A regulator for ripening, ripening and cold resistance of respiratory climacteric fruit and its application

Abstract

The invention discloses a regulator for ripening, ripening and cold resistance of respiratory climacteric fruits and its application, and belongs to the technical field of fruit and vegetable storage and preservation. First, the regulator for ripening, ripening and cold resistance of respiratory climacteric fruits is a phosphatidic acid aqueous solution. The invention also provides a method for regulating the ripening, ripening and cold resistance of respiratory climacteric fruits, specifically: ① preparing a 0.5-200 μmol / L phosphatidic acid aqueous solution, ② soaking or negative pressure infiltration or spraying on the surface of respiratory climacteric fruits and leaves. The present invention can not only be used to regulate the ripening speed of respiratory climacteric fruits before tomato harvest, but also can be used to regulate the ripening and cold resistance of respiratory climacteric fruits such as bananas, peaches, tomatoes, etc. The method of the present invention is simple, effective, widely used, innovative, and has broad application prospects.

Description

Technical Field

[0001] The invention belongs to the technical field of fruit and vegetable preservation, and in particular relates to a regulator for ripening, after-ripening and cold resistance of respiratory climacteric fruits and its application. Background Art

[0002] Tomatoes, bananas and peaches are common vegetables and fruits in the market. They are deeply loved by consumers because of their rich nutrition and unique taste. The above are typical respiratory climacteric fruits. After picking, they are stored and sold at room temperature. They are very easy to deteriorate and rot because of respiratory climacteric. Usually, a low-temperature cold chain is used to extend their shelf life. However, less than 10% of fruit and vegetable products in my country enter the cold chain system. In addition, most fruits and vegetables are sensitive to low temperatures. Low temperatures can easily cause them to fail to ripen normally, lose aroma, brown, soften, rot and other chilling symptoms, which seriously affect their edible value and economic value. In addition, there is also a demand in production practice to accelerate the ripening of respiratory climacteric fruits, such as the ripening of bananas. Therefore, in production practice, there is a great demand for controlling the ripening and ripening speed at room temperature and improving cold resistance.

[0003] At present, a variety of physical, chemical and biological methods for regulating the ripening, ripening and cold resistance of respiratory climacteric fruits such as tomatoes, bananas and peaches have been reported at home and abroad. Among them, chemical methods are more direct and effective, especially growth regulators, such as methyl jasmonate, ethylene, salicylic acid, abscisic acid, melatonin, etc., which exert their preservation function by regulating energy metabolism and active oxygen metabolism. However, most methods are cumbersome to operate, have a single effect, and are unstable between species. There is a lack of a multi-effect vegetable preservation technology suitable for industrialization that can effectively regulate the ripening process of respiratory climacteric fruits and improve the cold resistance of respiratory climacteric fruits. Summary of the invention

[0004] The invention aims to provide a regulator for ripening, after-ripening and cold resistance of respiratory climacteric fruits and an application method thereof.

[0005] Firstly, the present invention provides a regulator for ripening, after-ripening and cold resistance of climacteric fruits, wherein the regulator is a phosphatidic acid aqueous solution, wherein the concentration of the phosphatidic acid aqueous solution is 0.5-200 μmol / L.

[0006] Wherein, the phosphatidic acid includes phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2.

[0007] When the treatment object is tomato plants, the concentration of the aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 is: 1~200 μmol / L; when the treatment object is tomato fruit, the concentration of the aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 is: 10~80 μmol / L; when the treatment object is banana fruit, the concentration of the aqueous solution of phosphatidic acid 16:0-18:2 is: 0.5~10 μmol / L, and the concentration of the aqueous solution of phosphatidic acid 16:0-18:1 is: 0.5~10 μmol / L; when the treatment object is peach fruit, the concentration of the aqueous solution of phosphatidic acid 16:0-18:1 is: 1.0~10.0 μmol / L, and the concentration of the aqueous solution of phosphatidic acid 16:0-18:2 is: 1.25~5.0 μmol / L.

