Effects of delayed pre-storage combined with hot water treatment on chilling injury and physiological metabolism of cucumber fruits during cold storage
In order to explore the effects of delayed method on quality and physiological metabolism of cucum-ber fruits treated with hot water during cold storage, we investigated the effects of water bath delay(T1), air delay(T2) and non-delay (T3) treatments on chilling injury(CI), quality and antioxidant system of cucumber fruits after hot water treatment at (4 ± 1) ℃ and relative humidity (80 ± 5) ％ according to the optimized delay conditions obtained by quadratic orthogonal rotation combination experiment design, taking fresh cucumber as control(CK). The results showed that the highest CI index was only 0.37 when each group was stored at low temperature for 3 days, but CI in-dex of CK and T3 rapidly increased to 0.76 and 0.71 when fruits were stored at low temperature for 9 days, and the CI index of CK was 1.25 times and 1.21 times of that in T1 and T2. Moreover, T1 and T2 treatments could significantly reduce the rise of weight loss and electrolyte leakage (EL) and the decrease of firmness slowly. Also, fruits in T1 and T2 could maintain better color and higher soluble protein content, effectively reduced the damage caused by malondialdehyde (MDA), superoxide anion (O2-·) and hydrogen peroxide (H2O2) to the fruits. At the end of storage compared with CK, the H2O2 content in T1 and T2 decreased by 7.86％ and 11.64％, respectively. In addition, T1 and T2 could also delay the decline of catalase (CAT), peroxidase (POD) and reduce glutathione (GSH) contents to a certain extent. In conclusion, T1 and T2 treatment groups have significant effects on alleviating chilling injury and quality deterioration of cucumber fruits. Therefore, more suitable treatment methods can be flexibly selected according to the actual situation. This study provides a certain theoretical and practical reference for the further improvement of storage and preservation technology of cucumber.
delayed pre-storagehot water treatmentcucumberantioxidant systemchilling injury
万方数据
维普
