Effect of different temperatures on the storage of papaya fruits and respirational activity during storage

Mature papaya fruits were stored at 10 and 15°C to study the effect of these temperatures on the storage and of respirational activity during storage. Percentage weight loss of fruits increased with prolonged storage period, and the increase was greater in fruits stored at 15 than at 10°C. The decay percentage was greater at the higher temperature than at the lower temperature. Total soluble solids showed a slight and gradual increase upto the end of the storage period. The high storage temperature accelerated colour development in the peel and total chlorophyll diminished. There was an increase in total carotenoids in both the peel and the pulp as the storage period increased, and the rate of increase was greater at the higher temperature.The respiration rate was relatively low at the beginning of ripening and tended to level off until the 11th and 12th day of storage, which were followed by a striking increase until it reached its maximum rate at the over ripe stage.     

Subatmospheric pressure storage of mango fruits

Ripening of mango fruit is markedly delayed when the pressure in the storage chamber is reduced below 100 mm Hg, and fruit storage life is thus prolonged. The prolongation of storage life is inversely related to the pressure; control fruit stored at 760 mm Hg started to ripen after 16 days in storage at 13°C, while fruit stored at 100 and 75 mm Hg after 25 and 35 days, respectively. Fruit stored at 50 mm Hg remained unripe for 35 days. No effect on ripening was recorded at pressures above 250 mm Hg, while at pressures below 50 mm Hg the fruit desiccated. All fruits stored at subatmospheric pressure ripened 3–4 days after transfer to shelf life at 25°C. However, green mango fruits of the colored cultivars like ‘Haden’ and ‘Maya’, stored at subatmospheric pressure for a prolonged period, did not develop the proper red or orange color during shelf-life, but turned pale yellow instead. Treatment with ethylene upon removal from storage slightly improved color development in these fruits.     

Polyphenolic compounds and antioxidant properties in mango fruits

Fruit of eight mango genotypes were evaluated for antioxidant potential by several biochemical assays (DPPH, ABTS, ORAC, FRAP, SASR and MCC) and tested for their polyphenol composition and vitamin C contents. The significance analysis demonstrated that the antioxidant capacity of Tainong 1 fruits were significantly higher than that of other genotypes, which was about 2.1–6.3-fold higher than Guifei assayed in ABTS, DPPH, ORAC and FRAP methods. The total polyphenols and flavonoids contents showed a great variety amongst mango genotypes and highly correlation with the total antioxidant capacity. It is concluded that significant genotypic difference exists in the total antioxidant capacity of mango fruits. Both total polyphenols and flavonoids are major contributors to the total antioxidant capacity in mango fruit.     

Effect of gibberellic acid and Vapor Gard on ripening,amylase and peroxidase activities and quality of mango fruits during storage

Post harvest application of gibberellic acid at 200 mg 1^?1, Vapor Gard (di-l-p-menthene) at 2.5% and their combination was studied on ‘Mallika’ mangoes (Mangifera indica L.) stored at ambient temperature (37 ± 2° maximum and 34 ± 2°C minimum) and at 15°C. Significant delay in the ripening of mango fruits was observed when gibberellic acid was applied with or without Vapor Gard. Gibberellic acid significantly retarded the degradation of ascorbic acid and chlorophyll in the peel, and reduced a-amylase and peroxidase activities during storage. Loss of weight decreased following treatment with Vapor Gard either alone or with gibberellic acid during storage at both ambient temperature and at 15°C. A pronounced retardation of ripening was observed when fruits were treated with gibberellic acid and Vapor Gard and stored at 15°C. The study thus suggests that mango fruits can be successfully stored for 20 d by application of gibberellic acid (200 mg 1^?1) in combination with Vapor Gard (2.5%) and stored at 15°C.     

Effect of different storage temperatures on immunofluorescence results in frozen sections of kidney biopsies

AIM: To investigate the effect of storage temperature in renal biopsy tissue frozen section on immunofluorescence results. METHODS: One hundred renal biopsy samples of Zhejiang Province People's Hospital from January to June, 2015 were enrolled. Two sets of cutting slices were stored in -70℃ low temperature refrigerator as experimental group and in -12℃ freezing cryostat as control group. The immunoglobulins(IgG, IgA and IgM) and complements(C3, C4 and C1q) as well as fibrinogen were detected with direct immunofluorescence in the next day. The type Ⅳ collagen a3 and a5 chains were also detected by indirect immunofluorescence, and the qualitative and semi-quantitative results were observed under the fluorescence microscope. RESULTS: There were 16 cases of 3+~4+IgG in the experimental group, while the corresponding IgG was all 1+~2+in control group, significantly weaker than that in experimental group. There were 99 cases of 3+~4+a3 and 3+~4+a5 in experimental group, white there were 92 cases of 1+~2+a3/a5 and 8 cases negative in control group. The positive intensity was decreased in control group with statistical difference between the 2 groups(P<0.05). There were 15 cases of 4+IgA, 19 cases of 3+IgA, 15 cases of 3+IgM, 11 cases of 2+IgM, 13 cases of 4+C3, and 12 cases of 3+C3 in experimental group. The control group were similar to the results of experimental group, and no difference between the 2 groups was observed. CONCLUSION: The immunofluorescence results of renal biopsy frozen sections are highly affected by the section storage temperature, which has greater influence on the immunofluorescence positive intensity of IgG and type Ⅳ collagen. The renal biopsy frozen section should be stored in -70℃ low temperature refrigerator.     

