Study On The Phase-point Storage And Proteomics Regulation Mechanism Of Pomegranate

The pomegranate is the temperature sensitive fruit.Browning,water loss and decay is a serious threat to the long-term development of the Yunnan Jianshui pomegranate by affecting the pomegranate nutritional and the market value.In order to solve these problems directly or indirectly,it is necessary to clear the Jianshui pomegranate storage key technology,and the research of aging mechanism.This experiment in Yunnan Jianshui pomegranate as test material to study phase temperature preservation technology on the effect of storage effects and explore the pomegranate senescence,browning of proteomic study molecular mechanism.The physiological indexes of the fruit under different temperatures,different temperatures,different packaging methods and the maturity of the fruit were measured to determine the optimal temperature,temperature fluctuation and the maturity of the packaging of the fruit of the fruit.To study the mechanism of aging and browning mechanism by establishing the differential expression profile of the proteome.The establishment of the mechanism of aging browning in the protein level to guide the fresh.Temperature is one of the important factors that affect the effect of the storage.0?browning occurred the earliest in storage about 20d began slight browning,because of the effects of chilling injury and 140d browning index was 0.89,the severe chilling injury make pomegranates lose its commercial value.2? fruit storage could slow down the metabolic rate of pomegranate so as not to freeze injury,chilling injury,the physiological index and quality index keeps better in storage time.When temperature fluctuations,the weight loss rate,cell membrane permeability and the degree of browning of pomegranat.The cell membrane permeability increased to 49.52%at the time of fluctuation±1 storage,so the temperature fluctuation range of the storage environment is not too large.The physiological indexes of ±0.1 were better than those of the 0.5 fluctuations,but the difference was not big.Based on the consideration of various factors in the actual production,the actual production could be set up to±0.5.The fruit of the fruit is the fruit of the non breathing.Low temperature storage should be late in the night and the+0.03mmPE bag packaging is an ideal packing method,which can effectively maintain the fruit quality.Extraction of proteins from Pomegranate by phenol extraction.In order to study the expression level of protein in the senescence and browning,the expression level of 100d was studied by using the initial and the grain as the control.After protein extraction,the sample was extracted by trypsin,and LC-MS/MS was used to detect the protein.The data were retrieved and analyzed quantitatively.The four samples were detected in 166,175,352 and 323 protein.There was a total of 86 repeat protein.The number of the proteins in the peel was 33 and the number of down regulated protein was 25.The number of proteins in the grain was 58,and the number of down regulated proteins was 53.