Analysis of Changes in Nutritional Quality and Antioxidant Capacity of Fruits and Vegetables under Low-Temperature Storage
低温贮藏条件下果蔬营养品质及抗氧化能力变化分析

摘要

低温贮藏可通过抑制呼吸和酶促反应延缓果蔬衰老，但温度过低又可能引起冷害和氧化损伤。本文基 于公开研究数据，分析糖酸、抗坏血酸、酚类、色素及抗氧化酶在低温贮藏中的变化。结果表明，适宜低温 能够降低失水和营养消耗，维持抗氧化能力；其效果受品种、温度、时间和组织状态共同影响。果蔬贮藏应 由单一低温控制转向品种适温、多指标监测和复合保鲜协同调控。

Abstract

Low-temperature storage can delay the senescence of fruits and vegetables by suppressing respiration and enzymatic reactions, but excessively low temperatures may also induce chilling injury and oxidative damage. Based on publicly available research data, this study analyzes changes in sugars and organic acids, ascorbic acid, phenolic compounds, pigments, and antioxidant enzymes during low-temperature storage. The results indicate that appropriate low-temperature conditions can reduce water loss and nutrient depletion while maintaining antioxidant capacity. These effects are jointly influenced by cultivar, temperature, storage duration, and tissue condition. The storage of fruits and vegetables should therefore shift from single-factor temperature control toward coordinated regulation integrating cultivar-specific optimal temperatures, multi-indicator monitoring, and combined preservation technologies.