贮前热水处理对低温贮藏西葫芦不同组织抗冷性和抗氧化系统的影响  

Effects of pre-storage hot water treatment on cold tolerance and antioxidant system of different tissues of zucchini during low temperature storage

作　　者：李奇勋 张敏[1,2,3] 贾淼[1] 李玉申 王红婷 LI Qixun;ZHANG Min;JIA Miao;LI Yushen;WANG Hongting(College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306;National Experimental Teaching Demonstration Center for Food Science and Engineering(Shanghai Ocean University),Shanghai 201306;Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation,Shanghai 201306)

机构地区：[1]上海海洋大学食品学院,上海201306 [2]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 [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

出　　处：《安徽农业大学学报》2023年第2期235-242,共8页Journal of Anhui Agricultural University

基　　金：国家自然科学基金面上项目(31371526)资助。

摘　　要：为探究热水处理对低温逆境下西葫芦不同组织活性氧代谢的影响,选用‘绿丰’西葫芦为供试材料,采用42℃热水中浸泡30 min,并以室温下(20±1)℃未经处理的西葫芦为对照,处理后转移至(4±0.5)℃、相对湿度(80±5)%低温环境下贮藏,将西葫芦按不同组织划分为外果皮、中果肉和内果心进行测定。结果表明,中果肉和内果心有较高的可溶性固形物含量并得以有效维持,而内果心在同期组织中保持有显著最高的相对电导率,并且西葫芦在贮藏5d后外表皮更容易积累过氧化氢(H_(2)O_(2))和超氧阴离子自由基O_(2)·^(-),同时带动抗坏血酸(ascorbic-acid,As A)、谷胱甘肽(reduced glutathione,GSH)非酶物质含量的上升,并有效激发5 d后过氧化氢酶(catalase,CAT)、超氧化物歧化酶(superoxide dismutase,SOD)和过氧化物酶(peroxidase,POD)的活性,提升了可溶性蛋白含量。此外,研究发现该热处理可有效减轻西葫芦果实冷害,延缓果实衰老,减轻氧化损伤,提高贮藏品质。该研究结果可为果蔬采后贮藏保鲜提供一定的实验参考与技术借鉴。To investigate the effect of hot water treatment on active oxygen metabolism of different tissues of zucchini under low temperature stress,‘Lvfeng’zucchini was selected as experimental materials,which was soaked in hot water at 42℃ for 30 min,taking untreated zucchini at room temperature(20±1)℃ as the control.Stored in cold storage[(4±0.5)℃,(80±5)%RH]after the treatment,zucchini was divided into exocarp,mesocarp and endocarp according to different tissues.The results showed that the soluble solid content in the mesocarp and endocarp was higher and could be effectively maintained,while the endocarp maintained the highest relative electrical conductivity in the tissue at the same time,and the exocarp of zucchini was more likely to accumulate H_(2)O_(2) and superoxide anion radical O_(2)·^(-),and drived ascorbic acid(AsA)and glutathione(GSH)to increase.The activities of catalase(CAT),superoxide dismutase(SOD)and peroxidase(POD)were effectively stimulated,and the soluble protein content was improved.In addition,the treatment of zucchini in this experiment could effectively delay chilling injury and fruit aging,alleviate oxidative damage and improve the storage quality.The results can provide some references for storage and preservation of fruits and vegetables after harvest.

关 键 词：西葫芦 不同组织 热水处理 活性氧 抗氧化酶 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]