CN106721952B - Use of 1-methylcyclopropene as coloring promoter for red pears - Google Patents
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- 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
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- 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
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Abstract
The invention discloses an application of 1-methylcyclopropene as a red pear coloring promoter, belonging to the technical field of fruit coloring. The invention discovers for the first time that the ethylene inhibitor 1-MCP can induce the accumulation of anthocyanin in the red pear pericarp, and the ethylene inhibitor has the advantages of very good coloring effect, deep color and good appearance quality. The invention also discloses a method for promoting the coloring of the red pears, which comprises the following steps: the uncolored red pears reaching the physiological maturity stage are subjected to illumination coloring, and before illumination, the red pears are fumigated in a 1-methylcyclopropene atmosphere. By utilizing the coloring method, the coloring time of the red pears is shortened, the internal quality of the red pears is maintained, the 1-MCP can inhibit the ethylene release of fruits, the storage time of the fruits is prolonged, and the market value of the red pears is improved; the method has reasonable design, simple and convenient operation and lower requirement on equipment, can be operated in large scale, and can be demonstrated, popularized and applied to commercial orchards.
Description
Technical Field
The invention relates to the technical field of fruit coloring, in particular to application of 1-methylcyclopropene as a red pear coloring promoter.
Background
The pear is a plant of genus Pyri of family Rosaceae, and is a perennial deciduous fruit tree. China is a peaceful place of the pear plants, and abundant pear plant resources are stored in the interior, so that the pear plants are one of the countries with the most variety types in the world. When the pear fruit is ripe, the color of the peel is generally yellow green (or green and yellow) or brown, and the type of the red peel is relatively less.
In recent years, with the breeding of new red Chinese pear varieties and the introduction of red western pear varieties in China, red pears have been cultivated in many places in China. However, the coloring regulation and control measures are relatively deficient in production, which affects the display of the specific appearance quality of the fruits and directly causes the reduction of the economic benefit. Therefore, the red pear coloring regulation and control mechanism is systematically researched, and a suitable red pear coloring regulation and control technology is developed, so that the foundation can be laid for high-quality production of the red pears.
At present, red pear coloring regulation and control technologies are reported, and patent number ZL 201110027653.5 discloses a device and a method for coloring red Chinese pears after picking, wherein the method places uncolored Chinese pears reaching physiological maturity in an UV-B light intensity of 1-2 mu mol.m-2·s-1The white light intensity is 3-4 mu mol.m-2·s-1Standing for 5-10 days in an environment with the average temperature of 25-29 ℃ and the average relative humidity of 55-75%, and obtaining the fruits which are sufficiently, stably and uniformly colored by using the method. However, the coloring effect of the technology is poor, so that a new regulating and controlling technology aiming at the coloring of the red pears needs to be developed so as to obtain better coloring quality and produce pear fruits with higher commercial value.
Plant growth regulators and chemical treatments are effective means of regulating fruit coloring, primarily by affecting physiological and biochemical metabolic processes and gene expression within the fruit. Currently, the plant growth regulators and chemical agents for artificially inducing fruit coloring mainly include ETH (Ethylene ), GA (Gibberellin), ABA (Abscisic Acid), GNT (Genistein), MJ (Methyl Jasmonate), and the like.
For example, Villarreal N M et al found that exo-ethephon significantly promoted anthocyanin synthesis in strawberries and apples, whereas the ethylene inhibitor 1-methylcyclopropene (1-MCP) inhibited staining. Kataoka, I and the like can obviously promote the synthesis of anthocyanin in grape fruits by externally applying ABA. Zymona et al use GNT to promote the coloration of apple, grape, peach and flat peach fruits. An X H and the like can also obviously promote the synthesis and accumulation of anthocyanin in apples by externally applying MJ.
Conversely, growth regulators have also been found to significantly inhibit anthocyanin accumulation. Studies by Awad, m.a. et al found that topical gibberellins reduced or delayed the formation of apple anthocyanin. The studies by Craker L E et al found that ethylene administration outside the lag phase of sorghum growth significantly inhibited the synthesis of sorghum anthocyanins, in contrast to the studies on strawberries and apples. Jeong S W and the like find that the external application of ethylene also has an inhibitory effect on anthocyanin synthesis of a model plant Arabidopsis thaliana, and the expression of transcription factor genes for regulating anthocyanin synthesis shows a remarkable down-regulation trend. In conclusion, ethylene has different regulation and control modes on the accumulation mode of anthocyanin in plants.
