College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
College of Biological and Environmental Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Zhejiang Wanli University, Ningbo 315100, PR China.
Food Chem. 2021 Jul 30;351:129336. doi: 10.1016/j.foodchem.2021.129336. Epub 2021 Feb 20.
To investigate the effect of relative humidity (RH) on chilling injury (CI), zucchini fruit were stored in cold rooms (4 ± 0.4 ℃) with different RHs (near-saturated RH [NSH] with 96-100% and normal RH with 72-76% served as control). Storage in NSH delayed weight loss and CI, maintained firmness and skin color. Higher antioxidant enzyme activities and greater scavenging capacities of free radicals were found in NSH-fruit than in the control fruit. The decrease of the unsaturated fatty acids was delayed in NSH-fruit due to lower activities of related membrane lipid degrading enzymes as compared to the control fruit. NSH-fruit also maintained higher activities of energy metabolism-associated enzymes than control fruit, leading to high levels of adenosine triphosphate (ATP). Taken together, we attributed the alleviation of CI by NSH storage to its enhancement of antioxidant capacities and its effect on maintaining higher energy status in zucchini fruit.
为了研究相对湿度（RH）对冷害（CI）的影响，将南瓜果实贮藏在不同 RH 的冷藏室内（4±0.4℃，近饱和 RH[NSH]为 96-100%，正常 RH 为 72-76%作为对照）。NSH 贮藏延迟了失重和 CI，保持了硬度和果皮颜色。与对照果实相比，NSH 果实中的抗氧化酶活性更高，自由基清除能力更强。由于相关膜脂降解酶活性较低，NSH 果实中不饱和脂肪酸的减少被延迟。NSH 果实还保持了比对照果实更高的能量代谢相关酶的活性，导致三磷酸腺苷（ATP）水平较高。综上所述，NSH 贮藏通过增强抗氧化能力和维持较高的能量状态来减轻南瓜果实的冷害。
