| 短波紫外线结合热处理对黄瓜冷害及抗氧化代谢的影响 |
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| 引用本文： | 郝佳诗,王愈,尹建云,杨虎清.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. |
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| 作者姓名： | 郝佳诗 王愈 尹建云 杨虎清 |
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| 作者单位： | 1.山西农业大学 食品科学与工程学院, 山西 太谷 0308012.浙江农林大学 农业与食品科学学院, 浙江 杭州 311300 |
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| 基金项目： | 浙江省自然科学基金资助项目Y14C200052 |
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| 摘 要： | 为了减轻黄瓜Cucumis sativus采后储运过程中的冷害发生，以黄瓜'戴多星'Deltasta'为试验材料，研究了短波紫外线(UV-C)和热空气单独或结合处理对4 ℃储藏条件下黄瓜冷害以及膜透性，丙二醛(MDA)，抗坏血酸，总酚，总抗氧化能力和抗氧化酶活性等的影响。结果表明:与对照、UV-C和热空气单独处理相比，5.0 kJ·m-2的UV-C照射结合37 ℃热处理能够诱导低温下黄瓜组织中抗氧化酶保持较高的活性，维持较高的总酚和抗坏血酸质量分数以及总抗氧化能力，从而延缓低温胁迫下活性氧积累造成的膜质过氧化，阻止了黄瓜相对电导率的增加和丙二醛的积累，从而显著降低低温下黄瓜的冷害发生程度。同时，UV-C结合热处理也较好地保持了黄瓜的硬度、可溶性固形物和叶绿素质量分数，在抑制黄瓜冷害的作用中存在协同效应。为减少黄瓜在低温储运过程中的冷害发生和保持品质提供数据支持。
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| 关 键 词： | 植物学 黄瓜 冷害 短波紫外线 热处理 抗氧化代谢 |
| 收稿时间： | 2017-04-25 |
Chilling injury and antioxidative metabolism in cucumber with combined UV-C and heat treatment |
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| HAO Jiashi,WANG Yu,YIN Jianyun,YANG Huqing.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. |
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| Authors: | HAO Jiashi WANG Yu YIN Jianyun YANG Huqing |
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| Institution: | 1.College of Food Science & Engineering, Shaanxi Agricultural University, Taigu 030801, Shaanxi, China2.School of Agriculture and Food Science, Zhejiang A & F University, Hangzhou 311300, Zhejiang, China |
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| Abstract: | To reduce the incidence of chilling injury for cucumber during storage and transportation, the effects of ultraviolet (UV)-C and heat treatment alone or in combination on chilling injury, membrane permeability, malondialdehyde, ascorbic acid, total phenol, total antioxidant capacity, and antioxidant enzyme activities of a cucumber variety called 'Deltastar' stored at 4℃ were studied. Results showed that compared with the control, UV-C and heat treatment alone, 5.0 kJ·m-2 UV-C combined with heat at 37℃ could induce higher antioxidant enzyme activities, such as superoxide dismutase (SOD), catalase activities (CAT), ascorbate peroxidase (APX), and glutathione reductase (GR) in cucumber. Higher total phenolics, ascorbic acid content, and total antioxidant capacity were also realized; thereby, delaying membrane oxidation caused by the accumulation of reactive oxygen species with low temperature stress. So, the combined treatments prevented an increase in the relative leakage rate and the accumulation of malondialdehyde; thus reducing the occurrence of chilling injury. At the same time, UV-C combined with the heat treatment also maintained a better hardness, more soluble solids, and greater chlorophyll content. Overall, UV-C and heat treatment inhibited the chilling injury of cucumber synergistically making this study beneficial for reduction of chilling injury and maintenance of cucumber during storage and transportation at low temperatures. |
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