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草果皮皮的微裂纹:机制和因素
Grecia Hurtado1, Moritz Knoche2
1Institute of Horticultural Production Systems, Leibniz University Hanover, Herrenhäuser Straße 2, 30419, Hannover, Germany.
Scientific reports
|November 8, 2023
概括
草果皮的微裂纹,水浸泡的前体,是由表面积增长菌株和水暴露引起的. 高湿度和液态水显著增加微裂的形成,影响水果的质量.
科学领域:
- 植物生理学 植物生理学
- 果实科学 果实科学
- 材料科学 是一种材料科学.
背景情况:
- 草皮层中的微小裂 (微小裂) 先于"浸水"障碍,影响水果质量.
- 了解皮质微裂的机制对于改善草收获后的特性至关重要.
研究的目的:
- 研究导致草皮质微裂的因素和机制.
- 确定水果发育,环境条件和微裂纹形成之间的关系.
主要方法:
- 使用光显微镜可视化和量化草果表面的微裂.
- 草果被培养并暴露在不同相对湿度 (RH) 条件下,以评估水对微裂纹的影响.
主要成果:
- 微裂主要在骨陷,边缘和三基中发现,并观察到特定的方向模式.
- 微裂纹的频率随着水果的发育而增加,在高相对湿度 (RH) 和直接液态水暴露下显著增加.
- 随着水果表面积的增加,皮层厚度下降,而皮层质量保持不变,这表明在生长过程中存在机械应力.
结论:
- 草中的皮微裂主要是由表面积增长菌株和水暴露的组合引起的.
- 液态水比高蒸汽相水 (高RH) 更强烈地诱导微裂变.
- 环境因素,特别是高湿度和液态水的存在,在草果疾病的发展中起着至关重要的作用.
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