[1]贾雯茹,赵紫迎,左小霞,等.高湿贮藏减轻黄瓜果实冷害的效果研究[J].南京农业大学学报,2020,43(3):529-536.[doi:10.7685/jnau.201907062]
 JIA Wenru,ZHAO Ziying,ZUO Xiaoxia,et al.Effects of high relative humidity storage on alleviating chilling injury of cucumber fruit[J].Journal of Nanjing Agricultural University,2020,43(3):529-536.[doi:10.7685/jnau.201907062]
点击复制

高湿贮藏减轻黄瓜果实冷害的效果研究()
分享到:

《南京农业大学学报》[ISSN:1000-2030/CN:32-1148/S]

卷:
43卷
期数:
2020年3期
页码:
529-536
栏目:
食品与工程
出版日期:
2020-05-10

文章信息/Info

Title:
Effects of high relative humidity storage on alleviating chilling injury of cucumber fruit
作者:
贾雯茹1 赵紫迎1 左小霞1 金鹏1 金文渊2 郑永华1
1. 南京农业大学食品科学技术学院, 江苏 南京 210095;
2. 苏州大福外贸食品有限公司, 江苏 苏州 215000
Author(s):
JIA Wenru1 ZHAO Ziying1 ZUO Xiaoxia1 JIN Peng1 JIN Wenyuan2 ZHENG Yonghua1
1. College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China;
2. Suzhou Dafu Foreign Trade Food Co., Ltd., Suzhou 215000, China
关键词:
黄瓜果实高湿贮藏冷害活性氧失水
Keywords:
cucumber fruithigh relative humidity storagechilling injuryreactive oxygenwater loss
分类号:
TS255.3
DOI:
10.7685/jnau.201907062
摘要:
[目的]本文旨在探索高湿贮藏对减轻黄瓜果实冷害的作用及机制,为黄瓜果实采后冷藏保鲜提供理论依据。[方法]以典型的冷敏性水果黄瓜为试验材料,将其果实分别置于4℃的干雾控湿高湿冷库(相对湿度为95%~98%,高湿组)和普通冷库(相对湿度为70%~75%,低湿组)中保存15 d,每隔3 d取样测定果实冷害、品质及抗氧化系统的变化。[结果]高湿贮藏显著降低黄瓜果实的冷害指数(P<0.05),能较好保持其贮藏期品质。在整个贮藏期间,高湿组黄瓜果实的冷害指数和失重率均显著低于低湿组。与低湿贮藏相比,高湿贮藏还可以显著延缓黄瓜果实电导率和丙二醛含量的上升,保持较高的超氧化物歧化酶、过氧化氢酶、抗坏血酸过氧化物酶及过氧化物酶活性以及较高的DPPH(1,1-二苯基-2-三硝基苯肼)自由基和羟自由基清除力,抑制超氧阴离子和过氧化氢的积累,有效提高黄瓜果实的抗氧化能力。[结论]高湿贮藏可通过提高黄瓜果实的抗氧化能力来维持活性氧代谢平衡,从而减轻果实冷害发生,保持较好的品质。
Abstract:
[Objectives] The paper aimed to investigate the effect and mechanism of high relative humidity(RH)storage on alleviating the postharvest chilling injury of cucumber fruits,and provide a theoretical basis for the preservation of cucumber fruits. [Methods] Therefore,the cold-sensitive cucumber fruits were used as the experimental material and the fruits were stored at 4 ℃ for 15 days in dry-fog humidity controlled cold room(RH of 95%-98%,high RH group)and the normal cold room(RH of 70%-75%,low RH group). The samples were collected every 3 days to evaluate the changes of chilling injury and antioxidant system of cucumbers during storage. [Results] The high RH storage significantly reduced the chilling injury index of cucumber fruits(P<0.05)and maintained their storage quality. The chilling injury index and weight loss rate of cucumber fruits in the high RH group were significantly lower than those in the low RH group during the storage,while the contents of chlorophyll and ascorbic acid were significantly higher than those in the low RH group. Meanwhile,compared with low RH storage,high RH storage delayed the increase of relative conductivity and malondialdehyde content,maintained a higher activity of superoxide dismutase,catalase,ascorbate peroxidase and peroxidase and a higher scavenging activity against DPPH(1,1-diphenyl-2-picrylhydrazyl)and hydroxyl radicals,and inhibited the production of superoxide anion and hydrogen peroxide. [Conclusions] High RH storage could maintain the balance of ROS metabolism by improving the antioxidant capacity of cucumber fruit,thus alleviating the incidence of chilling injury and maintaining quality of the fruit.

