| ABSTRACT | 第6-8页 |
| 摘要 | 第9-24页 |
| ACKNOWLEDGEMENT | 第24-26页 |
| CHAPTER 1 INTRODUCTION | 第26-32页 |
| 1.1 General background | 第26-32页 |
| CHAPTER 2 OBJECTIVES | 第32-34页 |
| CHAPTER 3 LITERATURE REVIEW | 第34-91页 |
| 3.1 Origin and Botany of Apple fruit | 第34-35页 |
| 3.2 World Production of fresh Apples | 第35-40页 |
| 3.4 Benefits and Utilization of Apple Fruit | 第40-43页 |
| 3.5 Harvesting, Postharvest and Storage of Apple | 第43页 |
| 3.6. Chemical Parameters | 第43-47页 |
| 3.6.1 Total soluble solids (TSS) | 第43-44页 |
| 3.6.2 Titratable acidity | 第44-45页 |
| 3.6.3 Phenolic Compound Content | 第45-46页 |
| 3.6.4 Browning index | 第46页 |
| 3.6.5 Ascorbic acid | 第46-47页 |
| 3.7 Physical Parameter | 第47-48页 |
| 3.7.1 Firmness | 第47-48页 |
| 3.8 Postharvest diseases of apple fruits | 第48页 |
| 3.9 Pathogen infection and transmission of diseases in fruit and vegetable | 第48-53页 |
| 3.10 Postharvest disease control and prevention | 第53-54页 |
| 3.11 Biological control | 第54页 |
| 3.12 Definition and Concept of Biological control | 第54-58页 |
| 3.13 Physical Methods | 第58-59页 |
| 3.13.1 Thermal treatment | 第58-59页 |
| 3.14 Integration of BCAs with unconventional chemical compounds | 第59-69页 |
| 3.14.1 Chemical elicitors and plant growth regulators: effect on antagonistic yeasts activities and defense-related enzymes | 第59-64页 |
| 3.14.2 Biocontrol yeasts combined with plant bioactive compounds | 第64-66页 |
| 3.14.3 Integration of biocontrol yeasts with salt compounds used as food additives and their derivatives | 第66-68页 |
| 3.14.4 Food-grade microemulsions | 第68-69页 |
| 3.15 Enhancement of biocontrol efficacy of yeast by incubation | 第69-70页 |
| 3.16 Mycotoxins | 第70-85页 |
| 3.16.1 Toxicology of patulin | 第72-74页 |
| 3.16.2 Occurrence of patulin in apple fruits and derived products and traditional control methods | 第74-79页 |
| 3.16.3 Effect of postharvest fungicide application on decay and patulin levels in apples | 第79-80页 |
| 3.16.4 Antagonistic microbial agents and their control of patulin | 第80页 |
| 3.16.5 Mechanism (s) of Patulin reduction by antagonistic yeast | 第80-83页 |
| 3.16.6 Enhancement of the patulin biocontrol and efficacy of Antagonistic yeasts to reduction its contamination | 第83-85页 |
| 3.17 Bamboo Plant | 第85-89页 |
| 3.17.1 Botanical description | 第85-86页 |
| 3.17.2 Regional and other names | 第86页 |
| 3.17.3 Historical uses of bamboo | 第86-87页 |
| 3.17.4 Phytochemical constituents of bamboo | 第87-89页 |
| 3.17.5 Environmental benefits of bamboo resource | 第89页 |
| 3.18 Phytic acid | 第89-91页 |
| CHAPTER 4 EFFICACY OF THE COMBINED APPLICATION OF BAMBOO LEAF FLAVONOIDS AND PICHIA CARIBBICA TO CONTROL BLUE MOLD DECAY AND NATURAL DECAY AND MAINTENANCE OF QUALITY PARAMETERS IN APPLES | 第91-108页 |
| 4.1 Introduction | 第91-92页 |
| 4.2 Material and Methods | 第92-97页 |
| 4.2.1. Apple fruit samples | 第92-93页 |
| 4.2.2 Antagonistic yeast and pathogen inoculum | 第93页 |
| 4.2.3. Bamboo leaf flavonoid | 第93-94页 |
| 4.2.4. Effect of P. caribbica treated with BLF on survival of P. expansum in vitro | 第94页 |
| 4.2.5 Effects of BLF on the growth of P. caribbica in vitro | 第94-95页 |
| 4.2.6 Effect of BLF on biocontrol efficacy of P. caribbica to inhibit blue mold decay in apple wounds | 第95页 |
