食品科学

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澳洲青苹果实叶绿素荧光参数与虎皮病相关性

周虹燕1,任小林2,田建文3,*   

  1. 1.宁夏大学农学院,宁夏 银川 750021;2.西北农林科技大学园艺学院,陕西 杨凌 712100;
    3.宁夏回族自治区科学技术厅,宁夏 银川 750001
  • 出版日期:2014-05-25 发布日期:2014-05-29
  • 通讯作者: 田建文
  • 基金资助:

    国家现代农业(苹果)产业技术体系建设专项(Z225020701)

Correlation of Chlorophyll Fluorescence Parameters with Superficial Scald Development in Granny Smith Apple

ZHOU Hong-yan1, REN Xiao-lin2, TIAN Jian-wen3,*   

  1. 1. Agricultural College, Ningxia University, Yinchuan 750021, China; 2. College of Horticulture, Northwest A & F University,
    Yangling 712100, China; 3. Science and Technology Department of Ningxia, Yinchuan 750001, China
  • Online:2014-05-25 Published:2014-05-29
  • Contact: TIAN Jian-wen

摘要:

研究在冷藏条件((0±1)℃)和常温(22 ℃)条件下澳洲青苹果实虎皮病的发展与叶绿素荧光参数之间的关系,在贮藏过程中测量最小荧光(Fo)、最大荧光(Fm)、可变荧光(Fv)和光化学效率(Fv/Fm)等叶绿素荧光参数的变化。结果表明:在贮藏过程中对照组果实Fo、Fm和Fv/Fm明显呈下降趋势;1-甲基环丙烯(1-methylcyclopropene,1-MCP)处理对Fo和Fv/Fm的影响明显,在采后0~60 d内其变化比较平缓,采后90 d后下降速度加快,而对Fm的影响不显著;低氧(LO2)处理对Fo和Fm的影响不明显,而Fv/Fm一直呈下降趋势,当Fv/Fm小于0.7时,果实表面出现褐斑,可推断虎皮病发生在采后90 d左右。另外,1-MCP和LO2处理可显著控制澳洲青苹果实虎皮病的发生。常温(22 ℃)条件加速了对照组和1-MCP处理组果实荧光参数的变化,随着贮藏时间的延长,Fv/Fm下降,且与虎皮病发病率呈显著负相关。

关键词: 苹果果实, 虎皮病, 叶绿素荧光参数

Abstract:

The relationship between chlorophyll fluorescence parameters and the development of superficial scald in Granny
Smith apples was studied during postharvest storage at cold (0 ± 1) ℃ or ambient (22 ℃) temperature. Minimal fluorescence (Fo),
maximal fluorescence (Fm), variable fluorescence (Fv) and photochemical efficiency (Fv/Fm) were measured during storage periods.
The results showed that Fo, Fm and Fv/Fm declined clearly in control fruits over days, and 1-methylcyclopropene (1-MCP) treatment
had an effect on Fo and Fv/Fm, both of which displayed relatively gentle changes during the first 60 d of storage, and declined
rapidly from the 90th d onwards, while no significant effect on Fm was observed. Low-oxygen treatment had no obvious effect on
Fo or Fm, but resulted in a continuous decrease in Fv/Fm, which at a level less than 0.7 indicated the appearance of brown spots on
the fruit surface. Thus, we inferred that superficial scald occurred at about 90 d postharvest and could be significantly prevented
from occurring by 1-MCP and low-oxygen treatment. Postharvest storage at ambient temperature accelerated the rate of change
in fluorescence parameters in control and 1-MCP treatment groups, and Fv/Fm declined with increasing storage time, which was
significantly negatively correlated with the incidence of superficial scald.

Key words: apple fruit, superficial scald, chlorophyll fluorescence parameters

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