低温预贮对黄瓜耐冷性的影响  

Effect of Low Temperature Conditioning on Chilling Tolerance of Cucumber

作　　者：史君彦[1] 王云香[1] 周念念 左进华[1] 高丽朴[1] 王清[1] SHI Junyan;WANG Yunxiang;ZHOU Niannian;ZUO Jinhua;GAO Lipu;WANG Qing(Beijing Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Laboratory of the Vegetable Postharvest Treatment of Ministry of Agriculture,Beijing Key Laboratory of Fruits and Vegetable Storage and Processing,Key Laboratory of Biology and Genetic Improvement of Horticultural Crops(North China),Ministry of Agriculture,Key Laboratory of Urban Agriculture(North),Ministry of Agriculture,Beijing 100097)

机构地区：[1]北京市农林科学院蔬菜研究中心农业部蔬菜产后处理重点实验室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

出　　处：《食品工业》2019年第12期5-8,共4页The Food Industry

基　　金：国家重点研发计划项目（2016YFD0400901）;国家自然科学基金项目（31772022）;国家大宗蔬菜产业体系建设项目（CARS-23）;北京市农林科学院青年基金项目（QNJJ201709）;国家科技支撑计划课题（2015BAD16B01）

摘　　要：为研究黄瓜在低温下的耐冷性,试验以"北农佳秀"黄瓜为试材,采用低温预贮(Low temperature condition,LTC)的方法,研究LTC处理对黄瓜冷害、可溶性固形物、丙二醛、叶绿素、维生素C和抗氧化酶活性的影响。结果表明:LTC处理可有效抑制黄瓜冷害的发生,延缓冷害指数的升高,抑制可溶性固形物(TSS)、叶绿素和维生素C含量的下降,降低丙二醛(MDA)含量的积累,增强过氧化物酶(POD)和过氧化氢酶(CAT)活性,减轻活性氧自由基对细胞组织的损伤。因此, LTC处理可增强黄瓜低温贮藏的耐冷性。To study the cold tolerance of cucumber at low temperature, "Beinongjiaxiu" cucumber was used as test material, and were treated with low temperature conditioning(LTC) to determine the effect on chilling injury, total soluble solid content(TSS), malondialdehyde(MDA), chlorophyll, vitamin C and antioxidant enzyme activities in cucumber. The results showed that the occurrence of chilling, chilling injury, soluble solid, chlorophyll and vitamin C content of cucumber were inhibited by LTC treatment. delayed the accumulation of MDA content, and enhanced the peroxidase(POD) and catalase(CAT) activities to reduce the damage of cellular tissue by reactive oxygen species. Therefore, the chilling tolerance of cucumber was enhanced by LTC treatment during the low temperature storage.

关 键 词：黄瓜 低温预贮 冷害指数 丙二醛(MDA) 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]