低温对采后嫩南瓜贮藏过程中生理特性的影响  

Effect of Low Temperature on Physiology in Postharvest Fresh Pumpkin 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、果蔬农产品保鲜与加工北京市重点实验室、农业部华北地区园艺作物生物学与种质创制重点实验室、农业部都市农业北方重点实验室,北京100097

出　　处：《北方园艺》2014年第23期105-108,共4页Northern Horticulture

基　　金：农业部公益性行业(农业)科研专项资助项目(201203095);国家大宗蔬菜产业体系建设资助项目(CARS-25-E-01);北京市农林科学院创新基金资助项目(cxjj201304)

摘　　要：以"密本"鲜嫩南瓜为试材,研究了3、5、7、9、11℃低温贮藏对鲜嫩南瓜生理特性的影响。结果表明:鲜嫩南瓜在3、5、7、9℃低温下贮藏均有冷害发生,贮藏期间冷害指数、失重、细胞膜透性、黄色素及MDA含量均逐渐升高;叶绿素、可溶性蛋白质含量逐渐下降;11℃下贮藏未有冷害发生,生理活动受到明显的抑制,有效维持了鲜嫩南瓜的营养品质。Taking fresh pumpkin as material, the effect of different low temperatures with 3,5,7,9,11℃ on physiology in postharvest during safe storage period were studied. The results showed that the fresh pumpkin chilling injury occured at 3,5,7,9℃. The index of chilling injury, weight loss, cell membrane leakage, flavochrome and MDA content in fresh pumpkin were increased gradually,chlorophyll content and soluble protein content were decreased in the whole storage. There were no chilling injury in fresh pumpkin at 11℃ and the physiological metabolism of fresh pumpkin was obviously inhibited, the nutritional quality was effectively maintained.

关 键 词：嫩南瓜 贮藏期间 冷害 生理特征 

分 类 号：S642.109.3[农业科学—蔬菜学]