|Table of Contents|

Effects of Botrytis cinerea Infection on Postharvest Quality and Active Oxygen Metabolism of ‘Munage’ Grape

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2025年1
Page:
51-59
Research Field:
Publishing date:

Info

Title:
Effects of Botrytis cinerea Infection on Postharvest Quality and Active Oxygen Metabolism of ‘Munage’ Grape
Author(s):
LYU Yunhao1; 2; JIANG Ying1; YU Shuli1; HAN Tong1; LIU Yidong1
(1.College of Food，Shihezi University，Shihezi，Xinjiang 832000;2.College of Food Science and Nutrition Engineering，China Agricultural University，Beijing 100083)
Keywords:
‘Munage’ grape; Botrytis cinerea; postharvest quality; active oxygen metabolism
PACS:
S 663.1
DOI:
10.11937/bfyy.20242327
Abstract:
‘Munage’ grapes were used as the test material.Postharvest grapes were treated with Botrytis cinerea spore suspension and sterile water，respectively，and stored at (25±0.5)℃ and relative humidity of 85%-90%.The physiological quality and active oxygen metabolism of ‘Munage’ grapes were measured every 3 days，and the correlation was analyzed，the effects of Botrytis cinerea infection on postharvest quality and active oxygen metabolism of ‘Munage’ grape were studied，in order to provide reference for postharvest storage and preservation of ‘Munage’ grape，and to lay a theoretical foundation for the study of biological preservation of grape in the later period.The results showed that Botrytis cinerea infection increased the respiratory intensity of fruit (13.11%)，advanced the ethylene peak (45.70 μL·kg-1·h-1)，accelerated the decay of fruit (51.51%) and the decline of fruit firmness (4.15 N).The contents of total phenolics (0.39 mg·g-1) and total flavoids (5.08 mg·g-1) at the end of storage were lower than those of control.The infection of Botrytis cinerea also destroyed the dynamic balance of reactive oxygen species，resulting in excessive production of H2O2 and O·2 in grapes，and significantly increased the content of malondialdehyde (0.24 μmol·mg-1) at the end of storage.The activities of SOD，POD，CAT，APX and other antioxidant enzymes in treated fruits were higher than those in control fruits before and during the middle period of infection.

References:

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Last Update: 2025-01-16