外源24-表油菜素内酯对高温胁迫下茄子幼苗生长和抗氧化系统的影响

本文研究了高温胁迫下外源24-表油菜素内酯（EBR）对茄子幼苗生长和抗氧化系统的影响。结果表明,外源EBR处理显著促进了高温胁迫下茄子幼苗生长,提高了SOD、POD、CAT和APXS活性,AsA和GSH含量及可溶性蛋白和脯氨酸含量,降低了MDA、O2^-及H2O含量。表明,外源EBR处理通过促进高温胁迫下茄子幼苗抗氧化酶活性、抗氧化剂含量及渗透调节物质的提高,降低ROS水平,缓解高温胁迫对茄子幼苗生长的抑制作用,增强植株抗高温胁迫的能力。     

24-表油菜素内酯对低氧胁迫下黄瓜根系抗氧化系统及无氧呼吸酶活性的影响

用营养液水培,研究了根际低氧胁迫下24-表油菜素内酯(EBR)对2个抗低氧能力不同的黄瓜品种根系中抗氧化系统及无氧呼吸酶活性的影响。结果表明,在低氧胁迫下,EBR处理显著提高了低氧胁迫下2品种黄瓜幼苗根系SOD、POD及ADH活性,降低了O2-·、H2O2和MDA含量、LDH活性及‘中农八号’根系PDC活性,而对‘绿霸春四号’根系PDC及2个品种CAT活性无明显影响,表明外源EBR处理通过促进低氧胁迫下根系中抗氧化酶和ADH活性的提高,降低LDH活性及ROS含量,增强植株抗低氧胁迫的能力。     

CO2和1-MCP组合处理对磨盘柿贮藏效果的影响

以磨盘柿采后果实为材料,研究1-MCP的处理以及CO2脱涩与1-MCP组合处理对磨盘柿室温和0~1℃贮藏过程中果实硬度、可溶性单宁含量、总抗坏血酸(TAA)含量以及抗氧化活性的影响。结果显示:(1)贮藏过程中柿果实硬度随时间延长呈下降趋势,室温贮藏CO2处理5 d、CO2处理后进行1-MCP(CO2//1-MCP)处理10 d、1-MCP处理后进行CO2(1-MCP//CO2)处理15 d、CO2与1-MCP同时(CO2+1-MCP)处理30 d均完全软化,0~1℃贮藏75 d后硬度最高的是CO2+1-MCP处理(12.43 kg.cm-2),最低的是CO2//1-MCP处理(2.80 kg.cm-2),甚至低于CO2处理(5.71 kg.cm-2);(2)柿果实可溶性单宁和总抗坏血酸(TAA)含量与脱涩有关,CO2处理、CO2//1-MCP处理、1-MCP//CO2处理和CO2+1-MCP处理大幅低于CK和1-MCP处理,1-MCP处理抑制了可溶性单宁和TAA含量的下降;(3)室温贮藏中除CO2处理之外的处理柿果实总酚含量呈小幅上升趋势,0~1℃贮藏中CK、1-MCP处理、1-MCP//CO2处理和CO2+1-MCP处理的总酚含量稳定在9.91~12.38 mg.g-1FW之间,CO2处理和CO2//1-MCP处理于30 d之后迅速下降,至75 d时分别只有6.83和6.32 mg.g-1FW;(4)各组处理柿果实ABTS自由基清除能力和氧自由基清除能力值(ORAC)的变化趋势与总酚含量大致相当。研究发现,1-MCP能有效阻止磨盘柿果实贮藏期间的硬度、可溶性单宁含量、TAA含量以及抗氧化活性的下降,CO2脱涩与1-MCP处理的不同顺序对硬度和抗氧化活性影响巨大,但对可溶性单宁和TAA含量影响甚微;先CO2脱涩后1-MCP处理对磨盘柿贮藏效应影响不大,1-MCP处理和高浓度CO2脱涩同时进行是磨盘柿脱涩保鲜的最优方案。     