参考文献/References:

[1] Yang H,Wu F,Cheng J. Reduced chilling injury in cucumber by nitric oxide and the antioxidant response[J]. Food Chemistry,2011,127(3):1237-1242.
[2] 薛彦斌,久保康隆,稻叶昭次,等. 采后湿度环境与果蔬生理生化反应[J]. 北方园艺,2000(1):25-26. Xue Y B,Yasutaka K,Akitsugu I,et al. Postharvest humidity environment and physiological and biochemical reaction of fruits and vegetables[J]. Northern Horticulture,2000(1):25-26(in Chinese).
[3] 王阳,王志华,王文辉,等. 不同温湿度对樱桃果实采后衰老及抗氧化酶活性的影响[J]. 保鲜与加工,2018,18(4):1-6,11. Wang Y,Wang Z H,Wang W H,et al. Effects of different temperatures and humidities on postharvest senescence and activity of antioxidant enzymes of cherry fruit[J]. Storage and Process,2018,18(4):1-6,11(in Chinese with English abstract).
[4] Reichel M,Wellhöfer J,Triani R,et al. Postharvest control of litchi(Litchi chinensis Sonn.)pericarp browning by cold storage at high relative humidity after enzyme-inhibiting treatments[J]. Postharvest Biology and Technology,2017,125(3):77-90.
[5] 朱丹实,张巧曼,曹雪慧,等. 湿度条件对巨峰葡萄贮藏过程中水分及质构变化的影响[J]. 食品科学,2014,35(22):340-345. Zhu D S,Zhang Q M,Cao X H,et al. Effect of relative humidity on the changes in water and texture of Kyoho grape during storage[J]. Food Science,2014,35(22):340-345(in Chinese with English abstract).
[6] Paull R E. Effect of temperature and relative humidity on fresh commodity quality[J]. Postharvest Biology and Technology,1999,15(3):263-277.
[7] Brown T,Corry J E L,James S J. Humidification of chilled fruit and vegetables on retail display using an ultrasonic fogging system with water/air ozonation[J]. International Journal of Refrigeration,2004,27(8):862-868.
[8] 方思贞,吕恩利,陆华忠,等. 果蔬贮藏加湿技术研究现状与发展趋势[J]. 广东农业科学,2014,41(18):70-73,78. Fang S Z,Lü E L,Lu H Z,et al. Research status and development trends of humidifying technology on storage of fruits and vegetables[J]. Guangdong Agricultural Sciences,2014,41(18):70-73,78(in Chinese with English abstract).
[9] 孟祥春,黄泽鹏,毕方铖,等. 干雾湿度控制系统的组建及果蔬贮藏保鲜应用试验[J]. 农业工程学报,2016,32(11):271-276. Meng X C,Huang Z P,Bi F C,et al. Dry-fog controlled humidity system and its application in fruit & vegetable storage[J]. Transactions of the Chinese Society of Agricultural Engineering,2016,32(11):271-276(in Chinese with English abstract).
[10] Liu Y F,Yang X X,Zhu S J,et al. Postharvest application of MeJA and NO reduced chilling injury in cucumber(Cucumis sativus)through inhibition of H2O2 accumulation[J]. Postharvest Biology and Technology,2016,119(9):77-83.
[11] Song L L,Ding W,Zhao M G,et al. Nitric oxide protects against oxidative stress under heat stress in the calluses from two ecotypes of reed[J]. Plant Science,2006,171(2):449-458.
[12] Dong J F,Yu Q,Lu L,et al. Effect of yeast saccharide treatment on nitric oxide accumulation and chilling injury in cucumber fruit during cold storage[J]. Postharvest Biology and Technology,2012,68(6):1-7.
[13] 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,2011:57-59. Cao J K,Jiang W B,Zhao Y M. Experimental Guidance on Postharvest Physiology and Biochemistry of Fruits and Vegetables[M]. Beijing:China Light Industry Press,2011:57-59(in Chinese).
[14] Arakawa N,Tsutsumi K,Sanceda N G,et al. A rapid and sensitive method for the determination of ascorbic acid using 4,7-diphenyl-1,10-phenanthroline[J]. Journal of the Agricultural Chemical Society of Japan,1981,45(5):1289-1290.
[15] Han C,Li J,Jin P,et al. The effect of temperature on phenolic content in wounded carrots[J]. Food Chemistry,2017,215(2):116-123.
