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Sinath Chea,Duk Jun Yu,Junhyung Park,Sung Hoon Jun,이희재 한국원예학회 2020 원예과학기술지 Vol.38 No.3
Fruit firmness is largely determined by cell wall, cell shape, celltocell adhesion, and tissue anatomy. This study was conducted to investigate cell wall ultrastructural changes and xylan distribution during ripening and softening of ‘Bluecrop’ highbush blueberry (Vaccinium corymbosum) fruits. Fruits at palegreen, reddish purple, and darkpurple stages, which represented large green, turning point, and ripe stages, respectively, were used in this study. Cell walls and middle lamella were degraded, while plasma membranes were separated from primary cell walls at the reddish purple and darkpurple stages. The immunofluorescence labelling of xylan was abundant at the palegreen stage once the fruits were firm. However, the labelling became weaker at the reddish purple and darkpurple stages, and it was not well confined to cell wall areas, implying cell wall alteration at late ripening stages. These results demonstrated that the cell wall, middle lamella, and xylans were extensively degraded during the ripening and softening of ‘Bluecrop’ highbush blueberry fruits.
Oh, Hee Duk,Yu, Duk Jun,Chung, Sun Woo,Chea, Sinath,Lee, Hee Jae Elsevier 2018 Food chemistry Vol.244 No.-
<P><B>Abstract</B></P> <P>Non-climacteric blueberry (<I>Vaccinium</I> spp.) fruits accumulate high levels of anthocyanins during ripening, which are a good source of dietary antioxidants. This study examined the effects of exogenous abscisic acid (ABA) application on fruit characteristics and anthocyanin accumulation in a northern highbush blueberry (<I>V. corymbosum</I> ‘Jersey’) during development. Fruits on shrubs were treated with 1gL<SUP>−1</SUP> ABA before the initiation of fruit colouration. Application of ABA temporarily increased the level of ABA in the fruits during development. Exogenous ABA had no obvious effect on fruit growth, but stimulated fruit colouration by accelerating the accumulation of individual anthocyanins, mainly malvidin, delphinidin and petunidin glycosides. This is the first report to show that ABA promotes the accumulation of anthocyanins in blueberry fruits. However, exogenous ABA also promoted fruit softening, which is undesirable during harvest and shelf life.</P> <P><B>Highlights</B></P> <P> <UL> <LI> Exogenous ABA temporarily increased the level of ABA in ‘Jersey’ fruits. </LI> <LI> Exogenous ABA had no obvious effect on fruit growth. </LI> <LI> Exogenous ABA promoted fruit colouration during ripening. </LI> <LI> Exogenous ABA accelerated the accumulation of anthocyanins. </LI> <LI> Malvidin, delphinidin and petunidin glycosides were found to be major anthocyanins. </LI> </UL> </P>