间歇升温处理对油豆角贮藏期间冷害的控制研究

以吉林特产油豆角为试材,研究油豆角0℃冷胁迫处理间歇升温对冷害的回避效果。结果表明:油豆角0℃处理20d即出现典型水浸状冷害症状,间歇升温至4、8℃和室温(20～25℃)处理,均可有效地减缓冷害症状。其中间歇升温至8℃对冷害的回避作用最为显著,呼吸高峰较对照组推迟10d出现,贮藏35d后,冷害指数、细胞膜透性、MDA含量分别比对照组低33%、29.13%、14.06nmol/g·FW,多酚氧化酶活性升高了0.73U;升温至4℃处理效果没有升温至8℃显著;升至室温处理,前期对冷害症状有所缓解,但后期冷害加剧,褐变反而严重。 

Study on the intermittent warming treatment to control chilling injury in snap bean during storage

Taking snap bean of Jilin Province as material,studied on the effect of different intermittent warming treatments of snap bean during storage in 0℃.The results indicated that after 20d of storage,typical symptom of chilling injury in snap bean started to occur.Intermittent warming to 4,8℃ and the room temperature(20～25℃) slowed down the occurrence of chilling injury.Especially an intermittent warming to 8℃ significantly controlled chilling injury more pronounced than the others,the intermittent warming to 8℃ was proved that the respiratory peak delayed 10d than the CK.After 35d storage,chilling injury index,cell membrane permeability and MDA content were lower than the CK which were 33%,29.13%,14.06nmol/g·FW,and polyphenol oxidase activity increased by 0.73U.The effect of intermittent warming to 8℃ was much better than 4℃.Despite controlled chilling injury during the early storage,snap bean subjected to intermittent warming to room temperature during the late storage so that the chilling injury and browning were aggravated and observed.