CN113796412B

CN113796412B - Method for inducing red mango to be colored after picking

Info

Publication number: CN113796412B
Application number: CN202111100864.7A
Authority: CN
Inventors: 钱敏杰; 周开兵; 杨成坤; 施斌
Original assignee: Hainan University
Current assignee: Hainan University
Priority date: 2021-09-18
Filing date: 2021-09-18
Publication date: 2023-04-25
Anticipated expiration: 2041-09-18
Also published as: CN113796412A; ZA202204464B

Abstract

The invention provides a method for inducing red mango to be colored after picking, and the environmental conditions adopted by the coloring comprise: the temperature is 15-20 ℃; the relative humidity is 70% -90%; the light intensity of the UV-B is 4.2-4.8 mu W cm ^‑2 The white light intensity is 3500-4500 Lux. The invention is thatAccording to the method, the red mangoes which are not colored and harvested in the green and ripe period are placed under the environment conditions with controllable temperature, humidity and illumination, and the accumulation of anthocyanin can be effectively induced after continuous treatment for a period of time, so that coloring is promoted, and the appearance quality and commodity of the mangoes are improved. The method has reasonable design, simple and convenient operation, safety and effectiveness, lower equipment requirement, large-scale operation and demonstration popularization and application in commercial production.

Description

Method for inducing red mango to be colored after picking

Technical Field

The invention relates to the technical field of fruit coloring, in particular to a method for inducing red mango to be colored after picking.

Background

Mango (Mangifera indica l.) belongs to the genus mangoes (Mangifera) of the family anaxaceae (anaxaceae), is a well-known tropical fruit and enjoys the reputation of "tropical fruit king". There are various colors of mango peel: pale green, yellow (bright yellow, lemon yellow, dark yellow), yellowish green with reddish halo, and orange red. At present, red mango varieties represented by 'high-ranked imperial concubine mango', 'red Kate' and the like are popular with consumers because of their beautiful appearance.

The bagging is an important cultivation technology in mango production, and not only can effectively prevent diseases and insect pests and reduce pesticide residues, but also can uniformly color fruits and improve the smoothness of the fruits (in poetry, etc. 2019). The coloration of mangoes depends on illumination, and therefore requires removal of the bag prior to harvesting, re-exposure of the fruit and coloration (Wu Gongxia et al, 2010).

However, as the labor price of China rises year by year, the production cost of mangoes is greatly increased by manually removing bags before picking. Moreover, in Zhanjiang, sichuan Panzhihua and other places in Guangdong, the fruit flies are not damaged, bag removal is not carried out, bag collection is carried out in the green ripening period, good coloring cannot be carried out on the mangoes in the whole after ripening process, so that the appearance quality is greatly reduced, and the economic benefit is directly reduced.

Disclosure of Invention

Aiming at the technical problems, the invention aims to provide a method for inducing red mango to be colored after picking, which solves the problems of appearance quality reduction and low commodity caused by poor coloring in mango production.

In order to achieve the technical purpose, the invention adopts the following technical scheme:

a method of post harvest induced staining of red mangoes, the environmental conditions employed for staining comprising: the temperature is 15-20 ℃; the relative humidity is 70% -90%; the light intensity of the UV-B is 4.2-4.8 mu W cm ^-2 The white light intensity is 3500-4500 Lux.

Preferably, the method comprises the step of placing the mango which is not colored in the green-ripe stage under the environmental conditions for 6-10 days.

Preferably, the red mango variety is 'red mango No. 6'.

Preferably, the temperature is 17 ℃. Temperature is one of the important environmental factors affecting the coloration of red mangoes. The high temperature can inhibit the expression level of important anthocyanin synthesis regulating genes (MYB and the like) and structural genes (CHS, UFGT and the like), thereby inhibiting the coloration of fruits; the proper low temperature can promote the expression quantity of related genes and promote the coloration of fruits. In this application, 17 ℃ is a suitable temperature for inducing coloration of red mangoes.

Preferably, the relative humidity is 80%. The relative humidity has important influence on the postharvest storage of the mangoes, and the relative humidity is too high, so that the propagation of germs is facilitated, and the occurrence of fruit rot, anthracnose and the like of common postharvest diseases of the mangoes are easily caused; too low relative humidity can easily cause fruit dehydration to shrink the peel and reduce the mouthfeel, thereby affecting the commodity quality of the fruit. In this application, 80% relative humidity is the preferred choice for postharvest storage of mangoes.

Preferably, the UV-B light intensity is 4.5 mu W cm ^-2 The intensity of the white light is 4000Lux. Illumination is one of the most important factors affecting fruit coloration. Most important regulatory genes (MYB and the like) and structural genes (CHS, DFR, ANS, UFGT and the like) of anthocyanin synthesis pathways are induced by light, wherein light intensity and light quality are important factors influencing accumulation of mangiferin, and in the application, UV-B light intensity is 4.5 mu W cm ^-2 The white light intensity of 4000Lux is a preferred choice for inducing red mango coloration after harvest.

The beneficial effects of the invention are as follows:

according to the method, the red mangoes which are not colored and harvested in the green and ripe period are placed under the environment conditions of controllable temperature, humidity and illumination, and the accumulation of anthocyanin can be effectively induced after continuous treatment for a period of time, so that coloring is promoted, and the appearance quality and commodity of the mangoes are improved. The method has reasonable design, simple and convenient operation, safety and effectiveness, lower equipment requirement, large-scale operation and demonstration popularization and application in commercial production.

Drawings

FIG. 1 is a photograph showing the coloring state of pericarp before and after the treatment of fruit of 'Hongliang No. 6' in the example of the present invention; the circled portion is a clearly colored region.

