| With 'Dangshansuli' pear as material, the relationship between pathological grade of superficial scald and physiological indexes were studied; fruits wear treated with 1000μl·L-1,2000μl·L-1 DPA and 0.5μl·L-11-MCP for lmin and 12 h respectively before placing in cold storage(2±0.5℃), the indexes of post-harvest physiology and superficial scald wear researched, the effect of 1-MCP and DPA on post-harvest physiology and control of superficial scald wear investigated,as well as their mechanisms. The results indicated that:1. There was obvious positive correlation between the contents of a-farnesene and the pathological grade, and we speculate that there was threshold value of conjugated trienes in the occurrence of superficial scald. The contents of total phenols and the activity of polyphenoloxidase(PPO) had significant positive correlation with the pathological grade. In addition, the activities of antioxdant enzyme wear increased and the action of membrane lipid peroxidation was aggravated with the pathological grade.2. 1000μl·L-1,2000μl·L-1 DPA and 0.5μl·L-1 1-MCP could postpone the decline of firmness and preserve the content of TSS of 'Dangshansuli'pear in cold storage period, and the effect of 1-MCP is better than DPA.3. 1000μl·L-1,2000μl·L-1 DPA and 0.5μl·L-1 1-MCP could restrain and defer the occurrence of superficial scald of'Dangshansuli' pear remarkably in cold storage period and shelf life respectively . DPA2000,DPA 1000 followed by the best, once again is 1-MCP.4. The machanisms of 1-MCP and DPA on control of superficial scald of 'Dangshansuli' pear are different. The former reduced the content of conjugated trienes by restaining the synthesis of a-farnesene, however, the latter by repressing the oxidation of a-farnesene, in the same time, they both restained the activity of PPO, which is related with the browning of furits importantly, and increased the ability of anti-oxidation, as well as alleviated the action of membrane lipid peroxidation. |
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