Effect of yeast antagonist in combination with heat treatment on postharvest blue mold decay and Rhizopus decay of peaches

The potential of using heat treatment alone or in combination with an antagonistic yeast for the control of blue mold decay and Rhizopus decay of peaches caused by Penicillium expansum and Rhizopus stolonifer respectively, and in reducing natural decay development of peach fruits, as well as its effects on postharvest quality of fruit was investigated. In vitro tests, spore germination of pathogens in PDB was greatly controlled by the heat treatment of 37 degrees C for 2 d. In vivo test to control blue mold decay of peaches, heat treatment and antagonist yeast, as stand-alone treatments, were capable of reducing the percentage of infected wounds from 92.5% to 52.5% and 62.5%, respectively, when peach fruits stored at 25 degrees C for 6 d. However, in fruit treated with combination of heat treatment and Cryptococcus laurentii, the percentage of infected wounds of blue mold decay was only 22.5%. The test of using heat treatment alone or in combination with C. laurentii to control Rhizopus decay of peaches gave a similar result. The application of heat treatment and C. laurentii resulted in low average natural decay incidences on peaches after storage at 4 degrees C for 30 days and 20 degrees C for 7 days ranging from 40% to 30%, compared with 20% in the control fruit. The combination of heat treatment and C. laurentii was the most effective treatment, and the percentage of decayed fruits was 20%. Heat treatment in combination with C. laurentii had no significant effect on firmness, TSS, ascorbic acid or titratable acidity compared to control fruit. Thus, the combination of heat treatment and C. laurentii could be an alternative to chemicals for the control of postharvest decay on peach fruits.     

The effects of the combination of Pichia membranefaciens and BTH on controlling of blue mould decay caused by Penicillium expansum in peach fruit

The feasibility of 0.2 g l⁻¹ benzo-thiadiazole-7-carbothioic acid S-methyl ester (BTH) to improve the efficacy of Pichia membranefaciens in controlling postharvest blue mould decay in peach fruit was investigated. Our results showed that biocontrol activity of P. membranefaciens against blue mould caused by Penicillium expansum in peach fruit could be enhanced by addition of 0.2 g l⁻¹ BTH. The combination of P. membranefaciens and BTH resulted in a more effective control of blue mould than individual treatment of P. membranefaciens or BTH alone. The combined treatment had a synergistic effect on the induction of superoxide dismutase, catalase, ascorbate peroxidase, chitinase and β-1,3-glucanase activities, which induced stronger disease resistance in fruit than BTH or yeast alone, and resulted in a lower lesion diameter and disease incidence of blue mould decay in peaches. Furthermore, the combined treatment did not impair the quality parameters including fruit firmness and contents of total soluble solids, titratable acidity and vitamin C of peach fruit after 6 days of storage at 20 °C. These results suggested that the use of BTH may be an effective method to improve the biological activity of P. membranefaciens.     

Methyl jasmonate enhances biocontrol efficacy of Rhodotorula glutinis to postharvest blue mold decay of pears

The effect of Rhodotorula glutinis treatment alone or in combination with methyl jasmonate (MeJA) in controlling blue mold decay, the natural fungal decay of pears and the postharvest quality parameters including fruit firmness, total soluble solids, titratable acidity, and ascorbic acid were investigated. The combination of methyl jasmonate (200 μM) and R. glutinis (1 × 10⁸ CFU/ml) was a more effective approach to reduce the disease incidence and lesion diameter of blue mold decay of pears than the application of MeJA or R. glutinis alone after incubation for 7 d at 20 °C. The natural fungal decay of pears treated with the application of R. glutinis combined with MeJA resulted in reduced average decay incidence of 10.42% or 4.16%, respectively, compared with 27.17% or 20.83% in the control fruits following storage at 20 °C for 15 d or 4 °C for 60 d followed by 20 °C for 15 d. The combined treatment did not impair quality parameters of fruits under both conditions.     

