[1] 代慧, 何晓梅, 段志蓉, 等.泡沫箱包装的逐渐降温功能对黄瓜冷害的抑制[J].食品与发酵工业, 2021,47(18):77-85.
DAI H, HE X M, DUAN Z R, et al.The gradual cooling of foam box packaging inhibits cucumber chilling injury[J].Food and Fermentation Industries, 2021,47(18):77-85.
[2] ROOY S B, SALEKDEH G H, GHABOOLI M, et al.Effect of gradual and shock chilling stress on abscisic acid, soluble sugars and antioxidant enzymes changes in ‘Sultana' grapevine[J]. Plant Physiology, 2017, 7:2 211-2 224..
[3] 张婷, 车凤斌, 潘俨, 等.逐步降温对哈密瓜果实采后冷害、品质及内源激素的影响[J].西北农林科技大学学报(自然科学版),2016,44(12):143-149.
ZHANG T, CHE F B, PAN Y B, et al.Effects of gradual cooling treatment on chilling injury, quality and endogenous hormones of Hami melon(Cucumis melo L.) fruits [J].Journal of Northwest A & F University(Natural Science Edition), 2016, 44(12):143-149.
[4] KRAMER G F, WANG C Y.Correlation of reduced chilling injury with increased spermine and spermidine levels in zucchini squash [J].Physiologia Plantarum, 1989, 76(4):479-484.
[5] WILSON M D, STANLEY R A, EYLES A, et al.Innovative processes and technologies for modified atmosphere packaging of fresh and fresh-cut fruits and vegetables:A review[J].Critical Reviews in Food Science and Nutrition, 2019, 59(3):411-422.
[6] KAHRAMANOGˇLU I·, USANMAZ S.Improving postharvest storage quality of cucumber fruit by modified atmosphere packaging and biomaterials[J].HortScience, 2019, 54(11):2 005-2 014.
[7] 李跃红, 李伟岸, 张东亚, 等.不同包装对番茄采后生理及保鲜效果的影响[J].包装与食品机械, 2017, 35(6):1-6.
LI Y H, LI W A, ZHANG D Y, et al.Effect of packaging on postharvest physiology and preservation of tomato[J].Packaging and Food Machinery, 2017, 35(6):1-6.
[8] 曹建康, 姜微波, 赵玉梅.果蔬采后生理生化实验指导 [M].北京:中国轻工业出版社, 2007.
CAO J K, JIANG W B, ZHAO Y M.Physiological and Biochemical Experiment Guidance for Fruits and Vegetables after Harvest[M].Beijing:China Light Industry Press, 2007.
[9] 艾文婷, 张敏, 郝爽, 等.热激温度对采后黄瓜冷害及活性氧代谢的影响[J].河南农业大学学报, 2019, 53(2):244-250.
AI W T, ZHANG M, HAO S, et al.Effects of heat shock temperature on chilling injury and active oxygen metabolism of postharvest cucumber fruits[J].Journal of Henan Agricultural University, 2019, 53(2):244-250.
[10] 胡红芹, 张明玉.燕麦β-葡聚糖对迷你黄瓜保鲜研究[J].粮食与油脂, 2018, 31(11):48-51.
HU H Q, ZHANG M Y.Study on preservation of mini cucumber by oat β-glucan[J].Cereals & Oils, 2018, 31(11):48-51.
[11] DONG H Q, CHENG L Y, TAN J H, et al.Effects of chitosan coating on quality and shelf life of peeled Litchi fruit [J].Journal of Food Engineering, 2004, 64(3):355-358.
[12] 邵婷婷, 张敏, 刘威, 等.采后热水处理对青椒果实低温贮藏期间活性氧代谢及抗氧化物质的影响 [J].食品与发酵工业, 2019, 45(12):133-139.
SHAO T T, ZHANG M, LIU W, et al.Effects of postharvest hot water treatment on active oxygen metabolism and antioxidative substances in green peppers during low temperature storage [J].Food and Fermentation Industries, 2019, 45(12):133-139.