72种中草药提取物对香蕉、杧果果实采后病害病原菌的抑菌活性

以9种分别来自香蕉、杧果采后病害的病原菌[Colletotrichum musae(Berk.et Curt.)Arx、Fusarium semitectum Berk.et Rav.、Verticillium theobromae(Turc.)Mason & Hughes、Cladosporium cladosporioides(Fre.)De Varies、Nigrospora oryzae(Berk et Br.)Petch、Colletotrichum gloeosporioides Penz、Botryodiplodia theobromae Pat.、Alternaria alternate(Fr.)Keissl.和Dothiorella dominicana Petr.& Cif.]为供试菌种,在中草药质量浓度相当于20mg/mL干药材的条件下,测定了41科72种中草药丙酮提取物对菌丝体生长的抑制作用。结果表明,供试的所有中草药提取物均有不同程度的抑菌作用,平均抑菌率为34.80%,其中,丁香对9种病原菌的抑菌率为100%,肉桂和大茴香的抑菌率大于90%,平均抑菌率大于50%的中草药提取物有16种,同一中草药对不同病原菌及不同中草药对同一病原菌的抑菌活性均存在差异。平均抑菌率大于90%的丁香、肉桂和大茴香对9种病原菌的EC50值为0.38～13.47mg/mL。     

莲藕在不同贮藏温度下的褐变生理研究

试验研究莲藕在不同贮藏温度下褐变相关酶的活性变化.结果表明低温能显著抑制多酚氧化酶、过氧化物酶和淀粉酶活性,在4℃和10℃下贮藏3种酶的活性始终维持在较低状态,20℃、30℃下贮藏2 d后,过氧化物酶和多酚氧化酶活性急剧上升,淀粉酶活性表现为随温度升高而增强,其中温度达到20℃后酶活急剧上升.     

热水和1-MCP处理对杧果贮藏效果的影响

研究了常温下热处理、1-MCP处理及热处理结合1-MCP处理对杜果果实贮藏效果的影响。结果表明:热处理能有效控制杧果采后炭疽病的发生,改善果实外观,提高好果率,延长贮藏时间,但使呼吸增强,不能抑制果实后熟和减少果实失重率;1-MCP处理能降低果实在贮藏过程中的呼吸强度,抑制果实的后熟,减少果实失重率,但对炭疽病的防治无效;热处理结合1-MCP处理在一定程度上结合了2者的优点,该处理既有效的控制了炭疽病的发生,又延缓了杧果果实的后熟进程,延长了贮藏时间,且对杧果果实的品质无不良影响。所有处理对成熟时的可溶性固形物含量、可滴定酸含量及糖酸比无影响,且对蒂腐病的防治效果也均不理想。     

The effect of storage temperature on quality and decay percentage of ‘Pairi’ and ‘Taimour’ mango fruits

The effects of storage temperatures, especially chilling-temperatures, and the duration of exposure to them, on quality and decay percentage, and on the shelf-life of ‘Pairi’ and ‘Taimour’ mango fruits were studied. ‘Taimour’ fruits had better keeping-quality, storage ability and a longer marketing period than ‘Pairi’ fruits under all storage temperatures. Both cultivars were affected by storing at 0 °C and the severity of chilling was proportional to the duration of cold storage. ‘Taimour’ fruits were less sensitive to chilling-injury than ‘Pairi’ fruits. Storage at 5 °C or slightly higher was the most suitable temperature for both cultivars, followed by 10 °C.     

