采后贮藏环境诱导柑橘果皮油胞病的发病机制

柑橘在采后贮藏期间由于贮藏环境的变化很容易诱导其果皮产生油胞病,贮藏环境的影响因素主要有贮藏温度、相对湿度及气体水平。过高或者过低的贮藏温度,以及温度的波动都会影响果皮的抗氧化活性系统及水分的迁移,从而加速柑橘果皮油胞病的发病。不适宜的贮藏相对湿度通过影响果皮水分散失,改变果皮水位导致白皮层脱水,进而诱导柑橘果皮油胞病的发生。低O2高CO2的气体水平影响柑橘果实呼吸作用及其他生理代谢,造成果实皮层水分及膜脂的变化,引起柑橘果皮油胞病的发病加剧。本文通过介绍贮藏条件对柑橘果皮油胞病发病机制的影响,为进一步深入了解柑橘果皮油胞病的发病原因、发病机理以及控制措施提供理论依据。

Oleocellosis Mechanism of Postharvest Citrus Peel Induced by Storage Conditions

Oleocellosis,a physiological disorder of citrus fruits,can be easily induced by changes in storage conditions such as storage temperature,relative humidity(RH) and gas level.Meanwhile,oleocellosis can also be aggravated by too high or too low storage temperature and fluctuated storage temperature,thus affecting antioxidant activity and water transportation.In addition,inappropriate relative humidity can result in water loss in fruits,which can cause albedo dehydration due to altered water potential in the albedo of citrus fruits and corresponding occurrence of oleocellosis in citrus peel.Moreover,oleocellosis also can be induced by low O2 and high CO2 level,thereby resulting in an obvious change in respiration intensity and other physiological metabolisms of citrus as well as changes in water content and cell membrane lipid of citrus peel.In this article,the effects of storage conditions on the pathogenesis of oleocellosis are discussed,which will provide a theoretical support for a thorough understanding of the causes,mechanisms and control strategies of oleocellosis.