Therefore, the problem to be solved by the technical staff is how to effectively utilize plant growth regulators and chemical agents to regulate and control the coloring of the red pears.
Disclosure of Invention
The invention provides application of 1-methylcyclopropene as a red pear coloring promoter. The invention firstly discovers that the application of the ethylene inhibitor 1-methylcyclopropene in red pears can promote fruit coloring, and the substance can inhibit fruit coloring in previous researches such as application in strawberries.
The invention also provides a method for promoting the coloring of the red pears, which comprises the following steps: the uncolored red pears reaching the physiological maturity stage are subjected to illumination coloring, and before illumination, the red pears are fumigated in a 1-methylcyclopropene atmosphere.
The red pears are all red pear varieties, including red Chinese pears and red western pears, such as 'early crisp red', 'full sky red' and the like.
In order to ensure the effectiveness of fumigation, the red pears are placed in a closed space. The use of 1-MCP in the manufacture of sealed containers should be avoided because it is likely that it will be absorbed by rubber, copper, bakelite, wet wood, cardboard, etc.
In order to facilitate fumigation, uncolored red pears reaching the physiological maturity stage are subjected to coloring treatment after being picked.
The concentration of the 1-methylcyclopropene atmosphere is 0.1-1.0 ppm, the fumigating time is 12-20 hours, and the fumigating temperature is 0-30 ℃.
The red pear fruit is in the gas coloring accelerant for a proper time, and the time is too short to achieve the treatment effect; too long a period can prolong the cycle and affect the quality of the fruit. Preferably, the concentration of the 1-methylcyclopropene atmosphere is 0.5ppm, the fumigation time is 16h, and the fumigation temperature is 17 ℃.
1-methylcyclopropene (1-MCP) induces anthocyanin accumulation in red pear pericarp, and compared with a naturally-growing red pear, the red pear after fumigation has the advantages of shorter coloring time, stable and uniform coloring of a lighting surface and deeper color. In addition, the 1-methylcyclopropene effectively inhibits the ethylene release of the fruit, and prolongs the storage time and shelf life of the fruit.
Preferably, the method also comprises the step of soaking the red pears in methyl jasmonate with the concentration of 1-4 mmol.L after the fumigation-1For 1-10 min.
Researches prove that the anthocyanin content in the peel of the red pear treated by the combination of 1-methylcyclopropene (1-MCP) and Methyl Jasmonate (MJ) is obviously higher than that of the naturally grown red pear.
The soaking time of the red pear fruits in the liquid coloring promoter is also suitable, the fruit quality can be influenced if the soaking time is too long, and the soaking time of the red pear fruits is preferably 5 minutes. The concentration of methyl jasmonate in the solution is 2 mmol.L-1。
In order to increase the permeability of cell membranes and facilitate the absorption of hormones, the solution also comprises 0.1-0.5% of surfactant by volume percentage. More preferably, the surfactant is present in an amount of 0.1% by volume. The surfactant is Tween-20.
The illumination coloring conditions are that the temperature is 15-20 ℃, the relative humidity is 70-90%, and the white light intensity is 50-60 mu mol.m-2·s-1Standing for 5-10 days in the environment.
Illumination is one of the factors which are important for influencing the synthesis of anthocyanin in the red pear fruit, and can promote the expression of structural genes PAL, CHS, DFR and UFGT for synthesizing anthocyanin so as to promote the accumulation of anthocyanin and the coloring of the fruit, wherein the intensity and the light quality of illumination are the important factors for influencing the coloring of the red pear, preferably, the intensity of white light is 54 mu mol.m-2·s-1。
Temperature is another important environmental factor affecting the synthesis of anthocyanin in the red pear fruit. Studies show that excessive temperature can inhibit the accumulation of anthocyanin precursors, thereby inhibiting fruit coloring; under proper low-temperature conditions, the expression of anthocyanin synthesis genes can be improved, so that anthocyanin accumulation is induced, and fruit coloring is promoted. Preferably, the temperature is 17 ℃ and the coloring effect is the best.
