热处理提高采后果蔬低温贮藏期间活性氧清除能力的机制  

Mechanism of heat treatment to improve the active oxygen scavenging ability of postharvest vegetables during low temperature storage

作　　者：胡均如 张敏[1,2,3,4] HU Junru;ZHANG Min(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;Shanghai Engineering Research Center of Aquatic-Product Processing&Preservation,Shanghai 201306,China;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306,China;National Experimental Teaching 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]上海水产品加工及贮藏工程技术研究中心,上海201306 [3]上海冷链装备性能与节能评价专业技术服务平台,上海201306 [4]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：《食品与发酵工业》2021年第12期269-276,共8页Food and Fermentation Industries

基　　金：国家自然科学基金面上项目(31371526)。

摘　　要：低温贮藏是果蔬采后贮藏的关键手段,可以有效地延长果蔬的贮藏期,但当对冷敏感的果蔬在较低的温度下贮藏时会产生低温胁迫引起氧化损伤,造成果蔬机体中活性氧清除系统的破坏,导致活性氧的积累从而造成果蔬机体的衰老与死亡。热处理作为有效的贮前预处理技术,适度的热胁迫会激活植物细胞中的信号传导途径,促进活性氧清除系统,有效上调采后果蔬低温贮藏期间活性氧清除能力。该文综述了热处理对采后果蔬低温贮藏期间活性氧清除能力的影响,旨在为贮前热处理技术减轻采后果蔬低温贮藏期间氧化损伤、冷害现象的更深入研究提供理论依据。Low-temperature storage is a key means of post-harvest storage of fruits and vegetables,which can effectively prolong the storage period of fruits and vegetables.However,the low temperature stress of fruits and vegetables may also occur when stored at lower temperatures which causing the destruction of the active oxygen removal system in fruits and vegetables.Besides,it can also results in active oxygen accumulation of fruits and vegetables and causes aging and death.Heat treatment is an effective pre-storage pretreatment technology.Moderate heat stress will activate signal transduction pathways in plant cells,promote an active oxygen scavenging system,and make harvested vegetables more suitable for low-temperature storage environments.This article reviewed the effect of heat treatment on the active oxygen scavenging system of postharvest vegetables during low-temperature storage and aimed to provide a theoretical basis for the in-depth research on heat treatment technology of postharvest vegetables.

关 键 词：热处理 低温贮藏 活性氧 抗坏血酸-谷胱甘肽循环 抗氧化酶 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程]