Shao Anping, Yang Junqiang, Li Hao, Li Ruide, Hu Yang, Cheng Chunzhen
College of Horticulture, Shanxi Agricultural University, Taigu 030801, China.
Food Chem X. 2024 Nov 9;24:101986. doi: 10.1016/j.fochx.2024.101986. eCollection 2024 Dec 30.
Facility warming can promote fruit ripening of winter jujube ( Mill. cv. Dongzao, DZ) for pre-marketing. Here, we compared the fruit development- and quality-related parameters of facility cultivated DZ trees grown at maximum temperature of 37 °C, 39.5 °C and 42 °C with and without culture filtrate (CF) treatment. Results showed that facility high temperature (HT) promoted DZ fruit enlargement in the early stage, accelerated fruit coloration and softening, and improved most fruit quality-related parameters. However, it decreased the vitamin C (VC) content and antioxidant capacities of DZ fruits, and eventually led to smaller fruits. CF treatment improved the positive effects of HT on DZ fruits and anthocyanins accumulation in fruit peel, and alleviated VC content reduction caused by HT. Our study demonstrated the promoting effects of facility warming and CF on fruit ripening and quality of winter jujube and revealed the underlying physiological mechanism.
设施升温可促进冬枣（Mill. cv. Dongzao，DZ）果实成熟以便提前上市。在此，我们比较了在最高温度为37°C、39.5°C和42°C的设施栽培DZ树在有无培养滤液（CF）处理情况下与果实发育和品质相关的参数。结果表明，设施高温（HT）在早期促进了DZ果实膨大，加速了果实着色和软化，并改善了大多数与果实品质相关的参数。然而，它降低了DZ果实的维生素C（VC）含量和抗氧化能力，最终导致果实变小。CF处理改善了HT对DZ果实的积极影响以及果皮中花青素的积累，并减轻了HT导致的VC含量降低。我们的研究证明了设施升温和CF对冬枣果实成熟和品质的促进作用，并揭示了潜在的生理机制。