The relative humidity is a matter which needs special attention in the storage process of the red pear fruits, the humidity is too high to be beneficial to the growth of germs and easily cause the fruits to rot, and the humidity is too low to evaporate the water of the fruits and lose the mouthfeel, and the relative humidity is preferably 80%.
The invention has the following beneficial effects:
(1) the invention discovers for the first time that the ethylene inhibitor 1-MCP can induce the accumulation of anthocyanin in the red pear pericarp, and the ethylene inhibitor has the advantages of very good coloring effect, deep color and good appearance quality.
(2) By using the coloring method, the coloring time of the red pears is shortened, the internal quality of the red pears is maintained, the 1-MCP can inhibit the ethylene release of fruits, the storage time of the fruits is prolonged, and the market value of the red pears is improved.
(3) The method has reasonable design, simple and convenient operation and lower requirement on equipment, and can be operated in a large scale.
Drawings
FIG. 1 is a photograph of the ` early crunchy Red ` starting fruit of example 1 compared to a photograph of the fruit after 10 days of treatment with different reagents.
Figure 2 is a graph of the effect of different treatments on anthocyanin content of 'early crunchy red' near-photopic pericarp under white light induction conditions.
FIG. 3 is a photograph comparing the ` Tianhong ` starting fruit of example 2 with the fruit after 10 days of treatment with different reagents.
Detailed Description
The invention is further illustrated below with reference to specific examples.
Example 1
(1) Reagent treatment
① Red pear variety 'early crisp red' fruit, collected from Zhengzhou comprehensive test station of the national pear industry system in 2015 and 2016, covering the fruit with light-tight double-layer fruit bag 40 days after full bloom until reaching physiological maturity, immediately transporting the mature fruit back to the laboratory after collection, and selecting uniform-size, non-mechanical damage, non-cracking, non-pest and non-rotten fruit for treatment.
② the test was divided into 3 groups, as shown in Table 1, for the control group and the treatment group, and the test was air-dried in a dark environment after soaking.
TABLE 1 coloring Accelerator compositions for different test groups
(2) Fruit light treatment
And (3) standing the fruits subjected to the medicament treatment in the following environment for 10 d:
① the illumination condition is that the height of the light source from the fruit surface is 0.8m, the artificial light source comprises 7 18W LED white light lamp (Ningbo Jiangnan Instrument factory, China) light sources, and the white light intensity of the pear surface is 54 μmol. m-2·s-1(TES, 1332A, China);
② humidity conditions-relative humidity 80%;
③ temperature condition 17 ℃.
(3) Fruit index determination and sampling
After the treatment is finished, measuring the color difference, the ethylene release rate, the soluble solid content and the hardness of the fruits at regular time, then separating the peels of the illuminated parts of the fruits by using a potato peeler, immediately placing the peeled fruits in liquid nitrogen, subpackaging the peeled fruits into bags according to the required amount of the measured indexes, storing the bags at the temperature of minus 80 ℃, and measuring the anthocyanin content of the peels by adopting a spectrophotometry. The experiment was repeated in 3 groups of 4 fruits each.
(4) Analysis of results
4.1 fruit color analysis
Figure 1 is a photograph of the 'early crunchy red' fruit before treatment and the 'early crunchy red' fruit peel coloration after 10 days of treatment. By comparison of the initial photographs, it was found that the ` early crispy red ` pericarp accumulated anthocyanin and was more uniform in coloration state after 10 days of light treatment. However, compared with fruits treated for 10 days, the 1-MCP + MJ can be darkest in color, the color of the light irradiation surface is stable and uniform, and the phenomenon of 'early crisp red' stripe red is improved; the case of 1-MCP coloring is the second case; the control group had a poor coloring effect.
As shown in table 2, the near optical surface color parameters were significantly changed by different chemical treatments and white light induction. From the significance analysis results, the luminance L x values of the 1-MCP and 1-MCP + MJ treatments were significantly lower than the control; the color saturation C value is not obviously different from the contrast; hue angle h ° values of 0 ° for red and 90 ° for yellow, with 1-MCP and 1-MCP + MJ treatment at h ° values significantly lower than the control.
