采后桃果实中多胺和乙烯对低温胁迫的反应

Responses of Polyamines and Ethylene in Peaches to Chilling Stress

‘白凤’桃在0℃冷藏过程中, 每隔9 d 移至18 ℃中放置24 h (中途加温) 或在冷藏前在35 ℃下放置42 h (贮前加温) , 都能明显减缓冷害的发生。没有加温处理的果实在连续冷藏29 d (常规冷藏) , 再在18 ℃下完熟4 d 后已全部絮败干化。多胺含量在冷藏的最初9 d 内下降, 然后逐渐增加, 直至冷藏结束。加温处理能提高腐胺、精胺和亚精胺的含量, 同时刺激乙烯的产生。冷藏后的完熟期间, 除中途加温的果实外, 多胺含量快速下降。多胺与乙烯之间的代谢互作不明显。冷害程度与冷藏期间的多胺积累水平有明显的联系。

Chilling injury in peaches which were either warmed at 18℃ for 24h every 9d of storage at 0℃(intermittent warming)or held for 42h at 35℃ before storage (pre warming) was highly reduced.After 29d of storage at 0℃(conventional cold storage),all peaches without war ming became woolly during the 4d ripening time at 18℃.Polyamine concentration declined during the early 9d of storage,and then progressively increased with time of storage.Both intermittent warming and pre warming enhanced Put,Spm,Spmd contents,and accelerated ethylene production.There was a sharp decline in polyamine concentration during the ripening time of peaches except for intermittently warmed fruits.Metabolic interaction between polyamines and ethylene was negligible.An correlation between the chilling injury and accumulation of polyamines during the cold storage was apparent.