综述与专题评论

草酸处理减轻采后果蔬冷害机制研究进展

  • 李佩艳 ,
  • 尹飞 ,
  • 苏娇 ,
  • 肖鑫鑫 ,
  • 罗登林 ,
  • 李兆周
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(食品加工与安全国家级实验教学示范中心,河南 洛阳,471023)
    3(食品原料河南省工程技术研究中心,河南 洛阳,471023)
    4(河南科技大学 农学院,河南 洛阳,471023)
第一作者:博士,副教授(本文通信作者,E-mail:lipeiyan77@163.com)

收稿日期: 2021-12-22

  修回日期: 2022-02-21

  网络出版日期: 2023-01-06

基金资助

国家自然科学基金资助项目(31701665)

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

  • LI Peiyan ,
  • YIN Fei ,
  • SU Jiao ,
  • XIAO Xinxin ,
  • LUO Denglin ,
  • LI Zhaozhou
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(National Experimental Teaching Demonstration Center of Food Processing and Security, Luoyang 471023, China)
    3(Henan Engineering Research Center of Food Material, Luoyang 471023, China)
    4(College of Agronomy, Henan University of Science and Technology, Luoyang 471023, China)

Received date: 2021-12-22

  Revised date: 2022-02-21

  Online published: 2023-01-06

摘要

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。

本文引用格式

李佩艳 , 尹飞 , 苏娇 , 肖鑫鑫 , 罗登林 , 李兆周 . 草酸处理减轻采后果蔬冷害机制研究进展[J]. 食品与发酵工业, 2022 , 48(24) : 319 -326 . DOI: 10.13995/j.cnki.11-1802/ts.030470

Abstract

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.

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