不同温度对西葫芦果实冷害及生理变化的影响  

Effects of Different Temperature on Chilling Injury and Physiological Changes during Storage of Cucurbita pepo

作　　者：王清[1] 杨娜[1] 刘凤娟[1] 高丽朴[1] 

机构地区：[1]北京市农林科学院蔬菜研究中心,北京100097

出　　处：《湖北农业科学》2012年第18期4027-4030,共4页Hubei Agricultural Sciences

基　　金：国家大宗蔬菜产业体系建设项目(CARS-25-E-01)

摘　　要：通过试验确定西葫芦果实在不同温度下贮藏的安全期,并分析不同冷藏温度下其营养品质和生理生化指标的变化。结果表明,在单纯5、8、10℃低温处理下冷害出现的时间分别为处理后的7、5、6d。但5、8、10℃处理分别冷藏3、4、5 d后,再在20℃环境的货架上1 d就会表现出冷害;冷害对西葫芦果实可溶性蛋白含量影响不大,但会降低可溶性固形物的含量与过氧化氢酶活性,影响细胞膜透性、丙二醛和过氧化氢含量。To ensure the safety period of summer squash（Cucurbita pepo L.） at different temperature,the changes of nutri-tion quality and physiological and biochemical indexes of summer squash at different cold storage temperature were studied.The results showed that the chilling injury of summer squash occurred 7,5,6 d after being stored at 5,8,10 ℃,respec-tively.But chilling injury would occur on shelf just in 1 d at 20 ℃ after being stored at 5,8,10 ℃ for 3,4,5 d,respec-tively.The effect of chilling injury on the soluble protein content of summer squash was limited.However,the soluble solid content and catalase activity were reduced;and the cell membrane permeability,content of Malondialdehyde and Hydrogen peroxide were influenced.

关 键 词：西葫芦 温度 冷害 生理生化指标 

分 类 号：S642.6[农业科学—蔬菜学]