热水处理对金柑果实采后腐烂及生理特性的影响

金柑是果皮和果肉同食的柑果类型,对采后处理要求极为严格。该研究以金柑(Fortunella crassifolia)为材料,研究了其经30、40和50℃热水浸泡后果实的腐烂率、失重率、可溶性固形物、硬度、有机酸、细胞渗透率以及抗氧化酶活性变化。结果表明:经30℃热水处理5 min的果实失重率高于对照,而经40℃和50℃处理的果实失重率低于对照或差异不显著。经热水处理的果实总酸含量略低于对照,可溶性固形物含量在18%上下波动且差异不显著。热水处理可提高果实硬度,降低贮藏前期果实细胞渗透率以及贮藏过程中果实过氧化物酶和超氧化物歧化酶活性,激发过氧化氢含量升高,可有效降低贮藏过程中金柑果实腐烂率,但不同采收期的金柑所需的热水处理温度和时间不同。对于1月初采收的果实,处理时间为5 min或10 min可降低果实腐烂率;2月初采收的果实,40℃或50℃热水处理10 min可有效降低果实腐烂率;3月初采收的果实,当处理温度达到50℃,处理时间达到10 min,才可有效降低果实腐烂率,且对果实品质没有明显的不利影响。     

24-表油菜素内酯预处理对干旱胁迫下葡萄幼苗抗氧化系统和渗透调节物质的影响

以酿酒葡萄‘雷司令’(Riesling)一年生营养袋扦插苗为材料,采用人工气候室水培试验,考察在聚乙二醇6000(PEG)模拟干旱条件下,不同浓度(0.05、0.10和0.20mg/L)24-表油菜素内酯(EBR)预处理对‘雷司令’幼苗活性氧、抗氧化物质、渗透调节物质含量和抗氧化酶活性的影响,以揭示EBR预处理对干旱胁迫下葡萄幼苗的抗旱机理。结果显示:(1)与正常生长(对照)相比,干旱胁迫显著提高葡萄幼苗叶片中超氧阴离子自由基(■)、过氧化氢(H_2O_2)和丙二醛(MDA)含量;与干旱胁迫处理(PEG)相比,不同浓度EBR预处理均可降低叶片中■、H_2O_2和MDA的含量。(2)与对照相比,PEG处理显著降低葡萄幼苗叶片的抗坏血酸(AsA)和还原型谷胱甘肽(GSH)含量;与PEG处理相比,各浓度EBR预处理均可显著提高葡萄叶片AsA与GSH的含量,且以0.10mg/LEBR处理效果最好。(3)随着干旱胁迫时间的延长,葡萄幼苗叶片中的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、过氧化物酶(POD)与抗坏血酸过氧化物酶(APX)活性均呈先上升后下降的变化趋势,而在正常生长条件下酶活性基本保持不变;EBR预处理的葡萄叶片SOD、CAT、POD和APX活性均始终高于同期PEG处理。(4)PEG处理条件下,渗透调节物质脯氨酸和可溶性蛋白的含量整体高于对照;与PEG处理相比,不同浓度EBR预处理在干旱胁迫中后期均能显著提高葡萄叶片中脯氨酸和可溶性蛋白含量。研究表明,在干旱胁迫下,外源EBR预处理能够提高葡萄叶片抗氧化系统酶活性和渗透调节物质含量,有效降低干旱胁迫诱导的活性氧过度积累及膜脂过氧化程度,提高葡萄幼苗的抗旱能力,且以0.10mg/L EBR处理效果最佳。     

