热激处理对采后甜椒果实抗冷害的生理效应  

Physiological Effects of Heat Shock Treatment on Sweet Peppers to Enhance Chilling Injury Resistance

作　　者：陈发河[1] 蔡慧农[1] 吴光斌[1] 张维一[2] 张爱玲[2] 

机构地区：[1]集美大学生物工程学院,厦门361021 [2]新疆农业大学食品科学系,乌鲁木齐830052

出　　处：《食品科学》2002年第6期139-142,共4页Food Science

基　　金：新疆教育自然科学基金资助项目(批准号:94144)

摘　　要：贮前热激处理能降低贮于低温(0～1℃)下甜椒果实的呼吸上升、乙烯释放和乙醇、乙醛、丙酮等有害物质的积累,减轻低温胁迫造成的果肉细胞膜损伤,增强甜椒果实的过氧化物酶和过氧化氢酶活性,降低苯丙氨酸解氨酶的活性。贮前热激处理有提高甜椒果实的抗冷性,推迟和减轻冷害症状发生的作用。Physiologicaleffectsofheatshock treatmentonsweetpepperstoenhanceitsresistancetochillinginjuryw ere studied.The results showed that the heat shock treatment could lower the respiration rate and the amount of ethylene released,reduce the accumulationo f alcohol,acetaldehyde and acetone,lightenthe chilling injury of memb rane,en-hance the peroxidase activity andca talase activity andreduce the phenylalanine ammonia lyase activity ofsweetpepper stored at low -temperature(0～1℃).Heat shock treatment of prestorage can enhance resistance to chilling i njury of sweet pepper,postpone the symptomo f chilling injury appearing andligh ten the degree of chilling injury.

关 键 词：热激处理 甜椒果实 抗冷害 生理效应 低温胁迫 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]