[13] 姚桂枝. 不同处理方式对马铃薯冷害发生影响的研究[D].太谷:山西农业大学,2019.
YAO G Z.Effects of various treatments on chilling injury of potato [D].Taigu:Shanxi Agricultural University,2019.
[14] 郝佳诗, 王愈, 尹建云, 等.短波紫外线结合热处理对黄瓜冷害及抗氧化代谢的影响[J].浙江农林大学学报, 2018,35(3):476-482.
HAO J S, WANG Y, YIN J Y, et al.Chilling injury and antioxidative metabolism in cucumber with combined UV-C and heat treatment [J].Journal of Zhejiang A & F University,2018,35(3):476-482.
[15] 邱正明, 严承欢, 黄燕, 等.莴苣花青素研究进展 [J].中国蔬菜, 2019(12):25-30.
QIU Z M, YAN C H, HUANG Y, et al.Research progress on anthocyanins in lettuce [J].China Vegetables, 2019(12):25-30.
[16] 付安珍,左进华,王清,等.茉莉酸甲酯处理对青圆椒采后冷害生理与营养品质的影响[J].食品科学, 2021,42(15):213-219.
FU A Z, ZUO J H, WANG Q, et al.Effect of methyl jasmonate treatment on chilling injury-related physiological factors and nutritional quality of postharvest green bell peppers[J].Food Science, 2021,42(15):213-219.
[17] ZHAO H D, JIAO W X, CUI K B, et al.Near-freezing temperature storage enhances chilling tolerance in nectarine fruit through its regulation of soluble sugars and energy metabolism[J].Food Chemistry, 2019, 289(15):426-435.
[18] 王斌,朱世江.阶段降温对冷藏黄瓜耐冷性的诱导作用[J].江苏农业学报,2020,36(4):1 028-1 035.
WANG B, ZHU S J.Induction of chilling tolerance in cold-stored cucumbers by slowly cooling treatment [J].Jiangsu Journal of Agricultural Sciences,2020,36(4):1 028-1 035.
[19] MENDES L D S, AGUAYO E, PESSOA C D O, et al.Enhancement of the antioxidant capacity and reduction of chilling injury in ‘Douradão' peaches refrigerated under pre-storage and modified atmosphere[J].Acta Scientiarum Agronomy, 2018, 41(1):39641.
[20] PURVIS A C, SHEWFELT R L, GEGOGEINE J W.Superoxide production by mitochondria isolated from green bell pepper fruit[J].Physiologia Plantarum, 1995,94(4):743-749.
[21] ROSALIE R, JOAS J, DEYTIEUX-BELLEAU C, et al.Antioxidant and enzymatic responses to oxidative stress induced by pre-harvest water supply reduction and ripening on mango (Mangifera indica L.cv.‘Cogshall') in relation to carotenoid content[J].Journal of Plant Physiology, 2015, 184:68-78.
[22] 赵昱瑄, 张敏, 姜雪, 等.短时热处理对低温逆境下黄瓜不同部位的冷害及活性氧代谢影响[J].食品与发酵工业,2020,46(7):180-187.
ZHAO Y X, ZHANG M, JIANG X, et al..Effects of short time heat treatment on chilling injury and reactive oxygen metabolism in different parts of cucumber under low temperature [J].Food and Fermentation Industries, 2020, 46(7):180-187.
[23] 沈丽雯. 热激处理对黄瓜品质影响及诱导抗冷性机理的研究 [D].雅安:四川农业大学, 2015.
SHEN L W.Studies on mechanism of inducing chilling tolerance by heat shock treatment in cucumber[D].Ya'an:Sichuan Agricultural University, 2015.
[24] VALENZUELA J L, MANZANO S, PALMA F, et al.Oxidative stress associated with chilling injury in immature fruit:Postharvest technological and biotechnological solutions[J].International Journal of Molecular Sciences, 2017, 18(7):1 467.
[25] WANG S Q, TANG J, HU K D, et al.Antioxidative system in sweet potato root is activated by low temperature storage[J].Journal of the Science of Food and Agriculture, 2019, 99(8):3 824-3 833.