【作者】 李丽萍； 韩涛；

【Author】 Li Liping, and Han Tao (Department of Food Science, Beijing Agricultural College, Beijing 102206)

【机构】 北京农学院食品科学系；

【摘要】 本文研究了贮前热处理对津研4号和津杂2号黄瓜冷藏期间冷害及有关生理变化的影响。结果表明,黄瓜采后常温下细胞膜透性缓慢上升;呼吸强度先下降,衰老时又升高;细胞膜过氧化脂质的变化与呼吸强度变化类似。在冷藏(1±1℃)期间两个品种果实的呼吸强度大幅度上升,有一呼吸峰,细胞膜透性的增加也高于常温。贮前热处理(33℃、37℃和41℃,1d)均不同程度抑制了果实呼吸强度和细胞膜透性的增加。低温下果实细胞膜过氧化脂质的变化虽有波动,但呈上升趋势;贮前热处理在贮藏前期对过氧化脂质的含量有刺激作用,但随后又有抑制作用。热处理可使黄瓜冷害的出现推迟3-4d。更多还原

【Abstract】 Effect of prestorage heat treatment on chilling injury and some physiological changes of cucumber ( Cucumis sativus L. ) fruits during cold storage was investigated. It showed that prestorage heat treatment (33℃、37℃ and 41℃, 24h) could delay the rising of chilling injury of cucumbers for 3-4 days during cold storage at 1 ± 1℃. The increases of respiration rate and cell membrane permeability of the fruits were inhibited to some extent by all of the treatment temperatures.更多还原