CN106721952A - 1 methyl cyclopropene colours the purposes of accelerator as red pears - Google Patents
1 methyl cyclopropene colours the purposes of accelerator as red pears Download PDFInfo
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- CN106721952A CN106721952A CN201611160720.XA CN201611160720A CN106721952A CN 106721952 A CN106721952 A CN 106721952A CN 201611160720 A CN201611160720 A CN 201611160720A CN 106721952 A CN106721952 A CN 106721952A
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- red pears
- pears
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- 241001253754 Scolopia mundii Species 0.000 title claims abstract description 47
- SHDPRTQPPWIEJG-UHFFFAOYSA-N 1-methylcyclopropene Chemical compound CC1=CC1 SHDPRTQPPWIEJG-UHFFFAOYSA-N 0.000 title claims abstract description 17
- 239000005969 1-Methyl-cyclopropene Substances 0.000 title claims abstract description 5
- 239000003086 colorant Substances 0.000 title abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000005286 illumination Methods 0.000 claims abstract description 10
- 230000003287 optical effect Effects 0.000 claims abstract description 6
- 238000010186 staining Methods 0.000 claims abstract description 6
- GEWDNTWNSAZUDX-WQMVXFAESA-N (-)-methyl jasmonate Chemical compound CC\C=C/C[C@@H]1[C@@H](CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-WQMVXFAESA-N 0.000 claims description 23
- GEWDNTWNSAZUDX-UHFFFAOYSA-N methyl 7-epi-jasmonate Natural products CCC=CCC1C(CC(=O)OC)CCC1=O GEWDNTWNSAZUDX-UHFFFAOYSA-N 0.000 claims description 23
- 239000004094 surface-active agent Substances 0.000 claims description 5
- 229920001213 Polysorbate 20 Polymers 0.000 claims description 2
- 238000003958 fumigation Methods 0.000 claims description 2
- 239000000256 polyoxyethylene sorbitan monolaurate Substances 0.000 claims description 2
- 235000010486 polyoxyethylene sorbitan monolaurate Nutrition 0.000 claims description 2
- 241000207840 Jasminum Species 0.000 claims 2
- 235000010254 Jasminum officinale Nutrition 0.000 claims 2
- XBDQKXXYIPTUBI-UHFFFAOYSA-M Propionate Chemical compound CCC([O-])=O XBDQKXXYIPTUBI-UHFFFAOYSA-M 0.000 claims 1
- KXKVLQRXCPHEJC-UHFFFAOYSA-N acetic acid trimethyl ester Natural products COC(C)=O KXKVLQRXCPHEJC-UHFFFAOYSA-N 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 238000010025 steaming Methods 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 abstract description 90
- 235000010208 anthocyanin Nutrition 0.000 abstract description 35
- 229930002877 anthocyanin Natural products 0.000 abstract description 35
- 239000004410 anthocyanin Substances 0.000 abstract description 35
- 150000004636 anthocyanins Chemical class 0.000 abstract description 35
- 238000004040 coloring Methods 0.000 abstract description 30
- VGGSQFUCUMXWEO-UHFFFAOYSA-N Ethene Chemical compound C=C VGGSQFUCUMXWEO-UHFFFAOYSA-N 0.000 abstract description 18
- 239000005977 Ethylene Substances 0.000 abstract description 14
- 230000000694 effects Effects 0.000 abstract description 8
- 238000009825 accumulation Methods 0.000 abstract description 7
- 239000002932 luster Substances 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003112 inhibitor Substances 0.000 abstract description 4
- 238000013461 design Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 239000002420 orchard Substances 0.000 abstract 1
- 238000011282 treatment Methods 0.000 description 48
- 241000220324 Pyrus Species 0.000 description 13
- 235000019589 hardness Nutrition 0.000 description 13
- 239000007787 solid Substances 0.000 description 10
- 238000012545 processing Methods 0.000 description 8
- 235000014443 Pyrus communis Nutrition 0.000 description 7
- 230000015572 biosynthetic process Effects 0.000 description 7
- 238000010150 least significant difference test Methods 0.000 description 7
- 238000011160 research Methods 0.000 description 7
- 239000000126 substance Substances 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 6
- 238000003786 synthesis reaction Methods 0.000 description 6
- JLIDBLDQVAYHNE-YKALOCIXSA-N Abscisic acid Natural products OC(=O)/C=C(/C)\C=C\[C@@]1(O)C(C)=CC(=O)CC1(C)C JLIDBLDQVAYHNE-YKALOCIXSA-N 0.000 description 5
- 235000011430 Malus pumila Nutrition 0.000 description 5
- 235000015103 Malus silvestris Nutrition 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 244000088401 Pyrus pyrifolia Species 0.000 description 4
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 description 4
- 235000011572 Pyrus ussuriensis Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 238000002474 experimental method Methods 0.000 description 4
- 230000014509 gene expression Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 235000016623 Fragaria vesca Nutrition 0.000 description 3