| 4.2.7 Population dynamics of P. caribbica in apple wounds | 第95-96页 |
| 4.2.8 Effects of P. caribbica in combination with BLF on natural decay development and quality parameters of apples | 第96-97页 |
| 4.2.9 Statistical analysis | 第97页 |
| 4.3 Results | 第97-105页 |
| 4.3.1 Effect of BLF on the activity of P. caribbica in vitro | 第97-98页 |
| 4.3.2 Effects of BLF on the concentration of P. carihbica in NYDB | 第98-99页 |
| 4.3.3 Effect of BLF on biocontrol efficacy of P. caribbica to inhibit blue mold decay in apple wounds | 第99-100页 |
| 4.3.4 Effect of BLF on population growth dynamics of P. caribbica in apple wounds | 第100-101页 |
| 4.3.5 Effects of BLF on biocontrol efficacy of P. caribbica to natural decay development and quality parameters of apples | 第101-105页 |
| 4.4 Discussion | 第105-108页 |
| CHAPTER 5 POSSIBLE MECHANISMS INVOLVED IN ENHANCEMENT OF BIOCONTROL EFFICACY OFPICHIA CARIBBICA TO POSTHARVEST BLUE DECAY OF APPLES BY BAMBOO LEAVESFLAVONOID | 第108-121页 |
| 5.1 Introduction | 第108-109页 |
| 5.2 Material and Methods | 第109-113页 |
| 5.2.1 Apple fruit samples | 第109-110页 |
| 5.2.2 Antagonistic yeast and pathogen inoculum | 第110页 |
| 5.2.3 Bamboo leaf flavonoid | 第110页 |
| 5.2.4 Effects of BLF on the biocontrol efficacy of P. caribbica to improve activities of defense-related enzymes, total phenolic content and lipid peroxidation in apple wounds | 第110-113页 |
| 5.2.5 Scanning electron microscopy (ESEM) in vivo | 第113页 |
| 5.2.6 Statistical analysis of data | 第113页 |
| 5.3 Results | 第113-117页 |
| 5.3.1 Effects of BLF and P. caribbica on defense-related enzyme activities, total phenolic compound and lipid peroxidation in apples | 第113-116页 |
| 5.3.2 Scanning electron microscope (SEM) of the germination and growth of P. expansum in apple wounds | 第116-117页 |
| 5.4 Discussion | 第117-121页 |
| CHAPTER 6 BAMBOO LEAF FLAVONOID ENHANCES THE CONTROL EFFECT OF PICHIA CARIBBICAAGAINST PENICILLIUM EXPANSUM GROWTH AND PATULIN ACCUMULATION INAPPLES | 第121-134页 |
| 6.1 Introduction | 第121-123页 |
| 6.2. Material and methods | 第123-125页 |
| 6.2.1 Apple fruit samples | 第123页 |
| 6.2.2. Antagonistic yeast and pathogen inoculum | 第123页 |
| 6.2.3 Efficacy of P. caribbica combined with BLF in controlling patulin in vivo | 第123页 |
| 6.2.4 Determination of lignin content | 第123-124页 |
| 6.2.5 Determination of pH in fruit wounded site | 第124页 |
| 6.2.6 Determination of extent of lesions | 第124页 |
| 6.2.7 Extraction and purification | 第124-125页 |
| 6.2.8 HPLC conditions for patulin detection | 第125页 |
| 6.2.9 Statistical analysis | 第125页 |
| 6.3 Results | 第125-130页 |
| 6.3.1 pH in medium after incubation | 第125-126页 |
| 6.3.2 Effect of treatments on patulin retention in medium | 第126页 |
| 6.3.3 pH of wound area of fruits | 第126-128页 |
| 6.3.4 Effect of treatment on Lignin content of fruit wound | 第128页 |
| 6.3.5 Lesion diameter and incidence of patulin accumulation | 第128-130页 |
| 6.4 Discussion | 第130-134页 |
| CHAPTER 7 EFFECT OF Pichia caribbica TREATED WITH PHYTIC ACID ON POSTHARVESTPenicillium expansum AND NATURAL DECAY IN APPLES | 第134-149页 |
| 7.1. Introduction | 第134-135页 |
| 7.2. Material and Methods | 第135-139页 |
| 7.2.1. Apple fruit samples | 第135页 |
| 7.2.2. Antagonistic yeast and pathogen inoculum | 第135页 |
