Effects of short time heat treatment on chilling injury and reactive oxygen metabolism in different parts of cucumber under low temperature
ZHAO Yuxuan1, ZHANG Min1,2,3*, JIANG Xue1, HU Junru1, LI Jiale1, GAI Xiaoyang1
1(College of Food Science and Technology, Shanghai Ocean University,Shanghai 201306, China); 2(National Experimental Teaching Demonstration Center for Food Science and Engineering (Shanghai Ocean University), Shanghai 201306, China); 3((Shanghai Professional Technology Service Platform on Cold Chain Equipment Performance and Energy Saving Evaluation, Shanghai 201306,China)
Abstract: In order to study the short-time heat treatment effect on chilling injury at different positions of the cucumber fruits, head of cucumber fruit (calyx end), middle and tail (stem) three parts of the chilling injury index, hardness, malonaldehyde (MDA) content, permeability of electrolyte, polyphenol oxidase (PPO), soluble protein, catalase (CAT) , ascorbic acid peroxidase (APX), and peroxidase (POD) and superoxide dismutase (SOD), H2O2 and O-2· were determined. The results showed that, compared with the control group, heat treatment induced the chilling resistance of cucumber flesh, inhibit the decrease of fruit hardness, increased the activity of ROS scavenging enzyme, inhibited the relative permeability of cell membrane and the increase of malondialdehyde content, reduced the incidence of chilling injury in the later stage of storage, and maintained the fruit quality. In the heat treatment group, the decrease of POD, CAT, APX and SOD activities during refrigeration was significantly delayed, H2O2 content and O-2· production rate was inhibited, malondialdehyde accumulation was reduced, and the chilling injury of fruits was reduced.
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