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首页> 美国卫生研究院文献>Foods >Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development
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Influence of Cold Storage on Pear Physico-Chemical Traits and Antioxidant Systems in Relation to Superficial Scald Development

机译：冷储存对肤浅铅开发的梨物理化学性状和抗氧化系统的影响

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Superficial scald is the most common physiological disorder in apples and pears and causes huge economic losses worldwide. The aim of this study is to determine the different scald susceptibilities of seven pear cultivars/selections during five months of cold storage (CS). Four advanced pear selections and three commercial cultivars were harvested from an orchard located in Emilia-Romagna region, and cold stored at −1 °C and 85% relative humidity (RH).After 90, 120, and 150 days, fruits of each cultivar and selection were removed for ripening for 4 d, after which scald damage, physico-chemical and nutraceutical traits, and enzymatic antioxidant systems were evaluated on peel and pulp. ‘Abbé Fétel’, ‘Falstaff’, and ‘CREA 171’ did not showed superficial scald symptoms after 90 days, while ‘Doyenne du Comice’ and ‘CREA 264’ showed the highest susceptibility. After 90 days, CS ‘Falstaff’ and ‘CREA 179’ showed the highest total polyphenol content (TPH) in peel, followed by ‘Doyenne du Comice’ and ‘AbbéFétel’; lowest TPH was detected in ‘CREA 264’. After 120 and 150 days of CS, ‘Abbé Fétel’ and ‘CREA 171’ showed the highest peel TPH. ‘CREA 264’ and ‘CREA 125’ reached the lowest values of TPH during the three CS time periods. Superoxide dismutase and catalase activities were higher in the peel of scald-resistant than that in scald-susceptible pear cultivars/advanced selections. Superficial scald induced an increase in polyphenoloxidase, and guaiacol peroxidase activities involved in fruit-browning during CS. Furthermore, we observed an increase in lipoxygenase activity and consequent membrane damage in both the peel and flesh of the fruit. This study indicates that pear cultivars/advanced selections have different superficial scald susceptibilities that enable them to induce the activity of several antioxidant enzymes, following CS.
机译：浅表烫伤是苹果和梨中最常见的生理障碍，并在全球范围内造成巨大的经济损失。本研究的目的是在五个月的冷库（CS）期间确定七种梨品种/选择的不同烫伤敏感性。从位于Emilia-Romagna地区的果园中收获了四种先进的梨选择和三种商业品种，并冷藏在-1°C和85％相对湿度（RH）。100,120和150天，每种品种的果实除了在果皮和纸浆上评估溶溶损伤，物理化学品和营养素和酶抗氧化体系的溶质损伤，腐蚀性损伤，物理化学品和营养素和酶抗氧化系统进行选择。 'AbbéFétel'，'Falstaff'和'Crea 171'没有在90天后显示出肤浅的症状，而“Doyenne du Comice”和'Crea 264'则显示出最高的敏感性。 90天后，CS'FALSTAFF'和'CREA 179'在剥皮中显示出最高的多酚含量（TPH），其次是“Doyenne du Comice”和'Abbéfétel';在'Crea 264'中检测到最低TPH。 120和150天的CS，'AbbéFétel'和'Crea 171'显示出最高的皮肤TPH。 “Crea 264”和“Crea 125”在三个CS时间段期间达到了TPH的最低值。抗烫伤性耐腐蚀性梨品种/高级选择中的剥离剥离，过滤歧化酶和过氧化氢酶活性更高。浅表鳞片诱导多酚氧化酶的增加，CS果冻中的愈缩蛋白过氧化物酶活性。此外，我们观察到脂氧酶活性的增加和果皮果皮中的膜损伤。本研究表明，梨品种/高级选择具有不同的表面溶质敏感性，使它们能够诱导几种抗氧化酶的活性以下Cs。

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