不同O2浓度对鸭梨采后生理代谢及贮藏品质的影响

doi:10.3864/j.issn.0578-1752.2020.23.016

摘要/Abstract

摘要：

【目的】明确环境氧气（O₂）浓度对鸭梨采后贮藏品质及生理代谢的影响,为鸭梨采后生理病害防控,延长贮藏期提供理论依据。【方法】将采自河北石家庄地区的鸭梨经缓慢降温后置于气调试验箱,设置1.0%、2.0%、3.0%、5.0%及10.0%等不同O₂浓度梯度,CO₂浓度为0.5%,以空气处理为对照,分别于贮藏150、210和270 d及货架7或10 d,调查鸭梨虎皮指数和黑心指数,测定果实硬度、可溶性固形物（SSC）、可滴定酸（TA）、抗坏血酸（AA）及色泽变化情况,利用气相色谱分析测定果肉和果心组织乙醇含量变化情况,监测果实呼吸速率和乙烯产量;利用实时荧光定量PCR对鸭梨乙烯合成关键基因PbACS和PbACO表达变化情况进行测定。【结果】低氧处理显著降低了鸭梨贮藏期间果实黑心指数和虎皮指数,贮藏270 d及货架7 d,鸭梨采后生理病害发病程度由高到低依次为：CK>10.0% O₂>5.0% O₂>1.0% O₂>3.0% O₂>2.0% O₂;同时,延缓了贮藏早期果实TA和AA下降,推迟了果实果面转黄。气调贮藏150 d,果肉和果心乙醇含量显著升高,O₂浓度与乙醇含量呈负相关,乙醇含量范围为150.89—806.12 mg?L ^-1,货架后乙醇含量下降;对照果实贮藏270 d,果实乙醇含量快速积累,衰老褐变加剧;同时,5.0%及以下O₂显著抑制了贮藏后乙烯产量,推迟了乙烯释放高峰;1.0%—3.0% O₂处理显著抑制了果皮组织中PbACO1、PbACO3及PbACS1的表达。【结论】1.0%—3.0% O₂处理更好地抑制了鸭梨采后虎皮病的发生,推迟了乙烯释放高峰,延缓了果实TA和AA下降,显著抑制了果皮组织中PbACO1、PbACO3及PbACS1表达,更好地维持了果皮亮度及白度,鸭梨贮藏期明显延长。但1.0% O₂处理在一定程度上增加了鸭梨贮藏末期黑心病风险,建议生产中鸭梨最佳O₂浓度参数为3.0%—5.0%。

关键词: 鸭梨, O₂, 生理病害, 品质, 乙烯

Abstract:

【Objective】The aim of this study was to clarify the effects of environment oxygen concentration on postharvest physiology and storage quality, affording the theory basis to prevent the postharvest disorders and prolong the storage period of Yali fruit. 【Method】Pear samples were harvested from the commercial orchard in Shijiazhuang city, Hebei province. The fruits of uniform size and ripeness without insect pests or mechanical injury were selected as research materials. The selected fruits were put into controlled atmosphere chambers, and precooling at 8℃ for 48 h, and then declined by 1℃ for every 2 days, and finally storage at (0±0.5)℃ (RH>95%). Then the controlled atmosphere (CA) was established under different O₂ concentrations (1.0%, 2.0%, 3.0%, 5.0% and 10.0%) plus 0.5% CO₂, and taking air as control. Fruit firmness (FF), soluble solids content (SSC), titratable acidity (TA), ascorbic acid (AA), ethanol, respiration rate, ethylene production and the relative expression of ethylene biosynthesis genes PbACS and PbACO were determined after the fruits storage for 150 d, 210 d and 270 d, respectively. 【Result】The heart browning incidence and superficial scald incidence were both declined significantly under CA treatments during long period storage. More specifically, after storage for 270 d and shelf-life for 7 d, the disorder prevention efficiency were followed by the order of CK>10.0% O₂>5.0% O₂>1.0% O₂>3.0% O₂>2.0% O₂. Besides that, the lower O₂ treatments maintained TA and AA contents at a higher level in the early storage period, and delayed the yellow-turning of peel; ethanol was accumulated much more under the lower O₂concentration, which ranged from 150.89 mg?L ^-1 to 806.12 mg·L ^-1 after storage for 150 d; while with the increasing senescence browning of fruit in air, the ethanol content peaking at 1 500 mg·L ^-1 after storage for 270 d. 5.0% and lower O₂ inhibited the ethylene biosynthesis and delayed the peaking time, and 1.0%-3.0% O₂ could prohibit the relative expression of PbACO1, PbACO3 and PbACS1 genes in pericarp tissue significantly. 【Conclusion】1.0%—3.0% O₂ prohibited the superficial scald occurrence significantly, and delayed the decrease of TA and AA, inhibited the biosynthesis of ethylene and delayed the peaking time, down-regulated the relative expression of PbACO1, PbACO3 and PbACS1 genes in pericarp tissue, prolonged the storage period of Yali pear significantly. However, 1.0% oxygen treatment increased the risk of heart browning to some extent. Therefore, the optimum oxygen concentration was proposed at 3.0%-5.0% in commercial practice.

