贮前延迟联合热水处理对黄瓜果实冷藏期间冷害和生理代谢的影响  

Effects of delayed pre-storage combined with hot water treatment on chilling injury and physiological metabolism of cucumber fruits during cold storage

作　　者：贾淼 张敏[1,2,3] 李奇勋[1] 李玉申 王红婷 陈一锋 JIA Miao;ZHANG Min;LI Qixun;LI Yushen;WANG Hongting;CHEN Yifeng(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》2024年第1期159-166,共8页Journal of Anhui Agricultural University

基　　金：国家自然科学基金(31371526)资助。

摘　　要：为探究黄瓜果实经热水处理后延迟方式对其冷藏期间品质和生理代谢的影响,根据前期利用二次正交旋转组合试验设计优化得出的延迟条件,以新鲜黄瓜为对照(CK),分别研究了水浴延迟(T1)、空气延迟(T2)和未延迟处理(T3)对经热激处理的黄瓜果实在(4±1)℃,相对湿度(80±5)%的冷库贮藏期间冷害(chilling injury,CI)症状、品质及抗氧化系统的影响。结果表明,低温贮藏3 d时,各组冷害指数最高仅为0.37,然而贮藏9 d时,CK和T3组果实冷害指数迅速升高至0.76和0.71,此时CK组冷害指数为T1和T2的1.25倍和1.21倍。而且T1和T2组能显著减缓果实失重率和电解质外渗率(electrolyte leakage,EL)的上升以及硬度的下降,同时能使果实保持较好色泽,维持较高的可溶性蛋白含量,有效减轻了丙二醛(malondialdehyde,MDA)、超氧阴离子(superoxide anion,O_(2)^(-)·)和过氧化氢(hydrogen peroxide,H_(2)O_(2))对果实的损伤;到贮藏末期,相比于CK,T1和T2组果实的H_(2)O_(2)含量分别降低了7.86%和11.64%。此外,T1和T2处理也能在一定程度上延缓过氧化氢酶(catalase,CAT)、过氧化物酶(peroxidase,POD)和还原型谷胱甘肽(reducedglutathione,GSH)含量的下降。综合分析,T1和T2处理组对于减轻黄瓜果实冷害,缓解品质劣变均有显著影响,可根据实际情况灵活选择适用性更高的处理方式。该研究对黄瓜贮藏保鲜技术的进一步完善有一定的理论和实践参考价值。In order to explore the effects of delayed method on quality and physiological metabolism of cucum-ber fruits treated with hot water during cold storage,we investigated the effects of water bath delay(T1),air delay(T2)and non-delay(T3)treatments on chilling injury(CI),quality and antioxidant system of cucumber fruits after hot water treatment at(4±1)℃and relative humidity(80±5)%according to the optimized delay conditions obtained by quadratic orthogonal rotation combination experiment design,taking fresh cucumber as control(CK).The results showed that the highest CI index was only 0.37 when each group was stored at low temperature for 3 days,but CI in-dex of CK and T3 rapidly increased to 0.76 and 0.71 when fruits were stored at low temperature for 9 days,and the CI index of CK was 1.25 times and 1.21 times of that in T1 and T2.Moreover,T1 and T2 treatments could significantly reduce the rise of weight loss and electrolyte leakage(EL)and the decrease of firmness slowly.Also,fruits in T1 and T2 could maintain better color and higher soluble protein content,effectively reduced the damage caused by malondialdehyde(MDA),superoxide anion(O_(2)^(-)·)and hydrogen peroxide(H_(2)O_(2))to the fruits.At the end of storage,compared with CK,the H_(2)O_(2) content in T1 and T2 decreased by 7.86%and 11.64%,respectively.In addition,T1 and T2 could also delay the decline of catalase(CAT),peroxidase(POD)and reduce glutathione(GSH)contents to a certain extent.In conclusion,T1 and T2 treatment groups have significant effects on alleviating chilling injury and quality deterioration of cucumber fruits.Therefore,more suitable treatment methods can be flexibly selected according to the actual situation.This study provides a certain theoretical and practical reference for the further improvement of storage and preservation technology of cucumber.

关 键 词：贮前延迟 热水处理 黄瓜 抗氧化系统 冷害 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]