| 贮前热处理对青椒冷害、活性氧代谢和膜脂过氧化的影响 |
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| 引用本文： | 侯建设,李春荣,李中华.贮前热处理对青椒冷害、活性氧代谢和膜脂过氧化的影响[J].食品工业,2009(6). |
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| 作者姓名： | 侯建设 李春荣 李中华 |
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| 作者单位： | 中国人民解放军海军医学研究所;安丘市林业局; |
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| 摘 要： | 贮前50℃10min或53℃5min热水浸泡处理极显著降低了2℃贮藏青椒的冷害,显著抑制了膜透性的上升。与对照相比,50℃热处理对青椒SOD活性影响不明显,而53℃热处理显著提高了3、4和5周时SOD的活性。两热处理均极显著提高了青椒CAT和APX活性。两热处理青椒贮藏过程中POD活性变化较小,而对照组青椒POD活性7周时骤然上升。热处理还导致青椒的LOX活性3周后迅速下降。贮前热处理通过提高活性氧清除酶特别是CAT和APX活性,维持活性氧代谢的平衡,降低LOX活性,抑制膜脂过氧化,从而减轻了青椒的冷害。
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| 关 键 词： | 青椒果实 冷害 抗冷 热处理 采后生理 |
Effect of Prestorage Heat Treatment on Chilling Injury, Activated Oxygen Metabolism and Membrane Lipid Peroxidation in Green Pepper Fruits |
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| Hou Jian-she,Li Chun-rong,Li Zhong-hua . Naval Medical Institute ,. Forest Bureau of Anqiu County.Effect of Prestorage Heat Treatment on Chilling Injury, Activated Oxygen Metabolism and Membrane Lipid Peroxidation in Green Pepper Fruits[J].The Food Industry,2009(6). |
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| Authors: | Hou Jian-she Li Chun-rong Li Zhong-hua Naval Medical Institute Forest Bureau of Anqiu County |
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| Affiliation: | Hou Jian-she1,Li Chun-rong1,Li Zhong-hua2 1. Naval Medical Institute (Shanghai 200433),2. Forest Bureau of Anqiu County (Anqiu 262100) |
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| Abstract: | |
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| Keywords: | pepper fruit chilling injury chilling endurance heat treatment postharvest physiology |
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