冷热温激处理对西葫芦贮藏生理特性的影响OACSTPCD

In order to investigate the effects of heat and cold heat treatments with the same stimulation tempera-ture difference on the storage physiological properties of postharvest zucchini fruits,'Lvfeng'zucchini was selected as the experimental material,which was subjected to the following treatments:the fruit were immersed in hot water at 44 ℃ for 30 min;immersed in cold water at 0 ℃ for 30 min;first immersed in cold water atO ℃ for 30 min,and then transferred to warm water at 22 ℃ for 30 min,and finally immersed in hot water at 44 ℃ for 30 min.Untreated zucchi-ni served as the control,and all fruits were dried and stored at 20 ℃.The results showed that both heat shock treatment and cold shock treatments could effectively improve the antioxidant capacity and delay the senescence process of zuc-chini during storage.Zucchini with cold shock treatment had higher fruit firmness and CAT activity,and zucchini with heat shock treatment could better preserve fruit water,AsA and GSH contents,POD and APX activities,inhibited the increase of electrolyte leakage,MDA and H2O2 contents,and overall showed higher antioxidant capacity,effectively maintaining fruit storage quality.This study can provide some references for storage of zucchini after harvest.