香蕉果实潜伏侵染真菌研究

通过埘海南省香蕉果实潜伏侵染病原真菌的研究表明,供试地区之间香蕉果实真菌带菌率没有显著差异,而香蕉果实不同发育时期的带菌率存在极显著差异,幼果带菌率最低,成熟期果实带菌率最高;香蕉果实不同部位的带菌率也存在极显著差异,轴部的带菌率最高,香蕉上部、中部、下部带菌率较低。在分离出的12种真菌中,有8种是潜伏侵染病原真菌,其中Colletotrichum musae为最主要潜伏侵染真菌,其次是Fusarium spp.、Botryodiplodia theobromae,另外还有Verticillium theobromae、Nigrorpora oryzae、Rhizopus stolonifer、Curvularia sp.和Pestalotiopsis sp.。     

不同采收期对李果实质量的影响

通过对不同采收期果实质量的测定。提出了3个李品种最适采收期，若采收过早，果实综合品质较差。固有优良特性表现不良，证实了适期采收对提高李果实质量的重要作用。     

杧果果实潜伏侵染真菌种类研究

为了探明杧果果实真菌的潜伏侵染状况,采用组织分离法对采自华南6省区的杧果果实真菌潜伏侵染进行研究,结果表明,我国杧果果实普遍存在真菌的潜伏侵染现象,但不同省区的带菌率存在显著差异,果柄和果实蒂部的带菌率极显著高于果实中部和端部的带菌率。共鉴定11种潜伏侵染真菌,分别为胶孢炭疽菌(Colletotrichumgloeosporioides Penz.)、可可球二孢菌(Botryodiplodia theobromae Pat.)、尖孢炭疽菌(Colletotrichum acutatum Sim-monds.)、杧果拟茎点霉(Phomopsis mangiferae Ahmad.)、杧果拟盘多毛孢(Pestalotiopsis mangiferae(P.Henn.)Sutton.)、多米尼加小穴壳(Dothiorella dominicana Pet.et Cif.)、杧果大茎点霉(Macrophoma mangiferae Hing.&O.P.Sharma)、链格孢(Alternaria alternata(Fr.)Keissl.)、曲霉(Aspergillus sp.)、弯孢霉(Curvularia sp.)、镰刀菌(Fusarrium spp.)。其中,胶孢炭疽菌(C.gloeosporioides)、可可球二孢菌(B.theobromae)为主要潜伏侵染真菌,杧果大茎点霉(M.mangiferae)为首次报道的杧果潜伏侵染真菌。     

The post-harvest ripening of water stressed banana fruits

SUMMARY

Maintaining banana fruit in a low humidity environment accelerated fruit ripening. This was reflected in an earlier increase in respiration and ethylene production and more advanced peel colour and pulp sugars. At the end of the trial the fruit kept in low humidity were yellow with green tips (stage 5) whereas those kept at high humidity were still green (stage 1-2). Fruit kept at low humidity did not show a large increase in pulp ethylene production compared with the fruits stored at high humidity. This difference occurred despite a large increase in the 1-aminocyclopropane-l-carboxylic acid (ACC) content of both samples, with the low humidity fruit preceding the high by two days. The peel ethylene production of the low humidity stored fruit increased dramatically as the fruit ripened, coinciding with an increase in ACC. The ACC oxidase activity of the peel reflected the ethylene production with a large increase in the low humidity stored fruit and a later, smaller increase in the high humidity stored fruit. The ACC oxidase activity of the pulp of both low and high humidity stored fruit increased gradually during storage. The changes in ethylene production are discussed with reference to banana ripening being regarded as co-ordinated by pulp ethylene production while the peel is passive, depending on pulp ethylene production for degreening.     

Low temperature induce differential expression genes in banana fruits

Differential display was used to identify gene expression of banana fruit in response to low temperature stress. Banana fruits were kept at 10 °C for 8 h and 60 differential expressed fragments in pulp and peel were obtained. These fragments had an average size of 200 pb or greater and Dot blotting hybridization as well as Northern blot corroborated specific expression of these differential expressed fragments. Among the several differentially expressed genes, we found genes involved in response to pathogen attack, wounding and a ripening-associated gene. We consider these genes to belong to a general pathway which is activated upon general stress signaling.     

不同贮藏温度对'苹果梨'品质的影响

‘苹果梨’原产于吉林延边地区。该品种果实较大,风味独特,品质上,抗寒性好,耐贮藏,有＂北方梨中之秀＂的美誉。目前在辽北已有70多年的栽培历史。但在贮藏过程中腐烂、褐变及各种生理病害时常发生,形成和完善‘苹果梨’果实贮藏配套技术及相应的果实品质评价指标是一个亟待解决的问题。果品采后特征品质是指既能表示果品的品质又能够表明果实成熟衰老的程度,为了能够科学合理地评价‘苹果梨’采后品质,延缓‘苹果梨’的衰老过程,拟找出适宜的贮藏温度,故开展了本项试验研究。     

Expression of PPO and POD genes and contents of polyphenolic compounds in harvested mango fruits in relation to Benzothiadiazole-induced defense against anthracnose

Mango is susceptible to decay caused by pathogen infection during storage and transport. Chemical fungicides have been the major weapons against postharvest fungal diseases, but they have caused increasing public resistance. BTH does not have anti-microbial properties, but it induces systemic acquired resistance in plants. Here the relationship between BTH-induced disease resistance in harvested mango fruits and expression of PPO and POD genes, together with contents of total phenolic compounds (TPC), were investigated. BTH treatment reduced disease indices and lesion diameter. Compared with the control, BTH increased TPC, up-regulated gene expression and enhanced enzymes activities of PPO and POD during the latter period of storage life, suggesting that enhanced gene expression of PPO and POD played an important role in BTH-activated defense response of mango fruits and that the up-regulation of the two genes were related to the accumulation of TPC. This study also showed that BTH-induced resistance in harvested mango fruits could differ with varieties.     

