采后预温处理对草莓果实贮藏保鲜效果的影响

Effects of pre-temperature treatments on the fresh preservation of post-harvest strawberry fruit

研究了采后预温处理对草莓果实贮藏保鲜的影响,结果表明,冷藏（5℃）条件下,贮前50℃预热处理30min的果实腐烂率最低;室温贮藏（19℃～21℃）条件下,50℃预热处理30min、5℃预冷处理30min的果实腐烂率最低;贮藏前期,果实中超氧化物歧化酶（SOD）活性、丙二醛（MDA）含量不断上升,预热处理能明显提高果实的SOD活性;贮藏后期,果实SOD活性不断下降、MDA含量持续上升,预处理能显著抑制果实SOD活性的下降和MDA含量的增加.

The effects of pre -temperature treatments on the fresh preservation of strawberry fruits were studied. These suits showed that the decay rate of fruit with pre - heat treatment under 50℃ for 30 min was the lowest storied at 5℃. The decay rate of fruit with pre - cool treatment under 5℃ for 30 min and 50℃ for 30 rain was lower than the control fruit storied at room temperature. SODactivity and MDA content in fruits increased gradually at the early stage of fruit storage. The preheat treatment could obviously increase SOD activity in fruts. SOD activity decreased and MAD content increased gradually at the early stage of fruit storage. The pre - heat treatment could obviously increase SOD activity in fruits. SOD activity decreased and MDA content increased gradually at the later stage of fruit storage ,but the pre - temperature treatment ,especially the pre - heat treatment could obviously inhibit the decrease of SOD activity and the increase of MDA contents in fruits.