A COMBINATION OF HEAT TREATMENT AND CHITOSAN COATING DELAYS RIPENING AND REDUCES DECAY IN “GALA” APPLE FRUIT

ABSTRACT

Apples (Malus domestica Borkh. cv. Gala) were heat‐treated at 38C for 4 days (heat treatment [HT]) before or after coated with 1% chitosan (CTS). Following treatment, apples were stored at 0C for 8 weeks and 20C for 7 days as shelf life. The effectiveness of the combined treatments on the ripeness, quality and decay development caused by Penicillium expansum and Botrytis cinerea was evaluated. Severe heat damage was observed on the fruits heat‐treated after CTS coating (CTS + HT), appeared as external decay and internal brown after treatment. However, no damage on fruits heated before CTS coating (HT + CTS) during the whole storage. Besides the completely control of blue mold and gray mold on artificially inoculated fruits during storage, the HT + CTS treated fruit showed the lowest respiration rate, ethylene evolution, malondialdehyde and membrane leakage, and the highest firmness and consumer acceptance among the treatments. At the same time, this combined treatment could inhibit the lost of green color, titratable acidity and weight loss compared with HT alone.

PRACTICAL APPLICATIONS

“Gala” apple fruits become more popular in the world because of its high productivity and good quality. Hot air treatment alone has been used to delay ripening of Gala but caused the loss of peel green, titratable acidity and weight. This work investigated the effects of hot air treatment combined with chitosan (CTS) coating on the ripening, quality and decay development for Gala apple fruits. Compared with fruits heat‐treat alone, fruits heat‐treated before CTS coating (heat treatment + CTS) preserved original peel color, maintained titratable acidity and weight, completely control decay development and showed the highest consumer acceptance after storage. The information obtained from this study suggested that this combined treatment may be a suitable method for the commercial application on Gala apple fruits.     

A combination of hot air treatment and nano‐packing reduces fruit decay and maintains quality in postharvest Chinese bayberries

BACKGOUND: Chinese bayberry is susceptible to microbial decay during postharvest handling and storage. To search for effective alternatives to currently used fungicides for disease control, the efficacy of hot air (HA) treatment at 48 °C for 3 h alone or in combination with nano‐packing (NP) containing nano‐TiO₂ and nano‐Ag in controlling green mould decay caused by Penicillium citrinum and natural decay, and their effects on fruit quality in harvested Chinese bayberries were investigated in this study. RESULTS: The combined treatment of HA and NP resulted in a remarkably improved control of green mould and natural decay in Chinese bayberries compared with treatment of HA or NP alone. The in vitro growth of P. citrinum was significantly inhibited by individual HA or NP. In addition, HA in combination with NP showed interactive effect on inhibiting fruit respiration, ethylene production and membrane lipid peroxidation, and maintained higher fruit firmness and DPPH radical scavenging activity. CONCLUSION: These results suggest that a combination of HA treatment and NP may be a useful technique to reduce fruit decay and maintain quality in Chinese bayberries during postharvest storage and retail conditions. Copyright © 2010 Society of Chemical Industry     

Effects of 1-methylcyclopropene(1-MCP) on ripening and resistance of jujube (Zizyphus jujuba cv. Huping) fruit against postharvest disease

