冷激处理对两种甜樱桃的保鲜效果及其作用机理OA

Taking two sweet cherry varieties,'Summit'and'Bing',as test materials,after being immersed in a 0℃ ice-water mixture for 10 minutes,they were stored at 0℃ in the dark.Changes in quality characteristics such as weight,firmness,and appearance were measured and recorded during storage.The effectiveness of cold shock(CS)treatment in maintaining the post-storage quality of sweet cherries was comprehensively evaluated,combined with changes in antioxidant compound content and antioxidant enzyme activity,in order to provide references for preservation of cherry.The results showed that CS treatment effectively maintained the storage quality of sweet cherries,maintaining a high antioxidant compound content at the end of storage.After 60 days of storage,the total phenolic and ascorbic acid contents of CS-treated'Bing'cherries were 1.18 and 2.06 times higher than those of the control group(CK2)treated with ambient temperature water.CS treatment also significantly slowed the accumulation of reactive oxygen species during storage and enhanced the activity of antioxidant enzymes.At the end of storage,the superoxide dismutase and catalase activities of the CS-treated'Summit'cherries were 1.56 and 1.39 times higher than those of the CK2 control group.CS treatment also downregulated the catalytic activity of enzymes related to cell wall metabolism and lipoxygenase.In conclusion,cold shock treatment improved the storage quality of sweet cherries by reducing oxidative stress,enhancing antioxidant capacity,and maintaining cell membrane integrity,proposing a new green and environmentally friendly strategy to solve the problem of postharvest sweet cherry preservation.