[1]王斌,朱世江.阶段降温对冷藏黄瓜耐冷性的诱导作用[J].江苏农业学报,2020,(04):1028-1035.[doi:doi:10.3969/j.issn.1000-4440.2020.04.031]
　WANG Bin,ZHU Shi-jiang.Induction of chilling tolerance in cold-stored cucumbers by slowly cooling treatment[J].,2020,(04):1028-1035.[doi:doi:10.3969/j.issn.1000-4440.2020.04.031]
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阶段降温对冷藏黄瓜耐冷性的诱导作用()
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江苏农业学报[ISSN:1006-6977/CN:61-1281/TN]

卷:
期数:
2020年04期
页码:
1028-1035
栏目:
加工贮藏·质量安全
出版日期:
2020-08-31

文章信息/Info

Title:
Induction of chilling tolerance in cold-stored cucumbers by slowly cooling treatment
作者:
王斌1; 2; 朱世江2
(1.韶关学院英东生物与农业学院/韶关市芳香植物工程技术研究中心,广东韶关512005;2.华南农业大学园艺学院,广东广州510642）
Author(s):
WANG Bin1; 2; ZHU Shi-jiang2
(1.Henry Fok College of Biology and Agriculture/Shaoguan Aromatic Plant Engineering and Technology Research Center, Shaoguan University, Shaoguan 512005, China;2.College of Horticulture, South China Agricultural University, Guangzhou 510642, China)
关键词:
冷藏黄瓜; 阶段降温; 耐冷性; 抗氧化防御系统
Keywords:
cold-stored cucumber; slowly cooling treatment; chilling tolerance; antioxidant defense system
分类号:
S642.201
DOI:
doi:10.3969/j.issn.1000-4440.2020.04.031
文献标志码:
A
摘要:
黄瓜是冷敏型蔬菜,其果实在冷藏期间容易发生冷害,从而严重影响采后果实的商品性。为了探究阶段降温处理对冷藏黄瓜耐冷性的诱导作用,在采后黄瓜冷藏前,依次于10 ℃处理24 h、5 ℃处理48 h。结果表明,阶段降温处理显著降低了冷藏黄瓜的冷害指数、相对电导率、次生病害病情指数,显著提高了PSⅡ原初光能转化效率(Fv/Fm）,表明阶段降温处理有效诱导了冷藏黄瓜的耐冷性,从而减轻了冷藏黄瓜的冷害程度。阶段降温处理明显增加了冷藏黄瓜的总可溶性固形物含量和总可溶性蛋白质含量,降低了冷藏黄瓜的丙二醛含量、过氧化氢含量及超氧阴离子自由基产生速率,显著增强了冷藏黄瓜的超氧化物歧化酶活性、过氧化氢酶活性和过氧化物酶活性,提高了相关酶基因的表达量。由研究结果可知,阶段降温处理诱导的黄瓜耐冷性与渗透调节物质的积累及黄瓜抗氧化系统被激活有关。
Abstract:
Cucumber is a kind of cold-sensitive vegetable, the fruits are easy to occur chilling injury during cold storage periods, and the commercial quality of postharvest fruits can be seriously affected. To explore the induction of slowly cooling treatment on chilling tolerance of cold-stored cucumbers, postharvest cucumbers were treated at 10 ℃ for 24 h and 5 ℃ for 48 h successively before cold storage. The results showed that slowly cooling treatment significantly reduced the chilling injury index, relative conductivity, secondary disease index of cold-stored cucumbers, and significantly increased the efficiency of primary light energy of PSⅡ (Fv/Fm), suggesting that slowly cooling treatment effectively induced chilling tolerance of cold-stored cucumbers, thus relieved the degree of chilling injury in cucumbers. Slowly cooling treatment obviously increased the contents of total soluble solids and total soluble proteins, reduced the contents of H2O2 and malondialdehyde(MDA), and O2·- production rate in cold-stored cucumbers, while activities of superoxide dismutase, catalase and peroxidase and relative enzyme gene expression were significantly enhanced. It can be seen from the results that chilling tolerance of cucumbers induced by slowly cooling treatment is related to the accumulation of osmotic adjustment substances and the activation of antioxidant system in cucumbers.

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备注/Memo

备注/Memo:
收稿日期：2020-01-19基金项目：广东省基础与应用基础研究基金项目(2020A1515010068）;广东省教育厅青年创新人才项目(2018KQNCX231）;韶关学院博士科研启动项目(99000602）作者简介：王斌(1991-）,男,甘肃秦安人,博士,讲师,主要研究方向为采后果蔬分子生物学。(E-mail）b_wang@sgu.edu.cn
更新日期/Last Update: 2020-09-08