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首页> 外文期刊>Postharvest Biology and Technology >Effects of low temperature conditioning on fruit quality and peel browning spot in 'Huangguan' pears during cold storage
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Effects of low temperature conditioning on fruit quality and peel browning spot in 'Huangguan' pears during cold storage

机译：低温调节对蓄冷蓄冷梨果实质量和剥褐色斑点的影响

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摘要

'Huangguan' pears are susceptible to peel browning spots (PBS) during cold storage. In this study, the effects of low temperature conditioning (LTC) on fruit firmness, soluble solids content (SSC) and PBS incidence in 'Huangguan' pears were investigated. Fruit were directly stored at 0 degrees C (control) and conditioned at 10 degrees C for 3 d (LTC), respectively. Afterwards, all fruit were stored at 0 degrees C. Fruit firmness was unaffected by the LTC treatment. However, SSC was higher in the LTC-treated fruit than in control fruit on days 30 and 60. Compared with the control, LTC treatment effectively inhibited the development of PBS, reduced the activities of lipoxygenase (LOX) and polyphenol oxidase (PPO), reduced malondialdehyde (MDA) content in peel tissue, the decline in the phenolic content, and it showed higher praline content before the appearance of PBS. In addition, LTC treatment decreased the expression levels of LOX1, PPO1 and PPO5 genes, while it up-regulated the expression of the PPO4 gene in peel tissue. These results indicate that the alleviation effect of LTC on the development of PBS was closely related to reduced membrane lipid peroxidation, activities of LOX and PPO, and the expression of LOX1, PPO1 and PPO5 genes in peel tissue in 'Huangguan' pears.
机译：'黄川'梨在冷储存过程中易受剥离褐色斑点（PBS）。在这项研究中，研究了低温调节（LTC）对“黄会”梨的水果固体，可溶性固体含量（SSC）和PBS发病率的影响。将果实直接储存在0℃（对照）上，并分别在10℃下调节3d（LTC）。然后，将所有水果储存在0摄氏度下。果实坚固不受限制的影响。然而，在LTC处理的果实中SSC高于对照果实30和60的对照果实。与对照相比，LTC治疗有效地抑制了PBS的发育，降低了脂氧合酶（LOX）和多酚氧化酶（PPO）的活性，降低剥皮组织中的丙二醛（MDA）含量，酚类含量下降，并且在PBS的外观之前显示出更高的果花碱含量。另外，LTC处理降低了LOX1，PPO1和PPO5基因的表达水平，同时上调PPO4基因在剥离组织中的表达。这些结果表明，LTC对PBS发育的缓解作用与减少的膜脂质过氧化，LOX和PPO的活性密切相关，以及“黄会”梨皮组织中的LOX1，PPO1和PPO5基因的表达。

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