O2和CO2配比对低温贮藏李品质及生理变化的影响

为了探索适宜‘黑宝石’李贮藏的气体参数,研究了不同气体成分(6.0%O2+5.0%CO2、6.0%O2+1.0%CO2、10.0%O2+5.0%CO2和10.0%O2+1.0%CO2)处理对贮藏及货架期‘黑宝石’李采后品质(硬度、总糖、可滴定酸和腐烂指数)、抗氧化酶(SOD、POD和CAT)活性及MDA含量的影响。结果显示:(1)在贮藏0~45 d期间,冷藏对照果实的腐烂指数在8%以下,其货架果实的硬度仍可下降;贮藏至75 d时,冷藏对照果实的腐烂指数达38%,而且其果实失去了软化能力。(2)气调处理可减缓低温贮藏李果实硬度的下降,降低果实的腐烂指数,维持货架果实的后熟能力,但6.0%O2+1.0%CO2处理对果实腐烂指数的影响不显著。(3)气调处理可提高低温贮藏李果实的SOD、POD和CAT活性,抑制这3种酶在货架模拟过程中的升高,且可降低低温贮藏及货架期果实的MDA含量。(4)气调贮藏中以6.0%O2+5.0%CO2处理的效果最佳,果实的贮藏期可达75 d。研究说明,常规冷藏(0~1.5℃)可满足‘黑宝石’李果实采后短期贮藏(<45 d)的需要,而适宜的气调贮藏可使其贮藏期限延长30 d左右。     

SP-1果蜡处理对火龙果活性氧代谢的影响

以白肉火龙果Hylocereus undatus为材料,研究SP-1果蜡处理对果实失重率和活性氧代谢的影响。结果表明,SP-1果蜡处理极显著地抑制果实失重率增加,延缓总可溶性固形物(TSS)含量下降,有利于果实品质保持。在活性氧代谢方面,SP-1果蜡处理极显著地抑制火龙果果实中脂氧合酶(LOX)活性、H_2O_2积累和贮藏第4~6天谷胱甘肽(GSH)含量下降,极显著降低超氧阴离子自由基(O_2~-·)生成速率和提高贮藏期间还原型抗坏血酸(ASA)含量,维持较低的超氧化物歧化酶(SOD)、过氧化氢酶(CAT)、抗坏血酸过氧化物酶(APX)和过氧化物酶(POD)活性,延缓果实的成熟衰老进程,将货架期推迟2~4d。     

O2和CO2配比对气调贮藏梨采后褐变及相关理化因子的影响

以采后'丰水'梨果实为材料,在乐扣气调试验箱中研究了O2和CO2配比对果实褐变率、多酚氧化酶(PPO)和过氧化物酶(POD)活性、丙二醛(MDA)和总酚含量的影响,以探讨适宜减轻梨气藏褐变的气体成份.结果表明:在整个贮藏过程(150 d)中,'丰水'梨果肉未发生褐变.从贮藏60 d开始,气调处理和冷藏对照果实的果皮均出现褐变,气调处理在贮藏120 d之前对果皮褐变的影响不显著,而在贮藏120～150 d内可显著减轻果皮的褐变、抑制果皮PPO和POD活性及降低总酚含量.与冷藏对照相比,气调处理可推迟果心褐变的时间,且(8%～10%)O2+3% CO2处理可完全抑制果心的褐变;气调处理亦可降低果心PPO活性、减少总酚及MDA含量;(8%～10%)O2+1% CO2处理能够显著提高果心的POD活性,而(8%～10%)O2+3% CO2处理对果实POD活性的影响不显著.可见,气调贮藏主要是通过降低'丰水'梨果皮PPO、POD活性及总酚含量来减轻组织的褐变,并以(8%～10%)O2+3% CO2处理对果实褐变因子的控制效果较理想.     

采后预温处理对草莓果实贮藏保鲜效果的影响

研究了采后预温处理对草莓果实贮藏保鲜的影响,结果表明,冷藏(5℃)条件下,贮前50℃预热处理30m in的果实腐烂率最低;室温贮藏(19℃~21℃)条件下,50℃预热处理30m in、5℃预冷处理30m in的果实腐烂率最低;贮藏前期,果实中超氧化物歧化酶(SOD)活性、丙二醛(MDA)含量不断上升,预热处理能明显提高果实的SOD活性;贮藏后期,果实SOD活性不断下降、MDA含量持续上升,预处理能显著抑制果实SOD活性的下降和MDA含量的增加。     

