热激处理对青椒耐冷性及抗氧化体系的影响  

Effect of Heat Shock Treatment on Chilling Tolerance and Antioxidant Enzyme Systems in Hot Green Peppers

作　　者：王慧[1] 张艳梅[1] 王大鹏[1] 刘达玉[2] 张正周[3] 秦文[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014 [2]成都大学生物产业学院,四川成都610106 [3]成都市农林科学院,四川成都611130

出　　处：《食品科学》2013年第2期312-316,共5页Food Science

摘　　要：为探讨热激处理能否减轻青椒果实冷害以及对抗氧化体系影响,以"牛角椒"为试材,采后用45、50℃热水浸泡处理4min和1min后,置于温度(1±1)℃的冷藏库贮藏,测定贮藏过程中青椒的冷害指数、细胞膜透性、丙二醛(MDA)含量、H_2O_2含量、O_2^-·产生速率、抗坏血酸AsA含量以及抗氧化酶体系相关酶活变化。结果表明:与对照组相比,热激处理诱导了青椒冷藏初期H_2O_2含量的增加,降低了果实的冷害指数和O_2^-·生成速率,提高了抗氧化酶SOD、CAT、APX的活性,延缓了抗氧化物质AsA含量的减少,从而抑制了贮藏中后期LOX活性的升高,并使MDA和O_2^-·的积累得到控制。说明热激处理可以通过调节抗氧化酶体系的活性来维持活性氧代谢平衡,延缓膜脂过氧化进程,从而减轻冷藏期青椒冷害的发生。In the present study, we examined the effect of heat shock treatment on chilling tolerance and antioxidant systems in hot green peppers. Cowhorn peppers were treated with hot water at 45 ~C for 4 min or at 50 ~C for 1 min before storage at （1 4- 1） ~C for 42 days. Changes in chilling injury index, membrane permeability, MDA content, H202 content, superoxide anion radical formation rate, vitamin C content and antioxidant enzyme systems during the storage period were measured. The results indicated that heat shock treatment induced an increase in endogenous H20~ content at the beginning of storage, reduced the injury index and superoxide anion radical formation rate, enhanced the activities of SOD, CAT and APX and postponed the decrease of AsA content, thus inhibiting the accumulation of superoxide anion radical and MDA and increase in LOX activity at the late stage of storage. These results suggest that heat shock treatment may maintain the balance between the formation and detoxification of reactive oxygen species and delay the lipid peroxidation process, thereby preventing the development of chilling injury of hot green peppers during storage.

关 键 词：青椒 热激处理 冷害 抗氧化体系 

分 类 号：S641.3[农业科学—蔬菜学] TS255.3[农业科学—园艺学]