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- 저자 : Jingping Rao (검색결과 2 건)
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Qingzhen Yang,Jingping Rao,Shunchao Yi,Kun Meng,Jianfeng Wu,Yali Hou 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.6
Kiwifruits (Actinidia chinensis cv. Hongyang) were treated by direct cooling and gradual cooling to investigate the effect of cooling treatment on chilling injury. The direct cooling fruits were immediately cooled at 0℃ after harvest. The gradual cooling fruits were held for 3 days at 5℃ (from 5℃ to 0℃), or for 7 days at 2℃(from 2℃ to 0℃), or decreased in temperature from 15℃ to 5℃ by 5℃ at 1 days intervals and then maintained at 5℃ for 3 days plus a subsequent period of of 7 days at 2℃ (from 15℃ to 0℃). After the above treatments, then those fruit were stored at 0 ± 0.5℃, 90% to 95% RH for 80 days. Gradual cooling (from 15℃ to 0℃) significantly maintained higher percentage of accepted fruit and lower chilling injury index and chilling injury incidence of fruit compared with the direct cooling. Some attributes were then assayed in the fruits treated with gradual cooling (from 15℃ to 0℃). Gradual cooling (from 15℃ to 0℃) inhibited increases in membrane permeability, malondialdehyde content, superoxide anion production rate, and H2O2 content. At the same time, fruit cooled gradually (from 15℃ to 0℃) exhibited higher superoxide dismutase, catalase, ascorbate peroxidase, and peroxidase activities than those treated by direct cooling during storage. The present study indicated that enhancement in antioxidant enzyme activity may be attributed to the reduction in CI symptoms by the gradual cooling treatment (from 15℃ to 0℃).
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Xiaoqing Dong,Jingping Rao,Donald J. Huber,Xiaoxiao Chang,Fucun Xin 한국원예학회 2012 Horticulture, Environment, and Biotechnology Vol.53 No.4
Changes in surface wax composition of ‘Red Fuji’ apple (Malus domestica Borkh. ‘Red Fuji’) during development and during storage at 0 ± 1℃ after 1-methylcyclopropene (1-MCP) treatments were studied by the means of gas chromatography -mass spectrometry. Total wax increased during fruit development. During the storage at 0 ± 1℃, total waxes declined, and the decline was significantly delayed in 1-MCP–treated fruit. Total waxes were chromatographically separated into nonpolar and polar components. Nonacosane was the most abundant nonpolar wax, comprising 95% of total hydrocarbons. Polar wax components were comprised of nonacosan-10-ol (29%) and nonacosan-10-one (16%), along with a series of fatty acids and derivatives. Distinct patterns of wax changes were observed. Nonacosane, heptacosane and nonacosene increased during the development and decreased over seven months of fruit storage at 0 ± 1℃. Declines were delayed or slightly suppressed in 1-MCP–treated fruit. By contrast, nonacosan-10-ol, nonacosan-10-one, and 9, 12-octadecadienoic acid showed variable accumulation trends during the development but significant increases during storage that were strongly suppressed in 1-MCP–treated fruit. The association of wax changes with ethylene production and the responses to 1-MCP indicate that ethylene strongly influences wax composition in ‘Red Fuji’ apple fruit.
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