CN115039809B - Application of NDGA in delaying grape picking fruit cluster browning - Google Patents
Application of NDGA in delaying grape picking fruit cluster browning Download PDFInfo
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Classifications
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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
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (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)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses an application of NDGA in delaying the browning of clusters after grape picking, which adopts NDGA to treat clusters after grape picking for the first time, and the result shows that a certain amount of NDGA treatment can delay the browning of clusters, thereby providing a new way for preventing the browning of clusters. By adopting the treatment method provided by the invention, the fresh-keeping time of the grape can be prolonged.
Description
Technical Field
The invention belongs to the technical field of postharvest preservation of grapes, and particularly relates to an application of NDGA in delaying browning of clusters of the postharvest grapes.
Background
In the storage process of the fresh grape after picking, phenomena such as brown stain of the spike stalk, rot of fruit grains, falling grains and the like are very easy to occur. The brown stain of the spike stalks is one of important factors for limiting the development of the postharvest preservation technology of the grapes, and seriously affects the quality and commodity value of the grapes, and is considered to be the second biggest postharvest problem affecting the market of the fresh grapes. The shelf life and shelf life were reduced (LICHTER ET al, 2011; li et al, 2015; lichter,2016; left-qian et al; 2018; wang et al, 2019). It is reported that the loss caused by the brown spike stalk, rotting and falling off of fruit grains and other reasons in China accounts for about 30% of the total yield each year. The browning of the grape stalks is mainly caused by pre-harvest factors and postharvest factors (changes in part of environmental factors or content substances during transportation and storage).
The current methods for inhibiting the browning of the grape spike stalks mainly comprise: physical preservation (ozone preservation, gas-conditioned storage), chemical reagent preservation (plant hormone, other chemical reagents) and natural extract treatment preservation, and changes of the contained substances directly or indirectly influencing the grape spike stalks can inhibit the browning of the grape spike stalks. The studies on the browning of the grape spike stem have mainly focused on the appearance and chemical characteristics such as browning index, moisture loss, ethylene production rate, chlorophyll degradation, carotenoid synthesis, phenolic substances, etc. While phytohormones play a positive role in promoting fruit ripening, studies report that endogenous ABA levels increase as fruits begin to soften and turn color, and exogenous ABA treatment affects ripening-related indicators in non-transitional fruits (e.g., strawberries, sweet cherries), it is seen that mechanisms in the browning of the spike stalks and fruit ripening are not the same.
In addition, research reports that ABA is one of key control factors for regulating grape fruit ripening and postharvest senescence, and an ABA inhibitor NDGA blocks endogenous ABA biosynthesis, negatively regulates sugar accumulation, chlorophyll degradation and volatile matter release in grapes, and delays grape ripening and senescence.
Few studies have focused on the effect of NDGA (nordihydroguaiaretic acid) treatment on the browning of the spike stem during storage of grapes, so that the study adopts exogenous NDGA to treat the grape spike and compares the exogenous NDGA with CK (fresh water treated spike) to observe the color change and the change of the inclusion substances of the spike stem during storage, thereby providing a theoretical basis for elucidating the function of NDGA during storage of grapes.
Disclosure of Invention
The invention aims to provide a method for delaying the browning of grape clusters after grape picking and application of NDGA in delaying the browning of grape clusters after grape picking.
In order to achieve the above object, the technical scheme of the present invention is summarized as follows:
the application of NDGA in delaying the browning of the clusters after grape picking adopts 100 mu mol/LNDGA solution to soak the clusters for 45 seconds.
The delayed grape picking fruit cluster browning is represented by one or more of the following:
(1) The browning index is lower than the control;
(2) Delay the decline of the quality of the grape after picking;
(3) Delaying chlorophyll degradation;
(4) Reducing the enzyme activity of CAT and PPO and the content of MDA in the spike stalk;
(5) Inhibit the accumulation of ABA, reduce the biosynthesis of ethylene and delay the release peak of ethylene.
Specifically, the delay of the decline in postharvest quality of grapes is embodied in: grape fruit hardness was higher than the control in mid-and late-storage (7 and 14 day post harvest effect) compared to the control.
