热处理提高采后果蔬抗冷性的机理分析

Mechanism of chilling tolerance induced by heat treatment in fruits and vegetables

低温贮藏是采后果蔬最有效并且应用最广泛的一种保鲜技术,但是一些对低温敏感的水果和蔬菜,在低温贮藏中容易发生冷害现象,给采后果蔬造成重大的损失。热处理作为一种安全高效的物理处理措施,已被广泛应用于提高采后果蔬的抗冷性。目前多数研究集中在热处理对采后果蔬贮藏品质的影响以及对采后果蔬生理生化的影响,而热处理提高果蔬抗冷性的机理以及关键信号途径尚不太清楚。对热处理提高采后果蔬抗冷性可能存在的机理进行分析,表明热处理诱导的果蔬抗冷性与细胞膜完整性、活性氧信号、热激蛋白、精氨酸途径、糖代谢等因素相关。这些因素具有共同的特点:热处理最终均是通过诱导增强抗氧化酶体系的活性、维持细胞膜的完整性,从而提高了果蔬的抗冷性。

Low temperature storage is the most effective and widely used postharvest technique in fruits and vegetables. But some fruits and vegetables which are sensitive to low temperature are easy to occur chilling injury symptoms in cold storage, causing heavy loss in postharvest fruits and vegetables. Heat treatment is a safe and efficient physical treatment, has been widely applied in the chilling tolerance of fruit and vegetables. At present, most studies focused on the effects of heat treatment on postharvest storage quality and postharvest physiological and biochemical characteristics in fruits and vegetables. However, the mechanism of chilling tolerance induced by heat treatment as well as the key signal pathway in fruits and vegetables is unclear. In this paper, the mechanism of chilling tolerance induced by heat treatment in fruits and vegetables was analyzed. Chilling tolerance induced by heat treatment in fruits and vegetables could be related to membrane integrity, ROS signaling, heat shock protein, arginine pathways and sugar metabolism. These factors have a common characteristic that, heat treatment induces enhancement of antioxidant enzyme system activity, maintains membrane integrity, thereby improves the cold resistance of fruits and vegetables.