不同光质膜对草莓果实品质的影响

 研究了相同光强下不同光质对‘丰香’草莓果实品质的影响。结果表明, 绿膜、中性膜、黄膜、蓝膜、红膜下生长的果实依次越来越红、越来越暗。果实色度值以红膜下的最大, 其次为中性膜处理,黄膜比中性膜处理略小但差异不显著, 绿膜处理最小, 这与不同膜透射的红橙光比例一致。不同膜处理的果实抗坏血酸含量高低与不同膜透射的紫外光和蓝紫光成分比例一致, 与红光/蓝光比值相反。红膜下的草莓产量最高、果实最大、着色最好, 蓝膜下的草莓果实含糖量、可溶性固形物含量、抗坏血酸含量和固酸比均最高, 绿膜下产量最低、果实最小、着色差且含糖量最低。     

Effect of exogenous putrescine on post-harvest life of strawberry (Fragaria ananassa Duch.) fruit,cultivar Selva

Effect of different concentrations of putrescine on post-harvest life of strawberry (Fragaria ananassa Duch.) fruit, cultivar Selva at 5 °C was studied. Fruits were immerged in 0.3, 0.5, 1 and 2 mM putrescine as well as distilled water (control) for 5 min, then transferred into the fridge (5 °C) together with untreated fruits (dry treatment). The rate of weight loss, ethylene production, flesh firmness, soluble solids content, titratable acidity and pH of fruits were determined 5, 9 and 13 days after the beginning of storage. Flesh firmness, appearance, color change and taste of fruits were also determined in the same intervals using a taste panel. Storage life of the strawberry fruits was significantly increased by the use of putrescine, so that the untreated and control fruits had 6 and 8 days storage life, respectively, while the immerged fruits in 1 and 2 mM putrescine were still suitable to be exposed in the market 12 and 14 days after the beginning of storage, respectively. No significant weight losses were observed in treated fruits compared to controls and dry treatment at all determination times. Ethylene production was decreased significantly by the use of putrescine. Untreated fruits (dry treatment) had the highest rate of ethylene production and the lowest rate was occurred in 2 mM putrescine treatment at all determination times (5, 9 and 13 days after the beginning of storage). The use of putrescine also prevented the softening of fruit flesh during the storage and kept their firmness, so that, the 2 mM putrescine treatment caused the highest fruit firmness at all determination times. Distilled water treatment (control) had the lowest fruit firmness 5 and 9 days after storage, while this occurred for the dry treatment 13 days after storage. Soluble solids content, pH and titratable acidity of the fruits were not significantly affected by the use of putrescine, but the highest and lowest rate of titratable acidity were related to the 2 mM putrescine and dry treatment, respectively, at the three determination times. Overall, the quality of fruits was improved by the use of 2 mM putrescine in terms of properties evaluated by the taste panel.     

草莓休眠过程中内源激素含量的变化

研究了草莓休眠过程中,内源ＡＢＡ、ＧＡ３、ＩＡＡ和ＺＴ（玉米素）含量变化。结果表明,同种内源激素在露地和保护地栽培条件下变化趋势相似。深休眠和浅休眠品种同种内源激素含量变化趋势相似,但含量变化在时间上有所差异。     

草莓果实冲击损伤的预测模型

利用自制的冲击试验台,对草莓果实由碰撞引起的机械损伤和耐贮特性的变化规律进行较系统的研究。提出了草莓果实的耐冲击高度范围,并通过回归分析,建立了不同冲击条件下果实冲击损伤的数学预测模型,其理论值与实测值具有很好的一致性,可用于预测相应条件下的草莓果实碰撞损伤规律。     

