热处理诱导枇杷果实抗冷性与组织保护酶系变化的关系  

The relationship of inducing chilling tolerance by postharvest heat treatment and protection enzymes activity in loquat fruit

作　　者：陈发河[1] 张晓勇[1] 吴光斌[1] 

机构地区：[1]集美大学生物工程学院,福建厦门361021

出　　处：《食品与机械》2009年第5期29-33,共5页Food and Machinery

基　　金：福建省科技计划重点项目(编号:2007N0046);福建省自然科学基金(编号:B0510026);集美大学创新团队基金(编号:C19002)

摘　　要：研究热处理对冷藏枇杷果实诱导抗冷性的影响效果。枇杷果实采后经38℃热处理15h，然后在1～4℃下冷藏，测定分析贮藏期间果实冷害级别、出汁率和失重率、呼吸速率、丙二醛含量以及过氧化物酶（POD）、超氧化物岐化酶（SOD）、多酚氧化酶（PPO）、脂氧合酶（LOX）活性的变化。结果表明：热处理减轻了冷害的发生，提高了出汁率，降低了失重率和呼吸速率，减少了丙二醛的积累，提高了POD酶活性，在贮藏后期维持较高的SOD酶活性，并抑制PPO和LOX活性的增加。热处理能够提高枇杷果实抗冷性，减轻冷害症状的发生。Effects of heat treatment on inducing chilling tolerance of loquat fruits during cold storage were studied. The loquat fruits were exposured to hot air （38 ℃ ）for 15 hour, and then stored at 1-4 ℃. In order to find out the relations between heat treatment and chilling injury during storage under low temperature,the chilling injury rate, the chilling injury index, extractable juice rate, weight loss rate, respiration rate, MDA content and the parameters of enzymes such as peroxidase （ POD）, superoxide dismutase （SOD） . polyphenol oxidase（PPO）, lipoxygenase（LOX） . were examined periodly during storage. The resuhs showed that heat treatment inhibited chilling injury occurrence, improved the extractable juice rate, and reduced the weight loss rate , respiration rate and the content of MDA, It also improved the activity of POD, and maintainedl high activity of SOD in later storage period. The activity of PPO and LOX were inhibited. Heat treatment can enhance resistance to chilling injury of loquats and lighten the degree of chilling injury.

关 键 词：枇杷 热处理 冷害 膜保护酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]