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| 氯化钙结合冷激处理抑制爱媛橙冬季快递冻害机理研究 |
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龚诗琪1,2,周俞含1,2,王婧1,2,何飘1,2,张敏1,2
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1.西南大学 食品科学学院 食品贮藏与物流研究中心，重庆 400715;2.农业农村部农产品贮藏保鲜质量安全风险评估实验室(重庆)，重庆 400715
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| 摘要: |
| 目的 探究氯化钙结合冷激处理对冬季环境温度–15 ℃下爱媛橙果实快递冻害的抑制作用及其作用机理。方法 设置无预处理对照组、0 ℃冰水冷激组、0 ℃氯化钙溶液冷激组、常温氯化钙溶液组，研究氯化钙结合冷激处理对细胞膜及细胞壁代谢层面的影响。结果 氯化钙结合冷激处理通过提高过氧化物酶(POD)的活性和降低超氧阴离子的产生速率，减缓膜脂过氧化产物丙二醛(MDA)的生成，维持活性氧代谢的平衡，抑制相对电导率的上升，更好地维持了细胞膜的完整性，从而降低了冻害的发生，在解冻复温后的15 d内仍能够维持较好的果皮表面。该处理方法还能提高贮藏后期果实组织内部脯氨酸的积累，有效维持果实内的渗透平衡，防止脱水，减轻因冰晶生成导致的细胞损伤，并通过抑制多聚半乳糖醛酸酶(PG)和纤维素酶(Cx)活性延缓原果胶与纤维素的降解速率，维持细胞壁的完整性，保持更好的果肉脆性和果皮硬度。结论 氯化钙结合冷激处理能显著减缓爱媛橙冬季–15 ℃下电商快递过程中的冻害现象，为爱媛橙快递防冻技术的应用提供理论依据。 |
| 关键词: 爱媛橙 冻害 氯化钙处理 冷激处理 低温逆境 |
| DOI：10.19554/j.cnki.1001-3563.2025.05.013 |
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| Mechanism of Inhibiting Freezing Damage of Citrus Reticulata 'Ai Yuan' by Calcium Chloride Combined with Cold Shock Treatment |
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GONG Shiqi1,2, ZHOU Yuhan1,2, WANG Jing1,2, HE Piao1,2, ZHANG Min1,2
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(1.College of Food Science,Research Center of Food Storage and Logistics, Southwest University, Chongqing 400715, China;2. Agricultural Products Storage and Preservation Quality Safety Risk Assessment Laboratory of Ministry of Agriculture and Rural Areas, Chongqing 400715, China)
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| Abstract: |
| The work aims to investigate the inhibitory effect and mechanism of calcium chloride combined with cold shock treatment on the freezing damage of Citrus reticulata 'Aiyuan' during express delivery at –15 ℃ in winter. The effects of calcium chloride combined with cold shock treatment on the metabolism of cell membrane and cell wall were studied by setting up the control group without pretreatment, the cold shock group by 0 ℃ ice water, the cold shock group by 0 ℃ calcium chloride solution and the calcium chloride solution group at room temperature. The calcium chloride combined with cold shock treatment could reduce the generation of malondialdehyde (MDA) by increasing the activity of peroxidase (POD) and reducing the production rate of superoxide anion and maintain the balance of reactive oxygen species metabolism, inhibit the increase of relative conductivity and better maintain the integrity of cell membrane, thereby reducing the occurrence of freezing damage. It could also maintain a better peel surface within 15 days after thawing and rewarming. In addition, it could increase the accumulation of proline in the fruit tissue in the later stage of storage, effectively maintain the osmotic balance in the fruit, prevent dehydration, and reduce the cell damage caused by ice crystal formation. At the same time, it could delay the degradation rate of pectin and cellulose by inhibiting the activity of polygalacturonase (PG) and cellulase (Cx), maintain the integrity of the cell wall, and keep better flesh crispness and peel hardness. The calcium chloride combined with cold shock treatment can significantly reduce the freezing damage of Citrus reticulata 'Ai Yuan' fruits during express delivery at –15 ℃ in winter, providing a theoretical basis for the application of anti-freezing technology in express delivery of Citrus reticulata 'Ai Yuan'. |
| Key words: Citrus reticulata 'Ai Yuan' freezing damage calcium chloride treatment cold shock treatment low temperature stress |
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