[0008] A method for regulating the maturation, after-ripening and cold tolerance of climacteric fruits, comprising:

[0009] ①Prepare 0.5-200μmol / L phosphatidic acid aqueous solution;

[0010] ② Soak, negative pressure penetrate respiratory climacteric fruits or spray on respiratory climacteric fruits and leaf surfaces;

[0011] Wherein, the spraying on the surface of climacteric fruits and leaves is 80-100 mL for every 50 kg of climacteric fruits, and 3-5 mL of phosphatidic acid aqueous solution is sprayed for each plant.

[0012] Wherein, the ripening and post-ripening treatment temperature is 18-25°C; the cold treatment temperature is 0-5°C.

[0013] Wherein, the spraying is performed once every 5 to 10 days.

[0014] The regulator is used for accelerating or delaying the ripening and after-ripening of climacteric fruits.

[0015] The regulator is used for improving the cold tolerance of respiratory climacteric fruits.

[0016] The climacteric fruits include banana, peach and tomato. Beneficial Effects

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The invention provides a safe and effective method for preserving climacteric fruits. The regulating principle is to regulate the lipid components and ethylene synthesis and signals in the climacteric fruits by spraying or soaking with a 0.5-200 μmol / L phosphatidic acid aqueous solution, thereby delaying the occurrence of climacteric. The invention is simple to operate, non-toxic, safe and efficient. It plays a regulating role in the pre-harvest ripening process of climacteric fruits. The invention takes climacteric fruit tomatoes as the research object, and adopts phosphatidic acid as a pre-harvest climacteric fruit ripening regulator. Studies have shown that a medium-concentration phosphatidic acid aqueous solution can significantly delay the ripening process of tomato fruits on the plant, and maintain the hardness of climacteric fruits, thereby achieving a good effect of controlling the ripening of climacteric fruits. Accelerating or delaying ripening is affected by many factors such as the climacteric fruit variety, the type of phosphatidic acid, the concentration of phosphatidic acid, the ambient temperature, and before and after harvesting, and is specifically determined by a test before use.

[0019] The present invention uses banana fruit as the research object and uses phosphatidic acid to regulate the ripening process of banana. The results show that spraying 0.5-10 μmol / L phosphatidic acid aqueous solution significantly accelerates the ripening process of banana. It can be proved that the phosphatidic acid aqueous solution plays a regulatory role in the normal temperature ripening process of respiratory climacteric fruit.

[0020] The present invention uses typical respiratory climacteric fruits such as peach, banana and tomato as research objects. These fruits and vegetables are prone to browning, shrinking, rotting and other phenomena during cold storage, which affect the edible quality and economic value. The experimental results show that spraying or negative pressure infiltration or soaking treatment of 1-5 μmol / L phosphatidic acid aqueous solution can significantly inhibit the occurrence of symptoms such as cold injury and browning of respiratory climacteric fruits. It can be seen that the present invention can not only be applied to the ripening and ripening regulation of respiratory climacteric fruits, but also can be used to improve the cold resistance of respiratory climacteric fruits and vegetables. It has the characteristics of good stability, wide range of effects, strong innovation, etc., and has broad application prospects. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 Comparison of appearance and hardness of respiratory climacteric fruits on tomato plants treated with control (water), 50μmol / L PA 16:0-18:1 and 50μmol / L PA 16:0-18:2 at room temperature;

[0022] Figure 2 Comparison of appearance and hardness of bananas with control and PA 16:0-18:2 at room temperature;

[0023] Figure 3 Comparison of the appearance traits and chilling injury index of tomato fruits under low temperature treatments: control, 50μmol / L PA 16:0-18:1 and 50μmol / L PA 16:0-18:2;

[0024] Figure 4 Comparison of chilling injury characteristics and chilling injury index of banana fruit with control and different concentrations (1.25, 2.5, 5.0 and 10 μmol / L) of two phosphatidic acid under low temperature;

[0025] Figure 5 Comparison of chilling injury characteristics and chilling injury index of peach fruits in the control, 5.0μmol / L PA 16:0-18:1 and 1.25, 2.5 and 5.0μmol / L PA 16:0-18:2 treatments under low temperature; Implementation

