During storage at 20℃,specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence.Among these varieties,‘Yuluxiang’is particularly susceptible to peel greasiness,resulting in...During storage at 20℃,specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence.Among these varieties,‘Yuluxiang’is particularly susceptible to peel greasiness,resulting in significant economic losses.Therefore,there is an urgent need for a preservative that can effectively inhibit the development of greasiness.Previous studies have demonstrated the efficacy of 1-methylcyclopropene(1-MCP)in extending the storage period of fruits.We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the‘Yuluxiang’pears.In this study,we treated‘Yuluxiang’pears with 1-MCP.We stored them at 20℃while analyzing the composition and morphology of the surface waxes,recording enzyme activities related to wax synthesis,and measuring indicators associated with fruit storage quality and physiological characteristics.The results demonstrate that prolonged storage at 20℃leads to a rapid increase in skin greasiness,consistent with the observed elevations in L^(*),greasiness score,and the content of total wax and greasy wax components.Moreover,there were indications that cuticular waxes underwent melting,resulting in the formation of an amorphous structure.In comparison to controls,the application of 1-MCP significantly inhibited increments in L^(*) values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period,additionally delaying transitions from flaky-wax structures towards their amorphous counterparts.During the initial 7 d of storage,several enzymes involved in the biosynthesis and metabolism of greasy wax components,including lipoxygenase(LOX),phospholipase D(PLD),andβ-ketoacyl-CoA synthase(KCS),exhibited an increase followed by a subsequent decline.The activity of LOX during early shelf life(0–7 d)and the KCS activity during middle to late shelf life(14–21 d)were significantly suppressed by 1-MCP.Additionally,1-MCP effectively maintained firmness,total soluble solid(TSS)and titratable acid(TA)contents,peroxidase(POD),and phenylalanine ammonia-lyase(PAL)activities while inhibiting vitamin C degradation and weight loss.Furthermore,it restrained polyphenol oxidase(PPO)activity,ethylene production,and respiration rate increase.These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of‘Yuluxiang’pear at a temperature of 20℃.This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.展开更多
This study evaluated the changes in sugar metabolism and fruit quality of diff erent pear cultivars during cold storage using seven major commercial pear cultivars belonging to diff erent Pyrus species, such as P. bre...This study evaluated the changes in sugar metabolism and fruit quality of diff erent pear cultivars during cold storage using seven major commercial pear cultivars belonging to diff erent Pyrus species, such as P. bretschneideri Rehd.("Huangguan,""Yali"), P. pyrifolia Nakai.("Wonhwang,""Hosui"), P. ussuriensis Maxim.("Jingbai,""Nanguo"), and P. communis L.("Bartlett"). The fi rmness, respiration rate, titratable acidity, total soluble solids, sugar content, and enzyme activity of the seven pear cultivars were investigated. SPSS was used for analyzing the signifi cance of diff erent indexes. Results showed that fructose was the dominant sugar, accounting for > 60% of total sugars, followed by glucose and sucrose. The respiration peak of almost all cultivars appeared within 60 days. The levels of fructose, glucose, sucrose, and total soluble solids increased within 90 days and then generally decreased. Acid invertase showed the highest activity among all pear cultivars, followed by neutral invertase, sucrose synthetase, and sucrose phosphate synthetase during storage.展开更多
Huangguan pear (Pyrus bretschneideri Rehd cv. Huangguan) is a pear cultivar that rapidly developed in China. However, rapid postharvest browning appearing in fruit peel and core during storage and shelf life pose a ch...Huangguan pear (Pyrus bretschneideri Rehd cv. Huangguan) is a pear cultivar that rapidly developed in China. However, rapid postharvest browning appearing in fruit peel and core during storage and shelf life pose a challenge for their marketing. The potential for low temperature conditioning (LTC) treatment to inhibit peel browning and improve quality of Huangguan pears in storage and shelf life was investigated. Pears were treated at 8℃ - 9℃ for 1, 3, 6 and 9 d, respectively, physiological indexes, including peel and core browning, core breakdown, malondialdehyde (MDA) content and ethanol content were determined and quality in storage period and shelf life was evaluated in this paper. LTC treatment alleviated peel browning and core browning either in storage or shelf life remarkably;it also delayed the decline of firmness, total soluble solids and titratable acidity in storage to some extent, inhibited ethanol and MDA content both in storage and shelf life effectively and maintained juiciness and crispness of pear fruit in shelf life. These results showed that LTC can serve as an important tool for the regulation of Huangguan pears external and internal quality in storage and shelf life with economic benefits and LTC treatment for 6 d was the optimum condition in the present study.展开更多
