GA_3对‘黄冠梨’冷藏期间品质变化及贮藏性能的影响
|
摘要
【目的】为探究‘黄冠梨’发育期GA_3处理对其贮藏性能的影响.【方法】以‘黄冠梨’果实为试材,研究幼果期果柄涂抹GA_3对果实冷藏期间品质变化及病害发生情况.【结果】GA_3处理能显著(P<0.05)降低果实贮藏前期的呼吸速率,冷藏4个月,果实呼吸速率为40.92mg/kg/h,较同期对照降低28.7%;GA_3处理极显著(P<0.01)抑制了整个贮藏期间果实乙烯的释放,同时保持了贮藏期间果实可滴定酸及VC含量,但对果实可溶性固形物、可溶性糖及还原糖的变化无显著影响,冷藏8个月时,果实的乙烯释放速率较同期对照低50.1%,可滴定酸及VC含量分别较同期对照升高20.8%和19.2%;GA_3处理还可极显著(P<0.01)抑制果实果心褐变,但却极显著(P<0.01)加重了果实鸡爪病发病程度,冷藏8个月时,果实褐心发病率及病情指数均较对照低50%,鸡爪发病率与发病指数分别较对照果实高100.0%和120.0%.【结论】GA_3处理极显著抑制了冷藏期间‘黄冠梨’果实乙烯的释放,在较好的保持了贮藏期间果实的品质的同时,可抑制果实果心褐变,但加重了果实鸡爪病的发生.
【Objective】To explore the effect of GA_3 treatment on the storage performance of‘Huangguan'pear during fruit development.【Method】The fruit of‘Huangguan'pear was used as a test materi-al.The young fruit stalk was applied with GA_3.The harvested fruit quality and disease occurrence were investigated during refrigerated storage.【Result】GA_3 treatment significantly decreased the respiration rate of fruit pre-storage.After refrigerated for 4 months,the fruit respiration rate was 40.92 mg/(kg·h),which was 28.7% lower than the control.GA_3 treatment significantly inhibited the release of ethylene during storage,and maintained the titratable acid and Vc contents during storage,but had no significant effect on the changes of soluble solids,soluble sugars,and reducing sugars.After 8 months of storage,the ethylene release rate of fruit was 50.1% lower than that of the control,and the titratable acid and Vc contents of the treated fruit was 20.8% and 19.2% higher than that of the control.GA_3 treatment significantly inhibited fruit browning,but significantly aggravated the incidence of fruit Jizhua disorder.After 8 months of storage,the incidence and the index of brown heart were 50% lower than those of the control.The incidence and the index of Jizhua disorder were 100.0% and 120.0% higher than that of the control fruit,respectively.【Conclusion】GA_3 treatment inhibits the release of ethylene of harvested‘Huangguan'pear and maintains the quality of fruits during storage.The treatment decreases fruit browning,but aggravates Jizhua disorder during storage.
【Objective】To explore the effect of GA_3 treatment on the storage performance of‘Huangguan'pear during fruit development.【Method】The fruit of‘Huangguan'pear was used as a test materi-al.The young fruit stalk was applied with GA_3.The harvested fruit quality and disease occurrence were investigated during refrigerated storage.【Result】GA_3 treatment significantly decreased the respiration rate of fruit pre-storage.After refrigerated for 4 months,the fruit respiration rate was 40.92 mg/(kg·h),which was 28.7% lower than the control.GA_3 treatment significantly inhibited the release of ethylene during storage,and maintained the titratable acid and Vc contents during storage,but had no significant effect on the changes of soluble solids,soluble sugars,and reducing sugars.After 8 months of storage,the ethylene release rate of fruit was 50.1% lower than that of the control,and the titratable acid and Vc contents of the treated fruit was 20.8% and 19.2% higher than that of the control.GA_3 treatment significantly inhibited fruit browning,but significantly aggravated the incidence of fruit Jizhua disorder.After 8 months of storage,the incidence and the index of brown heart were 50% lower than those of the control.The incidence and the index of Jizhua disorder were 100.0% and 120.0% higher than that of the control fruit,respectively.【Conclusion】GA_3 treatment inhibits the release of ethylene of harvested‘Huangguan'pear and maintains the quality of fruits during storage.The treatment decreases fruit browning,but aggravates Jizhua disorder during storage.
引文
[1]郭润姿.不同处理对采后黄冠梨果实有机酸代谢酶及其基因表达的影响[D].天津:天津大学,2012.
[2]郝永菲.黄冠梨采后运输特性及销地适宜贮藏条件的研究[D].太谷:山西农业大学,2015.
[3]谈心,马欣荣.赤霉素生物合成途径及其相关研究进展[J].应用与环境生物学报,2008(4):571-577.
[4]岳川,曾建明,曹红利,等.高等植物赤霉素代谢及其信号转导通路[J].植物生理学报,2012,48(2):118-128.
