贮前热水处理对‘红阳’猕猴桃果实冷害的影响

以‘红阳’猕猴桃果实为试材，研究贮前3 种不同温度（（35±1）、（45±1）、（55±1） ℃）热水
处理10 min对‘红阳’猕猴桃果实冷害的影响。结果表明：（35±1） ℃和（45±1） ℃处理可以有效地降低‘红
阳’猕猴桃果实冷害率和冷害指数，显著减少膜脂过氧化产物丙二醛的积累和抑制相对细胞膜透性的增加，有效
地抑制果实呼吸速率和乙烯释放速率，保持较高的过氧化物酶活性，降低多酚氧化酶活性，并在贮藏末期保持较好
的果实品质。（55±1） ℃热水处理加重了‘红阳’猕猴桃果实的冷害，并产生了与前两个热水处理相反的生理效
应。3 种不同温度热水处理中，（45±1）℃热处理10 min对控制‘红阳’猕猴桃果实冷害的效果最显著。

Effect of Prestorage Hot Water Treatments on Chilling Injury in ‘Hongyang’ Kiwifruit

The effects of three different prestorage hot water treatments [(35±1), (45±1) and (55±1) ℃] on chilling
injury in ‘Hongyang’ kiwifruits were investigated. The results showed that both (35±1) and (45±1) ℃ treatments could
significantly reduce chilling injury index and chilling injury incidence, inhibit the accumulation of malonaldehyde and the
increase in membrane permeability and decrease respiratory rate and ethylene production rate. Moreover, these two
treatments maintained higher peroxidase (POD) activity and lower polyphenol oxidase (PPO) activity. These kiwifruits
retained better commercial quality at the end of storage. However, (55±1) ℃ treatment aggravated chilling injury
in ‘Hongyang’ kiwifruits and resulted in the opposite physiological effects in comparison with two other treatments.
This study suggests that dipping in (45±1) ℃ hot water for 10 min is the most effective against chilling injury in
‘Hongyang’ kiwifruits.