冷激处理对油桃贮藏品质和抗氧化酶活性的影响

Effect of Cold Shock Treatment on the Quality and Anti-oxidative Enzyme Activities of Nectarine Fruits during Storage

以‘秦光2号’油桃为材料,研究了冷激处理对果实冷藏中品质及相关酶活性的影响。结果表明,0℃冷空气处理3.5 h可明显延迟油桃的后熟衰老;同时有推迟乙烯释放高峰和呼吸高峰,提高膜脂过氧化保护酶SOD、CAT、POD的活性,保持果肉硬度,减轻冷害发生的作用。但对可溶性固形物和可滴定酸含量无明显影响。

The nectarine variety Qinguang 2 was used to study the effects of cold shock treatment on the quality and related anti-oxidative enzyme activities of nectarine fruits during cold storage. The results illustrated that the 3.5 hour treatment with zero degee air could remarkably delay storage maturity and senescence of nectarine fruits ;In the meantime,it also delayed ethylene release peak and the climacteric of nectarine fruits and raised the activities of membrane SOD,CAT and POD thus capable of keeping the fruit flesh hard and reduce cold damage incidence. But it showed no effect on the contents of the solids and titrable acids.