Delaying chlorophyll degradation is particularly shown in the middle and late stages of storage (effects of 7 days and 14 days postharvest):
(1) The water content is higher than that of the control;
(2) Chlorophyll content was higher than control;
The reduction of the enzymatic activity of CAT and PPO and the MDA content in the cobs is specifically shown in:
(1) CAT enzyme activity in the ear stems during storage after treatment is lower than that of the control;
(2) The PPO enzyme activity in the spike stalks before and during the storage after the treatment is lower than that of the control;
(3) MDA content in the spike stalk is lower than that of the control in the storage process after treatment;
inhibit ABA accumulation, reduce ethylene biosynthesis, delay ethylene release peak specific expression in middle and late storage (7 and 14 days postharvest effect):
(1) ABA content was lower than control;
(2) The ethylene release was lower than the control and higher than the control.
A method for delaying browning of clusters of harvested grapes, the method comprising: selecting the clusters which have consistent maturity, no mechanical damage, no insect damage and no disease, are not treated by a plant growth regulator and have all green ear stems, soaking the clusters in 100 mu mol/LNDGA solution for 45 seconds after picking, then fishing out and airing the clusters of the grapes, finally packaging the clusters by using a special fresh-keeping bag of the grapes, and storing the clusters in a refrigerator at 16 ℃.
The invention has the advantages that:
According to the invention, the NDGA is firstly adopted to treat the clusters after grape picking, and a certain amount of NDGA treatment is found to delay the browning of the clusters, so that a new way is provided for preventing the browning of the clusters. By adopting the treatment method provided by the invention, the fresh-keeping time of the grape can be prolonged.
Drawings
FIG. 1 is a graph showing the change in grape cluster storage period after NDGA treatment.
FIG. 2 shows browning index of the spikes at various storage times.
FIG. 3 is the effect of NDGA treatment on grape fruit storage period; a: fruit hardness, b: soluble solids content.
FIG. 4 shows the effect of NDGA treatment on moisture content of spike stalks and chlorophyll during storage of grapes; a: water content, b: chlorophyll content.
FIG. 5 is the effect of NDGA treatment on the antioxidant activity of spike stalks and MDA content during storage of grapes; a: CAT activity; b: PPO activity; c: MDA content.
FIG. 6 is the effect of NDGA treatment on endogenous hormones during storage of grapes; a: abscisic acid content in the ear stems; b: the ethylene release amount of the ears.
Note that: error bars are standard errors, which represent significant differences between different treatments (P < 0.05).
Detailed Description
The invention will be further described with reference to specific embodiments, and advantages and features of the invention will become apparent from the description. However, unless otherwise indicated, all the specific examples described in the examples below were either conventional or were carried out under the conditions recommended by the manufacturer's instructions.
The technical means used in the examples are conventional means well known to those skilled in the art unless otherwise indicated. The test methods in the following examples are conventional methods unless otherwise specified. Unless otherwise indicated, all reagents and materials used are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. In addition, any methods and materials similar or equivalent to those described herein can be used in the present invention. The preferred methods and materials described herein are presented for illustrative purposes only.
1 Materials and methods
1.1 Test materials
1.1.1 Plant Material and treatment
The grape variety used in this study was 'sunny rose', which was picked in Zheng Mi vineyards in 2021. Selecting clusters which have consistent maturity, no mechanical damage, no insect damage, no disease and are not treated by a plant growth regulator, carrying out NDGA (100 mu mol/L) treatment, setting the clusters treated by clear water as a Control (CK), each treatment of 40 clusters, packaging the clusters into boxes by using a special fresh-keeping bag for grapes, storing the boxes at 16 ℃, sampling at 0d, 3d, 7d and 14d respectively, taking 9 clusters each time, photographing and observing the influence of the NDGA treatment on the picked grapes, and measuring the change of the ethylene release content, the physiological index and the hormone content of the clusters in each period. Part of the ear stems were quick frozen in liquid nitrogen and stored at-80 ℃ for subsequent experiments.