24-表油菜素内酯对樱桃番茄光合特性和果实品质的影响

以樱桃番茄品种‘千禧’为试验材料,采用醋糟基质桶式栽培的方法,研究喷施不同浓度(0.05、0.10、0.20、0.40mg·L-1)的表油菜素内酯(EBR)对樱桃番茄植株叶绿素含量、光合气体交换参数、叶绿素荧光参数、产量及果实品质的影响。结果显示:(1)与对照相比,喷施0.05、0.10、0.20mg·L-1 EBR显著提高了番茄叶片叶绿素含量、净光合速率(Pn)和蒸腾速率(Tr);0.10mg·L-1 EBR处理的番茄叶片实际光化学效率(ΦPSⅡ)、有效光化学效率(Fv′/Fm′)、非光化学淬灭系数(qP)和电子传递速率(ETR)显著升高,碳酸酐酶和Rubisco酶活性也显著增强。(2)0.10mg·L-1 EBR处理番茄单果重和总产量分别比对照显著提高17.5%、33.6%,并且果实番茄红素和β-胡萝卜素含量、可溶性固形物、可溶性糖、维生素C含量也显著增加。研究表明,油菜素内酯可以调节光合酶的活性,提高番茄叶片的光合作用能力,促进番茄植株的生长发育,从而提高番茄的产量和品质,并以0.10mg·L-1 EBR处理的效果最好。     

茄子体内α-茄碱的含量检测及分布特点

以不同品种的茄子（Solanum melomgena L.）为试材,采用超声波提取技术和高效液相色谱法对茄子不同器官、不同颜色、不同采收时期和不同成熟度的果实及果实不同部位中α-茄碱进行提取和测定,旨在明确茄子体内α-茄碱的含量及分布特点。结果表明,茄子不同器官中,果实中α-茄碱含量最高;紫茄品种α-茄碱含量显著高于绿茄;不同时期采收的果实中以门茄中α-茄碱含量最高;未成熟茄子果实中α-茄碱含量显著高于成熟的茄子果实;各茄子品种果肉中α-茄碱含量显著高于果皮和果蒂。     

Chilling Injury,Physicochemical Properties,and Antioxidant Enzyme Activities of Red Pitahaya (<i>Hylocereus polyrhizus</i>) Fruits under Cold Storage Stress

Low-temperature storage is extensively used to optimize the postharvest life of various fresh fruits. However, red pitahaya (Hylocereus polyrhizus) fruits are sensitive to chilling injury (CI), which leads to the limitation of low-temperature storage. In this study, red pitahaya fruits were stored at 2, 4, 6, 8, and 10°C, respectively, for 27 days to determine the appropriate storage temperature. During the storage of red pitahaya fruits, storage at 8°C was more effective in suppressing decay and maintaining quality than other low temperatures. Low-temperature (2, 4, and 6°C) storage decreased weight loss (WL) and maintained higher content of titratable acidity (TA), soluble sugars (SS), and total phenolics (TP) but different degrees of CI were detected. No CI was observed at 8°C and 10°C. Red pitahay as stored at 8 and 10°C were associated with better color evaluation, lower electrolyte leakage (EL), respiration rate, and lipoxygenase (LOX) activity, and higher fruit firmness, superoxide dismutase (SOD) activity, and catalase (CAT) activity. However, higher storage temperature (10°C) resulted in higher metabolic activity leading to lower quality and antioxidant capacities compared with 8°C. Therefore, our results demonstrated that red pitahaya stored at 8°C exhibited a protective effect on fruit quality and resisted CI development during storage.     

Preconditioning treatment induces chilling tolerance in zucchini fruit improving different physiological mechanisms against cold injury

Zucchini fruit is susceptible to develop chilling injuries (CI) when stored at low temperature. In this study, the effects of a preconditioning treatment during cold storage and its relation with the physiological response to chilling tolerance have been investigated. The commercial variety Sinatra, whose fruit are very sensitive to cold storage, has been used. After harvest, fruit were kept at 4°C or preconditioned during 48 h at 15°C before cold storage. Weight loss, electrolyte leakage and lipid peroxidation were lower in preconditioned at the end of storage time, and CI index was significantly reduced in preconditioned compared to control fruit. The preconditioning treatment improved the energy status of the fruit increasing the pool of ATP, and maintaining the energy charge. The preconditioned fruit improved their antioxidant status with lower H₂O₂ content and induction of ascorbate peroxidase (APX) and catalase (CAT) activities. A reduction in putrescine was detected in preconditioned fruit along with a lower expression of arginine decarboxylase (ADC) and ornithine decarboxylase (ODC) and a rise in activity of diamine oxidase (DAO). The concentrations of glutamate and γ‐aminobutyrate (GABA) were lower during preconditioning, while that of proline was higher. In summary, preconditioning treatment induces chilling tolerance in zucchini fruit triggering a defence‐response against oxidative stress and increasing ATP pool and proline content.     

