Research On The Granulation Mechanism And Preventing Technology Of Huangguogan Fruit

In this experiment, Huangguogan was used as materials, carried out in 2012-2013 in the territory Shimian, investigating the occurrence of granulation in Huangguogan fruit, the effects of orchard habitat conditions on granulation occurred. Explore the relationship of cellulose, hemicellulose content in peel and fruit granulation. Explore the relationship of antioxidant enzymes (superoxide dismutase, peroxidase, catalase) activity and the fruit granulation. Explore the relationship changes of permeability in cell membrane and fruit granulation. Explore the relationship of exogenous spermidine content, fruit quality and fruit granulation. Analysis and comparison the effects of different concentrations of reagent and the prevention of Huangguogan fruit granulation in the field. The results were as follows:(1) After a field survey for two consecutive years 2012-2013.10 days after riped, Huangguogan fruit began to appear the phenomenon of granulation, Over time the fruit granulation degree is more and more serious. Orchard ecological environment impact from Huangguogan fruit granulation, temperature and humidity are the main factors, high temperatures easily lead to granulation symptoms of Huangguogan fruit in spring. Fruit granulation rate in wet orchards is higher than dry orchard.(2) Fruit antioxidant enzyme activity directly affects fruit granulation occurrence and development. The change of these enzymes directly led to the aging of pulp tissue, Internal metabolic regulation adjust the inclusions accumulation, transfer and consumption in tissue aging process, resulting juice sac granulation. After fruit riped, CAT and SOD activity reduced quickly and activities of POD increased, led to a dramatic increase in MDA content, increase cell membrane permeability, fruit occurs phenomenon of granulation.(3) Calcium contents in Huangguogan leaf, peel and pulp were increased by spraying calcium on foliage and fruit surface, and it is significantly higher than CKi. After calcium treatment, the antioxidant enzymes activities of Huangguogan fruits were significantly higher than CK1.10 days after fruit riped, CAT and SOD activities reached a peak, then decreased rapidly. After riped, POD activity was significantly lower than CK1, but always maintain a high level. Namely, calcium can effectively regulate three kinds of antioxidant enzymes activities and enhance the reactive oxygen species scavenging capacity in Huangguogan fruits. Comprehensive comparison among the effect of different calcium treatments on antioxidant enzymes activities, the calcium chloride’s 1.0g/L regulating the three antioxidant enzymes activities is the most effective one.(4) Exogenous Spd can significantly improve the contents of Spd and Spm, significantly decreased the content of Put. In early colour-changed period, exogenous Spd treatments increased CAT, POD and SOD activities. The content of MDA in Huangguogan fruits was decreased by exogenous spermidine treatments, and the rapid accumulation of time was delayed by 10 days. Research shows:by enhancing CAT, POD and SOD activities, exogenous Spd improved the function of anti-oxidation protection system in Huangguogan fruits and increase the capability of free radical scavenging defense system.(5) After boron treatment on foliar, Huangguogan fruit antioxidant enzyme activity was significantly higher than the CK3.10 days after fruit riped, CAT and SOD activity reaches the maximum and then decreased rapidly. After riped, POD activity was significantly lower than the CK3 in Huangguogan fruits, but always maintain a high level. Research shows that boron can effectively regulate three kinds of antioxidant enzymes, enhanced active oxygen scavenging capacity, peel conductivity and permeability of the cell is maintained at a low level.