亚低温胁迫下草酸处理对采后番茄果实冷害的影响  

Effect of Oxalic Acid Treatment on Chilling Injury in Tomato Fruit under Sub-low Temperature

作　　者：李佩艳[1] 尹飞[2] 

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471023 [2]河南科技大学农学院,河南洛阳471023

出　　处：《食品研究与开发》2017年第16期173-178,共6页Food Research and Development

基　　金：河南科技大学博士科研启动基金项目(4009-13480053);河南科技大学青年科学基金项目(2015QN035);农产品高值化利用与快速检测技术项目(2015XTD007)

摘　　要：以"欧美圆"番茄为试验材料,采用10 mmol/L草酸溶液常温浸泡10 min(以浸泡清水为对照),之后于(10±0.5)℃贮藏18 d,之后移至常温(约25℃)贮藏6 d,研究亚低温胁迫下草酸处理对采后番茄果实冷害的影响。结果表明,草酸处理能显著降低番茄果实冷害指数、腐烂指数,显著降低果实丙二醛(Malondialdehyde,MDA)含量和相对电导率,显著抑制果实呼吸和乙烯释放速率,显著提高果实超氧化物歧化酶(Superoxide dismutase,SOD)、过氧化氢酶(Catalase,CAT)、过氧化物酶(Peroxidase,POD)活性以及渗透调节物质(脯氨酸和可溶性蛋白)含量。这些生理效应表明亚低温胁迫下草酸处理能提高番茄果实抗氧化酶活性和渗透调节能力,维持番茄果实细胞膜结构完整,从而提高番茄果实在亚低温胁迫下的抗冷性。The effects of postharvest treatment with oxalic acid（OA）on chilling injury in tomato fruit（Solanum lycopersicum L.）under sub-low temperature were investigated after tomato fruit were dipped in 10 mmol/L OA solution for 10 min at 25 ℃（control fruit were treated with distilled water）and then subsequently stored at sublow temperature（10 ± 0.5）℃ for 18 days thereafter transferred to 25 ℃ for 6 days. The results suggested that pre-storage application of OA significantly decreased chilling injury index and disease index,significantly reduced MDA content and relative leakage rate in tomato fruit,remarkably inhibited and ethylene production rate,notably enhanced the activities of SOD,CAT and POD,and promoted the contents of proline and soluble protein. These physiological effects suggested that OA improved cold resistance of tomato fruit under sub-low temperature by enhancing antioxidant enzyme activities and increasing the ability of osmotic adjustment,which contribute to maintaining fruit membrane integrity.

关 键 词：番茄 草酸 冷害 亚低温 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]