[11]龚新明,关军锋,张继澍.钙、硼营养对皇冠梨品质和果面褐斑病发生的影响[J].植物营养与肥料,2009,15(4):942-947.
[12]肖红梅,周光宏.热处理对冷藏番茄活性氧代谢的调节[J].食品科学,2004,25(10):331-335.
[13]JIANG Weibo,MA YAK S,HALEVY A H.The mechanism involved in ethylene-enhanced ethylene synthesis in camations[J].Plant Growth Regul,1994,14(2):133-138.
[14]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版杜.2007.
[15]王孝娣,史大川,宋烨,等.GC-MS analysis of fruit aroma components of organic Fuji Apple[J].园艺学报,2005,32(6):27-31.
[16]王赵改.粉红女士苹果采收成熟度、贮藏特性及1-MCP作用的研究ID].杨凌:西北农林科技大学,2005.
[17]WATKINS C B.The use of 1-methylcyclopropene(1-MCP) on fruits and vegetables[J].Biotechnol Adv,2006,24(4):389-409.
[18]罗桂杰.中小型苹果采后贮藏生理特性的研究[D].哈尔滨:东北农业大学,2008.
[19]DHINDSA R S,MATOWE W.Drought to lerance in two mosser: correlated with enzymatic defence against lipid peroxidaion[J].J Exp Bot,1981,32:79-91.
[20]雷琴.苹果成熟过程中品质变化特性研究[D].杨凌:西北农林科技大学,2006.
[21]DIXON J,HEWETT E W.Factors affecting apple aroma/flavor volatile concentration:review[J].New Zea land Journal of Crop and Horticultural Science,2000,28(3):155-173.
[22]YAHIA E M.Apple flavor[J].Horticultural Reviews,1994,16: 197-234.
[23]SONG J,BANGERTH F.Production and development of volatile aroma compounds of apple fruits at different times of maturity[J].Acta Horticulturae,1994,368:150-159.