5个香蕉品种的假茎对香蕉象甲的诱捕效果比较

【目的】明确5个香蕉品种假茎对2种香蕉象甲的诱捕效果,为利用香蕉假茎防治香蕉象甲这一农业防治措施提供理论依据。【方法】利用香蕉假茎田间诱捕及2种香蕉象甲对香蕉假茎的室内选择反应分析5个香蕉品种假茎的诱捕效果。【结果】田间诱捕试验结果表明,5个香蕉品种假茎对2种香蕉象甲均有有效的诱捕作用,每个诱捕器10 d诱捕量为9.0~18.0,而且‘巴西蕉’和‘宝岛蕉’的诱捕效果显著优于‘海贡蕉’‘广粉1号’粉蕉和‘广东香蕉1号’的诱捕效果;室内选择反应试验结果表明,5个香蕉品种假茎对2种香蕉象甲的诱捕效果高低顺序依次为‘巴西蕉’,‘宝岛蕉’,‘海贡蕉’,‘广粉1号’粉蕉和‘广东香蕉1号’。【结论】5个香蕉品种假茎均可用于防治2种香蕉象甲,但应首选‘巴西蕉’和‘宝岛蕉’。     

Changes in starch and soluble sugar concentrations in winter squash mesocarp during storage at different temperatures

The effects of storage at 5, 10 or 15 °C for 6 months on the concentrations of starch and soluble sugar in winter squash (Cucurbita maxima Duch.) cultivar ‘TC2A’ fruits were examined. Starch contents were significantly lower at 15 °C than at the other temperatures, although concentrations decreased throughout the storage period at all temperatures. Total soluble sugar contents increased during the first 3 months of storage regardless of temperature, and decreased at 5 °C or 15 °C, but not at 10 °C after 6 months. Myo-inositol and raffinose concentration patterns were more complex, and may reflect some role in regulating fruit metabolism during storage that may be important in maintaining overall squash fruit quality.     

Effect of storage temperature on ripening and quality of custard apple (Annona squamosa L.) fruits

Summary

The effect of storage temperature on ripening, shelf life and chemical composition of custard apple (Annona squamosa L.) fruits stored at 10,15,20 and 25°C was studied. The safe range of storage temperature was found to be between 15 and 20°C, with maximum shelf life at 15°C. The ripening of fruits was observed on days 4, 6 and 9 of storage at 25,20, and 15°C respectively. The colour of the pulp, texture, taste and flavour of ripe fruits held at 25 and 20°C were superior followed by fruits stored at 15°C. At 10°C, the fruits became hard with surface blackening, messy pulp and less sweetness. The major changes during ripening were a continuous decrease in fruit firmness and starch content and a continuous increase in TSS and sugars, the changes being more rapid at 25 and 20°C than at 15 and 10°C. The acidity and ascorbic acid contents increased slightly during the initial stages of ripening followed by a decline, in the fruits stored at different temperatures. Custard apple fruits stored at 25 and 20^CC had a clear climacteric peak whereas those stored at 15 and 10°C did not show any distinct rise in respiration rate. Ethylene peak (2.40 µl kg^–1 h^–1) coincided with the respiratory climacteric at 25^CC storage, corresponding with the peaks in TSS, sugars, ascorbic acid and acidity.     

White light prevents increased catechin synthesis by ultraviolet irradiation in banana fruits

Irradiation of green banana fruit (Musa AAA, Cavendish subgroup, ‘Williams’) with an ultraviolet (UV)-C fluence of 720 Jm'2 increased ethylene evolution five-fold compared with controls during the first 24 h in either dark or light. The activity of phenylalanine ammonia-lyase (PAL) in extracts from the outer peel of irradiated fruit increased at least two-fold in either light or dark, but at 20°C it took 1-2 d for PAL activity to increase above the rate in controls. Irradiation did not affect the content of total phenolic compounds in outer peel in either dark or light until 4-6 d later. The content of chlorogenic acid was also not increased in either dark or light by UV-C. The catechin content of outer peel doubled in the dark within 24 h of irradiation and continued to increase six-fold during the first three days after irradiation. Exposure to white light (13.2 Wm 2) after irradiation almost completely prevented this increase in catechin content. These results show a close metabolic relationship between catechin and the bronze pigment previously reported in bananas irradiated with UV-C.