The effects of 1-methylcyclopropene (1-MCP) on senescence and induction of resistance against postharvest decay in jujube (Zizyphus jujuba cv. Huping) fruit were investigated in this study. The results indicated that, compared to control, 1-MCP at 1 μL L^?l depressed ethylene production by 28% and respiration rate by 30% at 24 h after treatment, resulting in effective delay in fruit senescence. 1-MCP treatment was beneficial for maintaining quality of jujube fruit stored both at 25 and 0 °C, retarding decline of firmness, vitamin C, titratable acidity (TA) and soluble solids content (SSC) which are important parameters for fruit quality evaluation during the storage periods. Moreover, 1-MCP effectively limited the development of lesion diameter of blue mold rot and significantly reduced the incidence of natural decay. The activities of phenylalanine ammonia-lyase (PAL), polyphenol oxidase (PPO), catalase (CAT) and superoxide dismutase (SOD) were significantly induced after 1-MCP treatment. These findings indicate that the induced resistance in jujube fruit by 1-MCP is related with the increase of enzymes involved in scavenging of reactive oxygen species and enzymes associated with phenolics metabolism which produces highly toxic products against pathogen invasion. Our results suggest that 1-MCP has potential effect on maintaining the quality and extending postharvest life of jujube fruit.     

不同预冷降温速度对减轻桃果实采后机械伤的影响

桃果实营养丰富,易于消化吸收,深受消费者喜爱。但桃果实采后易遭受机械伤,导致腐烂损耗,严重影响商品价值。本实验以‘湖景蜜露’桃为材料,并对其进行不同降温速度的预冷处理(果心温度在3 h或16 h内从27℃降至9℃),以不进行预冷处理的材料为对照(Control check,CK),然后再对桃果实进行挤压机械伤处理(通过质构仪模拟挤压处理,探头直径100 mm,测试深度10 mm,挤压速度1.5 mm/s),以研究不同预冷降温速度对减轻桃果实采后贮藏物流过程中遭受机械伤的影响。结果表明,对桃果实进行预冷处理,尤其是3 h快速预冷处理,可以降低果实瘀伤指数、腐烂率和失重率,延缓果实硬度下降,并且还会加速苯丙氨酸裂解酶活性在贮藏后期的上升。其中经过3 h的快速预冷处理,果实瘀伤指数和腐烂率相较CK分别降低了11.7%和8.3%。预冷处理还可抑制桃果实因遭受机械伤而导致的呼吸速率、乙烯释放量、丙二醛含量和多酚氧化酶活性的上升,其中3 h快速预冷处理和16 h慢速预冷处理在贮藏21 d时的多酚氧化酶活性分别为CK的75.7%和72.1%。此外,预冷处理也会延迟总酚含量的上升,两个预冷处理组在贮藏...     

Effect of Pichia membranaefaciens combined with salicylic acid on controlling brown rot in peach fruit and the mechanisms involved

BACKGROUND: Fruits are usually stored at low temperature to slow physiological metabolism, maintain quality and extend storage life. However, brown rot caused by Monilinia fructicola often occurs in peach fruit at low temperature, resulting in serious losses. As a promising alternative to the use of synthetic fungicides, the antagonistic yeast Pichia membranaefaciens showed a potential effect on controlling post‐harvest brown rot. To improve biocontrol efficacy of the yeast against fungal pathogen, the biocontrol efficacy of P. membranaefaciens combined with salicylic acid (SA) in inhibiting brown rot in peach fruit caused by M. fructicola was investigated. RESULTS: As compared to P. membranaefaciens used alone, the yeast combined with SA significantly reduced lesion diameter caused by M. fructicola, and increased the activities of chitinase, β‐1,3‐glucanase and peroxidase (POD), as well as enhanced the expressions of chitinase and β‐1,3‐glucanase genes in peach fruit. Moreover, SA at 2 mmol concentration did not affect yeast growth, but inhibited pathogen growth. CONCLUSION: The mechanism by which SA enhances the biocontrol efficacy of the antagonistic yeast against brown rot may be related to inducing biochemical defence responses in peach fruit, and a moderate inhibitory effect of SA on growth of M. fructicola. Copyright © 2008 Society of Chemical Industry     

Low‐temperature conditioning combined with methyl jasmonate treatment reduces chilling injury of peach fruit

