[Objective] This study aimed to investigate the effect of spraying the mixture of paclobutrazol and ethephon on the endogenous hormones and carbon and nitrogen nutrients in litchi variety ＇Feizixiao＇.[Method] [Resul...[Objective] This study aimed to investigate the effect of spraying the mixture of paclobutrazol and ethephon on the endogenous hormones and carbon and nitrogen nutrients in litchi variety ＇Feizixiao＇.[Method] [Result] The results showed that foliar spraying of the mixture of paclobutrazol and ethephon could effectively inhibit litchi variety ＇Feizixiao＇ to produce winter shoots,promote the flower bud differentiation and improve flower formation rate; meanwhile,this treatment could also increase the contents of ABA and ZR,and the ratios of ABA/IAA,ABA/GA3,ZR/IAA,ZR/GA3,and decrease the contents of IAA and GA3; additionally,it could increase the contents of soluble sugar,starch and total nitrogen,and raise C/N ratio,thus improving the flower formation rate.[Conclusion] Foliar spraying of the mixture of paclobutrazol and ethephon is an effective pathway for solving warmth damage to litchi.展开更多
[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determ...[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms. [Method] Matured Feizixiao fruits were stored at 25 ℃ and 70%±5% relative humidity. The physiological changes happened in pericarp during storage were tested at an 8-hour interval. [Result] The fruit of Feizixiao (Litchi chinensis Sonn. cv Feizixiao) turned completely brown within 72 h after being harvested under the experimental conditions. Sharp increase of the browning index occurred from 48 to 64 hours after harvest (HAH). With the browning of pericarp,water content of the whole fruit and pericarp decreased continuingly. In contrast,there were no significant changes in the water content of pulp during the same period. MDA content,pH value and relative leakage rate of pericarp were increased during storage. Most of pigment contents including anthocyanin,flavonoid,phenols,chlorophyll a and total chlorophyll decreased. POD activity was initially increased in 32 HAH and then decreased afterwards. PPO activity was decreased continuously,while the activities of catalase and superoxide dismutase exhibited the pattern of 'increasing-decreasing-increasing' as the storage time progressed. Correlation,stepwise regression and path analyses showed that water loss of pericarp was the major factor of pericarp browning. Principal and cluster analyses showed that there were two stages of pericarp browning during the course of litchi storage. [Conclusion] Water status of pericarp was the most important factor affecting pericarp browning. The pericarp browning happened by stages,which was mainly determined by the water loss of pericarp.展开更多
文摘[Objective] This study aimed to investigate the effect of spraying the mixture of paclobutrazol and ethephon on the endogenous hormones and carbon and nitrogen nutrients in litchi variety ＇Feizixiao＇.[Method] [Result] The results showed that foliar spraying of the mixture of paclobutrazol and ethephon could effectively inhibit litchi variety ＇Feizixiao＇ to produce winter shoots,promote the flower bud differentiation and improve flower formation rate; meanwhile,this treatment could also increase the contents of ABA and ZR,and the ratios of ABA/IAA,ABA/GA3,ZR/IAA,ZR/GA3,and decrease the contents of IAA and GA3; additionally,it could increase the contents of soluble sugar,starch and total nitrogen,and raise C/N ratio,thus improving the flower formation rate.[Conclusion] Foliar spraying of the mixture of paclobutrazol and ethephon is an effective pathway for solving warmth damage to litchi.
基金Supported by National Science Foundation of China ( GrantNo.30460085, 30960233)Open Foundation of Provincial Key Laboratory for Fruit and Vegetable Preservation of Hainan ( GrantNo. CH001)National Non-profit Institute Grant (ITBBZD2007-3-1)~~
文摘[Objective] Pericarp browning in the postharvest litchi significantly reduced its commercial value and limited the expanding of litchi markets. Physiological changes during the process of pericarp browning were determined in order to identify the underlying mechanisms. [Method] Matured Feizixiao fruits were stored at 25 ℃ and 70%±5% relative humidity. The physiological changes happened in pericarp during storage were tested at an 8-hour interval. [Result] The fruit of Feizixiao (Litchi chinensis Sonn. cv Feizixiao) turned completely brown within 72 h after being harvested under the experimental conditions. Sharp increase of the browning index occurred from 48 to 64 hours after harvest (HAH). With the browning of pericarp,water content of the whole fruit and pericarp decreased continuingly. In contrast,there were no significant changes in the water content of pulp during the same period. MDA content,pH value and relative leakage rate of pericarp were increased during storage. Most of pigment contents including anthocyanin,flavonoid,phenols,chlorophyll a and total chlorophyll decreased. POD activity was initially increased in 32 HAH and then decreased afterwards. PPO activity was decreased continuously,while the activities of catalase and superoxide dismutase exhibited the pattern of 'increasing-decreasing-increasing' as the storage time progressed. Correlation,stepwise regression and path analyses showed that water loss of pericarp was the major factor of pericarp browning. Principal and cluster analyses showed that there were two stages of pericarp browning during the course of litchi storage. [Conclusion] Water status of pericarp was the most important factor affecting pericarp browning. The pericarp browning happened by stages,which was mainly determined by the water loss of pericarp.