[0026] The technical scheme of the present invention is further described in detail below through specific embodiments and drawings. The following embodiments are only preferred embodiments of the present invention and are not intended to limit the present invention in other forms. Any technician familiar with the profession may use the above disclosed technical content to change it into an equivalent embodiment with equivalent changes. Any simple modification or equivalent change made to the following embodiments based on the technical essence of the present invention without departing from the content of the present invention is within the protection scope of the present invention. Example

[0027] This embodiment provides a method for delaying the ripening of tomato fruits, comprising the following steps:

[0028] (1) Disinfection of utensils and supplies: Soak all utensils and supplies to be used and the countertops in NaClO solution or 75% ethanol solution for disinfection for 30 minutes and then dry them;

[0029] (2) Tomato fruit sample processing: Each tomato plant retains 5-8 green-ripe tomato fruits, which are required to be uniformly mature, free of damage, diseases and insect pests. The tomato plants are randomly divided into three groups, with six plants in each group;

[0030] (3) Pure water treatment: Spray pure water on the fruit and leaf surfaces of the tomato plants in the first group, 3-5 mL per tomato plant, once on the 0th day and the 8th day;

[0031] (4) Treatment with phosphatidic acid aqueous solution: Spray the fruit and leaf surfaces of the tomato plants in the second group with a 50 μmol / L phosphatidic acid 16:0-18:1 aqueous solution, 3-5 mL per tomato plant, once on the 0th day and the 8th day;

[0032] (5) Treatment with phosphatidic acid aqueous solution: Spray the fruit and leaf surfaces of the tomato plants in the third group with a 50 μmol / L phosphatidic acid 16:0-18:2 aqueous solution. Spray 3-5 mL per tomato plant once on the 0th day and the 8th day.

[0033] (6) Material output: The plants are cultured in a greenhouse at a temperature of 25°C.

[0034] Depend on Figure 1 As shown in the results, the color changes and hardness of green ripe fruits on tomato plants at room temperature were observed. It was found that the treatment with PA 16:0-18:1 and PA 16:0-18:2 slowed down the speed of tomato fruits turning from green to red, and slowed down the reduction of tomato fruits' hardness, thus delaying the rapid ripening of tomato fruits at room temperature. The experiment proved that the treatment of tomato plants with 1-200 μmol / L phosphatidic acid 16:0-18:1 aqueous solution and phosphatidic acid 16:0-18:2 aqueous solution can slow down the speed of tomatoes turning from green to red. Example

[0035] This embodiment provides a method for accelerating the ripening of banana fruits, comprising the following steps:

[0036] (1) Disinfection of utensils and supplies: Soak all utensils and supplies to be used and the countertops in NaClO solution or 75% ethanol solution for disinfection for 30 minutes and then dry them;

[0037] (2) Banana fruit sample processing: Select 5-8 green-ripe banana fruits, which should be uniform in maturity, free of damage, diseases and insect pests, and randomly divide the banana plants into 12 groups, with 50 kg of banana fruits in each group;

[0038] (3) Pure water treatment: Spray pure water on the surface of the banana fruits in the first and second groups, with 80-100 mL sprayed on each group of 50 kg of fruits;

[0039] (4) Treatment with phosphatidic acid aqueous solution: Spray phosphatidic acid 16:0-18:1 aqueous solution and phosphatidic acid 16:0-18:2 aqueous solution with a concentration of 0.5 μmol / L on the surface of the third and fourth groups of banana fruits. Spray 80-100 mL of phosphatidic acid 16:0-18:1 aqueous solution and phosphatidic acid 16:0-18:2 aqueous solution on each group of 50 kg of banana fruits.

[0040] (5) Treatment with phosphatidic acid aqueous solution: Spray phosphatidic acid aqueous solution PA 16:0-18:1 and PA 16:0-18:2 with a concentration of 1 μmol / L on the surface of the banana fruits of the fifth and sixth groups. Spray 80-100 mL of phosphatidic acid aqueous solution on each group of 50 kg of banana fruits.