BACKGROUND: Peaches are sensitive to low temperature and develop chilling injury (CI) symptoms during refrigerated storage. This CI reduces consumer acceptance of peaches and limits the potential postharvest market life of the fruit. To develop a suitable technique to reduce CI, the effect of a combination of low‐temperature conditioning (LTC) and methyl jasmonate (MJ) treatment on CI of peach fruit was investigated in this study. RESULTS: Freshly harvested firm‐mature peaches were treated with a combination of LTC at 10 or 20 °C and 1 µmol L^?1 MJ and then stored at 0 °C for 5 weeks. The fruits developed CI during storage, manifested as internal browning and flesh mealiness. The combined treatment significantly reduced these CI symptoms and maintained higher fruit quality. The activities of polyphenol oxidase and peroxidase were significantly inhibited while those of superoxide dismutase, catalase and ascorbate peroxidase were induced by the combined treatment. In addition, the activities of phenylalanine ammonia‐lyase and polygalacturonase and the level of total phenolics were enhanced by the combined treatment. CONCLUSION: The combination of LTC and MJ treatment could be a useful technique to reduce CI and maintain quality in peach fruit during cold storage. Copyright © 2009 Society of Chemical Industry     

1-MCP处理结合激光微孔膜包装对采后水蜜桃的保鲜效果

以“霞辉8号”水蜜桃为试材,采用2 μL/L 1-甲基环丙烯(1-Methylcyclopropene, 1-MCP)熏蒸处理果实24 h后用激光微孔膜包装,研究1-MCP处理结合激光微孔膜(1-MCP+LMF)包装对水蜜桃保鲜效果的影响。结果表明,1-MCP+LMF包装处理显著降低了水蜜桃冷藏期间的呼吸强度和失重率（P<0.05）,贮藏35 d时分别比对照组低18.84 mg CO₂/kg·h和17.87%;可溶性固形物含量从贮藏时的7.92%上升到8.38%,对照组上升到10.04%;抗坏血酸含量贮藏结束时为对照组的3.39倍;超氧化物歧化酶、过氧化氢酶和抗坏血酸氧化酶活力显著高于对照（P<0.05）,从而减少了H₂O₂的积累,贮藏35 d后H₂O₂含量为对照组的78.86%;同时,1-MCP+LMF包装还抑制了多聚半乳糖醛酸酶和β-葡萄糖苷酶活力,进而延缓了原果胶含量的下降和可溶性果胶含量的上升,维持了桃果实较高的硬度,贮藏结束时硬度为贮藏时的42.88%,而对照组下降24.56%。以上结果表明,1-MCP处理结合激光微孔膜包装可显著减少水蜜桃冷藏期间失重和腐烂,延缓水蜜桃营养品质下降,抑制生理生化代谢活动,其货架寿命在5 ℃条件下可延长至28 d。     

茉莉酸甲酯提高膜醭毕赤酵母对杨梅果实采后绿霉病生防效力的研究

研究了茉莉酸甲酯(Methyl jasmonate,MeJA)复合膜醭毕赤酵母(Pichia membranaefaciens)处理对"乌种"杨梅果实由桔青霉(Penicillium citrinum)引起的绿霉病的抑制效果,同时分析了MeJA对酵母菌和病原菌生长以及果实抗病性的影响。结果显示:MeJA可有效提升P.membranefacien生防效力,10μmol/L MeJA与1×109CFU/mL P.membranefacien菌悬液的复合处理比单一处理能更有效抑制杨梅果实绿霉病的发生;该复合处理也更为显著的诱导了杨梅果实抗病相关酶活性的上升;此外,MeJA还可直接提高P.membranaefaciens在NYDB培养基和杨梅果实伤口处的数量,但MeJA对病原菌P.citrinum生长无抑制效果。这些结果表明,MeJA主要是通过直接促进拮抗酵母生长以及间接诱导果实抗病性来提升P.membranaefaciens生防效力,从而起到有效抑制杨梅果实采后腐烂的作用。     

Combination of Pichia membranifaciens and ammonium molybdate for controlling blue mould caused by Penicillium expansum in peach fruit

