食品科学 ›› 2003, Vol. 24 ›› Issue (1): 131-135.

• 包装贮运 • 上一篇    下一篇

热处理对黄瓜冷害及生理变化的影响

 乔勇进, 冯双庆, 赵玉梅   

  1. 中国农业大学食品学院
  • 出版日期:2003-01-15 发布日期:2011-12-13

Study on Heat Treatment Effect on Chilling Injury (CI) and Physiological Changes of Cucumber in Cold Storage

 QIAO  Yong-Jin, FENG  Shuang-Qing, ZHAO  Yu-Mei   

  • Online:2003-01-15 Published:2011-12-13

摘要: “新丹4号”黄瓜分别选用33、37、42℃三个温度和对照(20℃),处理24h后,进行低温冷藏,对低温贮藏过程中贮藏黄瓜冷害指数、呼吸速率、膜渗透率、丙二醛的含量、硬度以及叶绿素的含量、可滴定酸(TA)、可溶性固形物(TSS)和VC的含量的变化趋势进行了研究,研究表明热处理可以抑制低温贮藏中黄瓜冷害的发生和膜渗透率的上升,减少丙二醛的积累,维持黄瓜的品质;并对贮藏过程中黄瓜品质和生理指标的相关关系进行了分析;37℃处理明显效果好于33℃和42℃。

关键词: 黄瓜, 热处理, 冷害, 生理变化

Abstract: The"NO.4Xindan"cucumbers were treated with 33?37?42℃for 24h respectively;then was stored in2℃.The respiration rate,chilling i njury index,membrane electric conductivity,fresh hardness,weight lo ss and malondialehyde(MDA)content,chlorophyll content,titr atable acid(TA)and total soluble solids(TSS)were as-sayed in storage.The results showed that heat treatment could inhibit th e occurrence and development of CI,maintain stability of membrane,retard the increasing of membrane electric conductivity and MDAcontent,an d maintain good quality of cucumber.T he coefficient of correlation of quality and physiological indexes were ana-lyzed for low temperature storage of cucumber.The treatment of 37℃was th e best method of hot treatments for inhibiting cold injury.

Key words: cucumber, heat treatment, chilling injury, physiological change