【摘 要】
：
In order to study the effect of hot water treatment on post-harvest zucchini cold resistance,Cucurbita pepo are used as the object of this research.Zucchini were treated respectively in hot water at 4
【机 构】
：
College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306,China
论文部分内容阅读
In order to study the effect of hot water treatment on post-harvest zucchini cold resistance,Cucurbita pepo are used as the object of this research.Zucchini were treated respectively in hot water at 45℃and 55℃ for 5min and 7min after harvest,fruits without hot water treatment as the control,and then stored at 4℃ for 15 d.Chilling injury index,soluble sugar content,activities of catalase activity(CAT),superoxide dismutase (SOD) and peroxidase (POD),malondialdehyde (MDA) content and electric conductivity were investigated during storage.Results showed that the increasement of chilling injury index were mitigated of zucchini fruit at low temperature stress,the activities of antioxidant enzyme,soluble sugar content of hot water treatment fruit are significant higher than that of control.While MDA content and electric conductivity of zucchini fruit by hot water treatment were significant lower than that of control.These results indicate that hot water treatment retard chilling injury and improve cold resistance of postharvest zucchini fruit under low temperature which may be related to enhancing the activities of active oxygen scavenging enzymes and reducing the accumulation of active oxygen.The results provided reference of hot water treatment for freshness-keeping of harvested zucchini fruits.
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