1.1.2 Major reagents and instruments
Reagents such as 95% ethanol, sodium hydroxide, phenolphthalein, NBT, hydrogen peroxide and the like are all purchased from Zhengzhou golden image biology company, and the PPO enzyme activity determination kit is purchased from Suzhou Kogyo Ming biotechnology Co.
A mertler electronic balance (model ML 204), an electrothermal forced air drying oven (GZX-9140), a superior laboratory ultra-pure water device, a gas chromatograph analyzer (GC-2010 plus), a chromatographic column (model GDX-502), a hydrogen ion flame detector (Flame ionization detector, FID), a fruit durometer, a handheld sugar meter, an ultraviolet spectrophotometer (Thermo Scientific), an electronic thermostatic water bath (model DZKW-4), a high-speed refrigerated centrifuge (eppendorf), and the like.
1.2 Test methods
1.2.1 Observation of the extent of Browning of ears and determination of ethylene Release content
And analyzing the browning degree of the clusters by using the browning index: the ratio of the browning area to the surface area of the fruit stalks is classified into 0-4 grades according to the formula of the grading standard and the browning index:
level 0: no browning is caused at the positions of the fruit stalks and the cob;
Stage 1: the browning area of the fruit stalks or the cob is less than or equal to 25 percent;
2 stages: 25 percent of the brown stain area of the fruit stalks or the cob is less than or equal to 50 percent;
3 stages: 50% < brown stain area of fruit stalks or cob less than or equal to 75%;
4 stages: the browning area of the fruit stalks or the cob is more than 75 percent.
Stem browning index = Σ (browning level x number of ears at this level)/highest level x total number of ears.
On the day of sample collection, 5 scions of grapes were cut and sealed in a sample box (2L) of volume, left at room temperature for about 6 hours, and then analyzed for ethylene release content using a gas chromatograph, each treatment repeated at least 3 times. The conditions were as follows: chromatographic column temperature 60 ℃, FID temperature 150 ℃, sample inlet (WBI) temperature 110 ℃, carrier gas nitrogen, flow rate 20mL.min -1. The amount of ethylene released was calculated according to the formula (μL.kg -1·h-1)＝c×V×m-1×t-1, c represents the ethylene release rate by gas chromatography; V represents the volume of the closed vessel space (L), m represents the sample mass (Kg), and t represents the measurement time (h).
1.2.2 Measurement of grape fruit hardness and soluble solids
The hardness of grape fruits is measured by using a fruit hardness tester, 4-spike grape is taken, 15 fruits are randomly selected for peeling per spike, and the hardness tester probe is used for measuring the hardness of the fruits based on 1cm of pulp.
And measuring the content of the soluble solids of the grape fruits by using a handheld glycometer, zeroing the glycometer by using distilled water, wiping the water, and then dripping grape fruit juice on a detection mirror to read, thus obtaining the content of the soluble solids of the grape fruits.
1.2.3 Determination of the moisture content and chlorophyll content of the grape spike Stem
The moisture content of the grape spike stalks is measured by a drying method, about 1g of fresh spike stalks are paved on dried tinfoil paper, and are dried and weighed in a drying oven at 103-105 ℃ until the weight is constant, and the moisture content of the grape spike stalks is obtained according to the formula, wherein the formula is as follows:
Moisture content (%) = (wet weight-dry weight)/wet weight×100%.
The determination of the chlorophyll content of the grape spike stalk refers to the method in the plant physiological and biochemical test principle and technology.
1.2.4 Determination of antioxidant enzyme Activity of grape spike Stem and MDA content
The method for measuring the activity of the antioxidant enzyme (CAT, PPO) of the grape spike stalk and the MDA content is as follows: (1) extraction of crude enzyme solution: about 0.2g of grape spike stalk is weighed, quick frozen by liquid nitrogen, ground into powder by a mortar, added with 2ml of precooled Phosphate Buffer Solution (PBS) with the concentration of 0.05mol/L (pH=7.8), fully mixed, centrifuged for 20min at 4 ℃, and the supernatant (crude enzyme solution) is stored at 4 ℃.
