不同制剂对Starkrimson果的新鲜切割质量和储存质量的影响

不同制剂对Starkrimson果的新鲜切割质量和储存质量的影响

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Maoxiang Sun¹, Fen Wang¹, Jianchao Ci²

¹Key Laboratory of Biochemistry and Molecular Biology in Universities of Shandong, School of Advanced Agricultural Sciences, Weifang University, Weifang 261061, China.

Plants (Basel, Switzerland)

|May 14, 2025

概括

索尔比托化最好保存新鲜切割的果,通过保持坚硬性和质量. 这种处理增强了细胞壁,减少了腐烂,增强了香味,提供了优异的收获后果保存.

科学领域:

* 收获后生理学收获后生理学
* 水果质量管理
* 营养营养

背景情况:

* 保持新鲜切割的果质量对于减少收获后损失至关重要.
* 治疗已知可以改善果的外观,营养和储存质量.

研究的目的:

* 为了研究不同制剂对新鲜切割的"Starkrimson"果质量和超结构的影响.
* 评价索尔比托化作为保护果质量的优质治疗方法.

主要方法:

*对对照 (CK),化 (T1),sorbitol-chelated (T2) 和酸 (T3) 处理的比较分析.
*使用传输电子显微镜评估新鲜切割的坚度,pectin和纤维素含量以及超结构完整性.
*分析与香味相关的基因表达 (AAT1,AAT2,LOX) 和微生物破坏.

主要成果:

* 索尔比托化 (T2) 显著抑制了坚度的下降和pectin降解,同时减少了纤维素的增加.
*经T2处理的果显示细胞壁完整性得到保护,纤维细胞表面完好,中间叶片保存良好.
*T2治疗增强了与香味相关的基因表达,并有效地减少了色和微生物破坏.

结论:

* 索尔比托化在保持新鲜切割的果质量方面非常有效.
*通过加强细胞壁完整性,调节细胞壁成分代谢,增强挥发性合成来实现这种保存.
*T2处理提供了一种有前途的策略,以最大限度地减少收获后损失,并延长新鲜切割的果的保质期.

关键词:

新鲜切割的新鲜切割的病原体是一种病原体.收获后的质量质量.可溶性pectin可以溶解.索尔比托化的.

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