The potential enhancement of Pichia membranifaciens by ammonium molybdate (NH₄Mo) to control blue mould caused by Penicillium expansum on peach fruit was investigated. Combining P. membranifaciens at 1 × 10⁸ cell/ml with 1 mM NH₄Mo provided a more effective control of blue mould rot than applying the yeast or NH₄Mo alone. Addition of 1 mM NH₄Mo significantly increased the growth of P. membranifaciens in peach wounds, but did not affect the population in nutrient yeast dextrose broth medium. The in vitro experiment showed that the combined treatment inhibited spore germination and germ tube elongation of P. expansum in comparison with the treatment of P. membranifaciens or NH₄Mo alone. Moreover, P. membranifaciens, NH₄Mo, and the combination of them did not impair the quality parameters including fruit firmness and content of total soluble solids, titratable acidity and vitamin C of peach fruit after 6 days of storage at 20 °C. These results suggested that the use of NH₄Mo is a useful approach to improve the efficacy of P. membranifaciens for postharvest disease control in peach fruit.     

蜂胶提取物处理对柑橘诱导抗病性的影响

以柑橘为材料,对蜂胶提取物诱导柑橘抗青霉病的表达时间以及蜂胶提取物处理对柑橘果实抗病性相关物质及酶的影响进行研究。结果显示,蜂胶提取物处理后48h 人工接种意大利青霉,柑橘所表现出的抗病性最强。蜂胶提取物处理增加了柑橘果皮中酚类物质的含量,提高了柑橘果皮中苯丙氨酸解氨酶(PAL)、过氧化物酶(POD)、多酚氧化酶(PPO)、几丁质酶(CHT)与诱导抗病性密切相关的酶的活性。这表明蜂胶提取物可增强柑橘果实的防御系统,降低果实贮藏期间的发病率,对柑橘表现出良好的保鲜效果。     

羧甲基纤维素诱导提高罗伦隐球酵母对采后砂糖橘抗青霉、绿霉病的生防效果

为研究羧甲基纤维素（carboxymethyl cellulose,CMC）诱导罗伦隐球酵母（Cryptococcus laurentii）对采后砂糖橘（Citrus reticulata cv. Shatangju）拮抗扩展青霉（Penicillium expansum）、指状青霉（Penicillium digitatum）所引起青霉和绿霉病的生防增效作用,本研究以市售的砂糖橘为试材,筛选0.5%（质量分数,下同）CMC培养C. laurentii抗砂糖橘果实青霉、绿霉病的最佳诱导时间,采用无菌水为对照组,0.5% CMC诱导/未诱导培养C. laurentii为处理组,探究其对砂糖橘果实抗青霉、绿霉病效果、诱导果实抗病防御体系形成及果实贮藏质量的影响。结果表明,0.5% CMC诱导C. laurentii处理抗砂糖橘果实青霉、绿霉病的最佳诱导时间为72 h,该诱导时间下,C. laurentii对青霉、绿霉病害发生的生防效果显著优于其他诱导时间（P＜0.05）。经0.5% CMC诱导培养72 h的C. laurentii（0.5% CMC-C. laurentii）所处理砂糖橘果实与其他组相比P. expansum、P. digitatum的发病率、病斑直径显著降低（P＜0.05）。此外,与对照组相比,0.5% CMC-C. laurentii浸泡处理诱导可在贮藏第8天显著提高砂糖橘果皮β-1,3-葡聚糖酶、几丁质酶、苯丙氨酸酶、多酚氧化酶活力和总酚、类黄酮含量（P＜0.05）,保持砂糖橘在贮藏期间的营养品质。因此认为,添加0.5% CMC诱导培养可提高C. laurentii生防效力,CMC培养C. laurentii处理诱导能够提高砂糖橘果实抗病防御酶活力、促进抗性物质的合成积累、抑制采后青霉、绿霉病害发生,进而维持果实贮藏品质。     

