热激处理对黄瓜低温贮藏特性的影响  

Effect of heat shock treatment on storage properties of cucumber at low temperature

作　　者：沈丽雯 刘娟[1] 董红敏[1] 李慧妍[1] 何靖柳[1] 刘春燕[1] 秦文[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2015年第2期343-348,共6页Science and Technology of Food Industry

摘　　要：为研究热激处理对低温贮藏中黄瓜冷害发生的防治效果及对贮藏特性的影响,以"金田208"黄瓜为试材,通过测定黄瓜果实硬度、可溶性固形物、失重率、腐烂率、冷害指数、相对电导率、丙二醛含量、VC含量、叶绿素和可溶性蛋白含量,确定黄瓜适宜的热激处理条件。结果表明:不同的热激方式、处理温度及时间会对黄瓜造成不同的影响。不适宜的热水处理会造成大量霉变,不适宜的热空气处理则会出现不同程度的失水、褪绿或烫斑。适宜的热水和热空气处理均可以对黄瓜的冷害起到推迟或减轻的效果,并有效的控制低温贮藏期间黄瓜果实的失水,能够延缓黄瓜细胞膜渗透率的增加和MDA的积累,防止可溶性蛋白含量降低。利用42℃的热水处理10min可以显著(p<0.05)降低黄瓜的冷害指数和腐烂率,延缓果实硬度、可溶性固形物的下降,并维持较低的丙二醛(MDA)含量和相对电导率,对减轻黄瓜冷害症状起到了较好效果,适宜用作黄瓜的热激处理条件。The chilling injury and storage properties of cucumber stored at 2℃ were studied after different heat shock treatment. ＂Jin Tian 208＂ cucumber was used as test material,fruit hardness,soluble solids,the weight loss rate,decay rate,the chilling injury index,relative conductivity,MDA content and VCcontent,chlorophyll and soluble protein content were measured as indicators to determine the appropriate conditions of heat shock treatment. The results showed that different ways of heat shock,temperature and time had different effects on cucumber. Inappropriate hot water treatment caused mildew,inappropriate hot air treatment exhibited different degrees of water loss,green fading,or hot spots. Hot water and hot air treatment could delay or reduce the chilling injury of cucumber,and reduce the rate of water loss effectively. Hot water（42℃,10min） treatment could significantly reduce（p0.05） the cucumber chilling injury index and rotting rate,delay the decrease of fruit hardness and soluble solids,and maintain the lower malondialdehyde（MDA） content and relative conductivity,played a good effect to reduce cucumber chilling injury symptoms. The results suggested that such a treatment was an appropriate method for cucumber to prevent it from chilling injury.

关 键 词：黄瓜 热激条件 冷害 低温贮藏 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]