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首页> 外文期刊>Revista Brasileira de Fruticultura >Fisiologia do dano pelo frio em ciriguela (Spondias purpurea L.)
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Fisiologia do dano pelo frio em ciriguela (Spondias purpurea L.)

机译：Ciriguela（Spondias purpurea L.）的冷害生理

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摘要

The aim of this study was to evaluate the influence of maturation stage, temperature and exposure time on the incidence of chilling injury (CI) in red mombin fruit. For the evaluation of the less susceptible maturation stage to CI, fruits were harvested at breaker (B), pigment initiation (PI), and yellow predominant (YP) stages and exposed to temperature of 9.5 oC, 10.5 oC, and 14.5 oC, during 1, 3, and 5 days. For the evaluation of CI development in fruits at YP stage, ten temperatures ranging from 5 oC to 14.5 oC, were tested. For fruits at B stage, irreversible CI symptoms were present at 14.5 oC, after 3 days, while for PI stage these symptoms were severe after 5 days. For the YP stage, no CI symptom was detected between 9.5 oC and 14.5 oC. The YP stage presented a light CI index at 9 oC, after 5 days. The low temperature sensitivity and CI occurrence in red mombin fruit were dependent on maturation stage. The YP stage presented the best adaptation to low temperatures and 9.5 oC was the limit temperature at which red mombin fruit could be stored without CI risk.
机译：这项研究的目的是评估成熟期，温度和暴露时间对红色苦瓜果实冷害（CI）发生率的影响。为了评估CI的不易成熟阶段，在破碎机（B），色素引发（PI）和黄色优势（YP）阶段收获果实，并在此期间暴露于9.5 oC，10.5 oC和14.5 oC的温度下。 1、3和5天。为了评估YP阶段水果中CI的发展，测试了10个温度从5 oC到14.5 oC的温度。对于处于B期的水果，3天后在14.5 oC时出现不可逆CI症状，而对于处于PI期的水果，在5天后这些症状很严重。在YP阶段，在9.5 oC和14.5 oC之间未检测到CI症状。 5天后，YP阶段在9 oC时呈现出较弱的CI指数。红色苦瓜果实的低温敏感性和CI的发生与成熟阶段有关。 YP阶段表现出对低温的最佳适应性，而9.5 oC是可以储存红色苦瓜果实而没有CI风险的极限温度。

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