Effects of short-term temperature treatments on postharvest keeping quality and antioxidant machinery in fruit and vegetables

园艺作物是一种易腐产品，采后代谢活跃。当暴露于非生物胁迫条件（例如低温和高温）时，活性氧物质（ROS）的产生增加。植物已经进化出一种有效的抗氧化防御系统，如一系列酶和非酶解毒系统来抵抗ROS。低温诱导马铃薯块茎和菠菜芥菜叶片抗氧化酶活性的变化。热处理可诱导氧化应激。抗氧化胁迫是决定植物在热胁迫下存活的重要组成部分。在梅果实中，热处理诱导参与ROS解毒的抗氧化酶的活性。因此，调节或控制植物组织中的胁迫对提高园艺作物采后处理的货架期和品质保持是非常重要的。

Horticultural crops are perishable products with active metabolism during the postharvest period. When exposed to abiotic stress conditions, such as a low temperature and high temperature, production of reactive oxygen species (ROS) increases. Plants have evolved an efficient antioxidant defense system such as a series of both enzymatic and non-enzymatic detoxification systems to scavenge ROS. In cold stored potato tubers and spinach mustard leaves, the activities of antioxidative enzymes induced in response to chilling temperature. Heat treatment may induce oxidative stress. Protection against oxidative stress is an important component in determining the survival of plant under heat stress. In mume fruit, heat treatment induced the activities of antioxidative enzymes involved in ROS detoxification. Thus, the approaches to modulate or control the stresses in plant tissues are very important to improving shelf life and quality retention during postharvest handling of horticultural crop.