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首页> 外文期刊>Acta Horticulturae >Improving the postharvest characteristics of table grape by preharvest application of polyamines.
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Improving the postharvest characteristics of table grape by preharvest application of polyamines.

机译：通过多胺的采前施用改善鲜食葡萄的采后特性。

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摘要

Although table grape is a non-climacteric fruit with low physiological activity, it is however prone to weight loss, softening and fungal infection during postharvest period. The whole vine especially fruits were sprayed with putrescine (put; 0, 1, 2 mM), spermidine (spd; 0, 1, 2 mM) at 40 and 20 days before harvest. Different fruit characteristics were analyzed after harvest and remaining fruits were stored at 1.5+or-1 degrees C and 90+or-5% RH for 25 and 55 days. Different concentrations of polyamines significantly increased firmness of grapes at harvest. Firmness was also retained and decreased weight loss of fruit during storage. Table grape storability could be extended by put and spd treatments due to their significant effect on delaying the softening, water loss, fungal infection and senescence.
机译：尽管鲜食葡萄是一种非更年期的水果，其生理活性较低，但是在采后期它易于减肥，软化和真菌感染。在收获前的40天和20天，对整个葡萄树，尤其是水果，喷洒腐胺（put; 0，1，2 mM），亚精胺（spd; 0，1，2 mM）。收获后分析了不同的水果特性，并将剩余的水果在1.5+或-1摄氏度和90+或-5％RH下保存25和55天。不同浓度的多胺会大大增加葡萄收获时的硬度。还保留了硬度，并减少了贮藏期间水果的重量损失。鲜食葡萄的耐贮藏性可以通过put和spd处理得到延长，因为它们对延缓软化，水分流失，真菌感染和衰老具有显著作用。

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