Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

doi:10.1016/S1671-2927(11)60162-4

Journal of Integrative Agriculture ›› 2011, Vol. 10 ›› Issue (10): 1638-1645.DOI: 10.1016/S1671-2927(11)60162-4

Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

href="https://www.chinaagrisci.com/Jwk_zgnykxen/CN/article/advancedSearchResult.do?searchSQL=(((HUI Wei[Author]) AND 1[Journal]) AND year[Order])" target="_blank">HUI Wei, href="https://www.chinaagrisci.com/Jwk_zgnykxen/CN/article/advancedSearchResult.do?searchSQL=(((NIU Rui-xue[Author]) AND 1[Journal]) AND year[Order])" target="_blank">NIU Rui-xue, href="https://www.chinaagrisci.com/Jwk_zgnykxen/CN/article/advancedSearchResult.do?searchSQL=(((SONG Yao-qiang [Author]) AND 1[Journal]) AND year[Order])" target="_blank">SONG Yao-qiang , href="https://www.chinaagrisci.com/Jwk_zgnykxen/CN/article/advancedSearchResult.do?searchSQL=(((LI De-ying[Author]) AND 1[Journal]) AND year[Order])" target="_blank">LI De-ying

1.College of Life Sciences, Shaanxi Normal University
2.Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences
3.Biological Sciences Department, Qinghai University

出版日期:2011-10-01 发布日期:2011-10-18
通讯作者: Correspondence HUI Wei, Associate Professor, Mobile: 13572858343, E-mail: huihui@snnu.edu.cn
作者简介:HUI Wei, Associate Professor, Mobile: 13572858343, E-mail: huihui@snnu.edu.cn
基金资助:
This work was supported by the Program of Technology Development, Shaanxi Province, China (2003K03-G7).

Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

HUI Wei, NIU Rui-xue, SONG Yao-qiang , LI De-ying

1.College of Life Sciences, Shaanxi Normal University
2.Cold and Arid Regions Environmental and Engineering Research Institute, Chinese Academy of Sciences
3.Biological Sciences Department, Qinghai University

Online:2011-10-01 Published:2011-10-18
Contact: Correspondence HUI Wei, Associate Professor, Mobile: 13572858343, E-mail: huihui@snnu.edu.cn
About author:HUI Wei, Associate Professor, Mobile: 13572858343, E-mail: huihui@snnu.edu.cn
Supported by:
This work was supported by the Program of Technology Development, Shaanxi Province, China (2003K03-G7).

摘要/Abstract

摘要： Dangshansuli pear is one of crisp pears and has a non-climacteric respiratory pattern. Dangshansuli pear fruits were treated with 1 000 or 2 000 μL L-1 diphenylamine (DPA) for 1 min, or with 0.5 μL L-1 1-methylcyclopropene (l-MCP) for 12 h before cold storage at (2±0.5)°C for up to 210 d. Incidences of superficial scald and related physiological indexes were investigated during storage. The results showed that superficial scald occurred in control fruit with a rate of over 90% after 210 d at cold storage plus 10 d at room temperature. Treatments with 1 000 and 2 000 μL L-1 DPA and 0.5 μL L-1 l-MCP inhibited the accumulation of α-farnesene, conjugated trienes, total phenolic contents, and malondialdehyde (MDA) during storage. The treatments also decreased leakage of cell membrane and the activity of polyphenol oxidase (PPO) in the peel. These results indicate that 1-MCP and DPA treatments inhibit and postpone the occurrence of superficial scald of Dangshansuli pears remarkably in cold storage and post-storage shelf life, respectively, while the mechanisms were different. The results above may provide a theoretical evidence for the agriculture production.

关键词:

1-MCP, diphenylamine, pear, superficial scald

Abstract: Dangshansuli pear is one of crisp pears and has a non-climacteric respiratory pattern. Dangshansuli pear fruits were treated with 1 000 or 2 000 μL L-1 diphenylamine (DPA) for 1 min, or with 0.5 μL L-1 1-methylcyclopropene (l-MCP) for 12 h before cold storage at (2±0.5)°C for up to 210 d. Incidences of superficial scald and related physiological indexes were investigated during storage. The results showed that superficial scald occurred in control fruit with a rate of over 90% after 210 d at cold storage plus 10 d at room temperature. Treatments with 1 000 and 2 000 μL L-1 DPA and 0.5 μL L-1 l-MCP inhibited the accumulation of α-farnesene, conjugated trienes, total phenolic contents, and malondialdehyde (MDA) during storage. The treatments also decreased leakage of cell membrane and the activity of polyphenol oxidase (PPO) in the peel. These results indicate that 1-MCP and DPA treatments inhibit and postpone the occurrence of superficial scald of Dangshansuli pears remarkably in cold storage and post-storage shelf life, respectively, while the mechanisms were different. The results above may provide a theoretical evidence for the agriculture production.

