热处理对采后茄子果实冷害和活性氧代谢的影响  

Effects of heat treatment on chilling injury and active oxygen metabolism of postharvest eggplant fruit

作　　者：赵云峰[1] 顾佳宇[1] 尹学杰[1] 林河通[2] 

机构地区：[1]盐城工学院,江苏盐城224051 [2]福建农林大学食品科学学院,福建福州350002

出　　处：《扬州大学学报（农业与生命科学版）》2011年第3期78-82,共5页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：国家自然科学基金资助项目(30972070);盐城工学院校级科研项目(XKY2011018)

摘　　要：研究45℃、24h热空气处理对采后茄子果实冷害和活性氧代谢影响,定期测定贮藏期间冷害指数(CI)、细胞膜透性、丙二醛(MDA)含量、超氧阴离子自由基(O2-.)产生速率、超氧化物歧化酶(SOD)、过氧化氢酶(CAT)和抗坏血酸过氧化物酶(APX)活性的变化。结果表明:热处理能有效抑制茄子果实冷害的发生,降低果肉O2-.产生速率、细胞膜透性和MDA含量,提高SOD、CAT和APX的活性。从而证明,热处理可有效提高冷藏茄子果实活性氧清除能力,抑制膜脂过氧化作用,增强果实抗冷性,从而减轻冷害的发生。The effects of hot air treatment at 45 ℃ for 24 h on chilling injury and active oxygen metabolism of postharvest eggplant fruit were studied. During fruit storage,chilling index（CI）,membrane permeability,malondialdehyde（MDA）,superoxide anions（O-_2·） production rate,activities of active oxygen scavenging enzymes such as superoxide dismutase（SOD）,catalase（CAT） and ascorbate peroxidase（APX） were determined.Heat treatment restrained significantly the incidence of chilling injury of eggplant fruits,reduced O_2-production rate,cell membrane permeability and MDA content,increased the activities of SOD,CAT and APX.The results showed that heat treatment can improve effectively active-oxygen-scavenging capacity of eggplant fruit during cold storage,induce the inhibition of lipid peroxidation,and enhance cold resistance of the fruit,thereby reduce the incidence of chilling injury.

关 键 词：茄子果实 热处理 活性氧 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]