Brassinosteroids protect photosynthesis and antioxidant system of eggplant seedlings from high-temperature stress

The effects of 24-epibrassinolide under high temperature in eggplant (Solanum melongena L.) seedlings were studied by investigating the plant growth, chlorophyll content, photosynthesis and antioxidant systems. High temperature significantly inhibited the plant growth and markedly decreased the chlorophyll content, net photosynthetic rate, stomatal conductance and transpiration rate, while it increased intercellular CO₂ concentration. In a similar manner, high temperature also decreased significantly maximum quantum efficiency of PSII, potential photochemical efficiency, the quantum efficiency of PSII, photochemical quenching, the excitation capture efficiency of open centers, and increased non-photochemical quenching. Application of 0.05–0.2 μM EBR remarkably promoted the plant growth and alleviated high-temperature-induced inhibition of photosynthesis. Under high temperature, reactive oxygen species levels and lipid peroxidation were markedly increased, which were remarkably inhibited by application of 0.05–0.2 μM EBR. The activities of antioxidative enzymes such as superoxide dismutase, peroxidase, catalase and ascorbate peroxidase, and contents of ascorbic acid and reduced glutathione were significantly increased during high-temperature treatments, and these increases were more pronounced than those of EBR at 0.05–0.2 μM treatment. The EBR treatment also greatly enhanced contents of proline, soluble sugar and protein under high-temperature stress. Taken together, it can be concluded that 0.05–0.2 μM EBR could alleviate the detrimental effects of high temperatures on plant growth by increasing photosynthetic efficiency and enhancing antioxidant enzyme systems. Addition of 0.1 μM EBR had the best ameliorative effect against high temperature, while the addition of 0.4 μM EBR had no significant effects.     

Bioactivity of wine prepared from ripened and over-ripened kiwifruit

In order to evaluate the fruit maturity value of ‘Hayward’ kiwifruit (Actinidia deliciosa) as material for wine production, ripened and over-ripened fruit samples were analyzed. In addition, the effect of pectinase enzyme treatment on physicochemical characteristics of the wine during the fermentation process was also examined. The results showed that wine production from ripening kiwifruit took almost twice as long as from over-ripened fruit. The yield of wine production was increased from 63.35% to 66.19% by using riper kiwifruits and adding pectinase before amelioration. The soluble solid content (13.5%) in the wine produced from over-ripened fruits increased in comparison with the wine produced from ripened samples (10.3%). In both groups there was a decrease to 5° Brix at the end of fermentation. Difference of fruit maturity did not have a significant effect on acidy, pH, nor color of wine. The highest scores of total acceptance estimated during fermentation were for wine made from over-ripened fruits. Total phenolics content and antioxidant activities were similar in both wine groups while the mineral content, especially potassium, in wine made from over-ripened kiwifruit was higher than wine produced from ripened fruits. In conclusion, the quality characteristics of kiwifruit wine made from over-ripened fruit treated with pectinase showed higher values of wine in many aspects such as sensory value, alcohol and total phenolics content, antioxidant activity, minerals and production yield.     

Effect of eco-safe compounds on postharvest quality preservation of papaya (<Emphasis Type="Italic">Carica papaya</Emphasis> L.)