Key words:

1-MCP, diphenylamine, pear, superficial scald

HUI Wei, NIU Rui-xue, SONG Yao-qiang , LI De-ying. Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear[J]. Journal of Integrative Agriculture, 2011, 10(10): 1638-1645.

参考文献

[1]Anet E F L J. 1972. Superficial scald, a functional disorder of stored apples. IX. Effect of maturity and ventilation. Journal of the Science Food Agriculture, 23, 763-769.

[2]Argenta L C, Fan X, Mattheis J P. 2003. Influence of 1- methylcyclopropene on ripening, storage life, and volatile production by d’Anjou cv. pear fruit. Joural of Agriculture and Food Chemistry, 51, 3858-3864.

[3]Asif M H, Pathak N, Solomos T, Trivedi P K. 2009. Effect of low oxygen, temperature and 1-methylcyclopropene on the expression of genes regulating ethylene biosynthesis and perception during ripening in apple. South African Journal of Botany, 75, 137-144.

[4]Bain J M, Mercer F J. 1963. The submicroscopic cytology of superficial scald, a physiological disease of apples. Biology Science, 116, 442-449.

[5]Calvo G. 2003. Effect of 1-methylcyclopropene (1-MCP) on pear maturity and quality. Acta Horticulture, 628, 203-211.

[6]Deell J R, Murr D P, Mueller R, Wiley L, Porteous M D. 2005. Influence of 1-methylcyclopropene (1-MCP), diphenylamine (DPA), and CO2 concentration during storage on ‘Empire’ apple quality. Postharvest Biology and Technology, 38, 1-8.

[7]Gao J F. 2006. Eexperimental Guidance for Plant Physiology. Higher Education Press, Beijing. pp. 208-210. (in Chinese)

[8]Gapper N E, Bai J, Whitaker B D. 2006. Inhibition of ethyleneinduced a-farnesene synthase gene PcAFS1 expression in ‘d’ Anjou’ pears with 1-MCP reduces synthesis and oxidation of ?-farnesene and delays development of superficial scald. Postharvest Biology and Technology, 41, 225-233.

[9]Guan J F. 1994. Relationship between the senescence and membrane lipid peroxidation of Yali after harvested. Journal of Shenyang Agricultural University, 25, 418-421. (in Chinese)

[10]Hu X S, Xiao H Z, Wang X X. 2004. Contents of ?-farnesene and conjugated trienes in apple superficial scald and their relation with storage temperature. Acta Horticulture Sinica, 31, 169-172. (in Chinese)

[11]Huelin F E, Coggiola I M. 1970a. Superficial scald, a functional disorder of stored apples. V. Oxidation of ?-farnesene and its inhibition by diaphenylamine. Journal of the Science Food Agriculture, 21, 44-48.

[12]Huelin F E, Coggiola I M. 1970b. Superficial scald, a functional disorder of stored apples. VI. Evaporation of ?-farnesene from the fruit. Journal of the Science Food Agriculture, 21, 82-86.

[13]Huelin F E, Coggiola I M. 1970c. Superficial scald, a functional disorder of stored apples. VII. Effect of applied ?-farnesene, temperature and diphenylamine on scald and the concentration and oxidation of ?-farnesene in the fruit. Journal of the Science Food Agriculture, 21, 584-589.

[14]Isidoro N, Almeida D P F. 2006. ?-Farnesene, conjugated trienols, and superficial scald in ‘Rocha’ pear as affected by 1- methylcyclopropene and diphenylamine. Postharvest Biology and Technology, 42, 49-56.

[15]Li J K, Ji S J, Wei B D, Cheng S C, Sun X S. 2007. Primary study of 1-MCP on browning-inhibiting and freshmen-keeping’s mechanism of Nanguo pear during 0°C storage. Storage and Process, 4, 7-11. (in Chinese)

[16]Li X L, Zhang Z J, Liu J. 2007. Test of defending superficial scald on ‘Huangjingli’ pear. China Fruits, 1, 19-21. (in Chinese)

[17]Li Z Q, Li Y, Wang L J. 2008. Inhibition of low temperature and 1-MCP treatment on superficial scald of ‘Akemizu’ pear (Pyrus pyrifolia Nakai) fruits. Storage and Process, 2, 19-21. (in Chinese)

[18]Lurie S, Lers A, Shacham Z, Sonego L, Burd S, Whitaker B. 2005. Expression of ?-farnesene synthase AFS1 and 3-hydroxy-3- methylglutary l-coenzyme A reductase HMG2 and HMG3 in relation to ?-farnesene and conjugated trienols in ‘Granny Smith’ apples heat or 1-MCP treated to prevent superficial scald. Journal of American Society Horticulture Science, 130, 232-236.

