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

doi:10.11869/j.issn.100-8551.2021.09.2075

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 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

高湿贮藏对茄子冷害及抗氧化系统的影响

曹婷婷¹(), 张萌¹, 程紫薇¹, 金文渊², 金鹏¹, 郑永华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: 2018108079@njau.edu.cn
基金资助:
“十三五”国家重点研发计划重点专项(2016YFD0400901)

Abstract

Abstract:

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

摘要：

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

CAO Tingting, ZHANG Meng, CHENG Ziwei, JIN Wenyuan, JIN Peng, ZHENG Yonghua. Effect of High Relative Humidity Storage on Chilling Injury and Antioxidant System of Eggplant Fruit[J]. Journal of Nuclear Agricultural Sciences, 2021, 35(9): 2075-2082.

曹婷婷, 张萌, 程紫薇, 金文渊, 金鹏, 郑永华. 高湿贮藏对茄子冷害及抗氧化系统的影响[J]. 核农学报, 2021, 35(9): 2075-2082.

Figures/Tables 6

Fig.1 Effect of high humidity storage on chilling injury index (A) and relative electric conductivity (B) in eggplant fruit during cold storage Note: Different lowercase letters mean significant difference at 0.05 level in the same storage time. The same as following.

Fig.2 Effect of high humidity storage on firmness (A) and weight loss rate (B) in eggplant fruit during cold storage

Fig.3 Effect of high humidity storage on total phenol (A) in eggplant pulb and anthocyanin content (B) in eggplant skin during cold storage

Fig.4 Effect of high humidity storage on the antioxidant enzymes activities of SOD (A)、APX (B)、CAT (C)、POD (D) in eggplant fruit during cold storage

Fig.5 Effect of high humidity storage on O 2 - · generation rate (A) and H2O2content (B) in eggplant fruit during cold storage

Fig.6 Effect of high humidity storage on DPPH (A) and hydroxyl radical scavenging rate (B) in eggplant fruit during cold storage

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创刊：1987年
主管部门：农业农村部
主办单位：中国原子能农学会与中国农业科学院农产品加工研究所（前中国农业科学院原子能利用研究所）
ISSN：1000-8551

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

高湿贮藏对茄子冷害及抗氧化系统的影响

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