| 热水处理诱导西葫芦采后低温逆境抗冷性研究 |
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| 引用本文： | 朱赛赛, 张敏, 艾文婷, 李春晖. 热水处理诱导西葫芦采后低温逆境抗冷性研究[J]. 食品工业科技, 2017, (07): 325-330. DOI: 10.13386/j.issn1002-0306.2017.07.055 |
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| 作者姓名： | 朱赛赛 张敏 艾文婷 李春晖 |
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| 作者单位： | 1.上海海洋大学食品学院 |
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| 摘 要： | 为了研究热水处理诱导西葫芦果实抗冷性,从而减轻冷害。该实验以西葫芦为原料,将西葫芦在45℃及35℃热水中分别浸泡5 min及10 min,以室温（20±2）℃下未经热水处理的西葫芦为对照,测定西葫芦果实在4℃低温下,不同贮藏时间（0、3、6、9、12、15 d）的可溶性糖含量、过氧化氢（H2O2）含量、过氧化氢酶（CAT）活性、超氧化物歧化酶（SOD）活性、过氧化物酶（POD）活性、丙二醛（MDA）含量、相对电导率及冷害指数等抗冷性相关指标。结果表明,与对照相比,热水处理显著增加了西葫芦果实可溶性糖含量（p<0.05）,诱导果实在贮藏初期（03 d）H2O2含量短暂增加,而显著减少贮藏中后期（615 d）H2O2含量的积累（p<0.05）,激发贮藏前期（06 d）CAT和SOD活性的升高,减轻贮藏后期（915 d）的活性下降,尤其是POD活性在贮藏中后期（615 d）显著升高（p<0.01）,降低了MDA含量及相对电导率的升高,减少冷害指数的上升（615 d）（p<0.05）,从而说明热水处理诱导西葫芦果实低温逆境下的抗冷性,有效减轻冷害,本实验中35℃热水处理10 min的效果更佳。
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| 关 键 词： | 西葫芦 冷害 热水处理 低温逆境 抗冷性 |
| 收稿时间： | 2016-10-28 |
Study on hot water treatments for inducing cold tolerance of postharvest Cucurbita pepo L.during low temperature stress |
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| ZHU Sai-sai, ZHANG Min, AI Wen-ting, LI Chun-hui. Study on hot water treatments for inducing cold tolerance of postharvest Cucurbita pepo L.during low temperature stress[J]. Science and Technology of Food Industry, 2017, (07): 325-330. DOI: 10.13386/j.issn1002-0306.2017.07.055 |
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| Authors: | ZHU Sai-sai ZHANG Min AI Wen-ting LI Chun-hui |
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| Affiliation: | 1.College of Food Science and Technology, Shanghai Ocean University |
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| Abstract: | The effects of hot water treatment on chilling tolerance of Cucurbita pepo L.were investigated.Cucurbita pepo L.were used as the object of this research.The fruits were fully immersed in hot water of 45 ℃ and 35 ℃ for 5 min and 10 min, fruits without hot water treatment as the control, and then stored at 4 ℃ for 0, 3, 6, 9, 12, 15 d.The chilling injury index, soluble sugar content, H2O2 content, activities of catalase activity (CAT) , superoxide dismutase (SOD) and peroxidase (POD) , malondialdehyde (MDA) content and electric conductivity were measured as related indicaters during the storage period. The results showed that, compared with the control, soluble sugar content was increased (p < 0.05) , the content of H2O2 in heattreated fruits was higher than the control fruits within the first 3 d, and the treatment reduced the H2O2 accumulation at middle and later period of storage (from the 6thto the 15th) (p < 0.05) .The activities of CAT and SOD were increased at pre-storage (from the 0thto the 6th) , and decreased at middle and later period of storage (from the 9thto the 15th) .Especially POD activity was increased significantly at the late stage of storage (from the 6thto the 15th) (p < 0.01) .The increase of MDA content and conductivity were inhabited, and chilling injury index was controled (from the 6thto the 15th) (p < 0.05) .These results suggested that the chilling tolerance of zucchini fruit can be induced by hot water treatment under low temperature stress, and chilling injury was reduced effectively, and in this experiment, 35 ℃, 10 min was the better hot water treatment. |
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| Keywords: | Cucurbita pepo L chilling injury hot water treatment low temperature stress cold tolerance |
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