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ZHANG Ting;CHE Feng-bin;ZHENG Su-hui;XU Bin;CHEN Juan
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张婷;车凤斌;郑素慧;徐斌;陈娟
摘要: [目的]探讨冷锻炼处理对‘86-1’哈密瓜果实的冷害控制效果,筛选出较适宜的冷锻炼处理方式,降低‘86-1’哈密瓜低温贮藏中造成的冷害损失.[方法]以‘86-1’哈密瓜果实为试材,研究直接降温和3种冷锻炼处理对其冷害发生及生理变化的影响.[结果]冷锻炼处理可有效降低‘86-1’哈密瓜果实的冷害指数和冷害率,显著抑制相对膜透性的增加,减少膜质过氧化物产物丙二醛,使抗氧化酶活性(SOD、POD和CAT)保持较高的水平,并使‘86-1’哈密瓜果实在贮藏末期保持较好的品质,显著降低了果实的失重率,提高了好果率.[结论]3种冷锻炼处理中,(8±0.5)℃1 d→(5 ±0.5)℃3 d→(3±0.5)℃3 d→(1±0.5)℃冷锻炼处理对‘86-1’哈密瓜果实冷害控制效果较为显著.
ZHANG Ting;CHE Feng-bin;ZHENG Su-hui;XU Bin;CHEN Juan. Effects of Cold Acclimation Treatments on Chilling Injury and Physiological Changes of Hami Melon(Cucumis melo L.)Fruit during Cold Storage[J]. .
张婷;车凤斌;郑素慧;徐斌;陈娟. 冷锻炼处理对哈密瓜果实冷害发生及生理变化的影响[J]. .
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https://www.xjnykx.com/EN/Y2015/V52/I6/1056