H_2O_2处理对采后黄瓜抗冷性的影响

为了减轻冷敏型果实黄瓜(Cucumis sativus L.)冷藏中的冷害问题,用0.001,0.010,0.100mmol·L-1过氧化氢(H2O2)溶液和冷激、热激对黄瓜果实处理后,在2℃冷藏中观测了果实的冷害发生情况、色度变化、H2O2和丙二醛(MDA)含量。0.010mmol·L-1H2O2处理与对照蒸馏水处理比较,冷害发生率和冷害指数低,色度值变化小,H2O2和MDA含量低;0.010mmol·L-1H2O2处理后减轻冷害效果好于冷激处理,与热激处理接近。表明冷藏前用外源H2O2处理可以提高黄瓜果实冷藏中的抗冷性,减轻冷害。

Effect of H2O2 Treatment on Cold Tolerance of Postharvest Cucumber Fruits

In order to lighten the chilling injury problem of chilling-sensitive cucumber（Cucumis sativus L.） fruits in cold storage,0.001,0.010,0.100 mmol·L-1 hydrogen peroxide（H2O2） solution,cold-shock and heat-shock were used to treat cucumber fruits,and chilling injury,chroma change,and H2O2 and malondialdehyde（MDA） contents in the fruits were measured during cold storage at 2 ℃.The results showed that treatment of 0.001 mmol·L-1 H2O2 leaded to lower rate and index of chilling injury,smaller chroma value change,and lower contents of H2O2 and MDA than the water treatment control group.The effect of 0.010 mmol·L-1 H2O2 treatment on cucumber fruits was better than that of cold-shock treatment and closed to heat-shock treatment in reduction of chilling injury.Treatment with exogenous H2O2 before cold storage could enhance cold tolerance of cucumber fruits in cold storage and reduce chilling injury.