[0041] (6) Treatment with phosphatidic acid aqueous solution: Spray phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 aqueous solutions with a concentration of 2.5 μmol / L on the surface of the seventh and eighth groups of banana fruits. Spray 80-100 mL of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 on each group of 50 kg of banana fruits.

[0042] (7) Treatment with phosphatidic acid aqueous solution: Spray 5.0 μmol / L aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 on the surface of the ninth and tenth groups of banana fruits. Spray 80-100 mL of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 on each group of 50 kg of banana fruits.

[0043] (8) Treatment with phosphatidic acid aqueous solution: Spray the surface of the above-mentioned banana fruits in the eleventh and twelfth groups with 10 μmol / L aqueous solutions of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2, with 80-100 mL sprayed on each group of 50 kg of banana fruits;

[0044] (9) Material output: Place the dried banana fruits in a storage room at a temperature of 22°C.

[0045] Depend on Figure 2 As shown, by observing the hardness of banana fruit at room temperature, it was found that the results of treatment with different concentrations of PA 16:0-18:1 and PA 16:0-18:2 were different; basically, treatment with PA 16:0-18:2 0.5-1μmol / L and PA 16:0-18:1 (5-10μmol / L) solution can accelerate the ripening of banana fruit. Example

[0046] This embodiment provides a method for improving the cold tolerance of tomato fruits, comprising the following steps:

[0047] (1) Disinfection of utensils and supplies: Soak all utensils and supplies to be used and the countertops in NaClO solution or 75% ethanol solution for disinfection for 30 minutes and then dry them;

[0048] (2) Tomato fruit sample processing: Select green-ripe tomato fruits with uniform maturity, no damage, and no pests and diseases, and randomly divide them into three groups, with 21 fruits in each group;

[0049] (3) Control treatment: The tomato fruits of the first group were immersed in pure water and vacuum penetrated for 40 seconds at a temperature of 20°C and an penetration power of 9.6 Psi;

[0050] (4) Treatment with phosphatidic acid aqueous solution: In the second group of tomato fruits, the tomato fruits were immersed in a 50 μmol / L phosphatidic acid 16:0-18:1 aqueous solution and vacuum infiltrated for 40 s at a temperature of 20°C and an infiltration power of 9.6 Psi;

[0051] (5) Treatment with phosphatidic acid aqueous solution: The tomato fruits in the third group were immersed in a 50 μmol / L phosphatidic acid 16:0-18:2 aqueous solution and vacuum infiltrated for 40 s at a temperature of 20°C and an infiltration power of 9.6 Psi;

[0052] (6) Material output: The dried tomato fruits are placed in a cold storage at 4°C for three weeks and then transferred to a storage at 20°C for 12 days.

[0053] The appearance characteristics of the three groups of tomato fruits were observed at 0d, 21d, 21+6d (21 days of low temperature followed by 6 days of recovery to normal temperature), and 21+12d. Figure 3 The results showed that the fruits treated with PA 16:0-18:1 and PA 16:0-18:2 gradually turned into red and ripe tomato fruits, while some tomato fruits in the control group could not mature normally, and the chilling injury symptoms and chilling injury index were more serious than those in the two phosphatidic acid treatment groups. The study found that 10-80 μmol / L aqueous solutions of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 were effective for tomato fruits. Example

[0054] This embodiment provides a method for improving the cold tolerance of banana fruits, comprising the following steps:

[0055] (1) Disinfection of utensils and supplies: Soak all utensils and supplies to be used and the countertops in NaClO solution or 75% ethanol solution for disinfection for 30 minutes and then dry them;

[0056] (2) Banana fruit sample processing: Select 5-8 green-ripe banana fruits, which should be uniform in maturity, free of damage, diseases and insect pests, and randomly divide the banana plants into 12 groups, with 50 kg of banana fruits in each group;

[0057] (3) Control treatment: Spray pure water on the surface of the banana fruits of the first and second groups, with 80-100 mL sprayed on 50 kg of banana fruits in each group;

[0058] (4) Treatment with phosphatidic acid aqueous solution: Spray phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 aqueous solutions with a concentration of 0.5 μmol / L on the surface of the third and fourth groups of banana fruits. Spray 80-100 mL of each group of 50 kg of banana fruits.