(2) CAT enzyme activity and MDA content were measured by pipetting the crude enzyme solution according to the method of Li Gesheng et al.
(3) The procedure of the reference kit was used to determine the PPO enzyme activity of the spike stalk.
1.2.5 Determination of endogenous hormone content of grape spike Stem
The endogenous hormone content of the grape spike stalk is determined by the Karaoke detection technology Co.
1.2.6 Statistical analysis
Data processing was performed using GRAPHPAD PRSIM 5.0.0 and SPSS 20.0 software, and statistical analysis was performed using independent sample t-test, with P < 0.05, defined as significant differences.
2 Results and analysis
2.1 Effect of NDGA treatment on postharvest browning of grapes
The results of observation of the ears during the storage period of the grapes showed that the browning level of the ears was increased with the increase of the storage time (FIG. 1). The degree of browning of the ear-ear stalks treated with NDGA did not significantly differ from the degree of browning of the ears of the control 3d before storage, but after storage for 7d the ear-ear stalks treated with NDGA were more green than the control ear-stalk. The results of observation statistics and analysis of the browning index of the ear stems revealed that, before storage for 3d, both the NDGA-treated ear stems and the control had a browning index of 0, and that, at storage for 7d and 14d, the NDGA-treated ear stems had a browning index significantly lower than the control, and that, when storage reached 7d, the NDGA-treated ear stems had a browning index of 25% lower than the control by 10%; when stored for 14d, the control achieved a browning index of 100% that of NDGA treatment.
2.2 Effect of NDGA treatment on physiological index of grape post-harvest fruit
The results of measurement and analysis of fruit hardness during storage of grapes showed that the grape fruits were not significantly different between 1d and 3d of storage, and that the NDGA treated grape fruits were significantly higher in hardness than the control at 7d and 14d, and were highest at 7d, 0.233kgf higher than the control by about 1.2 times. The results of the measurement and analysis of the soluble solids showed (fig. 3 b) that the soluble solids did not significantly differ before storage of the grapes for 3d, but after storage for 7d the NDGA treated grape fruits were below control 1.88% and at 14d were above control 1.38%.
The above results demonstrate that treatment with NDGA delays browning of the grape ears, delays grape fruit softening and improves fruit quality.
3.3 Effect of NDGA treatment on moisture content and pigment content of spike stalks during grape storage
The results of measurement and analysis of the moisture content of the stem during the storage period of the grape show that (fig. 4 a), the moisture content in the sample exceeds 50%, but before storage for 3d, the moisture content of the stem after NDGA treatment is significantly higher than that of CK at storage for 7d and 14d, the moisture content in the CK stem is only about 55%, and the NDGA treatment is still above 60%.
By measuring and analyzing the chlorophyll content of the spike stalks during the storage period of the grapes, the result shows that the chlorophyll content gradually decreases with the increase of the storage time, before the storage for 3d, compared with the CK in the same period, the chlorophyll content is not significantly different, and the chlorophyll content of the spike stalks after the NDGA treatment is significantly higher than that of the control 27.54% and 33.50% when the spike stalks are stored for 7d and 14 d.
The above results demonstrate that treatment with NDGA affects the moisture loss and pigment metabolism pathways of the grape spike stalks, and thus the extent of browning of the spike stalks.
2.4 Effect of NDGA treatment on the antioxidant Activity of spike stalk and MDA content during grape storage
In order to study the influence of NDGA treatment on the change of the phenolic substances of the grape spike, the related indexes including CAT, PPO and MDA content are measured and analyzed. The results of the CAT enzyme activity assay showed (FIG. 5 a) that CAT enzyme activity gradually decreased with increasing storage time, without significant difference between the two treatments at storage time of 0d and 14d, and that the CAT enzyme activity of the ear stem after NDGA treatment was significantly lower than that of the control of 14.25% and 40.62% at storage time of 3d and 7 d.
The analysis of the PPO enzyme activity assay showed (fig. 5 b) that the NDGA treated ear stalk PPO enzyme activity was significantly lower than the control by 17.68% and 23.11% at 3d and 7d, and significantly higher than the control by 35.71% at 14 d.
