Effects of Initial Low Oxygen Treatments on Superficial Scald Prevention and Ethylene Release in Pear

doi:10.16420/j.issn.0513-353x.2020-0261

Acta Horticulturae Sinica ›› 2021, Vol. 48 ›› Issue (1): 15-25.doi: 10.16420/j.issn.0513-353x.2020-0261

• Research Papers • Previous Articles Next Articles

Effects of Initial Low Oxygen Treatments on Superficial Scald Prevention and Ethylene Release in Pear

DU Yanmin, WANG Wenhui^*(), JIA Xiaohui, WANG Zhihua, TONG Wei, and ZHANG Xinnan

Key Laboratory of Fruit Storage and Processing of Liaoning Province,Institute of Pomology,Chinese Academy of Agricultural Sciences,Xingcheng,Liaoning 125100,China

Received:2020-05-25 Revised:2020-09-15 Online:2021-01-25 Published:2021-01-29
Contact: WANG Wenhui E-mail:wangwenhui@caas.cn

Abstract

Abstract:

This study aimed to compare the effect of initial ultra-low oxygen stress（0.8% O₂ + 0.5% CO₂ for 15 d and then stored at 5.0% O₂ + 0.5% CO₂）,static controlled atmosphere（CA）（5.0% O₂ + 0.5% CO₂）and two-stage oxygen reduction CA（10.0% O₂+ 0.5% CO₂ for 15 d,then transfer to 5.0% O₂ + 0.5% CO₂ for long period storage）on superficial scald prevention and ethylene release of‘Yali’pear. Superficial scald incidence,α-farnesene and conjugated trienols（CTols）,fruit quality,respiration intensity,ethylene release rate and relative expression of ethylene biosynthesis and signaling pathway genes were compared and analyzed after storage for 180 d and 240 d plus 7 d shelf-life,and taking air treatment as control. The results showed that compared with the air,initial ultra-low oxygen stress,static CA and two-stage oxygen reduction CA could inhibit the superficial scald effectively,after storage for 240 d and 7 d shelf-life,the superficial scald incidence followed as the order of air（93.75%）> two-stage oxygen reduction CA（80.00%）> static CA（62.50%）> initial ultra-low oxygen stress（53.57%）. Further research found that,CA treatments declined the accumulation of conjugated trienols in fruit peel tissue during long period storage,and better maintained the titratable acid and vitamin C contents,inhibited the ethylene production and delayed the ethylene release peaking time. At meanwhile,the relative expression of PbACO1,PbACO3 and PbACS1 genes were significantly decreased at the early time of shelf-life period,and the PbCTR1 and PbERF1 were enhanced by initial ultra-low oxygen stress and low oxygen controlled atmosphere,while the relative expression of PbETR2 were up-regulated fast with the increase of ethylene production during shelf-life period.

Key words: pear, low oxygen CA, ultra-low oxygen stress, ethylene, superficial scald

CLC Number:

S661.2

DU Yanmin, WANG Wenhui, JIA Xiaohui, WANG Zhihua, TONG Wei, and ZHANG Xinnan. Effects of Initial Low Oxygen Treatments on Superficial Scald Prevention and Ethylene Release in Pear[J]. Acta Horticulturae Sinica, 2021, 48(1): 15-25.

Figures/Tables 7

References 43

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基因名称 Gene Name	基因ID Gene ID	正向引物（5′-3′） Forward primer sequence	反向引物（5′-3′） Reverse primer sequence
Actin		GGACATTCAACCCCTCGTCT	ATCCTTCTGACCCATACCAACC
PbACO1	Pbr000093.1	GACGCTGGTGGTATCATCCT	TTCCGTCCGACTGAGCTATC
PbACO3	Pbr031954.1	CAAGGATGGTGAATGGGTGGA	TCATCGCCTGGGTTGTAGAAC
PbACS1	Pbr015575.1	CCTGGGGTTCAAAGGGATCA	CCGCCGTTAAGACTACCCTA
PbACS3	Pbr029891.1	GAAGTTTGGCAGCGAGTTCA	CAGATAGCATGGCGGAGAGA
PbCTR1	Pbr005495.1	GGTTTTGGGTGAATGGCTGT	TGCTAGAACCAATGCCAGGA
PbETR1	Pbr011796.1	AGTGAAGGTGTTGAGGAGGG	TGGAATGTGGGTGCTCTGAT
PbETR2	Pbr022706.1	TTGGAGATGAGAACCGGCTT	CGTAGGTAGAAGTGGCCCTC
PbERF1	Pbr012684.1	GTTGGATCATGACGACCGTG	GTATCTCCGCCGCGAATTTT