[0059] (5) Treatment with phosphatidic acid aqueous solution: Spray the surface of the fifth and sixth groups of banana fruits with an aqueous solution of 1 μmol / L phosphatidic acid 16:0-18:1 or phosphatidic acid 16:0-18:2. Spray 80-100 mL of 50 kg of banana fruit per group.

[0060] (6) Treatment with phosphatidic acid aqueous solution: Spray phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 aqueous solutions with a concentration of 2.5 μmol / L on the surface of the seventh and eighth groups of banana fruits. Spray 80-100 mL of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 on each group of 50 kg of banana fruits.

[0061] (7) Treatment with phosphatidic acid aqueous solution: Spray 5.0 μmol / L aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 on the surface of the ninth and tenth groups of banana fruits. Spray 80-100 mL of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2 on each group of 50 kg of banana fruits.

[0062] (7) Treatment with phosphatidic acid aqueous solution: Spray the surface of the above-mentioned banana fruits in the eleventh and twelfth groups with 10 μmol / L aqueous solutions of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2, with 80-100 mL sprayed on each group of 50 kg of banana fruits;

[0063] (6) Material output: The dried banana fruits are placed in a refrigerator at 4°C for 2 weeks.

[0064] Depend on Figure 4 As shown in the figure, by observing the color of banana fruit under low temperature, it was found that the results of different concentration treatments of PA 16:0-18:1 and PA 16:0-18:2 were different; in general, the solution treatments of PA 16:0-18:2 5μmol / L and PA 16:0-18:1 2.5μmol / L could respectively reduce the chilling injury browning of banana fruit. Example

[0065] This embodiment provides a method for improving the cold tolerance of peach fruit, comprising the following steps:

[0066] (1) Disinfection of utensils and supplies: Soak all utensils and supplies to be used and the countertops in NaClO solution or 75% ethanol solution for disinfection for 30 minutes and then dry them;

[0067] (2) Peach fruit sample processing: Peach fruits with uniform maturity, no damage, and no pests and diseases were selected and randomly divided into five groups, with 50 kg of peach fruits in each group;

[0068] (3) Pure water treatment: Spray pure water on the surface of the peach fruits in the first group, with 80-100 mL sprayed on each group of 50 kg peach fruits;

[0069] (4) Treatment with phosphatidic acid aqueous solution: Spray a 5.0 μmol / L phosphatidic acid 16:0-18:1 aqueous solution on the surface of the second group of peach fruits. Spray 80-100 mL of phosphatidic acid 16:0-18:1 aqueous solution on each group of 50 kg of peach fruits.

[0070] (5) Treatment with phosphatidic acid aqueous solution: Spray the surface of the third group of peach fruits with an aqueous solution of phosphatidic acid 16:0-18:2 at a concentration of 1.25 μmol / L. Spray 80-100 mL of the solution on each group of 50 kg of peach fruits.

[0071] (6) Treatment with phosphatidic acid aqueous solution: Spray the surface of the peach fruits in the fourth group with a phosphatidic acid 16:0-18:2 aqueous solution with a concentration of 2.5 μmol / L. Spray 80-100 mL of phosphatidic acid 16:0-18:2 aqueous solution on each group of 50 kg of peach fruits.

[0072] (7) Treatment with phosphatidic acid aqueous solution: Spray the surface of the peach fruits in the fifth group with a 5.0 μmol / L phosphatidic acid 16:0-18:2 aqueous solution, with 80-100 mL sprayed on each group of 50 kg peach fruits;

[0073] (8) Material output: The dried peach fruits are placed in a refrigerator at 5°C for 35 days.

