食品与机械2025，Vol.41Issue(6)：129-135,7.DOI:10.13652/j.spjx.1003.5788.2024.80724
热激复合褪黑素处理对青椒低温冷害的影响
Effects of heat shock combined with melatonin treatment on low-temperature chilling injury in green peppers
摘要
Abstract
[Objective]To reduce the occurrence of chilling injury during postharvest low-temperature storage of green peppers.[Methods]Green peppers are used as the experimental material to investigate the effects of heat shock(HC)combined with melatonin(MT)treatment on the chilling injury index,relative conductivity,malondialdehyde(MDA),hydrogen peroxide(H2O2)content,antioxidant enzyme activity,and quality parameters during storage at(4±1)℃and 85%～90%relative humidity(RH).[Results]The HC combined with MT treatment delays the onset of chilling injury by 5 days,reduces weight loss by 52.4%,and decreases H2O2 content by 71.75%.This treatment effectively inhibits the increase in relative conductivity and the accumulation of MDA.The activities of antioxidant enzymes,including peroxidase(POD),superoxide dismutase(SOD),ascorbate peroxidase(APX),and catalase(CAT),increase by 0.45,0.71,14.50,and 0.86 U/kg,respectively.Additionally,the composite treatment helps maintain the hardness,total soluble solids(TSS),chlorophyll,and vitamin C content of the green peppers,with significant correlations observed between the various parameters.[Conclusion]HC combined with MT treatment can effectively reduce the occurrence of chilling injury in green peppers.关键词
青椒/热激/褪黑素/冷害/抗氧化酶活性Key words
green pepper/heat shock/melatonin/chilling injury/antioxidant enzyme activity引用本文复制引用
吕芳娥,李喜宏,林子沁,李娇,杨梦娇..热激复合褪黑素处理对青椒低温冷害的影响[J].食品与机械,2025,41(6):129-135,7.基金项目
山东省重点研发项目(编号:2021CXGC010809) （编号:2021CXGC010809）
银川市科技计划项目(编号:2024CGZHHZC002) （编号:2024CGZHHZC002）
