摘要
果肉褐变是苹果采后冷藏期间一种常见的生理性病害,特征各异,成因复杂,且不易检测,严重影响了苹果的贮藏和销售。目前,细胞膜区室化的破坏被认为是果肉褐变的主要原因,许多研究就不同因素导致区室化的破坏提出了多种假设。通过参考近年来的研究成果,对苹果果肉褐变的类型、成因和机制进行了总结;同时结合生产经验,提出了减少苹果冷藏期间果肉褐变的有效技术措施,展望了果肉褐变今后研究重点与方向,以期为苹果冷藏期间果肉褐变的基础理论研究和防控技术开发提供参考。
Flesh browning is a common disorder of apple fruit during cold storage.It has different characteristics and complex causes and is hard to be detected,which seriously affects the fruit cold storage and distribution.Therefore,it is of great theoretical value and practical significance to study the causes,mechanism and preventive technology of apple fruit flesh browning during cold storage.According to its different characteristics,flesh browning can be specifically divided into four types:radial flesh browning,diffusion flesh browning,flesh cavities and internal breakdown.The radial flesh browning is mainly manifested in the browning of fruit vascular bundles and the degree of flesh browning at the petiole end is slightly severer than that at the calyx end generally.The vascular bundles of fruit with diffusion flesh browning tend to turn brown slightly,but turn brown more seriously at both ends of the fruit,and there are obvious boundaries alongside the browning areas.The characteristics of flesh cavities are that the browning tissue of flesh is distributed in spots or patches,forming browning circles between the flesh tissue,and the tissue develops into lenticular pits or cavities in severe cases.The internal breakdown can be divided into low-temperature breakdown,senescence breakdown and water core breakdown.Among them,the low-temperature breakdown develops from the inner flesh layer to the outward gradually,and finally develops into a large-area browning with the core of the kernel.The common senescence includes powder-soft disorder and rubber disorder.For sake of the powder-soft disorder,the flesh becomes soft and then dry to form fragile powder in the early stage,and subsequently the flesh browning occurs in the late stage.Rubber disorder often occurs in vascular bundles and tissues close to the peel,accompanied by a slight outline of the disordered area,which is easy to sink when pressed by fingers.Water core breakdown shows that part of the flesh tissue looks like water immersion.In general,factors causing f
作者
王济瀚
李富军
张新华
李晓安
张馨月
孙雯雯
WANG Jihan;LI Fujun;ZHANG Xinhua;LI Xiao’an;ZHANG Xinyue;SUNWenwen(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255049,Shandong,China)
出处
《果树学报》
CAS
CSCD
北大核心
2023年第3期566-576,共11页
Journal of Fruit Science
基金
山东省自然科学基金面上项目(ZR2020MC149)
山东省自然科学基金重点项目(ZR2020KC011)。
关键词
苹果
贮藏
褐变
机制
细胞膜区室化
Apple
Cold storage
Flesh browning
Mechanism
Cell membrane compartmentalization