基因名称 Gene Name	基因ID Gene ID	正向引物（5′-3′） Forward primer sequence	反向引物（5′-3′） Reverse primer sequence
Actin		GGACATTCAACCCCTCGTCT	ATCCTTCTGACCCATACCAACC
PbACO1	Pbr000093.1	GACGCTGGTGGTATCATCCT	TTCCGTCCGACTGAGCTATC
PbACO3	Pbr031954.1	CAAGGATGGTGAATGGGTGGA	TCATCGCCTGGGTTGTAGAAC
PbACS1	Pbr015575.1	CCTGGGGTTCAAAGGGATCA	CCGCCGTTAAGACTACCCTA
PbACS3	Pbr029891.1	GAAGTTTGGCAGCGAGTTCA	CAGATAGCATGGCGGAGAGA
PbCTR1	Pbr005495.1	GGTTTTGGGTGAATGGCTGT	TGCTAGAACCAATGCCAGGA
PbETR1	Pbr011796.1	AGTGAAGGTGTTGAGGAGGG	TGGAATGTGGGTGCTCTGAT
PbETR2	Pbr022706.1	TTGGAGATGAGAACCGGCTT	CGTAGGTAGAAGTGGCCCTC
PbERF1	Pbr012684.1	GTTGGATCATGACGACCGTG	GTATCTCCGCCGCGAATTTT

处理 Treatment					不同贮藏期 + 货架期的虎皮指数/% Superficial scald incidence during storage and shelf-life
	0 ~ 15 d		16 ~ 240 d
	O₂	CO₂	O₂	CO₂	180 d + 0 d	180 d + 7 d	240 d + 0 d	240 d + 7 d
前期超低氧胁迫 Initial ultra-low oxygen stress	0.8	0.5	5.0	0.5	0	28.33 ± 3.36 c	20.83 ± 2.13 d	53.57 ± 4.56 d
静态低氧气调 Static low oxygen CA	5.0	0.5	5.0	0.5	0	33.33 ± 3.33 c	35.00 ± 3.56 c	62.50 ± 7.23 c
“两阶段”缓慢降氧气调 Two-stage oxygen reduction CA	10.0	0.5	5.0	0.5	10.26 ± 1.02 b	41.67 ± 5.12 b	45.00 ± 5.12 b	80.00 ± 6.23 b
对照（空气）Control（air）	21.0	0	21.0	0	33.33 ± 5.36 a	91.67 ± 6.23 a	95.00 ± 9.23 a	93.75 ± 3.35 a

处理 Treatment					不同贮藏期 + 货架期的虎皮指数/% Superficial scald incidence during storage and shelf-life
	0 ~ 15 d		16 ~ 240 d
	O₂	CO₂	O₂	CO₂	180 d + 0 d	180 d + 7 d	240 d + 0 d	240 d + 7 d
前期超低氧胁迫 Initial ultra-low oxygen stress	0.8	0.5	5.0	0.5	0	28.33 ± 3.36 c	20.83 ± 2.13 d	53.57 ± 4.56 d
静态低氧气调 Static low oxygen CA	5.0	0.5	5.0	0.5	0	33.33 ± 3.33 c	35.00 ± 3.56 c	62.50 ± 7.23 c
“两阶段”缓慢降氧气调 Two-stage oxygen reduction CA	10.0	0.5	5.0	0.5	10.26 ± 1.02 b	41.67 ± 5.12 b	45.00 ± 5.12 b	80.00 ± 6.23 b
对照（空气）Control（air）	21.0	0	21.0	0	33.33 ± 5.36 a	91.67 ± 6.23 a	95.00 ± 9.23 a	93.75 ± 3.35 a

