During the storage and transportation of the mango fruit, the major source of disease is anthracnose, caused by the fungus Colletotrichum gloeosporioides. The objective of this study is to find an appropriate method t...During the storage and transportation of the mango fruit, the major source of disease is anthracnose, caused by the fungus Colletotrichum gloeosporioides. The objective of this study is to find an appropriate method that not only reduces mango decay but also maintains its postharvest quality. The effects of chemicals, the use of the yeast species Metschnikowia pulcherrima and their combination on storage quality, focusing on the enzyme activity related to disease of Tainong mangos was studied. By immersing the mangoes in M. pulcherrima suspension(1.0×10~8 cfu mL^(–1)), salicylic acid(SA) solution(50 mg L^(–1)) or calcium chloride(CaCl_2) solution(1.0 g L^(–1)), the lesion expansion and decay of the mango fruit caused by C. gloeosporioides could be significantly delayed. These treatments also delayed the changes in quality traits(a~* value, firmness, contents of total soluble solids(TSS) and vitamin C(Vc), while the activities of anti-disease enzymes such as polyphenol oxidase(PPO), phenylalanine ammonia lyase(PAL), chitinase(CHT) and β-1,3-glucanase(GUN) were enhanced as compared to the control treatment. Furthermore, the combination of SA solution, CaCl_2 solution and M. pulcherrima suspension presented an additive effect, increasing the efficacy in controlling the disease and maintaining the storage quality of mango fruits. Taken together, our data suggest that the integration of chemical treatments combined with M. pulcherrima could be an alternative to the use of fungicides in postharvest treatment of the mango fruit, specifically for improving storage quality as well as the control of the anthracnose.展开更多
目的:研究芒果的香气成分。方法:用固相微萃取(solid-phase microextrations,SPME)和气相色谱质谱(gas chromatography and mass spectro metrometry,GC/MS)联用仪对芒果中的香气成分进行了分析。结果:共鉴定出9种化学成分。含量最多的...目的:研究芒果的香气成分。方法:用固相微萃取(solid-phase microextrations,SPME)和气相色谱质谱(gas chromatography and mass spectro metrometry,GC/MS)联用仪对芒果中的香气成分进行了分析。结果:共鉴定出9种化学成分。含量最多的三种物质是萜品油烯(80.68%),δ-3-蒈烯(8.28%),α-萜品烯(3.18%)。结论:芒果香气中主要成分为烯烃。展开更多
基金supported by the National Natural Science Foundation of China(31660587 and 31660586)
文摘During the storage and transportation of the mango fruit, the major source of disease is anthracnose, caused by the fungus Colletotrichum gloeosporioides. The objective of this study is to find an appropriate method that not only reduces mango decay but also maintains its postharvest quality. The effects of chemicals, the use of the yeast species Metschnikowia pulcherrima and their combination on storage quality, focusing on the enzyme activity related to disease of Tainong mangos was studied. By immersing the mangoes in M. pulcherrima suspension(1.0×10~8 cfu mL^(–1)), salicylic acid(SA) solution(50 mg L^(–1)) or calcium chloride(CaCl_2) solution(1.0 g L^(–1)), the lesion expansion and decay of the mango fruit caused by C. gloeosporioides could be significantly delayed. These treatments also delayed the changes in quality traits(a~* value, firmness, contents of total soluble solids(TSS) and vitamin C(Vc), while the activities of anti-disease enzymes such as polyphenol oxidase(PPO), phenylalanine ammonia lyase(PAL), chitinase(CHT) and β-1,3-glucanase(GUN) were enhanced as compared to the control treatment. Furthermore, the combination of SA solution, CaCl_2 solution and M. pulcherrima suspension presented an additive effect, increasing the efficacy in controlling the disease and maintaining the storage quality of mango fruits. Taken together, our data suggest that the integration of chemical treatments combined with M. pulcherrima could be an alternative to the use of fungicides in postharvest treatment of the mango fruit, specifically for improving storage quality as well as the control of the anthracnose.
文摘目的:研究芒果的香气成分。方法:用固相微萃取(solid-phase microextrations,SPME)和气相色谱质谱(gas chromatography and mass spectro metrometry,GC/MS)联用仪对芒果中的香气成分进行了分析。结果:共鉴定出9种化学成分。含量最多的三种物质是萜品油烯(80.68%),δ-3-蒈烯(8.28%),α-萜品烯(3.18%)。结论:芒果香气中主要成分为烯烃。
