食品科学2012，Vol.33Issue(4)：276-281,6.
低温预贮对冷藏桃果实冷害及能量水平的影响
Effect of Low Temperature Conditioning on Chilling Injury and Energy Status in Cold-Stored Peach Fruit
摘要
Abstract
The effects of low temperature conditioning （LTC） on chilling injury and energy status in peach fruit were investigated. Peach fruit were pre-conditioned at 12 ~C for 6 d and then stored at 0 ℃ for 30 d. Fruit browning index, ftrmness, extractable juice rate, the activities of mitochondria respiratory metabolism-related enzymes H^＋-ATPase, Ca^2＋-ATPase, succinic dehydrogenase （SDH） and cytochrome C oxidase （CCO）, ATP, ADP and AMP contents, and energy charge were determined during storage at five-day intervals. The results indicated that LTC treatment effectively inhibited the decrease of H^＋-ATPase and Ca^2＋-ATPase activities, maintained higher activities of SDH and CCO and higher contents of ATP and ADP and energy charge, retarded the accumulation of malonaldehyde （MDA） and the increase in membrane permeability, delayed the decrease of extractable juice rate, and inhibited the increase of browning index. These results suggest that LTC treatment may maintain high energy status by regulating the activities of mitochondria respiratory metabolism-related enzymes, thereby delaying membrane lipid peroxidation and preventing the development of chilling injury of cold-stored peach fruit.关键词
桃果实/低温预贮/冷害/能量水平/线粒体呼吸代谢酶Key words
peach fruit/low temperature conditioning/chilling injury/energy status/mitochondria respiratorymetabolism-related enzymes分类
轻工纺织引用本文复制引用
赵颖颖,陈京京,金鹏,袁若皙,李会会,郑永华..低温预贮对冷藏桃果实冷害及能量水平的影响[J].食品科学,2012,33(4):276-281,6.基金项目
国家自然科学基金青年科学基金项目 （）
国家大学生科技创新项目 （）
南京农业大学SRT计划项目 （）