- 240000009088 Fragaria x ananassa Species 0.000 description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 3
- 229930191978 Gibberellin Natural products 0.000 description 3
- IXORZMNAPKEEDV-UHFFFAOYSA-N gibberellic acid GA3 Natural products OC(=O)C1C2(C3)CC(=C)C3(O)CCC2C2(C=CC3O)C1C3(C)C(=O)O2 IXORZMNAPKEEDV-UHFFFAOYSA-N 0.000 description 3
- 239000003448 gibberellin Substances 0.000 description 3
- 230000012010 growth Effects 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- 239000005648 plant growth regulator Substances 0.000 description 3
- UDPGUMQDCGORJQ-UHFFFAOYSA-N (2-chloroethyl)phosphonic acid Chemical compound OP(O)(=O)CCCl UDPGUMQDCGORJQ-UHFFFAOYSA-N 0.000 description 2
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 240000006394 Sorghum bicolor Species 0.000 description 2
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 2
- 241000607479 Yersinia pestis Species 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000013043 chemical agent Substances 0.000 description 2
- FCRACOPGPMPSHN-UHFFFAOYSA-N desoxyabscisic acid Natural products OC(=O)C=C(C)C=CC1C(C)=CC(=O)CC1(C)C FCRACOPGPMPSHN-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000006539 genistein Nutrition 0.000 description 2
- 229940045109 genistein Drugs 0.000 description 2
- TZBJGXHYKVUXJN-UHFFFAOYSA-N genistein Natural products C1=CC(O)=CC=C1C1=COC2=CC(O)=CC(O)=C2C1=O TZBJGXHYKVUXJN-UHFFFAOYSA-N 0.000 description 2
- ZCOLJUOHXJRHDI-CMWLGVBASA-N genistein 7-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=CC(O)=C2C(=O)C(C=3C=CC(O)=CC=3)=COC2=C1 ZCOLJUOHXJRHDI-CMWLGVBASA-N 0.000 description 2
- 238000003306 harvesting Methods 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000005070 ripening Effects 0.000 description 2
- 238000005070 sampling Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000219194 Arabidopsis Species 0.000 description 1
- 101100437168 Arabidopsis thaliana A3G2XYLT gene Proteins 0.000 description 1
- 229920001342 Bakelite® Polymers 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 239000005976 Ethephon Substances 0.000 description 1
- 101100208784 Fragaria ananassa FGT gene Proteins 0.000 description 1
- 241000220225 Malus Species 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 235000009754 Vitis X bourquina Nutrition 0.000 description 1
- 235000012333 Vitis X labruscana Nutrition 0.000 description 1
- 240000006365 Vitis vinifera Species 0.000 description 1
- 235000014787 Vitis vinifera Nutrition 0.000 description 1
- 101100262694 Vitis vinifera UFGT gene Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000004637 bakelite Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000003828 downregulation Effects 0.000 description 1
- 229920001971 elastomer Polymers 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 108091054761 ethylene receptor family Proteins 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 239000003630 growth substance Substances 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000011534 incubation Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 150000004702 methyl esters Chemical class 0.000 description 1
- 239000002243 precursor Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000008844 regulatory mechanism Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 239000005060 rubber Substances 0.000 description 1
- 101150012509 sub gene Proteins 0.000 description 1
- 238000013518 transcription Methods 0.000 description 1
- 230000035897 transcription Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Cultivation Of Plants (AREA)
Abstract
The invention discloses the purposes that 1 methyl cyclopropene colours accelerator as red pears, belong to fruit dye technology field.Present invention firstly discovers that the MCP of ethylene inhibitor 1 can induce the accumulation of red the operatic circle skin anthocyanin, coloring effect is very good, and color and luster depth, exterior quality is good.The invention also discloses a kind of method for promoting red pears coloring, including：Being up to the uncoloured red pears of physiological maturity carries out optical staining, before illumination, red pears is placed in 1 methyl cyclopropene atmosphere and is fumigated.Using color method of the invention, shorten the coloration time of red pears, be conducive to maintaining the interior quality of red pears, and 1 MCP can suppress the ethylene evolution of fruit, and the storage time of extending fruit lifts the market value of red pears；The inventive method is reasonable in design, easy to operate, relatively low to equipment requirement, can with large-scale operation, and can Demonstration And Extension be applied to business orchard.
