不同温度对采后迷你黄瓜贮藏期间生理特性的影响  

Effect of Different Storage Temperature on Postharvest Mini Cucumber Physiological Characters during the Storage

作　　者：史君彦[1] 王清[1] 王倩[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：《安徽农业科学》2014年第30期10643-10645,10793,共4页Journal of Anhui Agricultural Sciences

基　　金：目西北非耕地园艺作物生态高效生产技术研究与示范项目(CARS-25-E-01);国家大宗蔬菜产业体系建设项目(CARS25-E-01);北京农林科学院创新基金项目(cxjj201304)

摘　　要：[目的]研究不同温度对采后迷你黄瓜贮藏期间生理特性的影响。[方法]以迷你黄瓜为试材,分析了采后迷你黄瓜在不同温度下贮藏期间生理特性的变化。[结果]试验表明,3、5、7、9℃下贮藏的黄瓜均有冷害发生,贮藏期间冷害指数、失重、细胞膜透性及MDA含量逐渐升高,外观指数、叶绿素、VC、可溶性蛋白含量逐渐下降;11和20℃下未有冷害发生,贮藏期间外观指数、叶绿素、VC、可溶性蛋白含量呈下降趋势,失重、细胞膜透性及MDA含量逐渐升高,20℃高温增强了迷你黄瓜的生理活动,促进其衰老黄化,而11℃下贮藏能有效抑制迷你黄瓜生理代谢,贮藏效果最好。[结论]研究可为降低迷你黄瓜在大型超市和配送中心等大型蔬菜贮藏中心混搭贮藏过程中冷害产生的损失提供参考依据。[ Objective ] Study of different storage temperature on postharvest mini cucumber physiological characters during the storage. [ Method＇ With mini cucumber as material, the change of physiological characters under different temperature during storage period was analyzed. [ Result ] The results showed that the mini cucumber chilling injury occurred at 3, 5, 7 and 9 ℃. The index of chilling injury, weight loss, cell membrane leakage and MDA content in mini cucumber were increased gradually, corresponds appearance, chlorophyll content, Vitamin C content and soluble protein content were decreased in the whole storage. There were no chilling injury in mini cucumber at 11 and 20 ℃, and corre- sponds appearance, chlorophyll content, Vitamin C content and soluble protein content were also decreased, the index of chilling injury, respiration rate, weight loss, cell membrane leakage and MDA content in mini cucumber were also increased gradually in the whole storage. The physical activity was enhanced and senescence and yellowing of mini cucumber were promoted at 20 ℃. However, the physiological metabolism of mini cucumber was inhibited and the storage was the most of significant. [ Conclusion] The study can provide reference basis for reducing mini cucumber loss during storage.

关 键 词：迷你黄瓜 冷害 黄化 生理特性 

分 类 号：S642.2[农业科学—蔬菜学]