H_2O_2处理对采后樱桃番茄和芒果抗冷性的影响

Effect of H_2O_2 Treatment on Cold Tolerance of Postharvest Cherry-Tomato and Mango Fruits

为了探讨解决冷敏型樱桃番茄(Lycopersicum esculentum Mill.Var.cerasiforme)、芒果(Mangifera indica L.)冷藏中的冷害问题,用0.001 mmol/L、0.010 mmol/L、0.100 mmol/L过氧化氢(H2O2)和冷激、热激对樱桃番茄和芒果处理后,在2℃冷藏中观测了冷害发生情况、色度及果实中H2O2和丙二醛(MDA)含量.结果表明,樱桃番茄H2O2 0.100mmol/L处理、芒果H2O2 0.001 mmol/L处理比对照蒸馏水处理具有较低的冷害发生率、冷害指数、H2O2和MDA含量,樱桃番茄的色度值也高于对照处理.对樱桃番茄减轻冷害的效果与冷激和热激处理效果相当,对芒果的效果与冷激处理效果相当.冷藏前用H2O2溶液处理可以提高樱桃番茄和芒果冷藏中的抗冷性,减轻冷害.

In order to solve the chilling injury problem of chilling-sensitive cherry-tomato（Lycopersicum esculentum Mill.Var.cerasiforme）and mango（Mangifera indica L.）fruits in cold storage,0.001 mmol/L,0.010 mmol/L,0.100 mmol/L hydrogen peroxide（H2O2）,cold-shock and heat-shock were used to treat cherry-tomato and mango fruits,and chilling injury,chroma,and H2O2 and malondialdehyde（MDA）contents in the fruits were measured during cold storage at 2 ℃.The results show that treatments of cherry-tomato and mango fruits with 0.100 and 0.001 mmol/L H2O2,respectively,lead to lower rate and index of chilling injury,lower contents of H2O2 and MDA and higher chroma value of cherry-tomato than the water treatment control group.The effect of H2O2 treatment on cherry-tomato is equivalent to that of cold-shock and heat-shock treatments in reduction of chilling injury.The effect of H2O2 treatment on mango fruit is equivalent to that of cold-shock treatment.Treatment with H2O2 solution before cold storage can enhance cold tolerance of cherry-tomato and mango fruits in cold storage and reduce chilling injury.