With Qingxiang pear as test material,we study the effect of different pollination varieties on Qingxiang pear fruit quality. The results show that Xinshiji,Xizilu,Cuiguan and Yuanhuang as the pollination varieties for...With Qingxiang pear as test material,we study the effect of different pollination varieties on Qingxiang pear fruit quality. The results show that Xinshiji,Xizilu,Cuiguan and Yuanhuang as the pollination varieties for Qingxiang pear can create the best comprehensive quality,and these varieties can be chosen in production as the pollination varieties for Qingxiang pear,followed by Cuilu and Xishui.展开更多
In order to study reasonable tree structure parameters of Y-shaped pear orchards in natural conditions and at management technical level of Tai'an area, the tree structure and population structure of high-quality ...In order to study reasonable tree structure parameters of Y-shaped pear orchards in natural conditions and at management technical level of Tai'an area, the tree structure and population structure of high-quality and high-yielding Y-shaped pear orchards were investigated. The results showed that when the yield of Y-shaped 'Oshu' was 2 550 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was about 54 000, and the number of short branches was the largest, accounting for 80.1% of total number of branches, followed by middle branches, long branches and developmental branches. As the yield of Y-shaped 'Qiuyue' was 2 875 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was 51 000, and the number of short branches was the largest, accounting for 75.6% of total number of branches, followed by middle branches, long branches and developmental branches. When the yield of Y-shaped 'Niitaka' was 3 000 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was 43 000, and the number of short branches was the largest, accounting for 82.0% of total number of branches, followed by long branches, middle branches and developmental branches.展开更多
对引入湖南省浏阳的3个红梨品种美人酥、红酥脆与满天红进行了生长结果习性、适应性以及果实品质的观察比较。结果表明,3个红梨品种在浏阳地区均能正常完成年生长周期,美人酥与满天红生长旺,坐果稳,盛果期树666.7 m 2产量1400 kg,红酥...对引入湖南省浏阳的3个红梨品种美人酥、红酥脆与满天红进行了生长结果习性、适应性以及果实品质的观察比较。结果表明,3个红梨品种在浏阳地区均能正常完成年生长周期,美人酥与满天红生长旺,坐果稳,盛果期树666.7 m 2产量1400 kg,红酥脆长势稍弱,产量1200 kg。3个红梨品种着色均不稳定,果皮锈斑较严重,对着色影响大,以满天红着色相对较好,美人酥次之,红酥脆较差。3个红梨品种均在9月中旬前后成熟,单果重300 g以上,肉质细,石细胞少。可溶性固形物含量13.0%~13.8%,可溶性糖含量9.05%~9.36%,均以美人酥含量最高,其次为满天红、红酥脆。总酸含量1.13~1.42 g/kg,以满天红最高,美人酥与红酥脆相近。综合分析认为,3个品种均不适宜在湖南地区大面积发展。展开更多
基金supported by the Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences(CAAS-ASTIP-RIP)the earmarked fund for the China Agriculture Research System(CARS-28)the Natural Science Foundation of Liaoning Province,China(2021-MS-036)。
文摘During storage at 20℃,specific pear cultivars may exhibit a greasy texture and decline in quality due to fruit senescence.Among these varieties,‘Yuluxiang’is particularly susceptible to peel greasiness,resulting in significant economic losses.Therefore,there is an urgent need for a preservative that can effectively inhibit the development of greasiness.Previous studies have demonstrated the efficacy of 1-methylcyclopropene(1-MCP)in extending the storage period of fruits.We hypothesize that it may also influence the occurrence of postharvest peel greasiness in the‘Yuluxiang’pears.In this study,we treated‘Yuluxiang’pears with 1-MCP.We stored them at 20℃while analyzing the composition and morphology of the surface waxes,recording enzyme activities related to wax synthesis,and measuring indicators associated with fruit storage quality and physiological characteristics.The results demonstrate that prolonged storage at 20℃leads to a rapid increase in skin greasiness,consistent with the observed elevations in L^(*),greasiness score,and the content of total wax and greasy wax components.Moreover,there were indications that cuticular waxes underwent melting,resulting in the formation of an amorphous structure.In comparison to controls,the application of 1-MCP significantly inhibited increments in L^(*) values as well as grease scores while also reducing accumulation rates for oily waxes throughout most stages over its shelf period,additionally delaying transitions from flaky-wax structures towards their amorphous counterparts.During the initial 7 d of storage,several enzymes involved in the biosynthesis and metabolism of greasy wax components,including lipoxygenase(LOX),phospholipase D(PLD),andβ-ketoacyl-CoA synthase(KCS),exhibited an increase followed by a subsequent decline.The activity of LOX during early shelf life(0–7 d)and the KCS activity during middle to late shelf life(14–21 d)were significantly suppressed by 1-MCP.Additionally,1-MCP effectively maintained firmness,total soluble solid(TSS)and titratable acid(TA)contents,peroxidase(POD),and phenylalanine ammonia-lyase(PAL)activities while inhibiting vitamin C degradation and weight loss.Furthermore,it restrained polyphenol oxidase(PPO)activity,ethylene production,and respiration rate increase.These findings demonstrate that 1-MCP not only delays the onset of peel greasiness but also preserves the overall storage quality of‘Yuluxiang’pear at a temperature of 20℃.This study presents a novel approach for developing new preservatives to inhibit pear fruit peel greasiness and provides a theoretical foundation for further research on pear fruit preservation.