[5] Mander L N.Twenty years of gibberellin research[J].Natural Product Reports,2003,20(1):49-69.
[6]李冬玲,段红霞,刘鸿晨,等.赤霉素及其功能类似物与赤霉素受体的研究进展[J].农药学学报,2013,15(6):601-608.
[7]曹建康,李庆鹏,姜微波,等.赤霉素处理对鸭梨果实乙烯代谢和贮藏品质的影响[J].中国农学通报,2008(1):81-84.
[8]李丹,赵晓敏,李学文,等.采前赤霉素处理对无核白葡萄采后落粒及品质的影响[J].新疆农业大学学报,2016,39(6):472-476.
[9]文婕.采前喷施赤霉素(GA3)对杧果农艺性状及采后品质的影响[D].海口:海南大学,2017.
[10]关军锋,马文会,及华,等.套袋和膨大剂对黄冠梨钙、果胶含量和果实品质的影响[J].科技导报,2008,(21):73-76.
[11]吴小华,颉敏华,王学喜,等.1-MCP对不同采收期黄冠梨褐心病及贮藏品质的影响[J].食品与机械,2016,32(1):110-113.
[12]赵波.1-甲基环丙烯(1-MCP)对花牛苹果虎皮病的控制及其机理研究[D].兰州:甘肃农业大学,2014.
[13]王源秀,何佳佳,方丹,等.常见果蔬VC含量测定方法筛选研究[J].安徽农学通报,2015,21(18):20-22+77.
[14]邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学,2012,33(24):185-189.
[15]位杰,吴翠云,蒋媛,等.蒽酮法测定红枣可溶性糖含量条件的优化[J/OL].食品科学,2014,35(24):136-140.
[16]李志霞,聂继云,闫震,等.响应面法对3,5-二硝基水杨酸比色法测定水果中还原糖含量条件的优化[J].分析测试学报,2016,35(10):1283-1288.
[17]赵科军,李江阔,张平,等.1-MCP处理对黄冠梨贮藏效果及鸡爪病发生的影响[J].保鲜与加工,2008,8(3):13-16.
[18] Mditshwa A,Magwaza L S,Tesfay S Z,et al.Postharvest factors affecting vitamin C content of citrus fruits:A review[J].Scientia Horticulturae,2017,218:95-104.
[19]李文生,杨媛,石磊,等.水果中蔗糖,还原糖,可溶性糖与甜度相关性的研究[J].北方园艺,2012(1):58-60.
[20]李增波.梨果贮藏期间褐心病的致病原因及预防措施[J].中国果菜,1997(1):34-34.
[21]陈柏,颉敏华,王学喜,等.1-MCP处理对常温贮藏黄冠梨褐心病和果实品质的影响[J].食品工业科技,2016,37(24):342-345,359.
[22]韩雅萱,颉敏华,王学喜,等.1-MCP处理对冷藏期间不同采期‘黄冠梨’衰老和品质的影响[J].甘肃农业大学学报,2016,51(6):121-127.
[23]吕静祎,商馥兰,张梦媛,等.赤霉素处理对南果梨贮藏品质的影响[J].食品工业科技,2017,38(24):282-286.
[24]王萍,孙静,陈全.膨大剂处理对无核白葡萄贮藏品质的影响[J].保鲜与加工,2016,16(6):20-24.
[25]付润山,姜妮娜,饶景萍,等.赤霉素和萘乙酸对柿果实采后成熟软化生理指标的影响[J].西北植物学报,2010,30(6):1204-1208.
[26] Weksler A,Dagar A,Friedman H,et al.The effect of gibberellin on firmness and storage potential of peaches and nectarines[J].Acta Horticalturae,2012,962(962):591-596.
[27]邓佳.采前采后处理对葡萄柚果实贮藏品质的影响[D].北京:北京林业大学,2013.
[28]于建娜,任小林,雷琴,等.赤霉素处理对两种葡萄品质和贮藏生理的影响[J].食品科学,2013,34(2):277-281.
[29]赵少波,王玉华,韩振庭,等.黄冠梨鸡爪病发病规律及预防措施浅析[J].河北果树,2005(3):17-18.
[30]陈柏,颉敏华,王学喜,等.不同浓度1-MCP对黄冠梨褐心病的控制效果[J].甘肃农业科技,2016(5):16-19.
[31] Chen Q,Wang Q,Fu M.Postharvest low temperature conditioning reduces peel browning and improves fruit quality in storage and subsequent shelf life of huangguan pear[J].Food and Nutrition Sciences,2015,6(15):1351.
[2]郝永菲.黄冠梨采后运输特性及销地适宜贮藏条件的研究[D].太谷:山西农业大学,2015.
[3]谈心,马欣荣.赤霉素生物合成途径及其相关研究进展[J].应用与环境生物学报,2008(4):571-577.
