气体成分对黄瓜低温贮藏冷害的影响  

Effect of gas composition on the chilling injury of cucumber under the storage of low temperature

作　　者：裴倩如 朱本忠[1] 田慧琴[1] 翟百强[1] 左进华[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品工业科技》2014年第3期105-108,112,共5页Science and Technology of Food Industry

基　　金：黄瓜物流生理病害的发生规律和控制技术研究(2012BAD38B02-04)

摘　　要：选用"青绿一号"品种黄瓜,贮藏于温度4、7℃条件下,观测O2、CO2的浓度对黄瓜冷害的影响。着重考察了贮藏过程中与冷害相关指标——冷害指数、冷害发生率、丙二醛含量、膜渗透率、过氧化氢酶(CAT)活性、过氧化物酶(POD)活性的变化情况。结果表明,气体成分对冷害的影响有显著性差异,其中,5%O2和1%CO2处理组效果最佳。因此,黄瓜在处于冷害温度范围内运输时,可通过气调贮藏方法减轻冷害的影响。The ＂Green 1＂ cucumbers were adopted as the experiment material and the temperatures of 4~C and 7~C were adopted as storage temperatures.The purpose of study was to observe whether the composition of the gas could make a difference on the chilling injury of the cucumbers .The index that related to the chilling injury -- chilling injury index, chilling injury incidence, malondialdehyde content, catalase （CAT） activity, membrane permeability, peroxidase （PQD）activity were mainly observed. Results showed that the gas composition had significant effect on chilling injury,among them,the best gas composition was 5% 02 and I% CO2.Therefore,when the cucumber were transported in the temperature that could lead to chilling injury,the chilling injury could be lightened by controlling gas composition.

关 键 词：黄瓜 冷害 气体成分 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]