冷热温激处理对西葫芦贮藏生理特性的影响  

Effects of cold and heat shock treatments on storage physiological properties of zucchini

作　　者：李玉申 张敏[1,2,3] 王红婷[1] 陈一锋 LI Yushen;ZHANG Min;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5期783-789,共7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：为探究在相同温度梯度下冷热温激处理对采后西葫芦组织贮藏生理特性的影响,选用‘绿丰’西葫芦作为试验材料,分别将西葫芦果实浸入到44℃热水处理30 min;0℃冰水处理30 min;先在0℃的冰水中浸泡30 min,再转入22℃温水中复温30 min,最后在44℃热水浸泡30 min;未经处理的西葫芦为对照;擦干后于20℃贮藏。结果表明,热激处理和冷激处理均可有效提高西葫芦贮藏期间抗氧化能力,延缓衰老进程。冷激处理的西葫芦果实有着更高的果实硬度和CAT活性,热激处理的西葫芦果实较好保持果实的水分、AsA和GSH的含量、POD和APX的活性,抑制了电解质外渗率、MDA和H_(2)O_(2)含量的升高,整体表现出更高的抗氧化能力,有效维持了果实贮藏品质。该研究为西葫芦采后贮藏保鲜提供一定的参考依据。In order to investigate the effects of heat and cold heat treatments with the same stimulation temperature difference on the storage physiological properties of postharvest zucchini fruits,‘Lvfeng’zucchini was selected as the experimental material,which was subjected to the following treatments:the fruit were immersed in hot water at 44℃for 30 min;immersed in cold water at 0℃for 30 min;first immersed in cold water at 0℃for 30 min,and then transferred to warm water at 22℃for 30 min,and finally immersed in hot water at 44℃for 30 min.Untreated zucchini served as the control,and all fruits were dried and stored at 20℃.The results showed that both heat shock treatment and cold shock treatments could effectively improve the antioxidant capacity and delay the senescence process of zucchini during storage.Zucchini with cold shock treatment had higher fruit firmness and CAT activity,and zucchini with heat shock treatment could better preserve fruit water,AsA and GSH contents,POD and APX activities,inhibited the increase of electrolyte leakage,MDA and H_(2)O_(2)contents,and overall showed higher antioxidant capacity,effectively maintaining fruit storage quality.This study can provide some references for storage of zucchini after harvest.

关 键 词：西葫芦 冷激处理 热激处理 生理特性 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]