关键词: 柑橘, 呼吸跃变型果实, 生物处理, 果皮色泽, 果实品质, 采后贮藏处理

Abstract: Nine common horticultural fruits were selected for postharvest co-storage with citrus fruits，respectively. The results showed that storage with climacteric fruits（fragrant pear，kiwifruit，tomato，and banana）significantly promoting the citrus peel redden，especially storage with fragrant pear. High performance liquid chromatography（HPLC）analysis revealed that storage with climacteric fruits（SWCF）stimulated an approximately 3-fold increase in the content of total carotenoid，β-citraurin，β-cryptoxanthin，and violaxanthin. Especially，the accumulation of β-citraurin mainly responsible for SWCF-induced citrus peel redden. Real-time fluorescent quantitative PCR（qRT-PCR）results showed that SWCF dramatically activated the expressions of carotenogenic genes，among which，carotenoid cleavage dioxygenase 4b（CsCCD4b）transcript was enhanced about 20 folds，thereby directly resulting in β-citraurin accumulation. Furthermore，SWCF treatment has wide applicability in promoting citrus peel coloration. In addition，SWCF obviously maintained the storage performances of citrus fruit by alleviating the calyx senescence，weight loss，and wax degradation than ethylene treatment. Moreover，the contents of volatile substances in SWCF-treated fruit were higher than control and ethylene treatments. SWCF provides a new idea for green and efficient improvement of citrus fruit quality.

Key words: citrus, climacteric fruits, biological treatment, peel coloration, fruit quality, postharvest storage treatment