[16] Jia B,Zheng Q,Zuo J H,et al. Application of postharvest putrescine treatment to maintain the quality and increase the activity of antioxidative enzyme of cucumber[J]. Scientia Horticulturae,2018,239(13):210-215.
[17] Nakano Y,Asada K. Hydrogen peroxide scavenged by ascorbate-specific peroxidase in spinach chloroplasts[J]. Plant and Cell Physiology,1981,22(5):867-880.
[18] Liu J,Tian S,Meng X,et al. Effects of chitosan on control of postharvest diseases and physiological responses of tomato fruit[J]. Postharvest Biology and Technology,2007,44(3):300-306.
[19] Bradford M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J]. Analytical Biochemistry,1976,72(1):248-254.
[20] Cao S F,Zheng Y H,Wang K T,et al. Methyl jasmonate reduces chilling injury and enhances antioxidant enzyme activity in postharvest loquat fruit[J]. Food Chemistry,2009,115(4):1458-1463.
[21] Patterson B D,Macrae E A,Ferguson I B. Estimation of hydrogen peroxide in plant extracts using titanium(Ⅳ)[J]. Analytical Biochemistry,1984,139(2):487-492.
[22] Oliveira I,Sousa A,Ferreira I C F R,et al. Total phenols,antioxidant potential and antimicrobial activity of walnut(Juglans regia L.)green husks[J]. Food and Chemical Toxicology,2008,46(7):2326-2331.
[23] Wang K T,Jin P,Cao S H,et al. Methyl jasmonate reduces decay and enhances antioxidant capacity in Chinese bayberries[J]. Journal of Agricultural and Food Chemistry,2009,57(13):5809-5815.
[24] 金鹏,王静,朱虹,等. 果蔬采后冷害控制技术及机制研究进展[J]. 南京农业大学学报,2012,35(5):167-174. DOI:10.7685/j.issn.1000-2030.2012.05.018. Jin P,Wang J,Zhu H,et al. Progress on techniques and mechanisms in alleviating chilling injury of postharvest fruits and vegetables[J]. Journal of Nanjing Agricultural University,2012,35(5):167-174(in Chinese with English abstract).
[25] Imahori Y,Bai J,Baldwin E. Antioxidative responses of ripe tomato fruit to postharvest chilling and heating treatments[J]. Scientia Horticulturae,2016,198(1):398-406.
[26] Li H,Fan Y W,Zhi H,et al. Influence of fruit stalk on reactive oxygen species metabolism and quality maintenance of peach fruit under chilling injury condition[J]. Postharvest Biology and Technology,2019,148(2):141-150.
[27] Sala J M. Involvement of oxidative stress in chilling injury in cold-stored mandarin fruits[J]. Postharvest Biology and Technology,1998,13(3):255-261.
[28] Yao W S,Xu T T,Farooq S U,et al. Glycine betaine treatment alleviates chilling injury in zucchini fruit(Cucurbita pepo L.)by modulating antioxidant enzymes and membrane fatty acid metabolism[J]. Postharvest Biology and Technology,2018,144(10):20-28.
[29] Babalar M,Pirzad F,Sarcheshmeh M A A,et al. Arginine treatment attenuates chilling injury of pomegranate fruit during cold storage by enhancing antioxidant system activity[J]. Postharvest Biology and Technology,2018,137(3):31-37.
[30] Ali S,Nawaz A,Ejaz S,et al. Effects of hydrogen sulfide on postharvest physiology of fruits and vegetables:an overview[J]. Scientia Horticulturae,2019,243(1):290-299.
[31] Jin P,Zhu H,Wang L,et al. Oxalic acid alleviates chilling injury in peach fruit by regulating energy metabolism and fatty acid contents[J]. Food Chemistry,2014,161(19):87-93.
[32] Liu H,Jiang W B,Cao J K,et al. A combination of 1-methylcyclopropene treatment and intermittent warming alleviates chilling injury and affects phenolics and antioxidant activity of peach fruit during storage[J]. Scientia Horticulturae,2018,229(3):175-181.

备注/Memo

备注/Memo:
收稿日期:2019-07-29。
基金项目:国家重点研发计划项目(2016YFD0400901)
作者简介:贾雯茹,硕士研究生。
通信作者:郑永华,教授,博导,研究方向为农产品加工与贮藏,E-mail:zhengyh@njau.edu.cn。
更新日期/Last Update: 1900-01-01