The Relationship Between the Occurrence of Superficial Scald and Physiological Index in Dangshansu Pear Fruit Storage Period

doi:10.7668/hbnxb.20191363

Abstract

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

CLC Number:

S662.9

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.

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