Key words: Yali pear, oxygen, disorders, quality, ethylene

杜艳民,王文辉,贾晓辉,佟伟,王阳,张鑫楠. 不同O₂浓度对鸭梨采后生理代谢及贮藏品质的影响[J]. 中国农业科学, 2020, 53(23): 4918-4928.

DU YanMin,WANG WenHui,JIA XiaoHui,TONG Wei,WANG Yang,ZHANG XinNan. The Effects of Different Oxygen Concentration on Postharvest Physiology and Storage Quality of Yali Pear[J]. Scientia Agricultura Sinica, 2020, 53(23): 4918-4928.

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图/表 6

表1

图1

表2

不同O2浓度处理贮藏货架期间鸭梨主要生理品质指标变化情况"

贮藏环境 Storage scenario	贮藏与货架时间 Time (d)	品质指标 Quality parameters
贮藏环境 Storage scenario	贮藏与货架时间 Time (d)	硬度 Firmness (kg?cm^-2)	可溶性固形物 Soluble solids contents (%)	可滴定酸 Titratable acidity (%)	抗坏血酸 Ascorbic acid (mg/100 g)	L*	b*
基础值 At harvest		6.02±0.536	10.32±0.02	0.16±0.001	6.56±0.152	88.91±1.58	30.78±2.35
1.0% O₂+0.5% CO₂	150	5.48±0.335c	10.61±0.68cd	0.086±0.003a	4.62±0.178a	85.93±1.01a	23.86±1.15c
	150+10	5.10±0.424ab	11.00±0.483ab	0.042±0.001d	5.98±0.082b	86.93±0.72ab	32.59±2.05ab
	210	5.68±0.783a	10.54±0.505bc	0.081±0.001d	1.87±0.065a	88.15±1.24a	34.70±1.53bc
	210+7	5.65±0.752a	10.91±0.604a	0.13±0.001c	3.11±0.056c	87.30±1.0a	37.50±2.89a
	270	5.66±0.345a	11.07±0.892ab	0.085±0.002e	2.85±0.052a	86.32±1.55a	36.17±1.8ab
	270+7	5.62±0.404ab	10.39±0.713b	0.11±0.006c	3.78±0.209e	85.77±1.36a	37.82±2.37a
2.0% O₂+0.5% CO₂	150	5.59±0.355bc	10.87±0. 525bc	0.082±0.001b	3.51±0.137b	85.27±1.0abc	24.27±1.15bc
	150+10	5.24±0. 340ab	11.11±0.648a	0.043±0.001cd	5.04±0.004c	86.23±0.76bc	34.31±1.86a
	210	5.49±0.397a	10.96±0.463a	0.096±0.005b	1.33±0.057e	87.77±1.09a	35.96±2.53a
	210+7	5.26±0.295a	10.81±0.407a	0.15±0.001a	2.85±0.037e	87.11±0.70a	36.69±1.74a
	270	5.36±0.395b	11.19±0.543ab	0.088±0.003de	2.41±0.049d	86.41±1.48a	35.97±1.8b
	270+7	5.54±0.335c	10.86±0.661a	0.12±0.001a	2.90±0.053d	86.34±1.25a	37.26±2.33a
3.0% O₂+0.5% CO₂	150	5.70±0.529ab	11.38±0.466a	0.083±0.001b	2.74±0.911c	85.42±0.99c	25.32±1.18a
	150+10	5.38±0.489a	10.74±0.64b	0.045±0.003bc	5.00±0.043c	85.88±1.03c	34.32±1.81a
	210	5.48±0.482a	10.74±0.581ab	0.099±0.001b	1.49±0.033c	87.68±0.95a	35.76±1.23ab
	210+7	5.46±0.496a	10.87±0.701a	0.13±0.002b	3.02±0.034a	87.03±0.90a	36.11±1.43a
	270	5.82±0.565a	11.34±0.698a	0.10±0.001b	2.55±0.129bc	86.43±1.27a	37.21±1.71b
	270+7	5.50±0.486bc	10.38±0.929b	0.098±0.002d	3.55±0.014c	85.83±1.16a	37.45±2.4a
