PEI Qian-ru,ZHU Ben-zhong,TIAN Hui-qin,et al.Effect of Cold Shock Treatment on Chilling Injury of Cucumber Under Low Temperature Storage[J].Northern Horticulture,2014,38(01):127-130.
冷激处理对黄瓜低温贮藏中冷害的影响
- Title:
- Effect of Cold Shock Treatment on Chilling Injury of Cucumber Under Low Temperature Storage
- 文章编号:
- 1001-0009(2014)01-0127-04
- Keywords:
- cucumber; chilling injury; cold shock treatment
- 分类号:
- S 642.2
- 文献标志码:
- A
- 摘要:
- 采用“青绿一号”黄瓜为试材，用0℃处理4 h，研究了4℃和7℃冷害温度对冷害指数、冷害发生率、丙二醛（MDA）含量、细胞膜渗透率、过氧化氢酶（CAT）活性、过氧化物酶（POD）活性等指标的影响。结果表明：冷激处理可以减轻黄瓜贮藏中的冷害。因此，黄瓜在处于冷害温度范围内运输时，可通过预先冷激的方法减轻冷害造成的损失。
- Abstract:
- Adopting ‘Green No.1’ cucumber as experiment material,treated for 4 h at 0℃,the effect of 7℃ and 4℃ treatments on chilling injury index,chilling injury incidence,malondialdehyde content,membrane permeability,CAT activity,POD activity of it were studied.The results showed that the cold shock treatment could reduce chilling injury in cucumber storage under low temperature.Therefore,when cucumber was transported in the temperature that could lead to chilling injury,it was useful to lighten the chilling injury by the cold shock treatment.
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备注/Memo
第一作者简介：裴倩如（1990-），女，硕士研究生，现主要从事果蔬采后生理与贮藏技术等研究工作。E-mail:peiqianrupeiqianru@163.com.