Greenhouse experiments were conducted to determine the ammonia volatilization loss with or withoutapplication of surface film-forming material (SFFM). Ammonia volatilization loss was estimated by the modeldeveloped by...Greenhouse experiments were conducted to determine the ammonia volatilization loss with or withoutapplication of surface film-forming material (SFFM). Ammonia volatilization loss was estimated by the modeldeveloped by Jayaweera and Mikkelsen. The results showed that the model could estimate and predict wellammonia volatilization loss also in case of SFFM addition. There was an emended factor B introduced tothe model calculation when SFPM was used. Simulated calculation showed that the effect of factor B onNHa loss was obvious. The value of B was governed by SFFM and the environmental conditions. Sensitivityanalysis suggested that pH was the main factor coatrolling NH3 volatilization loss from the floodwater.展开更多
The occurrence of chilling injury(CI)in spaghetti squash during cold storage reduces the fruit quality and lowers the economic benefits.In the present study,the effects of 0.2 mmol L1 melatonin treatment on ...The occurrence of chilling injury(CI)in spaghetti squash during cold storage reduces the fruit quality and lowers the economic benefits.In the present study,the effects of 0.2 mmol L1 melatonin treatment on the CI occurrence and volatiles of spaghetti squash during refrigeration(4℃,65–70%relative humidity)were investigated.Compared with control,melatonin-treated fruit exhibited lower CI incidence and weight loss,and maintained better firmness.In addition,melatonin treatment significantly enhanced the levels of proline,γ-aminobutyric acid,total flavonoids,total phenolics,and scavenging capacity of free radicals of fruit,while up-regulating phenylalanine ammonia lyase activity and inhibiting lipoxygenase and polyphenol oxidase activities and malondialdehyde accumulation.Additionally,CI caused significant reduction of volatile compounds in spaghetti squash,and such CI-induced flavor loss could be effectively mitigated by melatonin treatment,including some aldehydes and ketones.Furthermore,18 key volatiles were screened by combining GC-MS and chemometric analysis to successfully differentiate spaghetti squash with different degrees of chilling injury.These findings may facilitate the application of melatonin in postharvest storage of spaghetti squash and other fruit and vegetables,and provide new insights for future research on predicting chilling injury occurrence in horticultural products.展开更多
文摘Greenhouse experiments were conducted to determine the ammonia volatilization loss with or withoutapplication of surface film-forming material (SFFM). Ammonia volatilization loss was estimated by the modeldeveloped by Jayaweera and Mikkelsen. The results showed that the model could estimate and predict wellammonia volatilization loss also in case of SFFM addition. There was an emended factor B introduced tothe model calculation when SFPM was used. Simulated calculation showed that the effect of factor B onNHa loss was obvious. The value of B was governed by SFFM and the environmental conditions. Sensitivityanalysis suggested that pH was the main factor coatrolling NH3 volatilization loss from the floodwater.
文摘The occurrence of chilling injury(CI)in spaghetti squash during cold storage reduces the fruit quality and lowers the economic benefits.In the present study,the effects of 0.2 mmol L1 melatonin treatment on the CI occurrence and volatiles of spaghetti squash during refrigeration(4℃,65–70%relative humidity)were investigated.Compared with control,melatonin-treated fruit exhibited lower CI incidence and weight loss,and maintained better firmness.In addition,melatonin treatment significantly enhanced the levels of proline,γ-aminobutyric acid,total flavonoids,total phenolics,and scavenging capacity of free radicals of fruit,while up-regulating phenylalanine ammonia lyase activity and inhibiting lipoxygenase and polyphenol oxidase activities and malondialdehyde accumulation.Additionally,CI caused significant reduction of volatile compounds in spaghetti squash,and such CI-induced flavor loss could be effectively mitigated by melatonin treatment,including some aldehydes and ketones.Furthermore,18 key volatiles were screened by combining GC-MS and chemometric analysis to successfully differentiate spaghetti squash with different degrees of chilling injury.These findings may facilitate the application of melatonin in postharvest storage of spaghetti squash and other fruit and vegetables,and provide new insights for future research on predicting chilling injury occurrence in horticultural products.