[0074] The appearance of peach fruits treated with low temperature and two phosphatidic acids was observed at 35 days. The results showed that low temperature storage caused obvious chilling browning inside the peach fruits, while the treatment with phosphatidic acid could effectively reduce the browning, especially 5.0μmol / L PA16:0-18:1 and 2.5μmol / L PA 16:0-18:2, which enabled most peach fruits to maintain good quality at low temperature for 35 days. The study found that 1.0~10.0μmol / L PA16:0-18:1 and 1.25~5.0μmol / L PA16:0-18:2 were effective in preserving peaches.

[0075] The chilling injury index of peach fruits treated with low temperature and two phosphatidic acids was measured at 0, 7, 14, 21, 28, and 35 days. Figure 5 As shown in the data, with the increase of low-temperature storage time, the chilling injury of peach fruit gradually became obvious in the later storage period. The chilling injury index of the treatment groups was lower than that of the control group, especially the chilling injury of fruits treated with 5.0 μmol / L PA16:0-18:1 and 2.5 μmol / L PA 16:0-18:2. At the same time, the chilling injury index of fruits treated with different concentrations of PA16:0-18:2 showed a phenomenon of first decreasing and then increasing. The inhibitory effect of 2.5 μmol / L PA 16:0-18:2 on chilling injury was the most effective.

[0076] It will be apparent to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered exemplary and non-restrictive in all respects, and the scope of the present invention is defined by the appended claims rather than the above description, and it is intended that all changes falling within the meaning and scope of the equivalent elements of the claims be included in the present invention.

Claims

1. A regulator for ripening, after-ripening and cold tolerance of climacteric fruits, wherein the climacteric fruits include tomatoes, bananas and peaches, Features: When the treatment object is a tomato plant, the regulator is an aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2, with a concentration of 1-200 u mol / L; When the treatment object is tomato fruit, the regulator is an aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2, with a concentration of 10-80 u mol / L; When the treatment object is banana fruit, the regulator is an aqueous solution of phosphatidic acid 16:0-18:2 with a concentration of 0.5-10 μmol / L, or an aqueous solution of phosphatidic acid 16:0-18:1 with a concentration of 0.5-10 μmol / L; When the treatment object is peach fruit, the regulator is an aqueous solution of phosphatidic acid 16:0-18:1 with a concentration of 1.0~10.0umol / L, or an aqueous solution of phosphatidic acid 16:0-18:2 with a concentration of 1.25~5.0umol / L.

2. A method for applying a regulator for ripening, ripening and cold tolerance of climacteric fruits, wherein the climacteric fruits include tomatoes, bananas and peaches. Features: The method for ripening, after-ripening and cold-resistance of climacteric fruit comprises:

1. preparing a phosphatidic acid aqueous solution, 2. soaking or negative pressure infiltration or spraying on the climacteric fruit or the surface of its leaves; When the treatment object is a tomato plant, the phosphatidic acid aqueous solution is an aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2, with a concentration of 1-200 u mol / L; When the treatment object is tomato fruit, the phosphatidic acid aqueous solution is an aqueous solution of phosphatidic acid 16:0-18:1 and phosphatidic acid 16:0-18:2, with a concentration of 10-80 u mol / L; When the treatment object is banana fruit, the phosphatidic acid aqueous solution is an aqueous solution of phosphatidic acid 16:0-18:2 with a concentration of 0.5-10 μmol / L, or an aqueous solution of phosphatidic acid 16:0-18:1 with a concentration of 0.5-10 μmol / L; When the treatment object is peach fruit, the phosphatidic acid aqueous solution is an aqueous solution of phosphatidic acid 16:0-18:1 with a concentration of 1.0~10.0umol / L, or an aqueous solution of phosphatidic acid 16:0-18:2 with a concentration of 1.25~5.0umol / L.

3. A method for regulating the ripening, after-ripening and cold tolerance of a climacteric fruit according to claim 2, Features: The spraying on the surface of climacteric fruits and leaves is 80-100 ml for every 50 kg of climacteric fruits, and 3-5 ml of phosphatidic acid aqueous solution is sprayed on each plant.

4. A method for regulating the ripening, after-ripening and cold tolerance of a climacteric fruit according to claim 2, Features: The ripening and post-ripening treatment temperatures are 18-25°C; the cold treatment temperature is 0-5°C.

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