不同湿度对热处理西葫芦传热过程及低温贮藏品质和抗氧化系统的影响

该文研究了采后西葫芦果实分别经不同湿度(40％、60％、80％、90％)的热空气处理(44℃、2.3 h)后在(4±0.5)℃湿度(80±5)％的低温条件下对果实的品质以及抗氧化系统的影响,测定失重率,冷害指数,电解质外渗率,抗坏血酸含量,过氧化氢酶活性等指标,并对不同湿度热空气处理过程进行传热分析.结果表明,80％湿...

Effects of heat treatments with different humidity on heat transfer process,low temperature storage quality and antioxidant system of zucchini

The aim of this study was to explore the effects of hot air treatments with different humidity on low-temperature storage quality and antioxidant system of zucchini fruits. The postharvest zucchini fruits were treated with hot air(44 ℃, 2.3 h) combined with different humidity(40%, 60%, 80%, 90%), and then stored at(4±0.5) ℃ and RH(80±5)%. The weight loss, chilling injury, electrolyte leakage, ascorbic acid content, catalase activity and other indicators were measured, and heat transfer analysis on the hot air treatment process with different humidity was conducted. The results showed that compared with other treatment groups, the 80% humidity heat treatment group had a gentler central heating rate and a faster epidermal heating rate, and it alco could reduce the cold injury symptoms and body softening of zucchini fruits under low-temperature storage. The weight loss was also slowed down. At the same time, the hot air treatment group could significantly reduce the fruit electrolyte leakage and malondialdehyde content, maintain the high activity of superoxide dismutase, catalase, peroxidase. Besides, it delayed the decrease of ascorbic acid content to maintain high active oxygen scavenging ability, inhibited the increase of hydrogen peroxide and superoxide anion as well. Compared with other humidity treatments, 80% humidity hot air treatment could effectively reduce the excessive accumulation of thermal stress, and could also enhance the activity of antioxidant enzymes under low-temperature storage, reduced oxidative damage and cold injury. This study provides a new reference and ideas for the process of hot air treatment and low-temperature storage of zucchini.