现代食品科技2018，Vol.34Issue(4)：114-120,178,8.DOI:10.13982/j.mfst.1673-9078.2018.04.019
一氧化氮(NO)熏蒸提高哈密瓜果实采后贮藏的耐冷性
Enhancement of Chilling Tolerance of Hami Melon Fruits in Postharvest Storage Period by Using Nitric Oxide Fumigation
摘要
Abstract
The effects of nitric oxide (NO) fumigation on chilling tolerance of Hami melon fruit in postharvest storage were investigated. The muskmelon fruit, 'Xizhoumi25' muskmelon, was used as a test material and was fumigated with 60 μL/L NO for 3 h and stored at (1 ± 0. 5℃), (3 ± 0. 5℃) and (5 ± 0. 5℃), respectively. The chilling injury incidence and chilling index were counted. The activities of catalase (CAT), peroxidase (POD), superoxide dismutase (SOD), the production rate of superoxide anion (O2ˉ·) and the content of hydrogen peroxide (H2O2) were determined regularly. The results showed that NO treatment could increase the activities of SOD and POD and inhibit the production rate of O2ˉ·. At the storage temperature of 1℃, the incidence of chilling injury was the highest and the occurrence of chilling injury was reduced by NO treatment. At the storage temperature of 3℃, the chilling injury incidence occurred slightly in the control fruit, but the chilling injury was inhibited by NO-treatment. When the storage temperature was 5℃, the chilling injury and disease symptoms occurred in the late storage period, and the chilling injury and disease were alleviated by NO treatment. The antioxidant enzyme activity was increased and the accumulation of reactive oxygen species (ROS) were inhibited by NO fumigation, thus reducing the chilling injury of fruits. The storage quality of Hami melon fruit could be maintained, and the occurrence of chilling injury could also be inhibited by the NO fumigation treatment at 3 ℃.关键词
哈密瓜/一氧化氮/活性氧/冷害Key words
Hami melon/nitric oxide/reactive oxygen species/chilling injury引用本文复制引用
王鲁阳,吴斌,敬媛媛,胡江伟,张平..一氧化氮(NO)熏蒸提高哈密瓜果实采后贮藏的耐冷性[J].现代食品科技,2018,34(4):114-120,178,8.基金项目
国家自然科学基金资助项目(31660478) （31660478）
新疆维吾尔自治区青年基金项目(2017D01B23) （2017D01B23）