Finally, the MDA content related to ROS content was analyzed, and the results showed that (fig. 5 c), MDA content of the grape spike stalk after NDGA treatment was always lower than that of the control during storage, and the 7d difference was maximum, the content of which was 85% of that of the control.
The above results demonstrate that NDGA treatment may delay the browning of the ear stems during storage by reducing the enzymatic activity of CAT and PPO in the ear stems and the content of MDA.
2.5 Effect of NDGA treatment on the endogenous hormone content of Achillea upon grape storage
In order to verify whether exogenous NDGA treatment can effectively inhibit endogenous hormone production, the present study performed ABA content determination on CK and NDGA treated spike stalks, and the ABA content determination and analysis results showed (fig. 6 a) that ABA content in spike stalks showed an ascending trend with prolonged storage time, but ABA content of spike stalks after NDGA treatment at 14d was significantly lower than control, only 72.50% of ABA content of control spike stalks. The ethylene release content of the ears was measured and analyzed and the results showed (fig. 6 b) that the control ethylene release content showed a trend of increasing followed by decreasing during storage, whereas the NDGA treated ethylene release content showed an increasing trend. The peak of ethylene release from the ears after NDGA treatment was significantly later than that of the control, and the ears after NDGA treatment were significantly lower by 62.34% and 29.92% than that of the control at 3d and 7d of storage after harvest, while the ear ethylene release from the ears after NDGA treatment was significantly higher by 67.92% than that of the control at 14 d.
The results show that NDGA treatment can influence the biosynthesis of ethylene by inhibiting the synthesis and accumulation of endogenous ABA of grape stalks, and finally delay the browning of the stalks in the storage process.
In summary, the stalks in NDGA treated grape clusters remained green at 7d, while the control began to develop severe browning, with a significantly lower browning index compared to the control. The present study found that NDGA treatment maintained higher hardness of grape fruits compared to the control. Soluble solids are an important criterion for constant fruit quality, increasing and then decreasing soluble solids content during storage, which increase may be the result of moisture loss, which decrease may be due to increased respiration rate of the spike and increased nutrient consumption in the fruit. NDGA treatment reduced the change in soluble solids of the grape fruits during storage, further indicating that NDGA delayed fruit quality degradation during post-harvest grape.
The loss of water causes a tremendous and significant change in the composition and metabolism of the isolated tissue, thereby causing a change in color and mouthfeel and a loss of nutritional quality, and the accumulated loss of water after harvesting is one of the factors that cause browning symptoms of the tissue. The exogenous NDGA treatment in this study reduced the rate of moisture loss from the ear stems during storage of the grapes. NDGA may alter the response of the stalk tissue to dehydration, thereby reducing water loss during aging and thus maintaining better quality.
Other biological processes may also lead to browning of the ear stems, and changes in color during storage are often closely related to changes in pigment. The results of this study showed that significant changes in chlorophyll degradation occurred in the grape stalks during storage, with NDGA treatment significantly inhibiting the degradation of chlorophyll in the stalks, further confirming the effect of NDGA in stalk browning.
In this study, NDGA treatment inhibited PPO activity of the spike stalks at storage 7d, and CAT activity of the grape spike stalks was inhibited by NDGA during storage; NDGA treatment reduces accumulation of grape spike stalk MDA during storage, enhances resistance of grape spike stalk to oxidative stress through synergistic effect, and delays browning.
In the study, the exogenous NDGA treatment is found to reduce the ethylene release during the storage process of the grape spike stalks, which indicates that the NDGA treatment can reduce the ethylene release by inhibiting the synthesis of ABA, thereby delaying the browning of the spike stalks.
The above-mentioned embodiments are merely preferred embodiments of the present invention, which are not intended to limit the scope of the present invention, and other embodiments can be easily made by those skilled in the art through substitution or modification according to the technical disclosure in the present specification, so that all changes and modifications made in the principle of the present invention shall be included in the scope of the present invention.