Description
Technical field
The present invention relates to fruit dye technology field, and in particular to 1- methyl cyclopropenes colour the use of accelerator as red pears
On the way.
Background technology
Pears are rose family Pyrus L, perennial deciduous fruit tree.China is the place of origin of Pyrus L, and contain has rich within the border
Rich Pyrus L resource, is one of most country of Pear varieties type in the world.During Maturation of Pear Fruits, pericarp color is generally
Yellow green (or green, yellow) or brown, the type of red peel are relatively fewer.
In recent years, the incubation with red coloration Chinese pear new varieties and red the West Pear varieties introducing a fine variety in China, red pears exist
Domestic many place cultivations.However, coloring regulation measure is relatively deficient in production, the exhibition of the peculiar exterior quality of fruit is have impact on
It is existing, directly result in the decline of its economic benefit.Therefore, red pears coloring regulatory mechanism is systematically studied, suitable red pears are developed
Coloring control technique, can lay the foundation for red pears fine quality production.
At present, red pears coloring control technique is it has been reported that Patent No. ZL 201110027653.5 discloses a kind of red
Chinese pear adopts after stain device and method, and the method is up to the uncoloured Chinese pear of physiological maturity and is placed in UV-B light intensity for 1~2 μ
mol·m-2·s-1, white light light intensity be 3~4 μm of olm-2·s-1, mean temperature be 25~29 DEG C, average relative humidity 55~
5~10 days are stood in the environment of 75%, coloring fruit more fully, stable and homogeneous can be obtained using the method.But
The coloring effect of the technology is not good enough, it is therefore desirable to a kind of new control technique for the coloring of red pears is researched and developed, to obtain more preferably
Coloring quality, production have more commercial value pear fruit.
Plant growth regulator and Chemical treatment are the effective means of regulating fruit coloring, and they are mainly by influence
The expression of Physiological and Biochemical Metabolism process and gene in fruit, so as to adjust fruit color.Current artificial induction's fruit color
Plant growth regulator and chemical agent mainly have ETH (Ethylene, ethene), GA (Gibberellin, gibberellin), ABA
(Abscisic Acid, abscisic acid), GNT (Genistein, Genistein) and MJ (Methyl Jasmonate, jasmonic
Methyl esters) etc..
For example, the research such as Villarreal N M finds that outer ethephon (CEPHA),2-(chloroethyl) phosphonic acid of applying can remarkably promote the anthocyanin conjunction of strawberry and apple
Into opposite ethylene inhibitor 1- methyl cyclopropenes (1-MCP) suppress coloring.Kataoka, I etc. can be remarkably promoted by external application ABA
Grape fruit anthocyanin synthesizes.Zhu Yunna etc. can promote apple, grape, peach and peento fruit color using GNT.An X H etc.
The synthesis and accumulation of anthocyanin in apple can be also remarkably promoted by applying MJ outward.
Conversely, also studies have found that growth regulator can significantly inhibit anthocyanin accumulation.The research such as Awad, M.A. finds outer
Apply the formation that gibberellin can be reduced or delay apple anthocyanin.The research such as Craker L E was found outside the lag phase of sorghum growth
Applying ethene can significantly inhibit the synthesis of sorghum anthocyanin, and this is opposite with the research on strawberry and apple.Jeong S W etc. have found
The outer anthocyanin synthesis for applying ethene to model plant arabidopsis there is also depression effect, at the same regulate and control the transcription of anthocyanin synthesis because
Sub- gene expression is all presented notable down regulation trend.In sum, there are different tune in the anthocyanin accumulation pattern of ethylene on plants
Prosecutor formula.