[4]岳川,曾建明,曹红利,等.高等植物赤霉素代谢及其信号转导通路[J].植物生理学报,2012,48(2):118-128.
[5] Mander L N.Twenty years of gibberellin research[J].Natural Product Reports,2003,20(1):49-69.
[6]李冬玲,段红霞,刘鸿晨,等.赤霉素及其功能类似物与赤霉素受体的研究进展[J].农药学学报,2013,15(6):601-608.
[7]曹建康,李庆鹏,姜微波,等.赤霉素处理对鸭梨果实乙烯代谢和贮藏品质的影响[J].中国农学通报,2008(1):81-84.
[8]李丹,赵晓敏,李学文,等.采前赤霉素处理对无核白葡萄采后落粒及品质的影响[J].新疆农业大学学报,2016,39(6):472-476.
[9]文婕.采前喷施赤霉素(GA3)对杧果农艺性状及采后品质的影响[D].海口:海南大学,2017.
[10]关军锋,马文会,及华,等.套袋和膨大剂对黄冠梨钙、果胶含量和果实品质的影响[J].科技导报,2008,(21):73-76.
[11]吴小华,颉敏华,王学喜,等.1-MCP对不同采收期黄冠梨褐心病及贮藏品质的影响[J].食品与机械,2016,32(1):110-113.
[12]赵波.1-甲基环丙烯(1-MCP)对花牛苹果虎皮病的控制及其机理研究[D].兰州:甘肃农业大学,2014.
[13]王源秀,何佳佳,方丹,等.常见果蔬VC含量测定方法筛选研究[J].安徽农学通报,2015,21(18):20-22+77.
[14]邓丽莉,潘晓倩,生吉萍,等.考马斯亮蓝法测定苹果组织微量可溶性蛋白含量的条件优化[J].食品科学,2012,33(24):185-189.
[15]位杰,吴翠云,蒋媛,等.蒽酮法测定红枣可溶性糖含量条件的优化[J/OL].食品科学,2014,35(24):136-140.
[16]李志霞,聂继云,闫震,等.响应面法对3,5-二硝基水杨酸比色法测定水果中还原糖含量条件的优化[J].分析测试学报,2016,35(10):1283-1288.
[17]赵科军,李江阔,张平,等.1-MCP处理对黄冠梨贮藏效果及鸡爪病发生的影响[J].保鲜与加工,2008,8(3):13-16.
[18] Mditshwa A,Magwaza L S,Tesfay S Z,et al.Postharvest factors affecting vitamin C content of citrus fruits:A review[J].Scientia Horticulturae,2017,218:95-104.
[19]李文生,杨媛,石磊,等.水果中蔗糖,还原糖,可溶性糖与甜度相关性的研究[J].北方园艺,2012(1):58-60.
[20]李增波.梨果贮藏期间褐心病的致病原因及预防措施[J].中国果菜,1997(1):34-34.
[21]陈柏,颉敏华,王学喜,等.1-MCP处理对常温贮藏黄冠梨褐心病和果实品质的影响[J].食品工业科技,2016,37(24):342-345,359.
[22]韩雅萱,颉敏华,王学喜,等.1-MCP处理对冷藏期间不同采期‘黄冠梨’衰老和品质的影响[J].甘肃农业大学学报,2016,51(6):121-127.
[23]吕静祎,商馥兰,张梦媛,等.赤霉素处理对南果梨贮藏品质的影响[J].食品工业科技,2017,38(24):282-286.
[24]王萍,孙静,陈全.膨大剂处理对无核白葡萄贮藏品质的影响[J].保鲜与加工,2016,16(6):20-24.
[25]付润山,姜妮娜,饶景萍,等.赤霉素和萘乙酸对柿果实采后成熟软化生理指标的影响[J].西北植物学报,2010,30(6):1204-1208.
[26] Weksler A,Dagar A,Friedman H,et al.The effect of gibberellin on firmness and storage potential of peaches and nectarines[J].Acta Horticalturae,2012,962(962):591-596.
[27]邓佳.采前采后处理对葡萄柚果实贮藏品质的影响[D].北京:北京林业大学,2013.
[28]于建娜,任小林,雷琴,等.赤霉素处理对两种葡萄品质和贮藏生理的影响[J].食品科学,2013,34(2):277-281.
[29]赵少波,王玉华,韩振庭,等.黄冠梨鸡爪病发病规律及预防措施浅析[J].河北果树,2005(3):17-18.
[30]陈柏,颉敏华,王学喜,等.不同浓度1-MCP对黄冠梨褐心病的控制效果[J].甘肃农业科技,2016(5):16-19.
[31] Chen Q,Wang Q,Fu M.Postharvest low temperature conditioning reduces peel browning and improves fruit quality in storage and subsequent shelf life of huangguan pear[J].Food and Nutrition Sciences,2015,6(15):1351.