低温贮藏过程中溶质和硬质桃冷害发生的生理差异
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国家自然科学基金(31872085);


Physiological Differences of Chilling Injury between Stony Hard and Melting Peaches during Cold Storage
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    摘要:

    该试验以溶质型桃品种(中油桃13号、春美和中油桃4号)和硬质型桃品种(中油桃18号、中桃9号和白如玉)为试材,分析桃果实在4 ℃低温贮藏过程中的品质变化以及乙烯释放规律,探索不同肉质桃果实冷害的发生机制。结果表明:(1)硬质型桃果实的冷害症状主要表现形式是果肉发生褐变,而溶质型桃的冷害症状以果肉木质化和絮败为主。(2)相对室温贮藏而言,短时间冷藏可以抑制溶质型桃果实内源乙烯的释放,但长时间低温冷藏会导致冷害发生,刺激乙烯释放量迅猛攀升;长时间的低温贮藏也会诱导硬质型桃内源乙烯的释放;在低温贮藏期间,毛桃品种果实乙烯释放高峰会比同种肉质类型的油桃品种推迟5~10 d,毛桃相较于油桃对低温的耐受性更强。(3)溶质型桃果实采后软化迅速,但其果实硬度下降速率在低温下受到明显抑制,在冷藏后期还维持在15N上下,而硬质型桃果实硬度在低温和常温贮藏期间受影响较小。(4)不同肉质类型桃果实的可溶性固形物含量在贮藏期间变化幅度均不大。研究发现,不同肉质型桃受到冷害的症状和乙烯释放的模式均不相同,该结果为不同质地的桃果实合理低温贮藏提了供理论依据。

    Abstract:

    In this experiment, we used melting flesh peach (Zhongyoutao13, Chunmei and Zhongyoutao 4) and stony hard (SH) flesh peach (Zhongyoutao18, Zhongtao 9 and Bairuyu) to analyze the changes of fruit quality and ethylene emission during cold storage, and to explore the mechanism of chilling injury in peaches with different textures. The results showed that: (1) flesh browning was a mainly chilling injury of SH peach, while wooliness of melting peach. (2) Compared with storing at ambient temperature, the ethylene production of melting peach would be repressed when storing at low temperature for a short period, while the extended cold storage would induce the development of chilling injury and ethylene burst; For SH flesh peach, ethylene production increased sharply when kept at low temperature for a long time. It was also found that during cold storage, the ethylene release peak in peach was 5 to 10 days later than that of nectarine of the same flesh texture, and peaches were more tolerant to low temperature than nectarines. (3) The melting peach softened rapidly after harvest, but the decline rate of firmness was significantly inhibited at low temperature and maintained at about 15N in the later stage of cold storage, while the firmness of stony hard peach fruit was less affected during low temperature and ambient temperature storage. (4) The soluble solids content of different fleshy peaches changed slightly during storage. The above results showed that the symptoms of chilling injury and the mode of ethylene release of different flesh textures are diverse, which provides theory basis for reasonable low temperature storage of peach with different textures in the future.

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邓 丽,曾文芳,刘 慧,等.低温贮藏过程中溶质和硬质桃冷害发生的生理差异[J].西北植物学报,2020,40(4):635-641

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  • 在线发布日期: 2020-06-22
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