冷锻炼处理对哈密瓜果实冷害发生及生理变化的影响

Effects of Cold Acclimation Treatments on Chilling Injury and Physiological Changes of Hami Melon( Cucumis melo L. ) Fruit during Cold Storage

【目的】探讨冷锻炼处理对‘86-1’哈密瓜果实的冷害控制效果,筛选出较适宜的冷锻炼处理方式,降低‘86-1’哈密瓜低温贮藏中造成的冷害损失。【方法】以‘86-1’哈密瓜果实为试材,研究直接降温和3种冷锻炼处理对其冷害发生及生理变化的影响。【结果】冷锻炼处理可有效降低‘86-1’哈密瓜果实的冷害指数和冷害率,显著抑制相对膜透性的增加,减少膜质过氧化物产物丙二醛,使抗氧化酶活性(SOD、POD和CAT)保持较高的水平,并使‘86-1’哈密瓜果实在贮藏末期保持较好的品质,显著降低了果实的失重率,提高了好果率。【结论】3种冷锻炼处理中,(8±0.5)℃1 d→(5±0.5)℃3 d→(3±0.5)℃3 d→(1±0.5)℃冷锻炼处理对‘86-1’哈密瓜果实冷害控制效果较为显著。

【Objective】In order to prevent ‘86- 1＇Hami melon（ Cucumis melo L.） fruits loss caused by chilling injury during storage,discuss cold acclimation treatments to control effect of chilling injury and choose a suitable cold exercise treatment.【Method】The effects of direct cooling and three different cold acclimation treatments on chilling injury and physiological changes of ‘86- 1 ＇Hami melon（ Cucumis melo L.）fruit during cold storage were investigated.【Result】The results showed that： three different cold acclimation treatments could significantly reduce the chilling injury indexes and chilling injury incidence,increase membrane permeability,inhibite the accumulation of malonaldehyde and maintaine higher superoxide（ SOD） activity,peroxidase（ POD） activity and catalase（ CAT） activity. They also had better commercial qualities,reduced significantly weight loss rate,improved good fruit rate of ‘86- 1＇Hami melon（ Cucumis melo L.） fruit at the end of storage.【Conclusion】The cold acclimation treatment（ 8℃ ± 0. 5℃ 1 d→5℃ ± 0. 5℃ 3 d →3℃ ± 0.5℃ 3 d→1℃ ± 0. 5℃） had a better effect on chilling injury of‘86- 1＇Hami melon（ Cucumis melo L.） fruit.