Maintenance of green color is the primary indicator of quality in the market evaluation of Korla Xiang pears at present and can generally be achieved through early harvesting and decreasing the storage temperature, bu...Maintenance of green color is the primary indicator of quality in the market evaluation of Korla Xiang pears at present and can generally be achieved through early harvesting and decreasing the storage temperature, but the fruit quality was reduced by early harvesting, and the decreasing storage temperature increased the risk of chilling injury. The objectives of this study were to determine the optimal storage parameters for different storage times and to find ways to preserve the green skin color of pears. Specifically, we analyzed the effects of the ethylene inhibitor, 1-methylcyclopropene （1-MCP）, combined with low temperature on quality and maintenance of the green color of Korla Xiang pears during storage. We found that 1-MCP and/or low temperature reduced the loss of green color at 20℃ after being removed from cold storage. In addition, 1-MCP significantly inhibited the decline of titratable acid and ascorbic acid but had no significant effect on fruit firmness and total soluble solids. Low temperature with or without 1-MCP inhibited the release of ethylene, inhibited the decline in the stalk preservation index, inhibited the increase in decay rate and weight loss rate during storage, and inhibited the increase in the core browning index after 225 days of storage. Different storage temperatures had different effects on the quality of Korla Xiang pears. Despite inhibiting ethylene release, a storage temperature of-1.5℃ increased the respiration rate. Storage at -1.5℃ caused core browning eady during storage due to chilling injury, whereas at 2℃ core browning occurred late during storage due to senescence. In late storage, 1-MCP had no significant effect on the maintenance of Korla Xiang pear quality at 2℃. Based on these results, we determined the optimal combinations of low temperature and 1-MCP treatment to maintain pear quality while avoiding chilling injury. For different marketing times, the optimal conditions for storage until New Year＇s Day （a storage duration of 90 days） are 2℃ or 1-MCP combined with 2℃. For storage until the Spring Festival （a storage duration of 150 days）, the optimal conditions are 0℃ or 1-MCP combined with 0℃, and for storage until May （a storage duration of 225 days）, the best conditions are 1-MCP combined with -1.5℃.展开更多
为研究脂肪酶成熟因子1(LMF1)基因在从江香猪不同组织的表达情况及在真核细胞中的亚细胞定位情况,采用RT-PCR,Real-Time PCR,PSORT II Prediction软件结合荧光共定位的方法,克隆了从江香猪LMF1基因cDNA,构建了pEGFP-C1-LMF1真核表达载体...为研究脂肪酶成熟因子1(LMF1)基因在从江香猪不同组织的表达情况及在真核细胞中的亚细胞定位情况,采用RT-PCR,Real-Time PCR,PSORT II Prediction软件结合荧光共定位的方法,克隆了从江香猪LMF1基因cDNA,构建了pEGFP-C1-LMF1真核表达载体,分析了LMF1基因在不同组织的表达差异和亚细胞定位情况.结果表明,从江香猪LMF1基因与GenBank上提交的其他猪种的同源性达到了100%;LMF1基因在脂肪中表达量最高,心中最低,且脂肪和小肠与其他7个组织相比,表达量均存在统计学意义(p<0.01);荧光共定位结果表明,LMF1基因主要集中在细胞质中表达.相关结果对后续研究LMF1蛋白与其互作蛋白在脂质代谢的作用机理奠定的基础.展开更多
基金supported by a grant from the National Key R&D Program of China (2016YFD0400903-06)the emarked fund for China Agriculture Research System (CARS-29-19)the Agricultural Science and Technology Innovation Program of the Chinese Academy of Agricultural Sciences (CAAS-ASTIP-2016-RIP-06)
文摘Maintenance of green color is the primary indicator of quality in the market evaluation of Korla Xiang pears at present and can generally be achieved through early harvesting and decreasing the storage temperature, but the fruit quality was reduced by early harvesting, and the decreasing storage temperature increased the risk of chilling injury. The objectives of this study were to determine the optimal storage parameters for different storage times and to find ways to preserve the green skin color of pears. Specifically, we analyzed the effects of the ethylene inhibitor, 1-methylcyclopropene （1-MCP）, combined with low temperature on quality and maintenance of the green color of Korla Xiang pears during storage. We found that 1-MCP and/or low temperature reduced the loss of green color at 20℃ after being removed from cold storage. In addition, 1-MCP significantly inhibited the decline of titratable acid and ascorbic acid but had no significant effect on fruit firmness and total soluble solids. Low temperature with or without 1-MCP inhibited the release of ethylene, inhibited the decline in the stalk preservation index, inhibited the increase in decay rate and weight loss rate during storage, and inhibited the increase in the core browning index after 225 days of storage. Different storage temperatures had different effects on the quality of Korla Xiang pears. Despite inhibiting ethylene release, a storage temperature of-1.5℃ increased the respiration rate. Storage at -1.5℃ caused core browning eady during storage due to chilling injury, whereas at 2℃ core browning occurred late during storage due to senescence. In late storage, 1-MCP had no significant effect on the maintenance of Korla Xiang pear quality at 2℃. Based on these results, we determined the optimal combinations of low temperature and 1-MCP treatment to maintain pear quality while avoiding chilling injury. For different marketing times, the optimal conditions for storage until New Year＇s Day （a storage duration of 90 days） are 2℃ or 1-MCP combined with 2℃. For storage until the Spring Festival （a storage duration of 150 days）, the optimal conditions are 0℃ or 1-MCP combined with 0℃, and for storage until May （a storage duration of 225 days）, the best conditions are 1-MCP combined with -1.5℃.
文摘为研究脂肪酶成熟因子1(LMF1)基因在从江香猪不同组织的表达情况及在真核细胞中的亚细胞定位情况,采用RT-PCR,Real-Time PCR,PSORT II Prediction软件结合荧光共定位的方法,克隆了从江香猪LMF1基因cDNA,构建了pEGFP-C1-LMF1真核表达载体,分析了LMF1基因在不同组织的表达差异和亚细胞定位情况.结果表明,从江香猪LMF1基因与GenBank上提交的其他猪种的同源性达到了100%;LMF1基因在脂肪中表达量最高,心中最低,且脂肪和小肠与其他7个组织相比,表达量均存在统计学意义(p<0.01);荧光共定位结果表明,LMF1基因主要集中在细胞质中表达.相关结果对后续研究LMF1蛋白与其互作蛋白在脂质代谢的作用机理奠定的基础.