Therefore, red pears coloring how is effectively regulated and controled using plant growth regulator and chemical agent, is technical staff face
Face the problem of solution.
The content of the invention
The invention provides the purposes that 1- methyl cyclopropenes colour accelerator as red pears.Present invention firstly discovers that ethene presses down
The application in red pears of preparation 1- methyl cyclopropenes can promote fruit color, and in research in the past such as in the application of strawberry, the thing
Matter is to suppress fruit color.
Present invention also offers a kind of method for promoting red pears coloring, including：It is up to physiological maturity uncoloured red
Pears carry out optical staining, before illumination, red pears are placed in 1- methyl cyclopropene atmosphere and are fumigated.
The red pears are all red Pear varieties, including red Chinese pear, red European pear, it is specific such as ' early crisp red ', it is ' all over the sky
It is red ' etc. kind.
In order to ensure stifling validity, red pears should be placed in confined space.Due to 1-MCP be possible to can by rubber,
Copper, bakelite, wet wood and cardboard etc. absorb, thus should avoid using above-mentioned material when closed container is made.
Fumigate for convenience, be up to carry out coloring treatment after the uncoloured red pears of physiological maturity are plucked.
The concentration of the 1- methyl cyclopropenes atmosphere is 0.1~1.0ppm, and fumigation time is 12~20h, stifling temperature
It is 0~30 DEG C.
Time of the Fruit of red pear in gas coloring accelerator is suitable, and the time is too short, it is difficult to reach treatment effect；Time
It is oversize to extend the cycle, influence fruit quality.Preferably, the concentration of the 1- methyl cyclopropenes atmosphere is 0.5ppm, fumigate
Time is 16h, and stifling temperature is 17 DEG C.
1- methyl cyclopropenes (1-MCP) induce red the operatic circle skin anthocyanin to accumulate, and compared with the red pears of growth naturally, fumigate it
The coloration time of red pears is shorter afterwards, plane of illumination is coloring stabilized uniformly, color and luster is deeper.In addition, 1- methyl cyclopropenes effectively suppress fruit
Real ethylene evolution, the storage time and shelf life of extending fruit.
Preferably, the inventive method also includes, after fumigating, by red pears be soaked in methyl jasmonate concentration for 1~
4mmol·L-1Solution in 1~10min.
Research has shown that, in the red the operatic circle skin through 1- methyl cyclopropenes (1-MCP) and methyl jasmonate (MJ) Combined Treatment
Anthocyanin Content is significantly higher than the red pears of nature growth.
It is similarly suitable that Fruit of red pear is soaked in time in liquid color accelerator, and the time is oversize to influence fruit product
Matter, preferably, red pears soak time is 5 minutes.The concentration of methyl jasmonate is 2mmolL in the solution-1。
In order to increase membrane passage, it is easy to the absorption of hormone, it is 0.1 that percent by volume is also included in the solution
~0.5% surfactant.More preferably, the percent by volume of the surfactant is 0.1%.The surfactant
It is Tween-20.
The condition of the optical staining be temperature be 15~20 DEG C, relative humidity be 70~90%, white light light intensity be 50
~60 μm of olm-2·s-1In the environment of stand 5~10 days.
Illumination is that influence Fruit of red pear anthocyanin synthesizes one of vital factor, and it can promote anthocyanin to synthesize knot
The expression of structure gene PAL, CHS, DFR and UFGT, so as to promote accumulation and the fruit color of anthocyanin, wherein the intensity of illumination and
Light quality is all the key factor of the red pears coloring of influence, preferably, the white light light intensity is 54 μm of olm-2·s-1。
Temperature is another the important environmental factor for influenceing the synthesis of Fruit of red pear anthocyanin.Research shows that temperature is too high
The accumulation of anthocyanin precursor can be suppressed, so as to suppress fruit color；And appropriate cryogenic conditions can then improve anthocyanin synthesis base
The expression of cause, so as to induce anthocyanin to accumulate, promotes fruit color.Preferably, the temperature is at 17 DEG C, coloring effect is most
It is good.
Relative humidity is the item paid particular attention to during Fruit of red pear is deposited, and humidity is too big is conducive to germ to give birth to
It is long, fruit rot is easily caused, and humidity is too low can evaporate fruit water, mouthfeel is lost, preferably, the relative humidity
It is 80%.