基金supported by a key project in the National Science and Technology Pillar Program during the 11th 5-year plan period (No. 2006BAD22B01)the National Natural Science Foundation of China (No. 31470091)Innovation Team of Tianjin Forestry and Pomology Research System (No. ITTFPRS2018009)
文摘This study evaluated the changes in sugar metabolism and fruit quality of diff erent pear cultivars during cold storage using seven major commercial pear cultivars belonging to diff erent Pyrus species, such as P. bretschneideri Rehd.("Huangguan,""Yali"), P. pyrifolia Nakai.("Wonhwang,""Hosui"), P. ussuriensis Maxim.("Jingbai,""Nanguo"), and P. communis L.("Bartlett"). The fi rmness, respiration rate, titratable acidity, total soluble solids, sugar content, and enzyme activity of the seven pear cultivars were investigated. SPSS was used for analyzing the signifi cance of diff erent indexes. Results showed that fructose was the dominant sugar, accounting for > 60% of total sugars, followed by glucose and sucrose. The respiration peak of almost all cultivars appeared within 60 days. The levels of fructose, glucose, sucrose, and total soluble solids increased within 90 days and then generally decreased. Acid invertase showed the highest activity among all pear cultivars, followed by neutral invertase, sucrose synthetase, and sucrose phosphate synthetase during storage.
文摘Huangguan pear (Pyrus bretschneideri Rehd cv. Huangguan) is a pear cultivar that rapidly developed in China. However, rapid postharvest browning appearing in fruit peel and core during storage and shelf life pose a challenge for their marketing. The potential for low temperature conditioning (LTC) treatment to inhibit peel browning and improve quality of Huangguan pears in storage and shelf life was investigated. Pears were treated at 8℃ - 9℃ for 1, 3, 6 and 9 d, respectively, physiological indexes, including peel and core browning, core breakdown, malondialdehyde (MDA) content and ethanol content were determined and quality in storage period and shelf life was evaluated in this paper. LTC treatment alleviated peel browning and core browning either in storage or shelf life remarkably;it also delayed the decline of firmness, total soluble solids and titratable acidity in storage to some extent, inhibited ethanol and MDA content both in storage and shelf life effectively and maintained juiciness and crispness of pear fruit in shelf life. These results showed that LTC can serve as an important tool for the regulation of Huangguan pears external and internal quality in storage and shelf life with economic benefits and LTC treatment for 6 d was the optimum condition in the present study.
基金Supported by Ningbo Agricultural Science and Education Project(2011NK422008NK32)
文摘With Qingxiang pear as test material,we study the effect of different pollination varieties on Qingxiang pear fruit quality. The results show that Xinshiji,Xizilu,Cuiguan and Yuanhuang as the pollination varieties for Qingxiang pear can create the best comprehensive quality,and these varieties can be chosen in production as the pollination varieties for Qingxiang pear,followed by Cuilu and Xishui.
基金Supported by Special Project for Construction of National Pear Industry Technology System(CARS-28-36)National Natural Science Foundation of China(31601708)+3 种基金Agricultural Seed Improvement Project of Shandong Province,China(2016LZGC034)Foundation for Young Scholars of Shandong Academy of Agricultural Sciences(2015YQN40)National Science and Technology Plan of Rural Areas in the"12th Five-year Plan"Period of China(2014BAD16B03-4)Agricultural Science and Technology Innovation Project of Shandong Academy of Agricultural Sciences(CXGC2016B07)
文摘In order to study reasonable tree structure parameters of Y-shaped pear orchards in natural conditions and at management technical level of Tai'an area, the tree structure and population structure of high-quality and high-yielding Y-shaped pear orchards were investigated. The results showed that when the yield of Y-shaped 'Oshu' was 2 550 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was about 54 000, and the number of short branches was the largest, accounting for 80.1% of total number of branches, followed by middle branches, long branches and developmental branches. As the yield of Y-shaped 'Qiuyue' was 2 875 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was 51 000, and the number of short branches was the largest, accounting for 75.6% of total number of branches, followed by middle branches, long branches and developmental branches. When the yield of Y-shaped 'Niitaka' was 3 000 kg/667 m^2 in the early fully fruiting period, the quantity of the branches per 667 m^2 was 43 000, and the number of short branches was the largest, accounting for 82.0% of total number of branches, followed by long branches, middle branches and developmental branches.