摘要
为探讨热处理能否激发哈密瓜果实抗冷性,减轻冷害。该文以"西州密25号"哈密瓜为原料,在已有研究的基础上,将哈密瓜在55℃热水中浸泡3 min,以室温(22±2)℃清水浸泡3 min为对照,待其表面水分完全晾干以后,放置于3~5℃机械冷库中贮藏,测定贮藏期间哈密瓜品质及生理指标。结果表明,与对照相比,热处理诱导哈密瓜果肉过氧化氢H_2O_2和超氧阴离子O_2^-含量短暂增加,但明显减少贮藏中后期(14~35 d)H_2O_2,O_2^-的积累(P<0.05),提高活性氧清除酶过氧化物酶和超氧化物歧化酶的活性(P<0.05),抑制细胞膜相对渗透率和丙二醛含量上升,降低贮藏后期的冷害发生率(P<0.05),缓解果实可溶性固形物和抗坏血酸含量下降(P<0.05),保持果实较好的品质。热处理主要通过诱导活性氧信号分子,提高活性氧清除酶活性、减少膜脂过氧化作用,从而减轻果实的冷害。研究结果为哈密瓜采后贮藏技术提供理论参考。
In the present study, we examined the effect of heat-treatment on chilling injury and active oxygen metabolism in Hami melon. Hami melon ＂Xizhoumi 25＂ was used in this experiment. The fruits were immersed fully in hot water of 55℃ or normal water at（22±2）℃ for 3 min, and then stored at（3-5）℃ for 35 d. Quality and physiological changes in fruits were measured during the storage period. The results showed that the contents of H2O2 and O-2 in heat-treated fruits were higher than the control fruits within the first 14 d, which indicated that a prompt increase in H2O2 and O-2 was induced after the treatment, and the accumulation achieved the maximum on the 14 th day（P〈0.05）, but the treatment reduced the H-2O2 and O2 accumulations at the middle and later period of storage（from the 14 th to the 35th）（P〈0.05）. The active oxygen signal played a key role in cold resistance of fruit. Through improving the activities of peroxidase（POD）（P〈0.05） and superoxide dismutase（SOD）（P〈0.05）, a higher scavenging capacity of reactive oxygen free radical was maintained, and the increase of cell membrane relative permeability except for the 21 st day（P〈0.05） and malondialdehyde（MDA）（P〈0.05） from the 21 st to the 35 th day were inhibited effectively. So the heat-treatment reduced the chilling injury, prevented the loss of total soluble solids and ascorbic acid contents, and it could better maintain the quality of Hami melon. But the activities of POD and SOD of control fruits were lower than the heat-treatment fruits during the cold storage, and H- 2O2 and O2 content increased obviously at the middle and later periods of the storage, which led to the accumulation of reactive oxygen species, promoted the membrane lipid peroxide, and ruined the regionalization of the cell membrane; the cell membrane permeability and plasmalemma peroxide produced the MDA accumulation in great quantities, and eventually the serious chilling injury occurred on the 35 th day. The control fruits showed the serious water loss shrinking and the weightlessness rate was 6.61% after moved to room temperature; the chilling injury rate of control fruits was 27% higher than that of the heat-treatment. Therefore, this method is effective to reduce the chilling injury of postharvest fruit storage and has a certain popularization value and application prospect. These results suggest that heat-treatment may induce active oxygen signal molecule, improve the active oxygen scavenging enzyme activities, delay membrane lipid peroxidation process, and thereby prevent the development of chilling injury in Hami melon fruit. The results provide a theoretical reference for Hami melon postharvest storage.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2016年第2期280-286,共7页
Transactions of the Chinese Society of Agricultural Engineering
基金
“十二五”国家科技计划项目“新疆瓜果现代贮运关键技术研发与示范(2011BAD27B01)
新疆维吾尔自治区科技厅科技支疆项目(编号:201291144)
新疆农业大学校级大学生创新项目(jqztp72013117))
关键词
热处理
水果
冷藏
哈密瓜
冷害
活性氧
heat treatment
fruits
cold storage
Hami melon
chilling injury
active oxygen
作者简介
王静，女，新疆伊犁人，博士生，研究方向：农产品贮藏与加工。杭州浙江大学生物系统工程与食品科学学院，浙江省农产品加工技术研究重点试验室，310058：乌鲁木齐新疆农业大学食品科学与药学学院，830000。Email：wxj770903@163．com
通信作者：茅林春，男，浙江人，博士生导师。杭州浙江大学生物系统工程与食品科学学院，浙江省农产品加工技术研究重点试验室，310058。Email：linchun@zju．edu．cn
