Journal of Nuclear Agricultural Sciences ›› 2021, Vol. 35 ›› Issue (9): 2075-2082.DOI: 10.11869/j.issn.100-8551.2021.09.2075

• Food Irradiation·Food Science • Previous Articles     Next Articles

Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant System of Eggplant Fruit

CAO Tingting1(), ZHANG Meng1, CHENG Ziwei1, JIN Wenyuan2, JIN Peng1, ZHENG Yonghua1,*()   

  1. 1 College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095
    2 Suzhou Full Fortune Food Co. Ltd., Suzhou, Jiangsu 215000
  • Received:2020-07-16 Accepted:2020-08-21 Online:2021-09-10 Published:2021-07-22
  • Contact: ZHENG Yonghua


曹婷婷1(), 张萌1, 程紫薇1, 金文渊2, 金鹏1, 郑永华1,*()   

  1. 1 南京农业大学食品科技学院,江苏 南京 210095
    2 苏州大福外贸食品有限公司,江苏 苏州 215000
  • 通讯作者: 郑永华
  • 作者简介:曹婷婷,女,主要从事果蔬采后生物学与贮藏保鲜研究。E-mail:
  • 基金资助:


In order to investigate the effect of high relative humidity (HRH) storage on reducing chilling injury of eggplant fruit and its relationship to changes in antioxidant system, eggplant fruit were respectively stored in 4℃ dry-fog humidity controlled cold storage (96%~99% RH) and low relative humidity (LRH) cold storage (70%~75% RH) for 15 days in this experiment. Fruit samples were taken every 3 days during storage to compare and analyze the changes of related parameters. The results showed that, compared with LRH storage, HRH storage significantly inhibited the increase of chilling injury index, relative electrical conductivity and weight loss rate, maintained higher fruit firmness and total phenolics as well as total anthocyanin contents (P<0.05). Meanwhile, HRH storage significantly increased the activities of antioxidant enzymes like as superoxide dismutase (SOD), ascorbate peroxide (APX), catalase (CAT) and peroxidase (POD) (P<0.05), inhibited the production of hydrogen peroxide and superoxide anion, and maintained higher scavenging activity against 1,1-diphenyl- 2-dinitrophenylhydrazine (DPPH) and hydroxyl radicals. The above results suggested that HRH storage could maintain higher antioxidant system activity to inhibit the detrimental effects of reactive oxygen species, and thus reduce chilling injury of eggplant fruit during low temperature storage. This work provided a theoretical basis for the application of HRH storage in quality maintenance of postharvest eggplant fruit.

Key words: high relative humidity storage, eggplant fruit, chilling injury, antioxidant system


为探讨高湿贮藏对减轻茄子冷害的作用及其与抗氧化系统的关系,本试验将茄子果实分别放置于4℃的干雾控湿高湿冷库(相对湿度96%~99%)和低湿冷库(相对湿度70%~75%)中贮藏15 d,每隔3 d进行取样测定,比较分析相关指标的变化。结果表明,与低湿贮藏相比,高湿贮藏能显著抑制茄子果实冷害指数、相对电导率和失重率的上升(P<0.05),保持茄子果实较高的硬度及总酚和花青素含量。同时,高湿贮藏能显著提高茄子果实中超氧化物歧化酶(SOD)、抗坏血酸过氧化物酶(APX)、过氧化氢酶(CAT)和过氧化物酶(POD)等抗氧化酶的活性(P<0.05),抑制过氧化氢(H2O2)和超氧阴离子( O 2 - · )的产生,保持更高的1,1-二苯基-2-三硝基苯肼(DPPH)和羟基自由基清除能力。上述结果表明,高湿贮藏可维持茄子果实较高的抗氧化系统活性,从而抑制活性氧对茄子的伤害,减轻果实冷害。本研究为高湿贮藏在茄子果实采后保鲜中的应用提供了一定的依据。

关键词: 高湿贮藏, 茄子果实, 冷害, 抗氧化系统