Munage grape (Vitis vinifera L. cv. Munage.) is a unique cultivar in southern Xinjiang, China. Spike stalk browning in this species has becomes more common in recent years, negatively impacting the shelf life, and causing severe economic losses during storage.This study investigated the changes in metabolisms of cell wall by Botrytis cinerea infection in association with spike stalk browning. Morphological and physiological observations showed that preharvest B. cinerea infection accelerates the spike stalk browning during storage in Munage grapes by promoting cell wall degradation. Accordingly, the cell structures in infected spike stalk showed severe collapse, while the cell structures in uninfected spike stalk remained relatively complete. Furthermore, the contents of CDTA-soluble pectin (CSP), Na 2 CO 3 -soluble pectin (NSP), cellulose, and hemicellulose were reduced, while the water-soluble pectin (WSP) content was increased during infection. In addition, the activities of polygalacturonase (PG), pectin methylesterase (PME), beta-galactosidase (β-Gal), and cellulase (Cx) were highly promoted by B. cinerea.Correspondingly, the expression levels of VvPG were markedly upregulated after inoculation and played a major role in cell wall degradation. Additionally, the spike stalk inoculated by B. cinerea showed higher activities of PPO and POD, and content of total phenolics. These results contribute to elucidating the relationship between cell wall degradation induced by B. cinerea during spike stalk browning and provide a basis for future research on improving the ability of the host cell wall to resist degrading enzymes. Practical applicationsBotrytis cinerea is the main fungal pathogen causing the gray mold of grapes. It usually enters the tissue early in crop development, has a long incubation period, and rapidly infects the tissue when the environment is favorable and the host physiology changes.Gray mold has been reported as one of the major postharvest diseases of grapes.However, there are relatively few reports on the pathways through which B. cinerea causes the browning of grape stalks. Controlling browning caused by B. cinerea may require clarification of the physiological and molecular mechanisms by which browning occurs. The elucidation of the role of B. cinerea in causing browning of grape stalks through the cell wall degradation pathway will help to provide scientific basis for further controlling browning, maintaining freshness of stalks, developing biological agents to prevent browning, improving grape quality, and extending storage period.
Low productivity and high price are considered problems of the apricot kernel breaking machine, which is widely used in current apricot production. In this paper developed an apricot kernel breaking machine was designed and the mechanical properties of apricot kernel by a shell breaking machine were analysed, and the key working parts of the shell breaking machine was designed. The structure and the working parameters of the shell breaking machine are the key factors affecting the shell breaking performance determined. In this paper, the effect of shell breaking was investigated by using shell breaking clearance, feeding speed and differential speed ratio of rollers as test factors and shell breaking rate and almond damage rate as evaluation indicators, the results of the test showed that the effects of all factors on the shell breaking rate and almond damage rate were: shell breaking clearance > feeding speed > differential speed ratio; according to the results of single factor test and orthogonal test, the machine can achieve a better shell breaking performance and work efficiency when the shell breaking clearance was 8.5 mm, the feeding speed was 350 kg/h and the differential speed ratio was 1.75. The validation experiment was carried out with the optimal parameters’ combination. The shell breaking rate and almond damage rate were 99.04 % and 2.28 %, respectively, which provided a theoretical basis for the design and optimization of the apricot kernel breaking machine.
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