Table 2 effect of different treatments on 'early crunchy red' near light surface brightness (L), hue saturation (C) and hue angle (h °) under white light induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
4.2 analysis of pericarp anthocyanin content
As shown in table 3 and fig. 2, the anthocyanin content of the near-light pericarp of the different chemical treatments and the control 'early crisp red' increased after the white light treatment. The anthocyanin content in 1-MCP and 1-MCP + MJ treated pericarp was significantly higher than the control.
TABLE 3 Effect of different treatments on anthocyanin content of 'early crisp Red' near light pericarp under white light induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
4.3 analysis of fruit ethylene Release amount
The 1-MCP is an ethylene receptor inhibitor and can effectively inhibit the ethylene release of fruits. By measuring the ethylene release rate in the fruits after 10 days of treatment, it was found that 1-MCP effectively inhibited the ethylene release in the 'early crisp red' fruits, which is significantly different from the control (table 4), and that inhibiting the ethylene release from the fruits could prolong the storage time and shelf life of the fruits.
TABLE 4 Effect of different treatments on the ethylene Release amount of the ` early crunchy Red ` fruit under white light Induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
4.4 fruit hardness and soluble solids analysis
The hardness of the fruits of the treated group and the control group showed a tendency of decreasing after 10 days of treatment (table 5), wherein the hardness of the fruits treated by 1-MCP is slightly higher than that of the control group, and the hardness of the fruits treated by 1-MCP and MJ is significantly higher than that of the control group, which indicates that the two treatment modes not only can improve the coloring degree of the fruits, but also can more effectively maintain the hardness of the fruits. After the treatment of the 1-MCP and the 1-MCP + MJ, the content of the soluble solids of the 'early crisp red' fruits is obviously improved compared with that before the treatment, and is not obviously changed compared with a control group.
TABLE 5 Effect of different treatments on ` early crisp Red ` fruit hardness and soluble solids under white light Induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
The results show that compared with the control, the 1-MCP and 1-MCP + MJ treatment can obviously improve the anthocyanin content in the 'early crisp red' peel, promote the coloring of the early crisp red 'peel, improve the appearance quality of the early crisp red' peel, prolong the storage time and the shelf life of the fruit and effectively maintain the inherent quality of the fruit.
Example 2
(1) Reagent treatment
① Red pear variety named "Mantianhong" is collected from Zhengzhou comprehensive test station of the national pear industry system in 2016, the fruits are covered with light-tight double-layer fruit bags 40 days after full bloom until reaching physiological mature period, the mature fruits are collected and transported back to the laboratory, and the fruits with uniform size, no mechanical damage, no fruit cracking, no disease and pest and no rot are selected for treatment.
② the test was divided into 3 groups, as shown in Table 1, for the control group and the treatment group, and the test was air-dried in a dark environment after soaking.
(2) Fruit light treatment
And (3) standing the fruits subjected to the medicament treatment in the following environment for 10 d:
① the illumination condition is that the height of the light source from the fruit surface is 0.8m, the artificial light source comprises 7 18W LED white light lamp (Ningbo Jiangnan Instrument factory, China) light sources, and the white light intensity of the pear surface is 54 μmol. m-2·s-1(TES, 1332A, China);
② humidity conditions-relative humidity 80%;
③ temperature condition 17 ℃.
(3) Fruit index determination and sampling
After the treatment is finished, measuring the color difference, the ethylene release rate, the soluble solid content and the hardness of the fruits at regular time, then separating the peels of the illuminated parts of the fruits by using a potato peeler, immediately placing the peeled fruits in liquid nitrogen, subpackaging the peeled fruits into bags according to the required amount of the measured indexes, storing the bags at the temperature of minus 80 ℃, and measuring the anthocyanin content of the peels by adopting a spectrophotometry. The experiment was repeated in 3 groups of 4 fruits each.
