Effects of low temperature and INA bacteria on the change of chlorophyll a fluorescence inyoung fruit from two apricot cultivars were investigated. Low temperature decreased the potential activity(Fv/Fo) ,conversion e...Effects of low temperature and INA bacteria on the change of chlorophyll a fluorescence inyoung fruit from two apricot cultivars were investigated. Low temperature decreased the potential activity(Fv/Fo) ,conversion efficiency of primary light energy (Fv/Fm)of PS Ⅱ and photochemical quenching (qP) inyoung fruit of two apricot cultivars. Low temperature enhanced non-photochemical quenching qN, decreasingthe quantum yield of photosynthetic electron transfer. The presence of ice nucleating active (INA) bacteria in-tensified the effects of low temperature, raised the injury temperature threshold from - 4℃ to - 2 - - 3℃.INA bacteria can be a factor to induce frost susceptibility of apricot fruit. The amount of damaged PS Ⅱ activi-ty center was related to apricot fruit size and cultivar.展开更多
The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry.Th...The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry.The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit.The main aromatic components included esters,alcohols,hydrocarbons and aldehydes.The aromatic components and contents had significant differences between various fruit developmental periods.Specifically,31,32 and 24 kinds of aromatic components were detected in green ripe period,commercial ripe period and full ripe period,respectively.The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%,70.02%and 61.48%,respectively.Hexyl acetate,ethyl hexanoate,hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite,and their aroma values in full ripe period were 448.50,29.86,7.85 and 3.54,respectively.展开更多
Calcium nitrate and EGTA( calcium inhibitor) were sprayed on Dafeng Apricot during young fruit period. The results showed that calcium( Ca) spraying during young fruit period increased Ca and VCcontents in the fruit,i...Calcium nitrate and EGTA( calcium inhibitor) were sprayed on Dafeng Apricot during young fruit period. The results showed that calcium( Ca) spraying during young fruit period increased Ca and VCcontents in the fruit,improved SOD and POD activities,and declined K content,K/Ca and the occurrence of fruit cracking. When spraying calcium inhibitor during young fruit period,it aggravated fruit cracking.展开更多
文摘Effects of low temperature and INA bacteria on the change of chlorophyll a fluorescence inyoung fruit from two apricot cultivars were investigated. Low temperature decreased the potential activity(Fv/Fo) ,conversion efficiency of primary light energy (Fv/Fm)of PS Ⅱ and photochemical quenching (qP) inyoung fruit of two apricot cultivars. Low temperature enhanced non-photochemical quenching qN, decreasingthe quantum yield of photosynthetic electron transfer. The presence of ice nucleating active (INA) bacteria in-tensified the effects of low temperature, raised the injury temperature threshold from - 4℃ to - 2 - - 3℃.INA bacteria can be a factor to induce frost susceptibility of apricot fruit. The amount of damaged PS Ⅱ activi-ty center was related to apricot fruit size and cultivar.
基金Supported by National Science and Technology Plan Project in Rural Areas in the Twelfth Five-year Plan(2013BAD02B03-3-4)
文摘The aromatic components and contents in fruit of apricot cultivar Jinkaite were analyzed in green ripe period,commercial ripe period and full ripe period by static headspace and gas chromatography-mass spectrometry.The results showed that total 46 kinds of aromatic components were detected in Jinkaite apricot fruit.The main aromatic components included esters,alcohols,hydrocarbons and aldehydes.The aromatic components and contents had significant differences between various fruit developmental periods.Specifically,31,32 and 24 kinds of aromatic components were detected in green ripe period,commercial ripe period and full ripe period,respectively.The contents of esters were the highest at the 3 developmental stages with the percentages of 61.14%,70.02%and 61.48%,respectively.Hexyl acetate,ethyl hexanoate,hexyl 2-methyl propionate and 1-hexanol were characteristic aromatic components in fruit of apricot Jinkaite,and their aroma values in full ripe period were 448.50,29.86,7.85 and 3.54,respectively.
文摘Calcium nitrate and EGTA( calcium inhibitor) were sprayed on Dafeng Apricot during young fruit period. The results showed that calcium( Ca) spraying during young fruit period increased Ca and VCcontents in the fruit,improved SOD and POD activities,and declined K content,K/Ca and the occurrence of fruit cracking. When spraying calcium inhibitor during young fruit period,it aggravated fruit cracking.
