果蔬貯藏與加工 13第四章 果蔬的低溫傷害及其它生理傷害(第1節(jié))

第四章果蔬采后低溫傷害及其它生理傷害曹建jk@采后侵染性病害

病原菌、蟲害采后生理性病害（生理失調(diào)、生理紊亂）衰老溫度引起的生理失調(diào)冷害、凍害氣體成份不適引起的生理失調(diào)低氧、高CO2、NH3S02生長條件不適引起的采后生理失調(diào)營養(yǎng)條件 缺素、過量光照 日灼斑溫度 高溫、低溫傷害果蔬采后病害第一節(jié)果蔬的冷害一、冷害Chillinginjury0℃以上不適宜的低溫對果蔬造成的傷害表現(xiàn)的滯后性在貨架銷售或消費(fèi)期間出現(xiàn)二、冷害的臨界溫度13℃：香蕉、芒果、鱷梨、檸檬、黃瓜、10℃：西葫蘆、菠蘿、綠熟番茄7℃：甜瓜、西瓜、甜椒、紅熟番茄、食莢菜豆、茄子0℃：蘋果、梨、桃、馬鈴薯，甘藍(lán)1、表皮出現(xiàn)麻點(diǎn)、凹陷斑、變色/褐變 哈密瓜、辣椒、番茄、柑橘、石榴、蘋果三、冷害癥狀CavendishWilliamsbananasharvestedatthehardgreenstagefromthesamebananahandwereeitherstoredat22°Cfor11d(non-chilled)orplacedat4°Cfor7d(chilled)beforetransferto22°Cfor4d.ARedDeliciousappleshowingexternalbrowningandskintranslucencyconstistantwithchillinginjury.Chillinginjuryexposuretotemperaturesbelow5°C(41°F)duringstorageandtransportforlongerthan4weeks.Symptoms

Externalsymptomsincludebrowndiscoloration(scald)oftheskin,pitting,andincreasedsusceptibilitytodecay.Internalsymptomsincludebrowndiscolorationofthewhitesegmentsseparatingthearilsandpalecolor(lossofredcolor)ofthearils.2、內(nèi)部組織崩潰、褐變

香蕉、芒果、梨、哈密瓜‘Blackamber’plumchillinginjurysymptomsobservedduringcoldstorage:fleshbrowning,fleshbleeding,gelbreakdown,fleshtranslucency(overripeorbladderiness).Crisostoetal.,PostharvestBiologyandTechnology34(2004)237–244Representationofthe“Venus”nectarinefruit:a)“control”fruitwithoutcoldstorage.b)Chillinginjuryin“cold”nectarinesafter5weeksofstorageat5°Cand90%relativehumidityplusripeningperiodat20°C.Giraldoetal.,Applicabilityof2-DEtoassessdifferencesintheproteinprofilebetweencoldstorageandnotcoldstorageinnectarinefruits.Journalofproteomics75(2012)5774-5782.冷害發(fā)生的“中溫效應(yīng)”現(xiàn)象Chillinginjurycanbeamajorcauseofdeteriorationof‘Fuyu'persimmonsduringmarketingafterexposuretotemperaturesbelow15°C(59°F).Symptomdevelopmentisfastestat5-7°C(41-45°F)andslowestat0°C(32°F),whichistherecommendedstorageandtransporttemperatureforpersimmons.3、表面出現(xiàn)水浸狀斑、褐變

黃瓜、番木瓜、青椒、豆角12℃，10天20℃，3天5℃，10天20℃，10天4、未成熟果實(shí)不能正常成熟或成熟不均勻

番茄、柑橘、芒果Tomatoesexposedtotemperaturesbelow15°Cfor2weeksorlongerdevelopsymptomsofchillinginjury,includingfailuretodevelopfullcolor,irregularcolordevelopment,orprematuresoftening.5、表面出現(xiàn)霉?fàn)钗锘蚋癄€

哈密瓜、番茄、黃瓜、葉菜、豆角產(chǎn)品最低安全貯藏溫度（°C）

冷害癥狀

產(chǎn)品最低安全貯藏溫度（°C）

冷害癥狀芒果香蕉菠蘿柑桔5~12126~1010果皮無光澤，出現(xiàn)褐變斑點(diǎn)果皮變黑，不能正常后熟果肉變褐或變黑果皮出現(xiàn)凹陷斑或褐變斑點(diǎn)番茄黃瓜茄子青椒7~12137~912不能正常成熟，出現(xiàn)凹陷斑表皮現(xiàn)水浸狀斑點(diǎn)果皮無光澤，出現(xiàn)褐變斑點(diǎn)表皮出現(xiàn)水浸狀斑點(diǎn)，凹陷斑果蔬發(fā)生冷害時(shí)往往出現(xiàn)多種癥狀四、冷害引發(fā)的果蔬組織理化變化離子滲透增加Ca2+、K+、Na+丙二醛（MDA）含量升高刺激呼吸、乙烯代謝增強(qiáng)活性氧代謝增強(qiáng)可溶性糖、游離氨基酸含量升高積累乙醛、乙醇Sánchez-Beletal.,Understandingthemechanismsofchillinginjuryinbellpepperfruitsusingtheproteomicapproach.JournalofProteomics75(2012)5463-5478Visualsymptomsofchillinginjuryandtransmissionelectronmicroscopyimagesfromtransversalsectionsofpericarpofbellpepper.Visualaspectoffruitsatharvest(A0)andafter21daysofstorageat10°C(A1)or1°C(A2)plus3daysofreconditioningat20°C.Ct=Cuticle;CW=CellWall;Ep=Epidermalcell;Pt=Plastid.Sánchez-Beletal.,Understandingthemechanismsofchillinginjuryinbellpepperfruitsusingtheproteomicapproach.JournalofProteomics75(2012)5463-5478ChillingNon-chillingElectricalconductivity(mScm-1)mappfavocado‘Ettinger’slicesafter3weeksat5°Cfollowedby1weekofsimulatedshelflifeat20°C.五、冷害的發(fā)生機(jī)制細(xì)胞膜脂相變液相高溫液晶相低溫

凝膠相膜脂相變代謝紊亂冷害各個(gè)酶之間活性差異膜質(zhì)變相（液晶相—凝膠相）蛋白質(zhì)變性或解離驟冷(冷襲)漸冷膜破裂(非均一固化)膜均一的固化和緊縮質(zhì)膜透性增加對水透性降低葉綠體、線粒體膜上的酶活性降低細(xì)胞內(nèi)含物滲透失水超過了吸水抑制光合與呼吸代謝破壞直接損害間接損害派生干旱損害

M.S.Aghdam,S.Bodbodak.ScientiaHorticulturae156(2013)73–85六、影響果蔬冷害發(fā)生的因素

（一）內(nèi)部因素種類、品種成熟度栽培條件、生長季節(jié)（二）外部因素1.低溫的程度和持續(xù)時(shí)間“3T”(Temperature;Time;Tolerance)2.濕度3.氣體成分七、防止和減輕冷害的措施調(diào)控溫度適溫貯藏臨界溫度緩慢降溫鴨梨變溫貯藏桃間歇升溫調(diào)節(jié)貯藏環(huán)境的濕度、氣體成分化學(xué)處理如：鈣處理、1-MCP、ABA、乙烯、水楊酸(SA)、茉莉酸甲酯(MeJA)4.物理處理如熱激處理、UV-C處理Skinandfleshcolorappearanceof‘Blackamber’(A)and‘RedLane’(B)plumsuntreatedortreatedwith1-MCPat0?Cfor24h,aftertendaysofstorageat0or10?C,plussixadditionaldaysofripeningat20?C.FF=f