Early ripening and susceptibility to microbial infection are major postharvest problems in papaya fruits. Being a tropical climacteric fruit, low-temperature storage is not successful in papaya. In this study, we demonstrate the effect of aqueous salicylic acid (1 and 2 mM), nitric oxide (1 and 2 mM), and calcium chloride (1 and 2%) to enhance the papaya shelf life at the ambient conditions with reduced disease incidence. Calcium chloride 2% was the most effective for maintaining postharvest quality. The fruits had good firmness and maintained TSS, acidity, total chlorophyll, free radical scavenging activity and ascorbic acid on the 6th day during ambient storage. Moreover, the weight loss, yellow color development and disease incidence were minimum in calcium chloride 2%, followed by 1% solution of calcium chloride. The nitric oxide (2 mM) maintained higher antioxidant capacity and total phenol content in fruits that was followed by 1 mM salicylic acid during storage. The result suggests that application of calcium chloride 2% could be an easy and effective technique for extending the shelf life without impairing fruit quality during storage.     

Species of Penicillium causing decay of stored fruits and vegetables in Israel

Penicillia species were isolated from postharvest decays of fruits of pear, apple, grapes, strawberry, melon, pepper, eggplant and tomato, after 3–5 days' shelf-life following cold storage.Penicillium cyclopium was the most common species in storage and was isolated from all fruits except eggplants. Next in frequency wereP. expansum, P. puberulum, P. viridicatum andP. brevi-compactum, naturally occurring on various types of stored fruits.P. expansum, P. stecki andP. cyaneo-fulyum showed the highest pathogenic potential, being capable of infecting all inoculated tested fruits.P. cyclopium, P. puberulum, P. viridicatum, P. crustosum andP. granulatum were also among the non-selective species, capable of infecting all fruits except eggplant or pepper.P. citrinum, P. purpurogenum, P. frequentans, P. chrysogenum, P. stolonifer, andP. italicum constitute a category characterized by both limited natural distribution and selective pathogonicity after artificial fruit inoculations. Fruit tissues of pears, grapes and tomatoes were found the most suitable for colonization and development of the Penicillia, whereas those of eggplant and pepper were most resistant to infection.     

短波紫外线照射对‘金都’火龙果采后保鲜的影响

以‘金都’火龙果(Hylocereus polyrhizus ‘Jindu’)果实为试材,采用波长254 nm紫外杀菌灯为辐射源,给予不同剂量短波紫外线(Ultraviolet-C,UV-C)照射处理,探讨低剂量UV-C对火龙果采后保鲜的影响及作用机理。结果表明,不同剂量UV-C照射处理能有效抑制‘金都’火龙果果实腐烂和电导率上升,降低果实TSS含量,其中1.0 kJ·m–2紫外线辐照效果最好。1.0 kJ·m–2 UV-C处理能极显著提高贮藏期火龙果的SOD和CAT活性,显著提高贮藏早中期的几丁质酶活性和PPO活性,β-1,3葡聚糖酶活性在贮藏后期也显著高于对照,但降低了火龙果贮藏中期(第6天)的POD活性。此外,1.0 kJ·m–2 UV-C处理显著提高火龙果贮藏期H2O2含量(除第6天外),对果实的失水率无影响。采后火龙果应用适当剂量UV-C照射可提高抗病性,延长贮藏保鲜期。     

The combined effect of 1‐methylcyclopropene and citral suppressed postharvest grey mould of tomato fruit by inhibiting the growth of Botrytis cinerea

1‐Methylcyclopropene (1‐MCP, 1 μl/L) and 1 × minimum fungicidal concentration (MFC) citral alone and in combination were used to treat on postharvest tomato fruits to investigate their influence on disease incidence and postharvest quality during fruit storage, which were stored at 90%–95% relative humidity and 25 ± 2°C. Weight loss, pH, hue angle (Hue^°), total soluble solid (TSS), ascorbic acid content, firmness and antioxidant enzyme activities were evaluated after each storage period. 1 μl/L 1‐MCP or 1 × MFC citral reduced weight loss, retarded peel colour changes and retained postharvest fruit quality. 1 μl/L 1‐MCP + 1 × MFC citral could better maintain firmness and ascorbic acid content and increase antioxidant enzyme activities, compared to other treatments. Disease incidence of tomato fruit was significantly decreased, and spore germination and mycelia growth of Botrytis cinerea were suppressed by the combined treatment with 1 μl/L 1‐MCP and 1 × MFC citral. These results indicate that the combined treatment could effectively delay postharvest tomato fruits senescence and inhibit postharvest pathogens in vitro.