Method for identifying cold injury degree of peach fruits
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A technology for identifying peaches and fruits, applied in instruments, measuring devices, scientific instruments, etc., can solve the problems of lack of scientific basis, few internal mechanisms of fruit chilling damage, and low accuracy, and achieve accurate conclusions
Pending Publication Date: 2022-07-15
ZHEJIANG WANLI UNIV
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At present, most methods reflect the characteristics of fruit chilling damage by measuring physiological and biochemical indicators related to chilling damage. This identification method has little connection with the internal mechanism of fruit chilling damage, and the accuracy is not high, and there is no scientific basis.
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Embodiment
[0030] Embodiments of the present invention provide a method for identifying the degree of chilling damage to peach fruit, comprising the following steps:
[0032] The purpose of this step is to extract the metabolites of the sample peach fruit, which specifically includes the following steps:
[0033] Weigh 100 mg of peach fruit pulp sample and place it on dry ice, add steel balls and 400 μL of water, vortex for 60 s, grind in an ice-water bath for 4 min, sonicate at 45 Hz for 5 min, repeat grinding and ultrasonic treatment 3 times;
[0034] Take 400 μL of homogenate, add 960 μL of extract (MTBE:MeOH=5:1, V:V); vortex for 60 s, sonicate in ice-water bath for 10 min; centrifuge at 3000 rpm for 15 min (4°C), take 500 μL of supernatant, add 500 μL of MTBE, vortexed for 60 s, sonicated in an ice-water bath for 10 min, centrifuged at 3000 rpm for 15 min (4°C), took 500 μL of the supernatant, and repeated the above steps once; combined the supern...
experiment example
[0053] 1. Experimental samples
[0054] Pick a batch of peach fruits, randomly divide them into two groups, and carry out the following treatments:
[0055] Group 1: stored in a 0°C incubator (0°C delays the occurrence of chilling damage to peach fruit);
[0056] Group 2: stored in a 4°C incubator (4°C induces chilling damage to peach fruit).
[0057] The fruits of the two treatments were taken as samples of peach pulp at 0d, 14d and 35d of storage for lipid metabolomics determination, and immediately stored at -80 ℃ for future use. like figure 1 As shown, it is the apparent character of peach fruit stored at 0°C and 4°C for 14d and 35d.
[0059] Using steps S1-S3 in the above embodiment, the lipidomics data of the peach fruits in groups 1 and 2 were obtained.
[0060] 3. Analysis of results
[0061] (1) Differential lipid component distribution to identify the degree of chilling injury in peach fruit
[0062] The distribution of dif...
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Abstract
The invention provides a method for identifying the cold injury degree of peach fruits. The method comprises the following steps: extracting lipid metabolites of a peach fruit pulp sample; carrying out chromatographic separation on lipid metabolites of the peach fruits, and then carrying out mass spectrometry; performing data processing on a mass spectrometry result to obtain lipidomics data; the off-machine data of the positive ion mode and the negative ion mode are collected, distribution of differential lipid components LT / 0d is analyzed, LT / 0d is the multiple of lipid components of sample peach fruits relative to freshly harvested peach fruits, and the larger the difference of up-regulation and down-regulation number changes of the differential lipid components is, the more serious the cold damage degree of the peach fruits is. According to the method for identifying the cold damage degree of the peach fruits based on lipid metabonomics, the identification method is related to the internal mechanism of the fruit cold damage, scientific and reasonable, the conclusion is accurate, and a judgment basis is provided for identifying the variety of the cold-sensitive peach fruits and optimizing the peach fruit cold damage control technology.
Description
technical field [0001] The invention relates to the technical field of postharvest quality detection of agricultural products, in particular to a method for identifying the degree of chilling damage of peach fruit. Background technique [0002] Peach fruit is easy to ripen and soften at room temperature after harvest, and pathogenic microorganisms are easy to infect, resulting in post-harvest quality deterioration and corruption of peach fruit. Low-temperature storage is a common postharvest storage method for cold-sensitive fruits, but peach fruits are prone to chilling damage when stored at temperatures below 10 °C, manifested as browning, lignification, abnormal maturity, and easy to rot, which seriously affects their shelf life. period, flavor quality and edible value. Therefore, it is of great practical significance to study the occurrence and control mechanism of postharvestchilling injury in peach fruit, and to provide a theoretical basis for improving fruit quality...
Claims
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