[19]Niu R X, Hui W, Li C X, Tu Y H, Jin H, Song Y Q, Li Q. 2009. Relationgship between pathological grade of superficial scald in ‘Dangshansuli’ (Pyrus bretschneideri Rehd.) and physiological indexes. Plant Physiology Communications, 45, 28-32. (in Chinese)

[20]Rubtsov G A. 1944. Geographical distribution of the genus Pyrus and trends and factors in its evolution. The American Society of Naturalists, 78, 358-366.

[21]Sun X S, Wang Z H, Zhang Z Y. 2005. Effects of 1-MCP treatment on physiological disorder and storage quality of ‘Bayuehong’ pear. Storage and Process, 29, 20-22. (in Chinese)

[22]Wen F K, Zhao H H, Ma M A. 2006. Effect of 1- methylcyclopropene on post-harvest physiology of Fuji apple. Shandong Agricultural Sciences, 6, 31-32. (in Chinese)

[23]Whitaker B D. 2000. DPA treatment alters ?-farnesene metabolism in peel of ‘Empire’ apples stored in air or 1.5% O2 atmosphere. Postharvest Biology and Technology, 18, 91- 97. Xu Q, Qiao Y J, Fang Q, Zhang S L, Wang H H. 2008. Study on polyphenol oxidase (PPO) character and inhibiting effects of ‘Dangshansu’ pear. Food Science, 29, 74-77. (in Chinese)

[24]Yuan K J, Sun Y G, Zhang D P, Hu X S. 2002. Physiological and biochemical bases of superficial scald development and its control in apple during storage. Plant Physiology Communications, 38, 505-510. (in Chinese)

[25]Zanella A. 2003. Control of apple superficial scald and ripeningacomparison between 1-methylcyclopropene and diphenylaminepostharvest treatments, initial low oxygen stress and ultra lowoxygen storage. Postharvest Biology and Technology, 27, 69-78.

[26]Zhang Y H. 1991. A review of studies on apple superficial scald. Journal of Shandong Agricultural University, 22, 197-200. (in Chinese)

[27]Zhang Z L, Qu W J. 2003. The Experimental Guide for Plant Physiology. 3rd ed. Higher Education Press, Beijing. pp. 274- 277. (in Chinese) Zhou S T, Wang K F, Zhang X N, Hu X S, Li G F, Dong S Y, Zhang F C. 1984. Preliminary study of superficial scald mechanism in ‘Yali’ pear. Journal of Beijing Agricultural University, 10, 55-58. (in Chinese)

Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

Inhibitory Effects of 1-MCP and DPA on Superficial Scald of Dangshansuli Pear

PDF

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 6

编辑推荐

Metrics

[1]	TIAN Jia, ZENG Bin, LUO Shu-ping, LI Xiu-gen, WU Bin, LI Jiang. Cloning, localization and expression analysis of two fw2.2-like genes in small- and large-fruited pear species[J]. Journal of Integrative Agriculture, 2016, 15(2): 282-294.
[2]	LI Zhi-xia, NIE Ji-yun, YAN Zhen, XU Guo-feng, LI Hai-fei, KUANG Li-xue, PAN Li-gang, XIE Han-zhong, WANG Cheng, LIU Chuan-de, ZHAO Xu-bo, GUO Yong-ze. Risk assessment and ranking of pesticide residues in Chinese pears[J]. Journal of Integrative Agriculture, 2015, 14(11): 2328-2339.
[3]	XU Ling-fei, ZHOU Peng, HAN Qing-fang, LI Zhi-hui, YANG Bao-ping , NIE Jun-feng. Spatial Distribution of Soil Organic Matter and Nutrients in the Pear Orchard Under Clean and Sod Cultivation Models[J]. Journal of Integrative Agriculture, 2013, 12(2): 344-351.
[4]	HE Qi-yun, ZHENG Ye-lu, XU Jian-ning. Constructing the Ontology for Modeling the Fish Production in Pearl River Basin[J]. Journal of Integrative Agriculture, 2012, 11(5): 760-768.
[5]	HU Yi-min, SONG Liang-tu, WEI Yuan-yuan, HUANG He, WANG Xue. Agricultural Market Name Geo-Locating System Based on an Administrative Ontology and Web Search Engine[J]. Journal of Integrative Agriculture, 2012, 11(5): 849-857.
[6]	LIU Li-qin, DONG Yu, GUAN Jun-feng. Effects of Nitric Oxide on the Quality and Pectin Metabolism of Yali Pears During Cold Storage[J]. Journal of Integrative Agriculture, 2011, 10(7): 1125-1133.