Claims (6)
- The application of NDGA in delaying the browning of the spike stalks after grape picking is characterized in that the spike is immersed for 45 seconds by adopting a solution of 100 mu mol/LNDGA, and the delaying of the browning of the spike stalks after grape picking is simultaneously shown as the following aspects:(1) The browning index is lower than a control, wherein the control refers to a fresh water treated ear;(2) Delay the decline of the quality of the grape after picking;(3) Delaying chlorophyll degradation;(4) Reducing the enzyme activity of CAT and PPO in the spike stalk and the content of MDA;(5) Inhibit the accumulation of ABA, reduce the biosynthesis of ethylene and delay the release peak of ethylene.
- 2. The use according to claim 1, characterized in that the delay of the decline of the postharvest quality of the grapes is embodied in: grape fruit hardness was higher than the control in mid and late storage period as compared to the control.
- 3. Use according to claim 1, characterized in that the delayed chlorophyll degradation specific surface is present in the middle and late stage of storage in the stalk:(1) The water content is higher than that of the control;(2) Chlorophyll content was higher than control.
- 4. The use according to claim 1, characterized in that the reduction of the enzymatic activity of CAT and PPO in the stems and of the MDA content is embodied in:(1) CAT enzyme activity in the ear stems during storage after treatment is lower than that of the control;(2) The PPO enzyme activity in the spike stalks before and during the storage after the treatment is lower than that of the control;(3) MDA content in the ear stems during storage after treatment was lower than that of the control.
- 5. Use according to claim 1, characterized in that ABA accumulation is inhibited, ethylene biosynthesis is reduced, ethylene peak release is delayed in particular in the mid-and late-stage spikes:(1) ABA content was lower than control;(2) The ethylene release was lower than the control and higher than the control.
- 6. The method for delaying the browning of the spike stalks after grape picking is characterized by comprising the following steps: selecting the clusters which have consistent maturity, no mechanical damage, no insect damage and no disease, are not treated by a plant growth regulator and have all green ear stems, soaking the clusters in 100 mu mol/LNDGA solution for 45 seconds after picking, then fishing out and airing the clusters of the grapes, finally packaging the clusters by using a special fresh-keeping bag of the grapes, and storing the clusters in a refrigerator at 16 ℃; the delayed browning of the spike stalks after grape picking is simultaneously expressed in the following aspects:(1) The browning index is lower than a control, wherein the control refers to a fresh water treated ear;(2) Delay the decline of the quality of the grape after picking;(3) Delaying chlorophyll degradation;(4) Reducing the enzyme activity of CAT and PPO in the spike stalk and the content of MDA;(5) Inhibit the accumulation of ABA, reduce the biosynthesis of ethylene and delay the release peak of ethylene.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR993141A (en) * | 1949-06-07 | 1951-10-26 | Method of blocking enzymatic actions in biological substances | |
| JPS62130644A (en) * | 1985-12-02 | 1987-06-12 | Nakahara Shokai:Kk | Freshness keeping agent |
| JP2001192079A (en) * | 2000-01-11 | 2001-07-17 | Shinwa Kk | Seedless grapes packaging bag |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR993141A (en) * | 1949-06-07 | 1951-10-26 | Method of blocking enzymatic actions in biological substances | |
| JPS62130644A (en) * | 1985-12-02 | 1987-06-12 | Nakahara Shokai:Kk | Freshness keeping agent |
| JP2001192079A (en) * | 2000-01-11 | 2001-07-17 | Shinwa Kk | Seedless grapes packaging bag |
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| Title |
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| ABA 对‘巨峰’葡萄采后成熟关键基因表达的影响;张培安等;《园艺学报》;第45卷(第6期);1067-1080 * |
| Mingtao Zhu等.Nordihydroguaiaretic acid reduces postharvest berry abscission in grapes.《Postharvest Biology and Technology》.2021,第183卷111748：1-8. * |
| Nordihydroguaiaretic acid reduces postharvest berry abscission in grapes;Mingtao Zhu等;《Postharvest Biology and Technology》;第183卷;111748：1-8 * |
| 葡萄采后贮藏过程中穗梗褐变的研究进展;李志谦等;《河南农业大学学报》;第55卷(第5期);815-820 * |
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