The effect of uninterrupted temperature jump shock treatment on the fresh-keeping quality of fruits and vegetables.

Based on theory of temperature shock treatment process of fruit and vegetables, we proposed a method of uninterrupted temperature jump shock treatment by combining cold and heat shock treatment (CHST), wich involved temperature jump processing from room temperature to low temperature (0°C) and then from low to high temperature (40°C). The experimental results showed that the weight loss rate, decay incidence, color difference and respiration rate of CHST were 8.2%, 12.5%, 6.2% and 15.9% lower than that of CST at the last day of storage. Meanwhile, the CAT and SOD activity of CHST was 7.9% and 12.5% higher than CST, which could reduce accumulation of hydrogen peroxide and free radical in organizations. That indicated uninterrupted temperature jump shock treatment can integrate both advantage of cold and heat shock treatment to further improve the fresh-keeping quality and prolong the shelf-life without destroying the tissue of cucumbers under the appropriate treatment intensity.