扬州大学学报（农业与生命科学版）2011，Vol.32Issue(3)：78-82,5.
热处理对采后茄子果实冷害和活性氧代谢的影响
Effects of heat treatment on chilling injury and active oxygen metabolism of postharvest eggplant fruit
摘要
Abstract
The effects of hot air treatment at 45 'C for 24 h on chilling injury and active oxygen metabolism of posthar-vest eggplant fruit were studied. During fruit storage, chilling index (CD, membrane permeability, malondialdehyde (MDA), superoxide anions (Of ? ) production rate, activities of active oxygen scavenging enzymes such as superoxide dismutase (SOD), catalase (CAT) and ascorbate peroxidase (APX) were determined. Heat treatment restrained signifi-cantly the incidence of chilling injury of eggplant fruits, reduced O2-production rate, cell membrane permeability and MDA content, increased the activities of SOD,CAT and APX. The results showed that heat treatment can improve effec-tively active-oxygen-scavenging capacity of eggplant fruit during cold storage, induce the inhibition of lipid peroxidation, and enhance cold resistance of the fruit, thereby reduce the incidence of chilling injury.关键词
茄子果实/热处理/活性氧/冷害Key words
eggplant fruits/ heat treatment/ active oxygen/ chilling injury分类
轻工纺织引用本文复制引用
赵云峰,顾佳宇,尹学杰,林河通..热处理对采后茄子果实冷害和活性氧代谢的影响[J].扬州大学学报（农业与生命科学版）,2011,32(3):78-82,5.基金项目
国家自然科学基金资助项目(30972070) （30972070）
盐城工学院校级科研项目(XKY2011018) （XKY2011018）
