中文摘要：

研究45℃、24h热空气处理对采后茄子果实冷害和活性氧代谢影响,定期测定贮藏期间冷害指数（CI）、细胞膜透性、丙二醛（MDA）含量、超氧阴离子自由基（O2-.）产生速率、超氧化物歧化酶（SOD）、过氧化氢酶（CAT）和抗坏血酸过氧化物酶（APX）活性的变化。结果表明：热处理能有效抑制茄子果实冷害的发生,降低果肉O2-.产生速率、细胞膜透性和MDA含量,提高SOD、CAT和APX的活性。从而证明,热处理可有效提高冷藏茄子果实活性氧清除能力,抑制膜脂过氧化作用,增强果实抗冷性,从而减轻冷害的发生。

英文摘要：

The effects of hot air treatment at 45 ℃ for 24 h on chilling injury and active oxygen metabolism of postharvest eggplant fruit were studied. During fruit storage,chilling index（CI）,membrane permeability,malondialdehyde（MDA）,superoxide anions（O-_2·） production rate,activities of active oxygen scavenging enzymes such as superoxide dismutase（SOD）,catalase（CAT） and ascorbate peroxidase（APX） were determined.Heat treatment restrained significantly the incidence of chilling injury of eggplant fruits,reduced O_2-production rate,cell membrane permeability and MDA content,increased the activities of SOD,CAT and APX.The results showed that heat treatment can improve effectively active-oxygen-scavenging capacity of eggplant fruit during cold storage,induce the inhibition of lipid peroxidation,and enhance cold resistance of the fruit,thereby reduce the incidence of chilling injury.