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Position: Home > Articles > Effect of Low Temperature on Physiology in Postharvest Fresh Pumpkin During the Storage Northern Horticulture 2014 (23) 105-108

低温对采后嫩南瓜贮藏过程中生理特性的影响

作者：

史君彦;王清;王倩;高丽朴

单位：

农业部华北地区园艺作物生物学与种质创制重点实验室;农业部都市农业(北方)重点实验室;北京市农林科学院蔬菜研究中心;果蔬农产品保鲜与加工北京市重点实验室

关键词：

嫩南瓜;贮藏期间;冷害;生理特征

摘要：

以"密本"鲜嫩南瓜为试材,研究了3、5、7、9、11℃低温贮藏对鲜嫩南瓜生理特性的影响。结果表明:鲜嫩南瓜在3、5、7、9℃低温下贮藏均有冷害发生,贮藏期间冷害指数、失重、细胞膜透性、黄色素及MDA含量均逐渐升高;叶绿素、可溶性蛋白质含量逐渐下降;11℃下贮藏未有冷害发生,生理活动受到明显的抑制,有效维持了鲜嫩南瓜的营养品质。

译名：

Effect of Low Temperature on Physiology in Postharvest Fresh Pumpkin During the Storage

作者：

SHI Jun-yan;WANG Qing;WANG Qian;GAO Li-pu;Vegetable Research Center,Beijing Academy of Agriculture and Forestry Sciences,Key Lab.of Beijing,Agricultural Products of Fruit and Vegetable Postharvest and Process,Key Lab.of Ministry Agriculture,North China of Horticulture Corp Biology and Germplasm,Key Lab.of Urban Agriculture(North)Ministry of Agriculture;

关键词：

fresh pumpkin;;storage time;;chilling;;physiology

摘要：

Taking fresh pumpkin as material,the effect of different low temperatures with 3,5,7,9,11℃on physiology in postharvest during safe storage period were studied.The results showed that the fresh pumpkin chilling injury occured at3,5,7,9℃.The index of chilling injury,weight loss,cell membrane leakage,flavochrome and MDA content in fresh pumpkin were increased gradually,chlorophyll content and soluble protein content were decreased in the whole storage.There were no chilling injury in fresh pumpkin at 11℃and the physiological metabolism of fresh pumpkin was obviously inhibited,the nutritional quality was effectively maintained.

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低温对采后嫩南瓜贮藏过程中生理特性的影响

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