阅读说明：本技术 一种采后诱导红色芒果着色的方法 (Method for inducing red mango to be colored after picking ) 是由 钱敏杰 周开兵 杨成坤 施斌 于 2021-09-18 设计创作，主要内容包括：本发明提供了一种采后诱导红色芒果着色的方法,着色采用的环境条件包括：温度15～20℃；相对湿度70％～90％；UV-B光强4.2～4.8μW·cm～(-2),白光光强3500～4500Lux。本发明方法将青熟期采收未着色的红色芒果置于温度、湿度、光照均可控的环境条件下,连续处理一段时间就可有效诱导花青苷的积累,促进着色,提高芒果的外观品质和商品性。本发明方法设计合理,操作简便,安全有效,对设备要求较低,可以大规模操作,并可示范推广应用于商业化生产。(The invention provides a method for inducing the coloring of red mangoes after picking, which adopts the following environmental conditions: the temperature is 15-20 ℃; relative humidity is 70% -90%; the UV-B light intensity is 4.2-4.8 mu W-cm ‑2 The white light intensity is 3500-4500 Lux. According to the method, the uncolored red mangoes harvested in the green stage are placed under the environment conditions that the temperature, the humidity and the illumination are controllable, and the continuous treatment is carried out for a period of time, so that the accumulation of anthocyanin can be effectively induced, the coloring is promoted, and the appearance quality and the commodity of the mangoes are improved. The method has the advantages of reasonable design, simple and convenient operation, safety, effectiveness, lower requirement on equipment, large-scale operation and demonstration, popularization and application to commercial production.)

1. A method of inducing the post-harvest coloration of red mangoes under environmental conditions comprising: the temperature is 15-20 ℃; relative humidity is 70% -90%; the UV-B light intensity is 4.2-4.8 mu W-cm^-2The white light intensity is 3500-4500 Lux.

2. The method of post-harvest induction of red mango staining of claim 1, comprising subjecting green stage uncolored mangoes to the ambient conditions for 6-10 days.

3. The method for inducing the coloration of red mangoes after harvest according to claim 1 or 2, wherein the red mango variety is 'red mango No. 6'.

4. The method of post-harvest induction of red mango staining of claim 1, wherein the temperature is 17 ℃.

5. The method of post-harvest induction of red mango staining of claim 1, wherein the relative humidity is 80%.

6. The method for inducing the coloration of red mangoes after harvest according to claim 1, 4 or 5, wherein the UV-B light intensity is 4.5 μ W-cm^-2The white light intensity is 4000 Lux.

Technical Field

The invention relates to the technical field of fruit coloring, in particular to a method for inducing coloring of red mangoes after picking.

Background

Mango (Mangifera indica L.) belongs to the family of the Anacardiaceae (Anacardiaceae) genus mango (Mangifera), is a well-known tropical fruit and enjoys the reputation of "tropical fruit king". There are many fruit peel colors of mango: greenish, yellow (bright yellow, lemon yellow, dark yellow), yellowish green with a reddish halo, and orange-red. At present, red mango varieties represented by 'high-ranked imperial concubine' and 'red Kate' are popular with consumers due to beautiful appearance.

Bagging is an important cultivation technology in mango production, can effectively prevent plant diseases and insect pests, reduce pesticide residues, enable fruits to be uniformly colored, and improve the smoothness of the fruits (Shishi et al, 2019). The coloration of mangos is dependent on light, so it is necessary to remove the bag, re-expose the fruit and color it before harvest (wuhongxia et al, 2010).

However, as the labor price of China rises year by year, manual bag removal before picking greatly increases the production cost of mangos. In addition, in the places such as the Zhanjiang province and the Panzhihua province in Guangdong province, because fruit flies are damaged, the fruit flies are harvested with bags in the green maturing stage, and the mangoes cannot be well colored in the whole after-ripening process, so that the appearance quality is greatly reduced, and the economic benefit is directly reduced.

Disclosure of Invention

In view of the above technical problems, the present invention aims to provide a method for inducing the coloring of red mangoes after picking, which solves the problems of appearance quality reduction and low marketability caused by poor coloring in mango production.