The beneficial effect that the present invention possesses：
(1) present invention firstly discovers that ethylene inhibitor 1-MCP can induce the accumulation of red the operatic circle skin anthocyanin, coloring effect
Very good, color and luster depth, exterior quality is good.
(2) color method of the invention is utilized, shortens the coloration time of red pears, be conducive to maintaining the interior quality of red pears,
And 1-MCP can suppress the ethylene evolution of fruit, the storage time of extending fruit lifts the market value of red pears.
(3) the inventive method is reasonable in design, easy to operate, relatively low to equipment requirement, can be with large-scale operation.
Brief description of the drawings
Fig. 1 be in embodiment 1 ' early crisp red ' initial fruit picture and different agent treatments after 10 days fruit picture contrast.
Fig. 2 is the influence of ' early crisp red ' dipped beam face pericarp Anthocyanin Content under the conditions of different disposal dialogue photoinduction.
Fig. 3 be in embodiment 2 ' all over the sky red ' initial fruit and different agent treatments after 10 days fruit picture contrast.
Specific embodiment
The present invention is further explained with reference to specific embodiment.
Embodiment 1
(1) agent treatment
1. red Pear varieties ' early crisp red ' fruit, national pears industrial system Zhengzhou compbined test was picked up from 2015 and 2016
Stand.Light tight double-deck fruit bag is covered to fruit within 40 days after full blossom, until physiological maturity is reached, after ripening fruits harvesting immediately
Transport laboratory back, select homogeneous size, mechanical wound, no-dehiscent fruit, without disease pest and without rotten fruit with dealing with.
2. experiment is divided into control group and treatment group totally 3 groups, is specifically shown in Table 1, is placed in light protected environment after immersion and dried.
The coloring accelerator constituent of the different tests group of table 1
(2) fruit photo-irradiation treatment
By the fruit after chemicals treatment, it is placed in following environment and stands 10d：
1. illumination condition：Light source separating fruit face is highly 0.8m, and artificial light source includes 7 LED white lights (Ning Bojiang of 18W
Southern instrument plant, China) light source, Pear Surface white light light intensity is 54 μm of olm-2·s-1(TES, 1332A, China)；
2. damp condition：Relative humidity 80%；
3. temperature conditionss：17℃.
(3) fruit index is determined with sampling
After the completion for the treatment of, timing determines aberration, Ethylene Production Rate, soluble solid content and the hardness of fruit,
Then the pericarp at fruit irradiation position is separated with potato peelers, liquid nitrogen is immediately placed on, is distributed into by the demand of surveyed index
Bag, is stored in -80 DEG C, and pericarp is used for the measure of Anthocyanin Content, using AAS.Experiment sets 3 groups of repetitions, every group 4
Fruit.
(4) interpretation of result
4.1 fruit colours are analyzed
Fig. 1 is the photo of ' early crisp red ' fruit rind colored state after before processing ' early crisp red ' fruit and treatment 10 days.
Can be found with initial photo comparison, through photo-irradiation treatment 10 days after, ' early crisp red ' pericarp have accumulated anthocyanin, and colored state compared with
For uniform.But compare the fruit after processing 10 days it can be found that 1-MCP+MJ colorings are most deep, and plane of illumination is coloring stabilized and equal
It is even, improve ' early crisp red ' red phenomenon of striped；1-MCP coloring cases take second place；Control group coloring effect is not good enough.
As shown in Table 2, different Chemical treatments and through white light induce after, dipped beam complexion pool parameter there occurs significantly
Change.From the point of view of significance analysis result, the brightness L* values of 1-MCP and 1-MCP+MJ treatment are substantially less than and compare；And color and luster
Saturation degree C values with compare no notable difference；When hue angle h deg. value is 0 °, represent red, when h ° of value is 90 °, represent yellow, 1-
H ° of value of MCP and 1-MCP+MJ treatment is substantially less than control group.
' early crisp red ' dipped beam face brightness (L*), color and luster saturation degree (C) and tone under the conditions of the different disposal dialogue photoinduction of table 2
The influence at angle (h °)
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
4.2 pericarp pericarp Anthocyanin Contents are analyzed
As shown in Table 3 and Figure 2, after through White-Light processing, different Chemical treatments and control ' early crisp red ' dipped beam face pericarp
Anthocyanin Content is in increase trend.Anthocyanin Content is significantly higher than control in the pericarp of 1-MCP and 1-MCP+MJ treatment.
