热空气处理对西葫芦采后低温贮藏生理的影响  

Effect of hot air treatment on postharvest low temperature stroage characteristic of Cucurbita pepo

作　　者：朱赛赛[1] 艾文婷[1] 张敏[1,2,3] 李春晖 邵婷婷[1] 刘威[1] ZHU Sai- sai AI Wen- ting ZHANG Min(College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306, China Shanghai Technical Service Platform for Cold Chain Equipment Performance and Energy Efficiency Evaluation, Shanghai 201306, China National Experimental Teaching and Demonstration Center for Food Science and Engineering（ Shanghai Ocean University） , Shanghai 201306, China)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [3]食品科学与工程国家级实验教学示范中心(上海海洋大学),上海201306

出　　处：《食品工业科技》2017年第21期274-280,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金资助项目(31371526)

摘　　要：为研究热空气处理对采后西葫芦低温贮藏品质的影响。将西葫芦于35℃热空气处理40 min及45℃热空气处理20 min,以室温(20±2)℃下未经热空气处理的西葫芦为对照,然后置于4℃低温条件下进行贮藏,通过每3 d测定其品质与生理生化指标来反映热空气处理的贮藏保鲜效果。结果表明:热空气处理西葫芦的呼吸强度减轻且呼吸跃变时间推迟,果实的硬度、TSS含量、可溶性糖含量及可溶性蛋白含量较对照保持更好;热空气处理西葫芦的O_2^-含量、H_2O_2含量降低,抗氧化酶(CAT、SOD、POD)活性激发提高,使得自由基的清除能力增强;MDA含量、电解质渗透率减小,使得膜脂过氧化进程变慢,细胞膜得到保护,果实的冷害指数也降低,说明热空气处理西葫芦低温逆境下抵御能力增强,且45℃热空气处理20 min效果更好。The effects of hot air treatment on postharvest low temperature stroage quality of Cucurbita pepo L were studied.The Cucurbita pepo L was treated with hot air at 35 ℃ for 40 min and hot air at 45 ℃ for 20 min, fruits without hot air treatment at room temperature （20 ± 2） ℃ as the control, and then stored at 4 ℃ low temperature, the quality and physiological and biochemical indicators were measured every 3 days to evaluate the storage and preservation effect.The results showed that hot air treatment could maintain the firmness, the content of TSS, soluble sugar and soluble protein, reduce the respiration rate compared to the control, and reduce the content of O~ and H202, increase the activities of catalase activity（ CAT）, superoxide dismutase（SOD） and peroxidase （POD）, enhance the removal ability of free radicals, reduce the malondialdehyde （MDA） content and electrolyte leakage rate, slower the membrane lipid peroxidation process, protect the cell membrane, and then reduce the chilling index, indicating that hot air treatment could enhance the resistment capacity of Cucurbita pepo L to low temperature ,and in this experiment,45 ℃ ,20 min was the better hot air treatment.

关 键 词：西葫芦 冷害 热空气处理 低温贮藏 品质 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]