(果蔬贮藏与加工)13第四章 果蔬的低温伤害及其它生理伤害(第1节)

1、( (果蔬贮藏与加工果蔬贮藏与加工)13)13第第四章四章 果蔬的低温伤害及果蔬的低温伤害及其它生理伤害其它生理伤害( (第第1 1节节) )Cavendish Williams bananas harvested at the hard green stage from the same banana hand were either stored at 22C for 11 d (non-chilled) or placed at 4C for 7 d (chilled) before transfer to 22C for 4 d. A Red Delicious apple showi

2、ng external browning and skin translucency constistant with chilling injury.Chilling injuryexposure to temperatures below 5C (41F) during storage and transport for longer than 4 weeks.SymptomsExternal symptoms include brown discoloration (scald) of the skin, pitting, and increased susceptibility to

3、decay.Internal symptoms include brown discoloration of the white segments separating the arils and pale color (loss of red color) of the arils.2 2、内部组织崩溃、褐变、内部组织崩溃、褐变香蕉、芒果、梨、哈密瓜香蕉、芒果、梨、哈密瓜Blackamber plum chilling injury symptoms observed during cold storage: flesh browning, flesh bleeding, gel break

4、down, flesh translucency (overripe or bladderiness).Crisosto et al., Postharvest Biology and Technology 34 (2004) 237244Representation of the “Venus” nectarine fruit: a) “control” fruit without cold storage. b) Chilling injury in “cold” nectarines after 5 weeks of storage at 5 C and 90% relative hum

5、idity plus ripening period at 20 C.Giraldo et al., Applicability of 2-DE to assess differences in the protein profile between cold storage and not cold storage in nectarine fruits. Journal of proteomics 75 (2012) 5774-5782.冷害发生的冷害发生的“中温效应中温效应”现象现象Chilling injury can be a major cause of deterioration

6、 of Fuyu persimmons during marketing after exposure to temperatures below 15C (59F).Symptom development is fastest at 5-7C (41-45F) and slowest at 0C (32F), which is the recommended storage and transport temperature for persimmons.3 3、表面出现水浸状斑、褐变、表面出现水浸状斑、褐变黄瓜、番木瓜、青椒、豆角黄瓜、番木瓜、青椒、豆角12，10天天 20， 3天天 5，

7、10天天 20，10天天4 4、未成熟果实不能正常成熟或成熟不均匀、未成熟果实不能正常成熟或成熟不均匀番茄、柑橘、芒果番茄、柑橘、芒果Tomatoes exposed to temperatures below 15 C for 2 weeks or longer develop symptoms of chilling injury, including failure to develop full color, irregular color development, or premature softening. 5 5、表面出现霉状物或腐烂、表面出现霉状物或腐烂哈密瓜、番茄、黄瓜、叶

8、菜、豆角哈密瓜、番茄、黄瓜、叶菜、豆角产品产品最低安全最低安全贮藏温度贮藏温度 （C） 冷害症状冷害症状 产品产品最低安全最低安全贮藏温度贮藏温度 （C） 冷害症状冷害症状芒果芒果香蕉香蕉菠萝菠萝柑桔柑桔5121261010果皮无光泽，出现果皮无光泽，出现褐变斑点褐变斑点果皮变黑，不能正果皮变黑，不能正常后熟常后熟果肉变褐或变黑果肉变褐或变黑果皮出现凹陷斑或果皮出现凹陷斑或褐变斑点褐变斑点番茄番茄黄瓜黄瓜茄子茄子青椒青椒712137912不能正常成熟，出不能正常成熟，出现凹陷斑现凹陷斑表皮现水浸状斑点表皮现水浸状斑点果皮无光泽，出现果皮无光泽，出现褐变斑点褐变斑点表皮出现水浸状斑表皮出现水浸状

9、斑点，凹陷斑点，凹陷斑果蔬发生冷害时往往出现多种症状果蔬发生冷害时往往出现多种症状四、冷害引发的果蔬组织理化变化四、冷害引发的果蔬组织理化变化l离子渗透增加离子渗透增加 Ca2+、K+、Na+l丙二醛（丙二醛（MDA）含量升高）含量升高l刺激呼吸、乙烯代谢增强刺激呼吸、乙烯代谢增强l活性氧代谢增强活性氧代谢增强l可溶性糖、游离氨基酸含量升高可溶性糖、游离氨基酸含量升高l积累乙醛、乙醇积累乙醛、乙醇Snchez-Bel et al., Understanding the mechanisms of chilling injury in bell pepper fruits using the p

10、roteomic approach.Journal of Proteomics 75 (2012) 5463-5478Visual symptoms of chilling injury and transmission electronmicroscopy images from transversal sections of pericarp of bell pepper. Visual aspect of fruits at harvest (A0) and after 21 days of storage at 10 C (A1) or 1 C (A2) plus 3 days of

11、reconditioning at 20 C. Ct = Cuticle; CW= Cell Wall; Ep = Epidermal cell; Pt = Plastid.Snchez-Bel et al., Understanding the mechanisms of chilling injury in bell pepper fruits using the proteomic approach.Journal of Proteomics 75 (2012) 5463-5478 Chilling Non-chillingElectrical conductivity(mS cm-1)

12、map pf avocado Ettinger slices after 3 weeks at 5 C followed by 1 week of simulated shelf life at 20 C.五、冷害的发生机制五、冷害的发生机制细胞膜脂相变液 相 高温液晶相 低温 凝胶相膜脂相变膜脂相变 代谢紊乱代谢紊乱冷 害各个酶之间活性差异膜质变相（液晶相凝胶相）蛋白质变性或解离骤冷(冷袭)渐 冷膜破裂(非均一固化)膜均一的固化和紧缩质膜透性增加对水透性降低叶绿体、线粒体膜上的酶活性降低细胞内含物渗透失水超过了吸水抑制光合与呼吸代谢破坏直接损害间接损害派生干旱损害M.S. Aghdam, S

13、. Bodbodak.Scientia Horticulturae 156 (2013) 7385六、影响果蔬冷害发生的因素六、影响果蔬冷害发生的因素 （一）内部因素（一）内部因素种类、品种种类、品种成熟度成熟度栽培条件、生长季节栽培条件、生长季节（二）外部因素（二）外部因素1. 低温的程度和持续时间低温的程度和持续时间“3T” (Temperature; Time; Tolerance)2. 湿度湿度3. 气体成分气体成分七、防止和减轻冷害的措施七、防止和减轻冷害的措施l调控温度调控温度l适温贮藏 临界温度l缓慢降温 鸭梨l变温贮藏 桃l间歇升温l调节贮藏环境的湿度、气体成分调节贮藏环境的湿度、气体成分l化学处理化学处理如：钙处理、1-MCP、ABA、乙烯、水杨酸(SA)、茉莉酸甲酯(MeJA)4. 4. 物理处理物理处理 如热激处理、UV-C处理Skin and flesh color appearance of Blackamber (A) and Red Lane (B) plums untreated or treated with 1-MCP at 0 C for 24 h, after ten days of storage at0 or 10 C, plus six additional days of ripening at 20 C. FF=fruit fir