5.0%O₂+0.5%CO₂	150	5.84±0.468a	11.04±0. 542b	0.073±0.001d	2.50±0.438d	85.02±1.08bc	24.92±1.59ab
	150+10	5.32±0.64ab	10.88±0.527ab	0.047±0.001b	5.03±0.055c	87.14±1.16a	31.37±2.27b
	210	5.55±0.410a	10.62±0.58bc	0.097±0.002b	1.65±0.039b	88.08±1.11a	34.92±1.52abc
	210+7	5.68±0.725a	10.57±0.514ab	0.12±0.002d	2.87±0.044e	86.60±1.02b	37.79±2.31a
	270	5.32±0.538b	10.72±0.931cd	0.12±0.002a	2.47±0.018cd	87.02±1.56a	35.50±1.89b
	270+7	5.82±0.624a	10.48±0.939ab	0.11±0.002b	3.87±0.087bc	85.29±1.06a	37.82±2.59a
10.0% O₂+0.5% CO₂	150	5.46±0.343c	10.49±0.595d	0.077±0.003c	2.06±0.49e	85.60±1.36ab	24.03±1.19bc
	150+10	5.04±0.343bc	10.93±0.481ab	0.054±0.001a	4.67±0.049d	85.94±0.946c	33.33±0.83a
	210	5.49±0.403a	10.93±0.44a	0.11±0.001a	1.37±0.046d	87.79±1.22a	34.54±1.25c
	210+7	5.22±0.482a	10.87±0.337a	0.13±0.001b	3.53±0.043b	85.79±1.91c	36.65±2.31a
	270	5.26±0.422b	10.94±0.62bc	0.095±0.001c	1.64±0.025b	84.03±4.51b	35.82±1.55b
	270+7	5.23±0.387d	10.35±0.685b	0.12±0.001a	4.07±0.161b	84.04±1.63ab	36.97±2.68a
空气 Air control	150	5.51±0.280bc	10.48±0.625d	0.069±0.001e	2.58±0.263cd	84.49±1.8c	24.22±1.03bc
	150+10	4.81±0.263c	10.84±0.475ab	0.045±0.001b	6.14±0.115a	87.16±0.95a	31.38±1.77b
	210	5.14±0.293b	10.49±0.451c	0.077±0.001c	1.43±0.031cd	87.28±1.97a	35.07±1.32abc
	210+7	5.32±0.258b	10.43±0.611b	0.11±0.002e	3.85±0.005a	85.25±4.35d	36.65±2.47a
	270	5.28±0.263b	10.38±0.692d	0.090±0.002d	1.88±0.032a	83.59±2.32b	35.26±1.34b
	270+7	5.38±0.577cd	10.10±0.702b	0.10±0.002d	4.67±0.117a	81.83±1.77b	27.42±2.13a

表2

图2

图3

图4

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基因名称 Gene name	基因ID Gene ID	正向引物 Forward primer sequence (5′-3′)	反向引物 Reverse primer sequence (5′-3′)
PbACO1	Pbr000093.1	GACGCTGGTGGTATCATCCT	TTCCGTCCGACTGAGCTATC
PbACO2	Pbr005179.1	GCAGTGATGCGGTGATCTAC	CCCAAACCAAAACTGGCCTT
PbACO3	Pbr031954.1	CAAGGATGGTGAATGGGTGGA	TCATCGCCTGGGTTGTAGAAC
PbACS1	Pbr015575.1	CCTGGGGTTCAAAGGGATCA	CCGCCGTTAAGACTACCCTA
PbACS2	Pbr019796.1	GTTGTGTCCGCAGCTACAAA	TGAGCCCACAAACAAGCATC
PbACS3	Pbr029891.1	GAAGTTTGGCAGCGAGTTCA	CAGATAGCATGGCGGAGAGA

不同O₂浓度对鸭梨采后生理代谢及贮藏品质的影响

The Effects of Different Oxygen Concentration on Postharvest Physiology and Storage Quality of Yali Pear

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