| 7.2.3. Determination of effect of P. caribbica treated with PA on population growth and yeast activity in NYDB media using UV- spectrophotometer | 第135-136页 |
| 7.2.4 Effect of P. caribbica in combination with PA on mycelial growth of P. expansum | 第136页 |
| 7.2.5 Effect of P. caribbica in combination with PA on spore germination of P. expansum | 第136-137页 |
| 7.2.6 Effect of P. caribbica combined with PA on inhibition of blue mold in wounds of apple fruit | 第137页 |
| 7.2.7 Population studies of P. caribbica in wounds of apple fruits | 第137-138页 |
| 7.2.8. Determination of P. caribbica treated with PA against natural decay and losses of quality parameters of intact apples | 第138-139页 |
| 7.2.9 Statistical Analysis | 第139页 |
| 7.3. Results | 第139-147页 |
| 7.3.1. Effect P. caribbica combined with or without PA on P. expansum in vitro | 第139-142页 |
| 7.3.2. Effect of P. caribbica combined with PA on the inhibition of blue mold in apple wounds | 第142-143页 |
| 7.3.3. Population studies of P. caribbica combined with PA in apple wounds | 第143-144页 |
| 7.3.4. P. caribbica treated with PA and the effect on natural decay and maintenance of quality parameters of intact apples | 第144-147页 |
| 7.4. Discussion | 第147-149页 |
| CHAPTER 8 EFFECT OF Pichia caribbica TREATED WITH PHYTIC ACID ON DEFENSE-RELATEDENZYMES AS POSSIBLE MECHANISMS INVOLVED IN POSTHARVEST DISEASECONTROL OF APPLE | 第149-161页 |
| 8.1. Introduction | 第149-151页 |
| 8.2 Material and Methods | 第151-153页 |
| 8.2.1 Apple fruit samples | 第151页 |
| 8.2.2 Antagonistic yeast and pathogen inoculum | 第151页 |
| 8.2.3 Determination of the effect of P. caribbica combined with PA on hyphae integrity in vitro | 第151页 |
| 8.2.4 Effects of P. caribbica and PA on enzyme activities and lipid peroxidation | 第151-153页 |
| 8.2.5 Extraction and purification | 第153页 |
| 8.2.7 Statistical Analysis | 第153页 |
| 8.3 Results | 第153-158页 |
| 8.3.1 Inhibitory effect of the P. caribbica combined with PA on hyphae integrity in vitro | 第153-154页 |
| 8.3.2 Effects of P. caribbica treated with PA on activities of enzymes and lipid peroxidation | 第154-156页 |
| 8.3.3 Effects of PA on P. caribbica against patulin accumulation in apples in vitro and in vivo | 第156-158页 |
| 8.4. Discussion | 第158-161页 |
| CHAPTER 9 GENERAL CONCLUSIONS AND FUTURE WORK | 第161-164页 |
| 9.1 Conclusion | 第161-163页 |
| 9.1.1 Effect of bamboo leaf flavonoids on P. caribbica controls blue mold decay, natural decay and maintains quality parameters in apples | 第161-162页 |
| 9.1.2 Possible mechanisms of action involved in improving the biocontrol efficacy of P. caribbica by bamboo leaves flavonoid against postharvest blue mold of apples | 第162页 |
| 9.1.3 Reduction of patulin accumulation using P. caribbica treated with bamboo leaf flavonoid and also inhibited the growth of P. expansum in apple fruit. | 第162页 |
| 9.1.4 P. caribbica combined with phytic acid controls natural decay in apples | 第162页 |
| 9.1.5. P. caribbica treated with phytic acid enhances the defense-related enzymes and affects PAT accumulation | 第162-163页 |
| 9.2. Future studies | 第163-164页 |
| INNOVATIVE POINTS | 第164-165页 |
| REFERENCES | 第165-215页 |
| PUBLICATIONS | 第215-216页 |
| Appendix Ⅰ: Some photos of apple fruits and postharvest treatments before and after | 第216-217页 |