Effect of radiation intensity on the outcome of postharvest UV-C treatments

Studies on the use of UV-C radiation of fresh produce have focused on the selection of appropriate doses (energy per unit area) for different commodities, but little attention has been placed on the effect of radiation intensity (dose per unit time). In this study, tomatoes (Solanum lycopersicum cv. Elpida) and strawberries (Fragaria × ananassa cv. Camarosa), were harvested (breaker and 100% of surface red color respectively) and treated with 4 kJ m⁻² of UV-C, at low (3 W m⁻²) or high (33 W m⁻²) radiation intensities. Untreated fruits were used as controls. After the treatments and at different storage times the incidence of postharvest rots and the changes in fruit physical and chemical properties were determined. UV-C treatments reduced decay, with the effects being were more marked in fruit exposed to high intensities. Mold counts were unaffected by the treatments, suggesting that improved disease control did not result from greater germicide effect. In both fruit species exposure to UV-C radiation delayed ripening, evidenced as lower color development, pigment accumulation and softening. UV-C-treated fruit maintained better quality than the control. In strawberry, high intensity treatments were more effective to prevent deterioration than in tomato where the differences between UV-C treatments were subtler. Soluble solids, titratable acidity and ethanol soluble antioxidants were not affected regardless of the UV-C intensity. Consumer tests showed higher preference of fruit treated at high UV-C intensity. Results show that in addition to the applied dose, radiation intensity is a main factor determining the effectiveness of UV-C treatments and should not be over-sighted. For a given dose, increasing radiation intensity may in some cases maximize the benefits of UV-C on fruit quality, while significantly reducing the treatments time.     

Improvement of quality and shelf-life of strawberries with edible coatings enriched with chitosan

Strawberry fruit have a very short shelf-life and senescent period due to their high degree of perishability and infection caused by several pathogens that can rapidly reduce fruit quality. The aim of this study was to determine the efficacy of carboxymethyl cellulose (CMC), hydroxypropylmethyl cellulose (HPMC) and composites with chitosan (CH) coatings on the shelf-life and overall quality of strawberry fruit. Strawberry fruit dipped for 2 min in solutions of CMC (1%), HPMC (1%), CMC (1%) + CH (1%) and HPMC (1%) + CH (1%) were stored at 11 ± 1 °C, 70–75% RH, while the uncoated fruit served as controls. Fruit coated with edible coatings showed significant delays in the change of weight loss, decay percentage, titratable acidity (TA), pH, total soluble solids (TSS) and ascorbic acid content as compared to uncoated control fruit. In addition, the edible coatings had a positive effect on maintaining higher concentrations of total phenolics and total anthocyanins, which decreased in control fruit due to over-ripening and senescence processes. Compared to the controls, all the coatings had positive effects on the inhibition of cell wall degrading enzymes and among all the tested coatings, CMC + CH and HPMC + CH was superior in inhibiting enzyme activity. These findings suggest that the use of CMC 1% + CH 1% and HPMC 1% + CH 1% coatings are useful for extending the shelf-life and maintaing quality of strawberry fruit.     

草莓种子实生苗的病毒分子检测

草莓易感染病毒,从而导致产量减少和品质下降。目前生产上主要采用茎尖组织培养脱毒的方法,并不能保证完全脱除病毒,还需要进行无病毒检测鉴定。因此,需进一步探索简便、高效、免检的脱毒体系。利用RT-PCR技术,以草莓肌动蛋白基因序列为内标,结合4种草莓病毒特异性扩增,验证了草莓种子实生苗不携带病毒。旨在助推种子繁殖型草莓品种的应用。     

低温下7个草莓品种的抗性生理指标比较

以7个草莓新品种为试材,在-15～4℃范围内设置7个温度梯度处理,测定草莓叶片叶绿素、可溶性糖、游离脯氨酸及丙二醛(MDA)含量,以评价其抗寒性。结果表明,低温处理后,宁玉叶片中叶绿素含量最高;隋珠、宁玉的可溶性糖含量较高,但各品种间差异不明显。脯氨酸含量受到影响因素较多,不能从含量上判断与抗寒力强弱的相关性;京藏香的MDA含量一直较高,宁玉的MDA含量较低且稳定。宁玉的抗寒力最强,京藏香较弱,其他品种介于两者之间。     

四季草莓寒地高效栽培技术研究

利用四季草莓新品种‘四季公主2号’为试材,在吉林省开展四季草莓寒地高效栽培技术研究。结果表明,秋季定植四季草莓的产量和经济效益比春季定植的高,最佳定植时期8月10—25日;最佳栽培方式是平畦;春季采收后修剪使植株更新复壮,可提高草莓秋季产量和品质。     

立体栽培模式下草莓病虫害绿色防控技术

对日光温室棚架葡萄与草莓立体栽培模式下草莓病虫害种类及主要病虫害的发生为害情况进行了调查,并结合生产实际,综合运用农业防治、物理机械防治、生物防治、化学防治等技术措施,初步总结出一套有效的立体栽培模式下草莓病虫害绿色防控技术方案.