贮前热处理对2℃贮藏黄瓜抗冷性和自由基生物学的影响

为减轻黄瓜低温贮藏时的冷害,研究了薄膜包装和贮藏前热处理对2℃条件下冷藏3周后黄瓜的冷害指数、失重、腐烂率和活性氧代谢的影响。薄膜包装极显著抑制了黄瓜的严重失水,但对冷害无显著影响,并加重了黄瓜的腐烂。在薄膜包装条件下,42℃热水处理和48℃热水处理防止了黄瓜腐烂的发生,极显著减轻了冷害,提高了活性氧清除酶SOD、CAT和POD活性,从而降低活性氧Q_2·~-和H_2O_2含量,抑制膜脂过氧化。贮前热水处理结合薄膜包装能有效防止黄瓜低温贮藏时的大量失水和腐烂,抑制活性氧代谢失调,极显著降低冷害。

Effects of Prestorage Heat Treatment on Chilling Endurance and Free Radical Biology

To reduce chilling injury of cucumbers stored at low temperature the effects of film packaging and pre-storage heat treatment on chilling injury index, weight loss, decay and metabolism of activated oxygen were studied. Film packaging significantly restrained severe water loss in cucum- bers but had no significant effect on chilling injury and aggravated decay in cucumbers. Dipping at 42℃ for 60min in hot water or at 48℃ for 30min prevented decay, significantly alleviated chilling in- jury and increased activity of activated oxygen eliminating enzymes such as SOD, CAT and POD, therefore reducing the content of activated oxygen such as O_2 - and H_2O_2 and restraining membrane lipid peroxide. Conclusion: pre-storage hot water treatment comined with film packaging effectively prevents severe water loss and decay, restrains imbalance of activated oxygen metabolism and alleviates chilling injury in cucumber fruits stored at low temperature.