To clarify the mechanism for slowing down vegetative growth to reduce withered floral buds occurring in Yuluxiang pear, the length and diameter of the new shoots, the activities of antioxidant enzymes and malondialdeh...To clarify the mechanism for slowing down vegetative growth to reduce withered floral buds occurring in Yuluxiang pear, the length and diameter of the new shoots, the activities of antioxidant enzymes and malondialdehyde （MDA） content in terminal buds of short shoots in a withered bud-occurring orchard in Wei County, Hebei Province and a normal bud-growing orchard of Wei County, and a normal bud-growing orchard in Taigu County, Shanxi Province were measured and com- pared. The results showed that the increases in the length and diameter of new shoots in the withered bud-occurring orchard were very significantly higher than those in the two normal bud-growing orchards, and the shoots in the withered bud- occurring orchard stopped growing later than in the two normal bud-growing or- chards. During the period of floral bud differentiation, the activities of superoxide dis- mutase （SOD）, catalase （CAT）, peroxidase （POD） and the content of MDA in the two normal bud-growing orchards all increased at first and decreased subsequently. But in the withered bud-occurring orchard, the activities of both SOD and POD gradually decreased during the period of floral bud differentiation, while the activity of CAT and the content of MDA increased at first and decreased subsequently. Withered floral buds had significantly lower activities of SOD, CAT and POD, but significantly higher content of MDA than normal buds. The results suggested that vigorous vegetative growth may lead to the occurrence of withered floral buds in Yuluxiang pear; in addition, the occurrence of withered floral buds in Yuluxiang pear may also be associated with the activities of SOD, CAT and POD.展开更多
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
基金Supported by Earmarked Fund for Modern Agro-industry Technology Research System of China(CARS-29-24)Doctoral Research Fund of Shanxi Academy of Agricultural Sciences(YBSJJ1709)~~
文摘To clarify the mechanism for slowing down vegetative growth to reduce withered floral buds occurring in Yuluxiang pear, the length and diameter of the new shoots, the activities of antioxidant enzymes and malondialdehyde （MDA） content in terminal buds of short shoots in a withered bud-occurring orchard in Wei County, Hebei Province and a normal bud-growing orchard of Wei County, and a normal bud-growing orchard in Taigu County, Shanxi Province were measured and com- pared. The results showed that the increases in the length and diameter of new shoots in the withered bud-occurring orchard were very significantly higher than those in the two normal bud-growing orchards, and the shoots in the withered bud- occurring orchard stopped growing later than in the two normal bud-growing or- chards. During the period of floral bud differentiation, the activities of superoxide dis- mutase （SOD）, catalase （CAT）, peroxidase （POD） and the content of MDA in the two normal bud-growing orchards all increased at first and decreased subsequently. But in the withered bud-occurring orchard, the activities of both SOD and POD gradually decreased during the period of floral bud differentiation, while the activity of CAT and the content of MDA increased at first and decreased subsequently. Withered floral buds had significantly lower activities of SOD, CAT and POD, but significantly higher content of MDA than normal buds. The results suggested that vigorous vegetative growth may lead to the occurrence of withered floral buds in Yuluxiang pear; in addition, the occurrence of withered floral buds in Yuluxiang pear may also be associated with the activities of SOD, CAT and POD.
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.
