Scientia Agricultura Sinica ›› 2012, Vol. 45 ›› Issue (4): 752-760.doi: 10.3864/j.issn.0578-1752.2012.04.016

• STORAGE·FRESH-KEEPING·PROCESSING • Previous Articles     Next Articles

Hot-Air Treatment Induced Chilling Tolerance of Cold-Stored Chinese Olive Fruits and Its Relation to the Metabolism of Membrane Lipids

 KONG  Xiang-Jia, LIN  He-Tong, ZHENG  Jun-Feng, LIN  Yi-Fen, CHEN  Yi-Hui   

  1. 1.福建农林大学食品科学学院, 福州 350002
    2.福建农林大学农产品产后技术研究所, 福州 350002
    3.福建中医药大学药学院，福州 350108
  • Received:2011-03-04 Online:2012-02-15 Published:2011-05-10

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Abstract: 【Objective】 The effects of hot-air treatment on chilling tolerance of cold-stored Chinese olive fruits in relation to the changes of lipoxygenas (LOX) activity and fatty acid constituents of membrane lipids were investigated. 【Method】 The harvested ‘Tanxiang’ Chinese olive [Canarium album (Lour.) Raeusch cv. Tanxiang] fruits were pre-treated with hot-air at 38℃ for 30 minutes and then packed into sealed polyethylene bags (0.015 mm thickness) and stored at (2?1)℃. Chilling injury index and cellular membrane permeability of fruit, LOX activity and fatty acid constituents of membrane lipids in pericarp of Chinese olive fruits during cold storage were determined.【Result】As compared to the control fruit, there were lower fruit chilling injury index, cellular membrane permeability and pericarp LOX activity in cold-stored Chinese olive fruits pre-treated with hot-air at 38℃ for 30 minutes. The contents of unsaturated fatty acids in pericarp, such as palmitoleic acid (C16:1), linoleic acid (C18:2) and linolenic acid (C18:3) increased, while the contents of saturated fatty acids in pericarp, such as myristic acid (C14:0), palmitic acid (C16:0) and stearic acid (C18:0) decreased, and index of unsaturated fatty acids (IUFA) and unsaturated degree of fatty acids in pericarp increased. 【Conclusion】It is suggested that the enhancement of chilling tolerance and the alleviation of chilling injury in cold-stored Chinese olive fruits by hot-air treatment may be due to the decrease of LOX activity in pericarp, which may reduce the degradation of unsaturated fatty acids of membrane lipids and maintain higher unsaturated degree of fatty acids.

Key words: Chinese olive[Canarium album (Lour.) Raeusch], chilling injury, chilling tolerance, lipoxygenase, fatty acid, hot-air treatment

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