Individual and combined effects of ultrasound,ozone and chlorine dioxide on strawberry storage life

The objectives of this study were to determine the effectiveness of ultrasound and the chemical sanitizers ozone and chlorine dioxide, alone and in combination, on strawberry storage life. Fruits were treated with 0.075 mg/L ozone, 6 mg/L chlorine dioxide and ultrasound at 30 Watt, combination of ultrasound plus ozone and combination of ultrasound plus chlorine dioxide for 5 min and stored for up to 4 weeks at 4 °C. All treatments inhibited mold growth during storage. However, individual ozone treatment causes bleaching of the fruit. Ultrasound treatments with ozone and chlorine dioxide were more beneficial for quality factors such as pH, total soluble solids, electrical conductivity and texture compared with the individual treatment or untreated fruit. Also, nondestructive near infrared spectroscopy in transmission and reflectance modes gave promising results for evaluating the sugar and water content of the fruit. Overall our findings suggest that combinations of ultrasound plus ozone and chlorine dioxide could be used for prolonging shelf life of strawberries.     

水杨酸处理结合冰温贮藏对吊干杏采后品质的影响

以吊干杏为试材,采用2.0 mmol/L的SA（Salicylic acid,SA）浸泡处理杏果10 min,以蒸馏水处理作为对照,将处理后的杏果贮藏于（4~6）℃和（?1.5~?1）℃下,研究水杨酸处理结合冰温贮藏对吊干杏采后保鲜效果的影响。结果显示,与冷藏（4~6）℃相比,冰温（?1.5~?1）℃贮藏49 d的吊干杏腐烂率与失重率较低,营养物质含量更高,过氧化氢含量与超氧阴离子生成速率处于较低水平,体现较高的抗氧化酶活性,膜质受损程度较轻。与冷藏组相比,2 mmol/L SA处理可显著抑制冷藏和冰温贮藏期间吊干杏果实腐烂率和失重率的上升（P<0.05）;显著延缓硬度、可溶性固形物、抗坏血酸和可滴定酸含量的下降（P<0.05）;显著抑制超氧阴离子生成速率、过氧化氢含量、丙二醛含量及细胞膜透性的上升（P<0.05）;并显著提高贮藏后期超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶及过氧化物酶的活性（P<0.05）。结果表明,冰温贮藏较普通冷藏更有利于维持吊干杏较好的采后品质;2 mmol/L SA处理可有效延缓冰温和冷藏期间吊干杏品质的下降,尤其对冰温贮藏吊干杏各指标的影响更为明显。     

拮抗酵母结合热空气处理对采后海红果的保鲜效果

研究拮抗酵母结合热空气处理对提高采后海红果果实贮藏性能的效果。分别用107CFU/mL拮抗罗伦隐球酵母悬浮液浸泡处理2 min,36℃热空气处理海红果10 h以及二者结合先后处理海红果,于20℃下储藏15 d,贮藏期每3 d测定相关指标,研究不同处理对海红果果实贮藏期的保鲜效果。结果表明,热空气处理、拮抗酵母处理、先拮抗酵母后热空气处理和先热空气后拮抗酵母处理均能降低贮藏过程中海红果的失重率、腐烂率和丙二醛含量,提高SOD、CAT和POD活性,其中先热空气后拮抗酵母处理组的各项指标除POD外,其他均显著(P<0.05)优于单一处理组,表明先热空气后拮抗酵母处理海红果的保鲜效果优于单独处理方式;能明显降低果实水分和有机质的减少以及病害的发生率,提高果实抗氧化酶活性,减少丙二醛的积累,进而延缓细胞衰老,延长货架期。先36℃热空气处理10 h后107 CFU/mL罗伦隐球酵母悬浮液浸泡处理2 min是采后海红果果实保鲜处理的适宜方式。     

