热激温度对采后黄瓜冷害及活性氧代谢的影响
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摘要
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 of35 ℃,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.
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 of35 ℃,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.
引文
[1]王志坤,秦智伟,周秀艳.黄瓜果实成熟衰老过程中几种物质的变化[J].中国蔬菜,2010(12):41-45.
[2]王敏,董邵云,张圣平,等.黄瓜果实品质性状遗传及相关基因分子标记研究进展[J].园艺学报,2013,40(9):1752-1766.
[3]郭春歌.黄瓜冷害和冻害的发生及防治[J].河南农业,2015(16):37-38.
[4]张娜,杨昭,陈爱强.间歇热处理抑制热伤害提高黄瓜贮藏品质[J].农业工程学报,2014,30(9):256-261.
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[6]陈发河,张晓勇,吴光斌.热处理诱导枇杷果实抗冷性与组织保护酶系变化的关系[J].食品与机械,2009,25(5):29-33.
[7]乔勇进,冯双庆,赵玉梅.热处理对黄瓜冷害及生理变化的影响[J].食品科学,2003,24(1):131-135.
[8]郑鄢燕,代晓霞,生吉萍,等.热处理与内源H2O2对黄瓜抗冷性和抗氧化酶活性的影响[J].食品科学,2012,33(22):314-318.
[9]沈丽雯,刘娟,董红敏,等.热激处理对黄瓜低温贮藏特性的影响[J].食品工业科技,2015,36(2):343-348.
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[13]曹建康,陈文化,赵玉梅,等.壳聚糖结合1-甲基环丙烯处理对李果实货架期品质的影响[J].食品科学,2009,30(22):366-368.
[14]陈昆松,徐昌杰,许文平,等.猕猴桃和桃果实脂氧合酶活性测定方法的建立[J].果树学报,2003,20(6):436-438.
[15]芮怀瑾,汪开拓,尚海涛,等.热处理对冷藏枇杷木质化及相关酶活性的影响[J].农业工程学报,2009,25(7):294-298.
[16]陈健华,张敏,车贞花,等.不同贮藏温度及时间对黄瓜果实冷害发生的影响[J].食品工业科技,2012,33(9):394-397.
[17]王贵禧,王友升,梁丽松.不同贮藏温度模式下大久保桃果实冷害及其品质劣变研究[J].林业科学研究,2005,18(2):114-119.
[18]胡美妓,李敏,高兆银,等.热处理对果蔬采后品质及病虫害的影响[J].果树学报,2005,22(2):143-148.
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[20]王新华.黄瓜低温适应性评价方法的研究[D].哈尔滨:东北农业大学,2000.
[21]GRECHKIN A.Recent developments in biochemistry of the plant lipoxygenase pathway[J].Progress in Lipid Research,1998,37(5):317-352.
[22]张福平,陈蔚辉,郑楚萍,等.超声波结合气调包装对番石榴贮藏品质与生理的影响[J].南方农业学报,2017,48(3):493-498.
[23]李丽,李杰民,孙健,等.仲丁醇对采后龙眼低温贮藏特性的影响[J].南方农业学报,2017,48(12):2247-2252.
[24]李香玉,张新华,李富军,等.采后热处理影响果蔬贮藏品质机理的研究进展[J].北方园艺,2011(5):204-208.
[25]YANG J,FU M R,ZHAO Y Y,et al.Reduction of chilling injury and ultrastructural damage in cherry tomato fruits after hot water treatment[J].Agricultural Sciences in China,2009,8(3):304-310.
[2]王敏,董邵云,张圣平,等.黄瓜果实品质性状遗传及相关基因分子标记研究进展[J].园艺学报,2013,40(9):1752-1766.
[3]郭春歌.黄瓜冷害和冻害的发生及防治[J].河南农业,2015(16):37-38.
[4]张娜,杨昭,陈爱强.间歇热处理抑制热伤害提高黄瓜贮藏品质[J].农业工程学报,2014,30(9):256-261.
[5]张敏,杨乐,谈向东,等.热激处理对苹果果实热导率的影响[J].河南农业大学学报,2010,44(6):652-655.
[6]陈发河,张晓勇,吴光斌.热处理诱导枇杷果实抗冷性与组织保护酶系变化的关系[J].食品与机械,2009,25(5):29-33.
[7]乔勇进,冯双庆,赵玉梅.热处理对黄瓜冷害及生理变化的影响[J].食品科学,2003,24(1):131-135.
[8]郑鄢燕,代晓霞,生吉萍,等.热处理与内源H2O2对黄瓜抗冷性和抗氧化酶活性的影响[J].食品科学,2012,33(22):314-318.
[9]沈丽雯,刘娟,董红敏,等.热激处理对黄瓜低温贮藏特性的影响[J].食品工业科技,2015,36(2):343-348.
[10]MARTINEZ T M,RAMOS C M,GARDEA A,et al.Effect of infiltrated polyamines on polygalacturonase activity and chilling injury responses in zucchini squash(Cucurbita pepo L.)[J].Biochemical and Biophysical Research Communications,2002,295(1):98-101.
[11]VERVOORT L,PLANCKEN I,GRAUWET T,et al.Thermal versus high pressure processing of carrots:Acomparative pilotscale study on equivalent basis[J].Innovative Food Science&Emerging Technologies,2012,15:1-13.
[12]王爱国,邵从本,罗广华.丙二醛作为植物膜质过氧化指标的探讨[J].植物生理学通讯,1986(2):55-57.
[13]曹建康,陈文化,赵玉梅,等.壳聚糖结合1-甲基环丙烯处理对李果实货架期品质的影响[J].食品科学,2009,30(22):366-368.
[14]陈昆松,徐昌杰,许文平,等.猕猴桃和桃果实脂氧合酶活性测定方法的建立[J].果树学报,2003,20(6):436-438.
[15]芮怀瑾,汪开拓,尚海涛,等.热处理对冷藏枇杷木质化及相关酶活性的影响[J].农业工程学报,2009,25(7):294-298.
[16]陈健华,张敏,车贞花,等.不同贮藏温度及时间对黄瓜果实冷害发生的影响[J].食品工业科技,2012,33(9):394-397.
[17]王贵禧,王友升,梁丽松.不同贮藏温度模式下大久保桃果实冷害及其品质劣变研究[J].林业科学研究,2005,18(2):114-119.
[18]胡美妓,李敏,高兆银,等.热处理对果蔬采后品质及病虫害的影响[J].果树学报,2005,22(2):143-148.
[19]田婧,郭世荣.黄瓜的高温胁迫伤害及其耐热性研究进展[J].中国蔬菜,2012,(18):43-52.
[20]王新华.黄瓜低温适应性评价方法的研究[D].哈尔滨:东北农业大学,2000.
[21]GRECHKIN A.Recent developments in biochemistry of the plant lipoxygenase pathway[J].Progress in Lipid Research,1998,37(5):317-352.
[22]张福平,陈蔚辉,郑楚萍,等.超声波结合气调包装对番石榴贮藏品质与生理的影响[J].南方农业学报,2017,48(3):493-498.
[23]李丽,李杰民,孙健,等.仲丁醇对采后龙眼低温贮藏特性的影响[J].南方农业学报,2017,48(12):2247-2252.
[24]李香玉,张新华,李富军,等.采后热处理影响果蔬贮藏品质机理的研究进展[J].北方园艺,2011(5):204-208.
[25]YANG J,FU M R,ZHAO Y Y,et al.Reduction of chilling injury and ultrastructural damage in cherry tomato fruits after hot water treatment[J].Agricultural Sciences in China,2009,8(3):304-310.