果蔬成熟度与抗冷性的关系及其作用机理研究进展  

Research Advances in the Relationship between Maturity and Chilling Resistance of Fruit and Vegetable and Its Acting Mechanism

作　　者：周鹤[1,2] 林毅雄[1,2] 段起 孔祥佳[3] 林河通[1,2] 

机构地区：[1]福建农林大学食品科学学院,福州350002 [2]福建农林大学农产品产后技术研究所,福州350002 [3]福建中医药大学药学院制药与食品工程教研室,福州350108

出　　处：《包装与食品机械》2014年第1期45-49,共5页Packaging and Food Machinery

基　　金：国家自然科学基金项目(31201441);福建省自然科学基金项目(2012J05054);福建省教育厅科技项目(JA02208);福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)

摘　　要：果蔬成熟度是影响其抗冷性的重要因素,不同成熟度的果蔬由于细胞膜脂肪酸组分、细胞内含物(可溶性固形物、糖、钙、脯氨酸)含量、各类相关代谢活动(呼吸代谢、乙烯代谢、活性氧代谢、膜脂代谢)等方面存在差异而表现出不同的抗冷性。在前人相关研究的基础上,本文对果蔬的采收成熟度与抗冷性的关系及其作用机理进行综述。旨在为确定果蔬更适宜低温贮藏的采收成熟度以及减轻果蔬贮藏冷害提供理论依据。Maturity is an important factor that affects the chilling resistance of fruit and vegetable.Fruits and vegetables with different maturity show different cold resistance due to the differences in the factors such as membrane fatty acid composition,content of cell inclusions （soluble solid,sugar,calcium,proline）,and some kinds of relevant metabolic activity （respiratory metabolism,ethylene metabolism,reactive oxygen metabo-lism,membrane lipid metabolism ）.On the basic of previous correlational studies,the relationship between maturity and chilling resistance of fruit and vegetable and its acting mechanism are reviewed in this paper.The purpose is to find the appropriate maturity of fruit and vegetable for low temperature storage and to provide the-oretical foundation for alleviating the chilling injury of them.

关 键 词：果蔬 成熟度 抗冷性 作用机理 研究进展 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]