冰温结合塑料盒包装对枸杞鲜果品质的影响

研究不同贮藏温度[冰温(-0.5℃^-0.2℃)、4、30℃]及有无塑料包装对枸杞鲜果的外观变化、呼吸强度、可溶性固形物、色差、硬度、失重率、发霉率及感官评价等生理指标和营养物质的影响。结果表明:冰温结合塑料盒包装的贮藏方式可以抑制枸杞鲜果的呼吸强度,比第15天、(4±0.5)℃相同贮藏条件下枸杞鲜果的呼吸强度降低了28.17%;延缓可溶性固形物的降低,塑料盒包装的两个试验组在第24天,冰温试验组的可溶性固形物含量是(4±0.5)℃试验组的1.38倍;保持枸杞鲜果的色泽和硬度,降低枸杞鲜果的失重速率,保持良好的感官品质;冰温贮藏可以抑制枸杞鲜果发霉腐烂,而采用塑料盒包装会导致枸杞鲜果大量腐烂发霉。综上,冰温结合塑料盒包装的贮藏方式可以很好地保持枸杞鲜果的生理指标和营养物质,延长货架期,具有良好保鲜效果。     

Saccharomyces cerevisiae YE‐7 reduces the risk of apple blue mold disease by inhibiting the fungal incidence and patulin biosynthesis

The yeast strain, Saccharomyces cerevisiae YE‐7, was tested to control the apple blue mold disease caused by Penicillium expansum and the accumulation of patulin mycotoxin. Compared with control, pre‐treatment of pathogen‐infected apples with YE‐7 significantly reduced the incidence of blue mold diseases and patulin accumulation in rotten apple tissue by 48% and 42.6%, respectively. Interestingly, late treatment of pathogen‐infected apples with YE‐7 did not decrease patulin accumulation in the rotten tissue compared with pre‐treatment or simultaneous‐treatment. Independently, patulin amount and gene expression of isoepoxydon dehydrogenase were also measured. YE‐7 pre‐treated apples showed 75% and four times reduction in patulin accumulation and IDH gene expression, respectively. The results indicated that YE‐7 directly affected patulin biosynthesis and did not affect accumulated patulin. On the other hand, cold storage enhanced the effect of YE‐7 on apple blue mold disease incidence.

Practical applications

Postharvest blue mold decay caused by Penicillium expansum was important postharvest disease of apples. In addition, under favorable conditions, P. expansum can cause severe losses in apple fruits due to the production of patulin. In this study, a strain of S. cerevisiae (YE‐7) was assessed for its efficacy not only in controlling apple blue mold diseases, but also in reducing patulin accumulation in fruit tissue. The research will give a practical way to control the decay in a bio‐control way instead of the chemical.     

水杨酸结合微孔保鲜袋对‘京沧1号’枣贮藏品质的影响

为提高‘京沧1号’枣果实贮藏品质和商品性,以‘京沧1号’枣为试材,考察不同浓度水杨酸（10、30、50 mmol/L SA）结合微孔保鲜袋处理对‘京沧1号’枣保鲜效果的影响。结果表明,未使用微孔保鲜袋包装处理的‘京沧1号’枣在贮藏14 d后即出现明显的失水皱缩,品质劣变严重;仅使用微孔保鲜袋包装处理的‘京沧1号’枣保鲜效果不理想,微孔保鲜袋包装结合30 mmol/L SA处理效果最好,可使其贮藏期较未使用微孔保鲜袋处理组延长40 d左右。该处理能够有效延缓‘京沧1号’果实中可溶性固形物、可滴定酸等营养物质的消耗,延缓果实贮藏过程中失水皱缩和亮度、硬度的下降,维持相对较高的贮后可溶性糖、维生素C、总酚、可溶性蛋白等营养物质含量和抗氧化活性（P<0.05）。因此,微孔保鲜袋包装结合30 mmol/L SA处理是一种应用于‘京沧1号’枣的有效贮藏保鲜方法。