不同处理对茄子采后冷害及相关酶活性的影响  

Effects of different treatments on chilling injury and relevant enzymes activities of eggplant

作　　者：郭雨萱 郝利平[1] 卢银洁 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801

出　　处：《山西农业大学学报（自然科学版）》2016年第9期668-672,684,共6页Journal of Shanxi Agricultural University(Natural Science Edition)

基　　金：“十二五”国家科技支撑计划课题(2012BAD38B07);横向项目:冷藏保鲜综合新技术示范基地建设项目

摘　　要：[目的]探讨不同处理对茄子采后冷害及相关酶活性的影响。[方法]本研究以紫红长茄为试材,设计4种处理,对照、7kJ·m^(-2) UV-C处理、6mmol·L^(-1)草酸浸果10min处理和7kJ·m^(-2) UV-C结合6mmol·L^(-1)草酸浸果10min处理,置于2℃条件下贮藏,测定茄子的冷害指数、细胞膜透性、MDA含量和SOD、POD、CAT活性。[结果]UV-C、草酸处理和UV-C结合草酸处理均可减轻茄子的冷害症状,降低茄子的冷害指数,抑制细胞膜透性的升高和MDA含量的积累,保持茄子中SOD、CAT和POD的活性。[结论]7kJ·m^(-2) UV-C结合6mmol·L^(-1)草酸浸果10min处理效果最佳,在2℃条件下贮藏3d不发生冷害。[Obective]To study the influence of postharvest chilling injury of different treatments and relevant enzymes activities on eggplant.[Methods]by using UV-C（7kJ·m^-2）,oxalic acid（6mmol·L^（-1））leaching for 10 min and UVC（7kJ·m^-2）combined with oxalic acid（6mmol·L^（-1））leaching for 10 min,we storage long eggplant at 2℃,measuring the index of cell membrane permeability,MDA content and activity of SOD,POD and CAT.[Results]The results showed that UV-C,oxalic acid treatment and UV-C combined with oxalic acid could effectively reduce the eggplant chilling injury symptoms and the chilling injury index of eggplant,inhibit the increase of cell membrane permeability and accumulation of MDA content,keep the activity of SOD,CAT and POD in the eggplant.[Conclusion]When the storage condition is 2℃,the combination of 7kJ·m^-2 UV-C and 6mmol·L^（-1） oxalic acid leaching for 10 min is the best treatment,and won＇t have chilling injury for 3days.

关 键 词：UV-C 草酸 茄子 冷害 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]