热激温度对采后黄瓜冷害及活性氧代谢的影响

Effects of heat shock temperature on chilling injury and active oxygen metabolism of postharvest cucumber fruits

为探索热激处理温度对减轻黄瓜低温逆境下冷害的影响,将黄瓜样品分别放入35、40、45、50℃的热水中热激30 min,将不经过热激处理的黄瓜作为对照组,测定黄瓜的冷害指数、硬度、失重率、丙二醛(MDA)含量、过氧化氢酶(CAT)活性、脂氧合酶(LOX)活性、氧自由基含量及电解质渗透率。研究结果表明,在所选取的各处理组中,对冷害抑制的程度:40℃处理组> 35℃处理组> 45℃处理组> CK处理组> 50℃处理组。相对于对照组,35℃和40℃处理组黄瓜的硬度、CAT含量增大,失重率、MDA活性、LOX活性、氧自由基含量均减小,减缓了膜脂过氧化的发生,也减轻了黄瓜的冷害程度。

In order to explore the effect of different heat shock treatment temperature on the chilling injury of cucumber under low temperature stress,the cucumber samples were immersed in hot water of 35 ℃,40 ℃,45 ℃ and 50 ℃ for 30 min.The cucumber fruits without heat shock treatment was used as a control group(CK).The cold injury index,hardness,weight loss rate,malondialdehyde (MDA),catalase (CAT),lipoxygenase (LOX),oxygen free radical content and electrolyte permeability of cucumber.The results showed that,in the selected treatment groups,the degree of chilling injury inhibition was as follows:40 ℃ treatment group>35 ℃ treatment group>45 ℃ treatment group> CK group>50 ℃ treatment group.Compared with the control group,the hardness and CAT content of the cucumber fruits treated with 35 ℃ and 40 ℃ increased,and the weight loss rate,MDA,LOX,and oxygen free radical content all decreased,which slowed down the occurrence of membrane lipid peroxidation and reduced the degree of chilling injury to cucumber as well.