(4) Analysis of results
4.1 fruit color analysis
Figure 3 is a photograph of the 'redness of fruit before treatment and the' redness of fruit after 10 days of treatment. Comparison of the initial photographs revealed that the ` Mantianhong ` pericarp accumulated anthocyanin after 10 days of light treatment. However, compared with fruits treated for 10 days, the fruits treated by the method have the deepest coloring of 1-MCP + MJ, and the coloring of the illuminated surface is stable and uniform, so that the phenomenon of uneven coloring of 'full sky red' is improved; the case of 1-MCP coloring is the second case; the control group had a poor coloring effect.
As shown in table 6, the near optical surface color parameters were significantly changed for the different chemical treatments and after white light induction. From the significance analysis results, the luminance L values for 1-MCP and 1-MCP + MJ treatments were significantly lower than the control, and the luminance L values for 1-MCP + MJ treatments were also significantly lower than 1-MCP; the color saturation C value of the treated group is lower than that of the initial state, and the C value of the 1-MCP is obviously lower than that of the control after 10 days of treatment; hue angle h ° values of 0 ° for red and 90 ° for yellow, with 1-MCP and 1-MCP + MJ treatment at h ° values significantly lower than the control.
Table 6 effect of different treatments on 'full sky red' near light surface brightness (L), hue saturation (C) and hue angle (h °) under white light induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
4.2 analysis of pericarp anthocyanin content
As shown in table 7, the anthocyanin content of the near-light pericarp of the different chemical treatments and the control 'full sky red' increased after the white light treatment. The anthocyanin content in 1-MCP and 1-MCP + MJ treated pericarp was significantly higher than the control.
TABLE 7 Effect of different treatments on anthocyanin content of ` Perkins Red ` near-photopic pericarp under white light induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
4.3 fruit hardness and soluble solids analysis
The hardness of the fruits of the treated group and the control group showed a decrease after 10 days of treatment (table 8), and there was no significant difference in the hardness between the treatments. The soluble solid content of the fruits of the treated group and the control group is in an increasing trend after being treated for 10 days, after being treated by the 1-MCP + MJ, the content of the soluble solid content of the fruits of the 'Mantianhong' is obviously improved compared with that before being treated, but the soluble solid content of the fruits of the 1-MCP + MJ and the fruits of the control group are lower than that of the fruits of the control group.
TABLE 8 Effect of different treatments on ` Pachyrhizus ` fruit firmness and soluble solids under white light Induction conditions
Different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).
The results show that compared with the control, the treatment of the 1-MCP and the 1-MCP + MJ can obviously improve the anthocyanin content in the 'Mantianhong' pericarp, promote the pigmentation of the pericarp, improve the appearance quality of the pericarp and effectively maintain the intrinsic quality of the pericarp.
Claims (8)
1. A method of promoting red pear coloring comprising: the method is characterized in that before illumination, the red pears which are not colored are fumigated in a 1-methylcyclopropene atmosphere, wherein the concentration of the 1-methylcyclopropene atmosphere is 0.1-1.0 ppm, the fumigating time is 12-20 hours, and the fumigating temperature is 0-30 ℃.
2. The method of claim 1, wherein the concentration of the 1-methylcyclopropene atmosphere is 0.5ppm, the fumigation time is 16h, and the fumigation temperature is 17 ℃.
3. The method of any one of claims 1-2, further comprising, after fumigating, soaking the red pears in a methyl jasmonate concentration of 1-4 mmol-L-1For 1-10 min.
4.The method of claim 3, wherein the concentration of methyl jasmonate in the solution is 2 mmol-L-1。
5. The method of claim 4, wherein the solution further comprises 0.1 to 0.5 volume percent of a surfactant.
6. The method of claim 5, wherein the surfactant is Tween-20.
7. The method according to claim 1, wherein the light-irradiation coloring is performed under conditions of a temperature of 15 to 20 ℃, a relative humidity of 70 to 90%, and a white light intensity of 50 to 60 μmol-m-2·s-1Standing for 5-10 days in the environment.
8. The method of claim 7, wherein the light coloring conditions are a temperature of 17 ℃, a relative humidity of 80%, and a white light intensity of 54 μmol-m-2·s-1Is left standing for 10 days.
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