Inhibition of Softening by Polyamine Application in 'Golden Delicious' and 'McIntosh' Apples
Inhibition of Softening by Polyamine Application in 'Golden Delicious' and 'McIntosh' Apples
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在“金冠”和“麦金托什”苹果中施用多胺对软化的抑制作用
DOI：
10.21273/jashs.116.5.813
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发表时间：
1991
期刊：
影响因子：
--
通讯作者：
W. Conway
中科院分区：
文献类型：
--
作者：
G. F. Kramer;C. Wang;W. Conway
“金冠”和“麦金托什”苹果（Malus domestica Borkh.）用聚酰胺压力渗透后，硬度立即增加。“金冠”苹果比水处理对照结实2.7 N （0.25 mM亚精胺）至6.7 N （1.0 mM精胺），而“麦金托什”苹果比水处理对照结实2.2 N （0.25 mM亚精胺）至5.3 N （1.0 mM精胺）。在0℃下贮藏28周时，多胺处理的苹果和水处理的苹果之间的差异更大。在3%的钙处理下也观察到类似的结果，但钙处理比“金冠”中的多胺处理更大程度地降低了软化速度。聚酰胺增加了内源聚酰胺的浸润水平；然而，随着储存时间的推移，其含量迅速下降。多胺和钙均能抑制McIntosh冷伤症状（褐核）的发展。在两个品种中，多胺对乙烯产量的影响可以忽略不计。Ca处理抑制了‘金冠’植株乙烯的释放。因此，聚酰胺可能通过细胞壁的硬化而不是通过与乙烯代谢的相互作用来影响苹果的软化。越来越多的证据表明，高水平的聚酰胺有利于维持水果和蔬菜的采后品质。与在空气中贮藏相比，在空气中贮藏的苹果（Kramer et al., 1989）、西葫芦（Wang and Ji, 1988）和大白菜（Wang, 1988）中，空气控制贮藏可增加多胺含量。温度预处理可以抑制西葫芦冷害（CI）的发展，同时增加西葫芦多胺水平（Kramer和Wang， 1989）。收获后用精胺（SPN）处理果实已被证明可以延缓“红美味”苹果的软化（Wang and Kramer, 1989），并抑制西葫芦中CI的发展（Kramer and Wang, 1989）。长期保存番茄品种的软化率降低与腐胺（PUT）升高有关（Dibble et al., 1988; Saftner and Baldi, 1990）。钙在维持苹果果实采后品质方面的重要性已得到充分证明（Abbott et al., 1989; Betts and Bramlage, 1977; Stow, 1989）。和聚酰胺一样，钙离子也是多阳离子。钙似乎与细胞壁中的果胶物质交联，导致在处理后立即检测到的硬化（Abbott et al., 1989; Stow, 1989）。这种结合也阻碍了降解酶进入细胞壁，导致在储存过程中软化率降低（Conway and Sams, 1987; Sams and Conway, 1984）。虽然在苹果组织中未发现聚半乳糖醛酸内酯酶（PG），但果胶甲基酯酶是存在的，并受到钙渗入果实的负面影响（Laufman et al., 1989）。钙似乎也抑制了“金冠”苹果的乙烯生成(Conway and Sams, 1987; Glenn et al., 1988
Pressure infiltration of 'Golden Delicious' and 'McIntosh' apples (Malus domestica Borkh.) with polyamides resulted in an immediate increase in firmness. 'Golden Delicious' apples were 2.7 N (0.25 mM spermidine) to 6.7 N (1.0 mM spermine) firmer, while 'McIntosh' apples were 2.2 N (0.25 mM spermidine) to 5.3 N (1.0 mM spermine) firmer than the water-treated control. During 28 weeks of storage at 0C, the differences between the polyamine- treated and water-treated apples were even larger. Similar results were observed with a 3% Ca treatment, but the Ca treatment reduced the rate of softening to a greater extent than did the polyamine treatments in 'Golden Delicious'. Polyamides increased the endogenous levels of the polyamides infiltrated; however, the levels declined rapidly with time in storage. Both polyamine and Ca inhibited the development of chilling injury symptoms (brown core) in 'McIntosh'. The influence of polyamines on ethylene production was negligible in both cultivars. The Ca treatment, however, inhibited ethylene evolution in 'Golden Delicious'. Polyamides, thus, may affect apple softening through rigidification of cell walls rather than through interactions with ethylene metabolism. There is increasing evidence that elevated levels of polyam- ides are beneficial to the maintenance of postharvest quality in fruits and vegetables. Controlled-atmosphere storage has been shown to increase polyamine levels relative to storage in air in apples (Kramer et al., 1989), zucchini (Wang and Ji, 1988), and chinese cabbage (Wang, 1988). Temperature precondition- ing inhibits the development of chilling injury (CI) with con- comitant increases in polyamine levels in zucchini (Kramer and Wang, 1989). The treatment of fruit after harvest with spermine (SPN) has been shown to retard softening in 'Red Delicious' apples (Wang and Kramer, 1989) and inhibit the development of CI in zucchini squash (Kramer and Wang, 1989). The re- duced rate of softening of long-keeping tomato cultivars has been correlated with elevated putrescine (PUT) (Dibble et al., 1988; Saftner and Baldi, 1990). The importance of Ca in maintaining the postharvest quality in apple fruit is well documented (Abbott et al., 1989; Betts and Bramlage, 1977; Stow, 1989). Like the polyamides, Ca is a polycation. Calcium appears to cross-link pectic substances in the cell wall, resulting in rigidificatio n that is detectable im- mediately after treatment (Abbott et al., 1989; Stow, 1989). This binding also blocks access of degradative enzymes to the cell wall, resulting in a reduced rate of softening during storage (Conway and Sams, 1987; Sams and Conway, 1984). Although endopolygalacturonase (PG) has not been found in apple tissue, pectin methylesterase is present and is negatively affected by Ca infiltration into the fruit (Laufman et al., 1989). Calcium also appears to inhibit ethylene production in 'Golden Delicious' apples (Conway and Sams, 1987; Glenn et al., 1988; Sams and