冷激处理对辣椒冷害及抗氧化防御体系的影响

 【目的】探讨0℃冷激处理对8℃冷藏辣椒耐贮性的影响及相关生理机理。【方法】用0℃冷风分别处理辣椒4 h和12 h后置于8℃冷藏，以不经过冷激处理直接置于8℃冷藏的作为对照，定期观测并取样。【结果】与未进行冷激处理的对照相比，0℃处理4 h显著降低了冷害指数和病情指数，降低了辣椒果皮的细胞膜透性，提高了SOD、CAT和POD的活性，降低了辣椒冷藏前期的H2O2含量，提高了可溶性蛋白和热稳定蛋白的含量；0℃处理12 h加重了辣椒的冷害和病害，并产生了与处理4 h相反的生理效应。【结论】0℃冷激处理4 h提高低温贮藏辣椒的耐贮性与其激活了辣椒的防御系统及保护了细胞膜系统有关。

Effects of Cold Shock Treatments on Chilling Injury and Antioxidative Defense System of Pepper

【Objective】In this study, the effects of pre-storage cold shock treatment at 0℃ on storability of pepper kept at 8℃ in relation to physiological mechanisms were investigated. 【Method】Peppers were treated with cold air at 0℃ for 4 h and 12 h, respectively, and then stored at 8℃, chilling injury index, cell membrane permeability, and antioxidant enzymes including superoxide dismutase (SOD), catalase (CAT) and peroxidase (POD) were analyzed. 【Result】Cold shock treatment at 0℃ for 4 h significantly alleviated chilling injury and disease incidence, delayed the increase of cell membrane permeability of pepper pericarps, enhanced the enzyme activities of SOD, CAT and POD, reduced the contents of H2O2 in the early days of low temperature storage, and increased the contents of soluble proteins and heat-stable proteins in pepper pericarps. However, cold shock treatment at 0℃ for 12 h aggravated pepper chilling injury and diseases occurrence, and resulted in opposite physiological effects in comparison with that for 4 h. 【Conclusion】It is suggested that the enhanced storability of pepper at low temperature by 4 h of cold shock treatment at 0℃ was related to the activated defense system, which was beneficial to maintaining the integrity of cell membrane.