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

Abstract

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

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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Figures/Tables 6

Table 1

Fig. 1

Table 2

Changes in the main quality attributes in Yali pear during storage and shelf-life periods in different oxygen concentrations"

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

Table 2

Fig. 2

Fig. 3

Fig. 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

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

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