Seasonal variation in the development of chilling injury in 'O'Henry' peaches
Seasonal variation in the development of chilling injury in 'O'Henry' peaches
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DOI：
10.1016/j.scienta.2006.06.019
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发表时间：
2006-09-11
影响因子：
4.3
通讯作者：
Defilippi, Bruno G.
中科院分区：
文献类型：
--
作者：
Campos-Vargas, Reinaldo;Becerra, Oscar;Defilippi, Bruno G.
粉化是一种冷害症状，是智利出口桃子和油桃最重要的质量限制因素之一。对三年内粉化的发展进行了分析，以量化这种冷害（CI）症状在不同生长季节的表达。为此，收获了被认为是 CI 易感品种的“O'Henry”桃子，并在 0 摄氏度（非 CI 诱导条件）和 4 摄氏度（CI 诱导条件）下储存 15、21 和 30 天。对水果中果汁含量（粉质指标）的定量测量表明，多年来该疾病的表达存在显着变化，在两年的评估中更高。正如预期的那样，随着冷藏时间的延长，特别是在 4 摄氏度下，果汁含量会减少，或者粉状发生率会更高。果汁含量与品质属性和生理参数（包括果皮颜色、果肉硬度、可溶性固形物含量、呼吸和乙烯产生率）之间没有可检测到的相关性，这表明除了本研究分析的因素之外，还有其他因素与这种疾病有关。 (c) 2006 Elsevier B.V. 保留所有权利。
Mealiness, a chilling injury symptom, is one of the most important quality limiting factors in peaches and nectarines exported from Chile. The development of mealiness was analyzed over 3 years to quantify the expression of this chilling injury (CI) symptom in different growth seasons. For such a purpose, 'O'Henry' peaches, considered a CI susceptible cultivar, were harvested and stored at 0 degrees C (non-CI inducing conditions) and 4 degrees C (CI inducing conditions) for 15, 21 and 30 days. Quantitative measurements of juice content in the fruits, an indicator of mealiness, showed that there was a significant variation in the expression of the disorder over the years, being higher in 2 years of evaluations. As expected, there was a reduction in juice content, or a higher incidence of mealiness, with longer cold-storage especially at 4 degrees C. There was no detectable correlation between juice content and quality attributes and physiological parameters, including skin color, flesh firmness, soluble solids content, respiration and ethylene production rates, suggesting factors other than those analyzed in this study, are involved in this disorder. (c) 2006 Elsevier B.V. All rights reserved.