贮藏环境 Storage scenario	贮藏期 + 货架期/d Storage + Shlef-life	内在品质 Quality parameter
贮藏环境 Storage scenario	贮藏期 + 货架期/d Storage + Shlef-life	可溶性固形物/% Soluble solids content	可滴定酸/% Titrable acid content	维生素C/ （mg · kg^-1） Vitamin C	乙醇/（mg · L^-1） Ethanol	乙醛/（mg · L^-1） Acetaldehyde
采收 At harvest	0 + 0	10.87 ± 0.33	0.147 ± 0.003	53.4 ± 5.3	5.01 ± 0.05	2.56 ± 0.032
前期超低氧胁迫 Initial ultra-low oxygen stress	180 + 0	12.03 ± 0.50 b	0.109 ± 0.004 d	11.2 ± 0.7 a	4.15 ± 0.07 a	5.90 ± 1.042 a
	180 + 7	12.25 ± 0.49 b	0.127 ± 0.003 b	40.4 ± 1.2 b	18.57 ± 0.82 d	4.10 ± 0.851 b
	240 + 0	12.28 ± 0.61 b	0.130 ± 0.001 b	20.3 ± 0.6 a	4.15 ± 0.68 c	5.90 ± 1.042 a
	240 + 7	13.04 ± 0.78 a	0.062 ± 0.001 a	33.1 ± 0.2 b	26.74 ± 1.68 c	3.26 ± 0.567 c
静态低氧气调 Static low oxygen CA	180 + 0	12.13 ± 0.27 a	0.121 ± 0.002 b	10.2 ± 0.1 b	4.44 ± 0.39 a	4.78 ± 0.573 a
	180 + 7	11.95 ± 0.82 b	0.166 ± 0.001 a	39.1 ± 0.1 b	35.32 ± 5.06 a	3.05 ± 0.594 b
	240 + 0	12.22 ± 0.38 a	0.138 ± 0.002 b	22.8 ± 1.0 a	4.44 ± 0.16 c	4.78 ± 0.090 a
	240 + 7	11.84 ± 0.51 b	0.050 ± 0.001 b	29.5 ± 0.1 c	24.14 ± 3.40 b	4.12 ± 0.487 b
“两阶段”缓慢降氧气调 Two-stage oxygen reduction CA	180 + 0	12.22 ± 0.81 a	0.133 ± 0.002 b	10.3 ± 0.5 b	4.23 ± 0.01 a	3.17 ± 0.450 b
	180 + 7	11.60 ± 0.43 b	0.125 ± 0.001 b	36.1 ± 0.6 c	31.23 ± 0.95 b	8.29 ± 1.278 a
	240 + 0	12.28 ± 0.41 a	0.151 ± 0.001 a	10.0 ± 1.1 c	5.27 ± 0.50 c	3.20 ± 0.448 b
	240 + 7	12.32 ± 0.31 a	0.047 ± 0.001 bc	34.9 ± 0.1 b	23.09 ± 1.30 b	7.12 ± 1.254 a
对照（空气） Control（air）	180 + 0	12.37 ± 0.62 a	0.140 ± 0.001 a	11.6 ± 0.3 a	4.13 ± 0.35 a	5.24 ± 0.881 a
	180 + 7	12.45 ± 0.64 a	0.168 ± 0.001 a	44.0 ± 0.4 a	26.06 ± 0.45 c	3.96 ± 1.152 b
	240 + 0	11.84 ± 0.32 b	0.153 ± 0.001 a	15.1 ± 0.5 b	4.14 ± 0.35 b	5.38 ± 0.908 a
	240 + 7	12.55 ± 0.96 a	0.042 ± 0.001 c	44.2 ± 0.1 a	28.55 ± 6.17 a	2.24 ± 0.326 c

Effects of Initial Low Oxygen Treatments on Superficial Scald Prevention and Ethylene Release in Pear

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