In order to achieve the technical purpose, the invention adopts the technical scheme that:

a method of inducing the post-harvest coloration of red mangoes under environmental conditions comprising: the temperature is 15-20 ℃; relative humidity is 70% -90%; the UV-B light intensity is 4.2-4.8 mu W-cm^-2The white light intensity is 3500-4500 Lux.

Preferably, the method comprises placing the green stage uncolored mangoes under the environmental conditions for 6-10 days.

Preferably, the red mango variety is 'red mango No. 6'.

Preferably, the temperature is 17 ℃. Temperature is one of the important environmental factors affecting the coloration of red mangoes. High temperature can inhibit the expression level of important regulatory genes (MYB and the like) and structural genes (CHS, UFGT and the like) for anthocyanin synthesis, thereby inhibiting the coloring of fruits; and proper low temperature can promote the expression level of related genes and promote the coloring of fruits. In this application, 17 ℃ is a suitable temperature to induce the coloration of red mangoes.

Preferably, the relative humidity is 80%. The relative humidity has important influence on the storage of picked mangoes, and the over-high relative humidity is beneficial to the propagation of germs and is easy to cause fruit rot and common picked disease anthracnose of mangoes and the like; too low relative humidity tends to cause fruit dehydration leading to shrinkage of the peel and reduced mouthfeel, which in turn affects the commercial value of the fruit. In the present application, a relative humidity of 80% is the preferred choice for storage of mangoes after harvest.

Preferably, the UV-B light intensity is 4.5 μ W-cm^-2The white light intensity is 4000 Lux. Light exposure is one of the most important factors affecting fruit coloring. Most important regulatory genes (MYB and the like) and structural genes (CHS, DFR, ANS, UFGT and the like) of anthocyanin synthesis channels are induced by light, wherein light intensity and light quality are important factors influencing the accumulation of the mangiferin, and in the application, the light intensity of UV-B is 4.5 mu W.cm^-2The white light intensity of 4000Lux is the preferred choice for inducing the red mango to be colored after picking.

The invention has the following beneficial effects:

according to the method, the uncolored red mangoes harvested in the green stage are placed under the environment conditions that the temperature, the humidity and the illumination are controllable, and the continuous treatment is carried out for a period of time, so that the accumulation of anthocyanin can be effectively induced, the coloring is promoted, and the appearance quality and the commodity of the mangoes are improved. The method has the advantages of reasonable design, simple and convenient operation, safety, effectiveness, lower requirement on equipment, large-scale operation and demonstration, popularization and application to commercial production.

Drawings

FIG. 1 is a photograph of the colored state of the pericarp before and after treatment of the ` Hongmang No. 6 ` fruit in an example of the present invention; the picture circle is a distinctly colored area.

Detailed Description

In order to more clearly illustrate the present invention, the present invention will be described in further detail below with reference to examples and the accompanying drawings. It is to be understood by persons skilled in the art that the following detailed description is illustrative and not restrictive, and is not to be taken as limiting the scope of the invention.

Examples

1. Test materials

The red mango variety 'Hongmang No. 6' fruit is collected from the mango germplasm resource garden of the research institute of tropical crops in south Asia of the Chinese tropical academy of agricultural sciences in 2020. Covering the young fruits with yellow outside and black inside light-tight double-layer fruit bags 40 days after full bloom till the young fruits reach the green stage, immediately transporting the green fruits back to a laboratory after harvesting, and selecting the fruits with uniform size, no mechanical damage, no fruit cracking, no diseases and pests and no rot for treatment.

2. Test method

The fruits were placed in a plant growth chamber (Conviron, Adaptis a 1000, canada) and allowed to stand for 10 days in the following environment:

(1) temperature conditions: 17 ℃ is carried out.

