多胺处理对黄瓜贮藏冷害及品质的影响

Effect of Exogenous Polyamines Treatment on Chilling Injury and Storage Qualities of Cucumber

通过外源多胺处理方法研究了多胺在提高黄瓜耐冷性和保护贮藏品质方面的作用。结果表明:在2℃贮藏条件下多胺处理黄瓜冷害较对照延缓2d发生,冷害发生率和冷害指数显著降低,但不同多胺处理之间存在差异,其中精胺(Spm)抑制冷害效果好于腐胺(Put)和亚精胺(Spd)。多胺处理可延缓低温条件下黄瓜叶绿素的分解、可滴定酸含量的降低和维生素C的降解;使可溶性固形物和果肉硬度保持在较高水平,至贮藏第8d差异均达到显著水平(P<0 05)。

The chilling injury and storage properties of cucumber stored at 2 ℃ were studied after exogenous polyamines treatments. The results showed that cucumber chilling injury stored at 2 ℃ was delayed for 2 days by exogenous polyamines treatment, the chilling injury rate and chilling injury index of cucumber were remarkably different from those of ck. Spm had better effects in inhibiting chilling injury than Put and Spd treatments. The content of chlorophyll in cucumber declined slowly in low-temperature storage after PAs treatment compared to ck. The content decrease of TA and TSS, the degradation of Vc, and the drop of pulp firmness in cucumber were also delayed by PAs treatment. There were remarkable differences of cucumber quality factors on the 8th day stored at 2*!℃ between exogenous polyamines treatments and ck.