The influence of ' early crisp red ' dipped beam face pericarp Anthocyanin Content under the conditions of the different disposal dialogue photoinduction of table 3
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
4.3 fruit acetate releasing quantities are analyzed
1-MCP is ethylene receptor inhibitor, can effectively suppress the ethylene evolution of fruit.By determining 10 days consequences for the treatment of
Ethylene Production Rate in reality and compares presence it can be found that 1-MCP restrained effectively the ethylene evolution in ' early crisp red ' fruit
Significant difference (table 4), suppresses the storage time and shelf life of the ethylene evolution energy extending fruit of fruit.
The influence of ' early crisp red ' fruit acetate releasing quantity under the conditions of the different disposal dialogue photoinduction of table 4
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
4.4 hardnesses of fruit and soluble solid are analyzed
Treatment group and the control group hardness of fruit (table 5) all on a declining curve, the fruit of wherein 1-MCP treatment after treatment 10 days
Real hardness is slightly above control group, and the hardness of fruit of 1-MCP+MJ treatment is then significantly higher than control group hardness, and this shows two kinds for the treatment of
Mode can not only improve fruit color degree, moreover it is possible to more effectively maintain the hardness of fruit.It is ' early after 1-MCP and 1-MCP+MJ treatment
It is crisp red ' fruit soluble solids content significantly improves compared with before processing, without significant changes compared with control group.
The influence of ' the early crisp red ' hardness of fruit and soluble solid under the conditions of the different disposal dialogue photoinduction of table 5
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
The above results show that compared with the control, 1-MCP and 1-MCP+MJ treatment can be significantly improved in ' early crisp red ' pericarp
The content of anthocyanin, promotes it to colour, and improves its exterior quality, the storage time and shelf life of extending fruit, while can be with
Effectively maintain its interior quality.
Embodiment 2
(1) agent treatment
1. red Pear varieties ' all over the sky red ' fruit, national pears industrial system Zhengzhou compbined test station was picked up from 2016.Containing
Light tight double-deck fruit bag is put after spending to fruit within 40 days, until reaching physiological maturity, reality is transported back immediately after ripening fruits harvesting
Test room, select homogeneous size, mechanical wound, no-dehiscent fruit, without disease pest and without rotten fruit with dealing with.
2. experiment is divided into control group and treatment group totally 3 groups, is specifically shown in Table 1, is placed in light protected environment after immersion and dried.
(2) fruit photo-irradiation treatment
By the fruit after chemicals treatment, it is placed in following environment and stands 10d：
1. illumination condition：Light source separating fruit face is highly 0.8m, and artificial light source includes 7 LED white lights (Ning Bojiang of 18W
Southern instrument plant, China) light source, Pear Surface white light light intensity is 54 μm of olm-2·s-1(TES, 1332A, China)；
2. damp condition：Relative humidity 80%；
3. temperature conditionss：17℃.
(3) fruit index is determined with sampling
After the completion for the treatment of, timing determines aberration, Ethylene Production Rate, soluble solid content and the hardness of fruit,
Then the pericarp at fruit irradiation position is separated with potato peelers, liquid nitrogen is immediately placed on, is distributed into by the demand of surveyed index
Bag, is stored in -80 DEG C, and pericarp is used for the measure of Anthocyanin Content, using AAS.Experiment sets 3 groups of repetitions, every group 4
Fruit.
(4) interpretation of result
4.1 fruit colours are analyzed
Fig. 3 is the photo of ' all over the sky red ' fruit rind colored state after before processing ' all over the sky red ' fruit and treatment 10 days.
Can be found with initial photo comparison, through photo-irradiation treatment 10 days after, ' all over the sky red ' pericarp have accumulated anthocyanin.But compare treatment 10
Fruit after it is it can be found that 1-MCP+MJ colorings are most deep, and plane of illumination is coloring stabilized and uniform, improves ' all over the sky red ' coloring
Uneven phenomenon；1-MCP coloring cases take second place；Control group coloring effect is not good enough.