(2) Humidity conditions: relative humidity 80%;

(3) the illumination condition is as follows: the ultraviolet light source is 1 narrow-spectrum ultraviolet (UV-B, 311nm) light source (Philips, PL-S, Poland), and the height of the ultraviolet light source from the fruit surface is 0.3 m; the white light source is 12 28W ordinary fluorescent lamps (Sanxiong polar light, 28W/T5, China). The light intensity of the mango surface UV-B is 4.5 muW cm^-2The light intensity of white light is 4000 Lux;

the experiment was repeated in 3 groups of 5 fruits each. After 10 days of treatment, measuring the color difference, the soluble sugar content, the soluble acid content, the sugar-acid ratio and the hardness of the fruits, then separating the peels of the illuminated parts of the fruits by using a peeler, immediately placing the peels in liquid nitrogen, subpackaging the peels according to the required amount of the measured indexes, storing the peels at the temperature of minus 80 ℃, and using the peels for measuring the anthocyanin content by adopting a spectrophotometry.

3. Analysis of results

3.1. Colour analysis of fruit

As shown in FIG. 1, the fruits treated with UV-B/white light for 10 days accumulated anthocyanin and the pericarp color turned red (mainly concentrated in circled area) comparing the starting point and the fruits left in dark for 10 days.

As shown in table 1, UV-B/white treatment significantly changed the color parameters of the 'red mango No. 6' peel. From the significance analysis results, the UV-B/white light treatment brightness L values were significantly lower than the control; the a values representing red and green colors (+ representing reddish, — representing greenish) were significantly higher than the control; the b-value representing yellow-blue (+ means yellowish, blue-means) was significantly lower than the control.

TABLE 1 Effect of post harvest UV-B/white light treatment on color parameters of Red mango No. 6' near optical surface fruit

Note: different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).

3.2. Pericarp anthocyanin content analysis

As shown in table 2, after UV-B/white light treatment, the anthocyanin content of the near-optical surface pericarp of 'hong mangos No. 6' was significantly higher than that of the control and 0-day sample, and there was no significant difference between the anthocyanin content of the control and 0-day sample.

TABLE 2 influence of post-harvest UV-B/white light treatment on anthocyanin content of 'Red mango No. 6' near light surface pericarp

Note: different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).

3.3. Soluble sugar, soluble acid and sugar acid ratio analysis

As shown in table 3, the soluble content and sugar-acid ratio of the treated group and the control group increased and the soluble acid content decreased after 10 days of treatment. After 10 days of treatment, the soluble sugar content of the 'Hongmang No. 6' pulp is significantly higher than the control, the soluble acid content and the sugar/acidity ratio are slightly higher than the control but no significant difference exists, which indicates that the UV-B/white light treatment can effectively increase the soluble sugar accumulation of mango fruits, but has no significant effect on the degradation of soluble acid and the change of the sugar-acid ratio of the fruits.

TABLE 3 Effect of post harvest UV-B/white light treatment on soluble sugar, soluble acid and sugar-acid ratio of ` Renminbu No. 6 ` pulp

Note: different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).

3.4. Analysis of fruit hardness

As shown in Table 4, the hardness of the fruits of the treated group and the control group tended to decrease after 10 days of treatment, wherein the hardness of the fruits treated by UV-B/white light was slightly higher than that of the control group, indicating that the hardness of the fruits could be maintained to some extent by the UV-B/white light treatment.

TABLE 4 Effect of post harvest UV-B/white light treatment on 'Red mango No. 6' fruit hardness

Note: different letters after the same column of data indicate significant differences (α ═ 0.05, LSD test).

In addition to the environmental conditions used in the above examples, experiments have verified that under the environmental conditions: the temperature is 15-20 ℃; relative humidity is 70% -90%; the UV-B light intensity is 4.2-4.8 mu W-cm^-2The effect of inducing the red mangoes to be colored after picking can be achieved after the white light is placed for 6-10 days under the light intensity of 3500-4500 Lux, which is not illustrated in any more detail.

It should be understood that the above-mentioned embodiments of the present invention are only examples for clearly illustrating the present invention, and are not intended to limit the embodiments of the present invention, and it will be obvious to those skilled in the art that other variations or modifications may be made on the basis of the above description, and all the embodiments of the present invention are not exhaustive, and all the obvious variations or modifications which are introduced in the technical scheme of the present invention are within the scope of the present invention.