The aim of this study was to explore the effect and mechanism of intermittent heat treatment on reducing chilling injury of zucchini fruit. “Shengmei No.1” zucchini was used as the test material in this experiment, two treatment conditions including continuous heat treatment (40 ℃/10 min) and intermittent heat treatment (40 ℃/200 s+20 ℃/10 min+40 ℃/200 s+20 ℃/10 min+ 40 ℃/200 s+20 ℃/10 min) treatment were used for the comparation. After the treatment, samples were stored in a freezer with a temperature of (3±1) ℃ and relative humidity of 80%-85%. The results showed that at the end of storage, the chilling injury index of the control group was 71.30%, while the chilling injury index of the continuous heat treatment group and the intermittent heat treatment groups were 53.70% and 45.37%, respectively, which were significantly lower than the control group. Compared with the continuous heat treatment group, the intermittent heat treatment group could better maintain the integrity of the cell membrane of the fruit and inhibit the increase in relative conductivity and malondialdehyde (MDA) content, which were 22.96% and 9.25% lower than the continuous heat treatment group respectively. The intermittent heat treatment group also had a higher active oxygen scavenging ability, in which the activities of superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were respectively 1.04, 1.24, 1.09 times of the continuous heat treatment group, thereby significantly reducing the accumulation of H2O2 and superoxide anion free radical(·O-2). Overall, the effect of intermittent heat treatment on the low-temperature storage and preservation of zucchini was better than continuous heat treatment. This study provides a technical reference and theoretical basis for the application of intermittent heat treatment in low-temperature storage and preservation of postharvest zucchini.
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