热激处理对青椒耐冷性及抗氧化体系的影响

食品科学 ›› 2013, Vol. 34 ›› Issue (2): 312-316.

热激处理对青椒耐冷性及抗氧化体系的影响

王慧¹,张艳梅²,王大鹏²,刘达玉³,张正周⁴,秦文²

1. 四川农业大学
2. 四川农业大学食品学院
3. 成都大学
4. 成都市农林科学院

收稿日期:2011-10-31 修回日期:2012-12-11 出版日期:2013-01-25 发布日期:2013-01-15
通讯作者: 秦文 E-mail:qinwen1967@yahoo.com.cn

Effect of Heat Shock Treatment on Chilling Tolerance and Anti-oxidation System in Green Peppers

Received:2011-10-31 Revised:2012-12-11 Online:2013-01-25 Published:2013-01-15
Contact: qin wen E-mail:qinwen1967@yahoo.com.cn

摘要/Abstract

摘要： 摘要：为探讨热激处理减轻青椒果实冷害与抗氧化体系的关系，以“牛角椒”为试材，采后用45℃、50℃热水浸泡处理1min和4min后，置于温度为1±1℃的冷藏库贮藏。测定贮藏过程中青椒的冷害指数、细胞膜透性、丙二醛MDA含量、H2O2含量、O2-产生速率、抗坏血酸AsA含量以及抗氧化酶体系相关酶活变化。实验结果表明：与对照组相比，热激处理诱导了青椒冷藏初期H2O2含量的增加，降低了果实的冷害指数和O2-生成速率，提高了抗氧化酶SOD、CAT、APX的活性，延缓了抗氧化物质AsA含量的减少，从而抑制了贮藏中后期LOX活性的升高，并使MDA和O2-的积累得到控制。说明热激处理可以通过调节抗氧化酶体系的活性来维持活性氧代谢平衡，延缓膜脂过氧化进程，从而减轻冷藏期青椒冷害的发生。

Abstract: Abstract：The relationship between reducing chilling injury by heat shock treatment and anti-oxidation system in postharvest green peppers were investigated in this study. The cultivars of " Horn pepper " were treated with hot water at 45℃ for 4 min or at 50℃ for 1 min. During the storage at 1±1°C, analyze the chilling injury index, the membrane permeability, MDA content, H2O2 content, O2- formation rate, AsA content and antioxidant enzyme system. The results indicated that heat shock treatment induced the increase of endogenous H2O2 content in the beginning of storage, reduced the injury index and O2- formation rate, enhanced the activities of SOD, CAT and APX and postponed the decrease of AsA content, resulting in inhibiting the accumulation of O2- and MDA and increase in LOX activity In the late of storage. These results suggest that heat shock treatment may maintain the balance between the formation and detoxification of active oxygen species and delay the lipid peroxidation process, thereby preventing the development of chilling injury of cold-stored green peppers.

中图分类号:

王慧张艳梅王大鹏刘达玉张正周秦文. 热激处理对青椒耐冷性及抗氧化体系的影响[J]. 食品科学, 2013, 34(2): 312-316.

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