砀山酥梨果实贮藏期黑皮病发生与相关生理指标的关系

doi:10.7668/hbnxb.20191363

摘要/Abstract

摘要： 为了探究砀山酥梨果实贮藏期黑皮病与相关生理指标的关系，测定了砀山酥梨不同等级黑皮病果实的矿质元素（N、P、K、Mg、Ca）含量以及呼吸强度、乙醇含量、相对电导率（细胞膜透性）、总酚含量、多酚氧化酶活性（PPO活性）、叶绿素荧光参数等相关生理指标，并分析了各生理指标与黑皮病级数的相关性。结果表明，不同等级黑皮病果的Ca含量显著（P<0.05）低于正常果（无黑皮病），而N、K、Mg、P含量却高于正常果；果实黑皮病发病程度与N含量呈极显著正相关（P<0.01），而与Ca含量呈极显著负相关（P<0.01）。果实呼吸强度、乙醇含量（果皮）、相对电导率（果肉）、总酚含量（果皮、果心）、PPO活性（果皮、果肉、果心）与黑皮病发病程度均呈极显著正相关（P<0.01），无黑皮病果实的果皮叶绿素荧光参数（Fo、Fm、Fv、Fv/Fm、Fv/Fo）均显著（P<0.05）高于病果。初步判定，果实中较高的N含量和相对低的Ca含量是导致砀山酥梨果实贮藏后期出现黑皮病的主要原因，黑皮病越重，果实贮藏后期呼吸强度、乙醇含量、细胞膜透性、PPO活性等越高，果皮叶绿素荧光参数（Fm、Fo）越低。因此，可通过采前调控矿质营养元素或采后补钙等手段，降低果实贮藏期黑皮病发生，从而提高果实贮藏品质。

关键词: 砀山酥梨, 黑皮病, 矿质元素, 呼吸强度, 叶绿素荧光参数

Abstract: In order to explore the relationship between the superficial scald and related physiological indexes of Dangshansu pear during storage, the mineral elements(N, P, K, Mg, Ca) content, respiration intensity, ethanol content, relative conductivity(cell membrane permeability), total phenol content, polyphenol oxidase activity(PPO activity), chlorophyll fluorescence parameters and related physiological indexes of Dangshansu pear fruits with different levels of superficial scald were measured, and the correlation between the various physiological indicators and the superficial scald progression was analyzed. The results showed that the content of Ca in fruits of different grades of superficial scald was significantly lower than that of normal fruits(no superficial scald), while the content of N, K, Mg and P were higher than that of normal fruits. There was an extremely significant positive correlation between the incidence degree of superficial scald and N content, and an extremely significant negative correlation between the incidence degree of superficial scald and Ca content. Results showed that the fruit respiration intensity, ethanol content(peel), relative electric conductivity(flesh), total phenol content(peel and core), PPO activity(peel, flesh, core) and incidence degree of superficial scald were very significant positive correlation, both the chlorophyll fluorescence parameters(Fo, Fm, Fv, Fv/Fm, Fv/Fo) of normal fruit peel were significantly higher than superficial scald fruit. It was preliminarily determined that the higher N content and the lower Ca content in the fruit were the main causes of the superficial scald in the late stage of storage. The more serious the superficial scald was, the higher the respiration intensity, ethanol content, tissue membrane permeability and PPO activity were, and the lower the chlorophyll fluorescence parameters of peel(Fm, Fo) were. Therefore, the occurrence of superficial scald during storage can be reduced by regulating mineral nutrients or post harvest calcium supplementation before harvest, so as to improve fruit storage quality.

Key words: Dangshansu pear, Superficial scald, Mineral element, Respiration intensity, Chlorophyll fluorescence parameters

中图分类号:

S662.9

贾朝爽, 王志华, 王文辉, 姜云斌. 砀山酥梨果实贮藏期黑皮病发生与相关生理指标的关系[J]. 华北农学报, 2021, 36(1): 203-209. doi: 10.7668/hbnxb.20191363.

JIA Chaoshuang, WANG Zhihua, WANG Wenhui, JIANG Yunbin. The Relationship Between the Occurrence of Superficial Scald and Physiological Index in Dangshansu Pear Fruit Storage Period[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2021, 36(1): 203-209. doi: 10.7668/hbnxb.20191363.

http://www.hbnxb.net/CN/Y2021/V36/I1/203

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