草酸处理减轻采后果蔬冷害机制研究进展

Research progress on the mechanism of oxalic acid treatment to reduce chilling injury of postharvest fruits and vegetables

低温贮藏能维持果蔬采后品质,但冷敏型果蔬在低温贮藏过程中极易发生冷害,严重影响果蔬的贮藏品质和贮藏期。草酸是一种广泛存在于生物体内的次生代谢产物,对于调节果蔬生理生化过程发挥着重要作用,不仅能延缓采后果蔬的成熟衰老过程,还能减轻采后冷敏型果蔬低温贮藏中冷害的发生。该文主要从细胞膜结构和功能、抗氧化系统、能量代谢、渗透调节物积累、糖代谢和细胞壁代谢等方面综述了草酸处理减轻采后果蔬冷害机制,以期为草酸在控制采后果蔬冷害中的应用提供参考依据。

Low temperature storage could maintain the quality of fruits and vegetables after harvest,but cold sensitive fruits and vegetables are easy to occur chilling injuries in the process of low temperature storage,which seriously affects the storage quality and storage period of fruits and vegetables.Oxalic acid is a kind of secondary metabolite widely existing in organisms,which plays an important role in regulating the physiological and biochemical processes of fruits and vegetables.Oxalic acid could not only delay the ripening and senescence process of postharvest fruits and vegetables but also reduce the chilling injury of cold sensitive fruits.In this paper,the mechanisms of oxalic acid treatment reducing chilling injury of postharvest fruits and vegetables were reviewed from the aspects of cell membrane structure and function,antioxidant system,energy metabolism,osmoregulatory accumulation,glucose metabolism,and cell wall metabolism,which could provide a reference basis for oxalic acid in the control of chilling injury of postharvest fruit and vegetable.