| 低温预贮对青尖椒采后冷害的影响 |
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| 引用本文： | 刘婧,郑秋丽,左进华,高丽朴,李淼,王清.低温预贮对青尖椒采后冷害的影响[J].现代食品科技,2018,34(2):205-211. |
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| 作者姓名： | 刘婧 郑秋丽 左进华 高丽朴 李淼 王清 |
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| 作者单位： | （1.北京市农林科学院蔬菜研究中心，农业部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097）（2.安徽农业大学植物保护学院，安徽合肥 230000）,（1.北京市农林科学院蔬菜研究中心，农业部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097）,（1.北京市农林科学院蔬菜研究中心，农业部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097）,（1.北京市农林科学院蔬菜研究中心，农业部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097）,（2.安徽农业大学植物保护学院，安徽合肥 230000）,（1.北京市农林科学院蔬菜研究中心，农业部蔬菜产后处理重点实验室，果蔬农产品保鲜与加工北京市重点实验室，农业部华北地区园艺作物生物学与种质创制重点实验室，农业部都市农业（北方）重点实验室，北京 100097） |
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| 基金项目： | 国家重点研发计划项目（2016YFD0400901）；国家大宗蔬菜产业体系建设项目（CARS-25）；北京市农林科学院青年基金项目（QNJJ201709） |
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| 摘 要： | 为研究低温预贮(Low temperature conditioning,LTC)对青尖椒果实冷害的影响,本实验将青尖椒分为两组处理,分别为对照组(4℃贮藏25 d)和LTC组(10℃贮藏2 d再放入4℃贮藏23 d),测定贮藏期间青尖椒果实的冷害指数、相对导电率、丙二醛、叶绿素、POD、APX和CAT等生理指标,探究LTC处理对青尖椒果实冷害发生的影响。研究结果表明,相对于直接将青尖椒放入冷库贮藏,LTC处理可更好抑制青尖椒冷害的发展,有效减缓青尖椒冷害指数的增加,抑制相对导电率的升高和丙二醛(MDA)含量的积累,延缓Vc和叶绿素含量的下降,提高青尖椒果实细胞内过氧化氢酶(CAT),过氧化物酶(POD)、抗坏血酸过氧化物酶(APX)的活性,提高青尖椒果实抗冷性,保存青尖椒的贮藏品质,延长青尖椒果实贮藏时间。
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| 关 键 词： | 青尖椒 低温预贮 冷害 |
| 收稿时间： | 2017/9/30 0:00:00 |
Effects of Low Temperature Prestorage on the Postharvest Chilling Injury of Green Pepper |
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| LIU Jing,ZHENG Qiu-li,ZUO Jin-hu,GAO Li-pu,LI Miao and WANG Qing.Effects of Low Temperature Prestorage on the Postharvest Chilling Injury of Green Pepper[J].Modern Food Science & Technology,2018,34(2):205-211. |
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| Authors: | LIU Jing ZHENG Qiu-li ZUO Jin-hu GAO Li-pu LI Miao and WANG Qing |
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| Affiliation: | (1.Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables for Agriculture, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables in Beijing, Ministry of Agriculture, Key Laboratory of Horticultural Crop Biology and Germplasm Creation, North China, Ministry of Agriculture, Ministry of Agriculture (North China Key Laboratory, Beijing 100097, China)(2.College of Plant Protection, Anhui Agricultural University, Hefei 230000, China),(1.Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables for Agriculture, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables in Beijing, Ministry of Agriculture, Key Laboratory of Horticultural Crop Biology and Germplasm Creation, North China, Ministry of Agriculture, Ministry of Agriculture (North China Key Laboratory, Beijing 100097, China),(1.Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables for Agriculture, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables in Beijing, Ministry of Agriculture, Key Laboratory of Horticultural Crop Biology and Germplasm Creation, North China, Ministry of Agriculture, Ministry of Agriculture (North China Key Laboratory, Beijing 100097, China),(1.Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables for Agriculture, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables in Beijing, Ministry of Agriculture, Key Laboratory of Horticultural Crop Biology and Germplasm Creation, North China, Ministry of Agriculture, Ministry of Agriculture (North China Key Laboratory, Beijing 100097, China),(2.College of Plant Protection, Anhui Agricultural University, Hefei 230000, China) and (1.Key Laboratory of Vegetable Post-harvest Processing, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables for Agriculture, Ministry of Agriculture, Key Laboratory of Preservation and Processing of Fruits and Vegetables in Beijing, Ministry of Agriculture, Key Laboratory of Horticultural Crop Biology and Germplasm Creation, North China, Ministry of Agriculture, Ministry of Agriculture (North China Key Laboratory, Beijing 100097, China) |
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| Abstract: | |
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| Keywords: | green pepper low temperature prestorage chilling injury |
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