为了研究短时热处理对黄瓜果实不同部位冷害及活性氧代谢的影响,分别对黄瓜果实的头部(花萼端)、中部、尾部(果梗端)3个部位的冷害指数、硬度、丙二醛(malonaldehyde, MDA)含量、电解质渗透率、多酚氧化酶(polyphenol oxidase, PPO)、可溶性蛋白、过氧化氢酶(catalase, CAT)、抗坏血酸过氧化物酶(ascorbic acid peroxidase, APX)、过氧化物酶(peroxidase, POD)、超氧化物歧化酶(superoxide dismutase, SOD)、H2O2含量和超氧阴离子自由基O-2·进行测定。结果表明:与对照相比,热处理能诱导黄瓜果实抗冷性,抑制黄瓜果实硬度下降,提高活性氧清除酶的活性,抑制细胞膜渗透率和MDA含量上升,降低贮藏后期的冷害发生率,保持果实较好的品质。黄瓜果实的冷害在头部最初出现,然后是中部和尾部,热处理组黄瓜尾部显著延缓冷藏期间POD、CAT、APX和SOD活性的下降,抑制了H2O2含量和O-2·的产生速率,可减少了MDA的积累,减轻果实的冷害。
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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