Detailed Description

In order to more clearly illustrate the present invention, the present invention will be described in further detail below with reference to examples and with reference to the accompanying drawings. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and that this invention is not limited to the details given herein.

Examples

1. Test materials

The red mango variety 'red mango No. 6' fruit is collected in 2020 from mango germplasm resource nursery of the national academy of tropical agricultural sciences south and subtropical crop institute. And (3) sleeving the young fruits with the outer-yellow-inner-black opaque double-layer fruit bags 40 days after flowers are contained until the green ripe period, immediately conveying the picked green ripe fruits back to a laboratory, and selecting fruits which are uniform in size, free of mechanical injury, free of fruit cracking, free of diseases and insects and free of decay for treatment.

2. Test method

Fruits were placed in a plant growth chamber (Conviron, adaptis A1000, canada) and allowed to stand for 10 days in the following environment:

(1) Temperature conditions: 17 ℃.

(2) Humidity conditions: relative humidity 80%;

(3) Illumination conditions: the ultraviolet light source is 1 9W narrow-spectrum ultraviolet (UV-B, 311 nm) light source (Philips, PL-S, polish), and the height of the ultraviolet light source from the fruit surface is 0.3 m; the white light source is 12 common fluorescent lamps of 28W (three-male polarized light, 28W/T5, china). Mango face UV-B light intensity 4.5 mu W cm ^-2 The intensity of the white light is 4000Lux;

the test was repeated in 3 groups of 5 fruits each. After 10 days of treatment, the color difference, the soluble sugar content, the soluble acid content, the sugar acid ratio and the hardness of the fruits are measured, then the peels of the illuminated parts of the fruits are separated by a peeler and are immediately placed in liquid nitrogen, packaged into bags according to the required amount of the measured index, the bags are stored at the temperature of-80 ℃ and the peels are used for measuring anthocyanin content, and a spectrophotometry is adopted.

3. Analysis of results

3.1. Analysis of fruit colour

As shown in fig. 1, fruits placed for 10 days in dark conditions at the starting point were compared, and fruits treated with UV-B/white light for 10 days accumulated anthocyanin, and the peel color became red (mainly concentrated in the circled area).

As shown in table 1, UV-B/white light treatment significantly changed the color parameters of the 'red mango No. 6' peel. From the significance analysis results, the brightness L-value of the UV-B/white light treatment was significantly lower than the control; a values representing red-green (+red for-green) are significantly higher than the control; b values representing yellow-blue (+yellow, blue) are significantly lower than the control.

TABLE 1 influence of post-harvest UV-B/white light treatment on the color parameters of the 'Red mango No. 6' near-light fruits

Note that: the different letters following the same column of data indicate that there was a significant difference (α=0.05, lsd test).

3.2. Analysis of anthocyanin content in pericarp

As shown in table 2, after UV-B/white light treatment, 'red mango No. 6' had significantly higher anthocyanin content in the near-light peel than in the control and 0 day samples, with no significant difference between the anthocyanin content in the control and 0 day samples.

TABLE 2 influence of post-harvest UV-B/white light treatment on the anthocyanin content of the 'Red mango No. 6' near-light peel

3.3. Analysis of soluble sugars, soluble acids and sugar acid ratios

As shown in table 3, the soluble content and the sugar acid ratio were in an upward trend and the soluble acid content was in a downward trend after 10 days of treatment in the treatment group and the control group. After 10 days of treatment, the soluble sugar content of the 'red mango No. 6' pulp was significantly higher than the control, the soluble acid content and sugar/acidity ratio were slightly higher than the control but there was no significant difference, indicating that UV-B/white light treatment could effectively increase the soluble sugar accumulation of the mango fruit, but had no significant effect on the degradation of the soluble acid and on the change of the sugar to acid ratio of the fruit.

TABLE 3 influence of post-harvest UV-B/white light treatment on soluble sugars, soluble acids and sugar to acid ratios of 'Red mango No. 6' pulp

3.4. Fruit hardness analysis

As shown in Table 4, the hardness of fruits in the treated and control groups decreased after 10 days of treatment, wherein the hardness of fruits treated with UV-B/white light was slightly higher than that of fruits in the control group, indicating that the UV-B/white light treatment was able to maintain the hardness of fruits to some extent.

TABLE 4 influence of post-harvest UV-B/white light treatment on hardness of fruit of' Red mango No. 6

In addition to the environmental conditions employed in the above examples, it was verified experimentally that, in the environmental conditions: the temperature is 15-20 ℃; the relative humidity is 70% -90%; the light intensity of the UV-B is 4.2-4.8 mu W cm ^-2 White, whiteThe effect of inducing red mango coloration after picking can be achieved by placing the mango for 6 to 10 days under the light intensity of 3500 to 4500Lux, and the effects are not exemplified here.

It should be understood that the foregoing examples of the present invention are merely illustrative of the present invention and not limiting of the embodiments of the present invention, and that various other changes and modifications can be made by those skilled in the art based on the above description, and it is not intended to be exhaustive of all the embodiments of the present invention, and all obvious changes and modifications that come within the scope of the invention are defined by the following claims.

Claims

1. A method of post harvest induced staining of red mangoes, the environmental conditions employed for staining comprising: the temperature is 17 ℃; relative humidity 80%; UV-B light intensity 4.5. Mu.W.cm ^-2 And the white light intensity is 4000Lux, the uncolored mango in the green-ripe period is placed under the environmental condition for 6-10 days, and the red mango variety is 'red mango No. 6'.