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贮前50℃10min或53℃5min热水浸泡处理极显著降低了2℃贮藏青椒的冷害,显著抑制了膜透性的上升。与对照相比,50℃热处理对青椒SOD活性影响不明显,而53℃热处理显著提高了3、4和5周时SOD的活性。两热处理均极显著提高了青椒CAT和APX活性。两热处理青椒贮藏过程中POD活性变化较小,而对照组青椒POD活性7周时骤然上升。热处理还导致青椒的LOX活性3周后迅速下降。贮前热处理通过提高活性氧清除酶特别是CAT和APX活性,维持活性氧代谢的平衡,降低LOX活性,抑制膜脂过氧化,从而减轻了青椒的冷害。
Pre-storage 50 ℃ 10min or 53 ℃ 5min hot water immersion treatment significantly reduced the chilling injury stored 2 ℃ storage significantly inhibited the membrane permeability increased. Compared with the control, the heat treatment at 50 ℃ had no obvious effect on the SOD activity of green pepper, while the heat treatment at 53 ℃ significantly increased the activity of SOD at 3, 4 and 5 weeks. Both heat treatments significantly increased the activity of CAT and APX in green peppers. During the storage of two heat-treated green peppers, the changes of POD activity were little, while the activity of green peppers in the control group increased suddenly at 7 weeks. Heat treatment also resulted in the rapid decrease of LOX activity of green pepper after 3 weeks. Pre-storage heat treatment can alleviate the chilling injury of green peppers by increasing the activity of active oxygen scavenging enzymes, especially CAT and APX, maintaining the balance of active oxygen metabolism, reducing the activity of LOX and inhibiting membrane lipid peroxidation.