As shown in Table 6, different Chemical treatments and through white light induce after, dipped beam complexion pool parameter there occurs significantly
Change.From the point of view of significance analysis result, the brightness L* values of 1-MCP and 1-MCP+MJ treatment are substantially less than and compare, and 1-MCP
The brightness L* values of+MJ treatment are also significantly lower than 1-MCP；And the color and luster saturation degree C values for the treatment of group are below initial state, treatment 10
C values of 1-MCP are substantially less than and compare after it；When hue angle h deg. value is 0 °, represent red, when h ° of value is 90 °, represent yellow, 1-
H ° of value of MCP and 1-MCP+MJ treatment is substantially less than control group.
' all over the sky red ' dipped beam face brightness (L*), color and luster saturation degree (C) and tone under the conditions of the different disposal dialogue photoinduction of table 6
The influence at angle (h °)
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
4.2 pericarp pericarp Anthocyanin Contents are analyzed
As shown in table 7, after through White-Light processing, different Chemical treatments and control ' all over the sky red ' dipped beam face pericarp anthocyanin
Content is in increase trend.Anthocyanin Content is significantly higher than control in the pericarp of 1-MCP and 1-MCP+MJ treatment.
The influence of ' all over the sky red ' dipped beam face pericarp Anthocyanin Content under the conditions of the different disposal dialogue photoinduction of table 7
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
4.3 hardnesses of fruit and soluble solid are analyzed
Treatment group and the control group hardness of fruit (table 8) all on a declining curve, the hardness of fruit between each treatment after treatment 10 days
It is not significantly different from.Treatment group and control group content of fruit soluble solids all in rising trend, the 1-MCP+ MJ after processing 10 days
After treatment, ' all over the sky red ' fruit soluble solids content is significantly improved compared with before processing, but at 1-MCP+ MJ and 1-MCP
The soluble solid of reason is below control group.
The influence of ' all over the sky red ' hardness of fruit and soluble solid under the conditions of the different disposal dialogue photoinduction of table 8
Represented with the difference letter after column data and had differences significantly (α=0.05, LSD tests).
The above results show that compared with the control, 1-MCP and 1-MCP+MJ treatment can be significantly improved in ' all over the sky red ' pericarp
The content of anthocyanin, promotes it to colour, and improves its exterior quality, while its interior quality can be maintained effectively.
Claims (10)
1.1- methyl cyclopropenes colour the purposes of accelerator as red pears.
2. a kind of method that red pears of promotion are coloured, including：Being up to the uncoloured red pears of physiological maturity carries out optical staining, its
It is characterised by, before illumination, red pears is placed in 1- methyl cyclopropene atmosphere and is fumigated.
3. method as claimed in claim 2, it is characterised in that the concentration of the 1- methyl cyclopropenes atmosphere is 0.1~
1.0ppm, fumigation time is 12~20h, and stifling temperature is 0~30 DEG C.
4. method as claimed in claim 3, it is characterised in that the concentration of the 1- methyl cyclopropenes atmosphere is 0.5ppm, is smoked
The steaming time is 16h, and stifling temperature is 17 DEG C.
5. red pears after fumigating, are soaked in jasmine by the method as described in claim any one of 2-4, it is characterised in that also include
Jasmine acid methyl acetate concentrations are 1~4mmolL-1Solution in 1~10min.
6. method as claimed in claim 5, it is characterised in that the concentration of methyl jasmonate is 2mmolL in the solution-1。
7. method as claimed in claim 6, it is characterised in that also comprising percent by volume be 0.1~0.5% in the solution
Surfactant.
8. method as claimed in claim 7, it is characterised in that the surfactant is Tween-20.
9. method as claimed in claim 2, it is characterised in that the condition of the optical staining be temperature be 15~20 DEG C,
Relative humidity is that 70~90%, white light light intensity is 50~60 μm of olm-2·s-1In the environment of stand 5~10 days.
10. method as claimed in claim 9, it is characterised in that the condition of the optical staining be temperature be 17 DEG C, it is relative
Humidity is that 80%, white light light intensity is 54 μm of olm-2·s-1In the environment of stand 10 days.
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| CN110663762A (en) * | 2019-11-22 | 2020-01-10 | 江苏省农业科学院 | Method for promoting coloring of bagged peach fruits after picking |
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