[1] HAKIM A, PURVIS A C, MULLINIX B G. Differences in chilling sensitivity of cucumber varieties depend on storage temperature and the physiological dysfunction evaluated[J]. Postharvest Biol Technol, 1999, 17(2):97-104.
[2] YANG Huiqing, WU Fenghua, CHENG Jiyu. Reduced chilling injury in cucumber by nitric oxide and the antioxidant response[J]. Food Chem, 2011, 127(3):1237-1242.
[3] 韩晋, 田世平.外源茉莉酸甲酯对黄瓜采后冷害及生理生化的影响[J].园艺学报, 2006, 33(2):289-293.

HAN Jin, TIAN Shiping. Effects of exogenous methyl jasmonate on chilling injury and physiology and biochemistry in postharvest cucumber[J]. Acta Hortic Sin, 2006, 33(2):289-293.
[4]

ZHANG Youzuo, ZHANG Meiling, YANG Huqing. Postharvest chitosan-g-salicylic acid application alleviates chilling injury and preserves cucumber fruit quality during cold storage[J]. Food Chem, 2015, 174(1):558-563.
[5]

CHEN Binxia, YANG Huqing. 6-Benzylaminopurine alleviates chilling injury of postharvest cucumber fruit through modulating antioxidant system and energy status[J]. J Sci Food Agric, 2013, 93(8):1915-1921.
[6]

IMAHORI Y, BAI Jinhe, BALDWIN E. Antioxidative responses of ripe tomato fruit to postharvest chillingand heating treatments[J]. Sci Hortic, 2016, 198(75):398-406.
[7]

SHADMANI N, AHMAD S H, SAARI N, et al. Chilling injury incidence and antioxidant enzyme activities of Carica papaya L. 'Frangi' as influenced by postharvest hot water treatmentand storage temperature[J]. Postharv Biol Technol, 2015, 99(1):114-119.
[8] 王静, 茅林春, 李学文, 等.热处理降低哈密瓜果实活性氧代谢减轻冷害[J].农业工程学报, 2016, 32(2):280-286.

WANG Jing, MAO Linchun, LI Xuewen, et al. Reduction of active oxygen metabolism and mitigation of chilling injury in Hami melon fruit as influenced by postharvest hot water treatment[J]. Trans Chin Soc Agric Eng, 2016, 32(2):280-286.
[9]

JIN Peng, ZHENG Yonghua, TANG Shuangshuang, et al. A combination of hot air and methyl jasmonate vapor treatment alleviates chilling injury of peach fruit[J]. Postharv Biol Technol, 2009, 52(1):24-29.
[10]

LEMOINE M L, CIVELLO P, CHAVES A, et al. Hot air treatment delays senescence and maintains quality of minimally processed broccoli florets during refrigerated storage[J]. LWT Food Sci Technol, 2009, 42(6):1076-1081.
[11]

GONZÁLEZ-AGUILAR G A, VILLA-RODRIGUEZ J A, AYALA-ZAVALA J F, et al. Improvement of the antioxidant atatus of tropical fruits as a secondary response to some postharvest treatments[J]. Trends Food Sci Technol, 2010, 21(10):475-482.
[12]

PONGPRASERT N, SEKOZAWA Y, SUGAYA S, et al. A novel postharvest UV-C treatment to reduce chilling injury (membrane damage, browning and chlorophyll degradation) in banana peel[J]. Sci Hortic, 2011, 130(1):73-77.
[13]

ZENG Fangfang, JIANG Tianjia, WANG Yansheng, et al. Effect of UV-C treatment on modulating antioxidative system and proline metabolism of bamboo shoots subjected to chilling stress[J]. Acta Physiol Plant, 2015, 37(11):244. doi:10.1007/S11738.015-1995-4.
[14]

LEMOINE M L, CIVELLO P M, CHAVES A R, et al. Influence of a combined hot air and UV-C treatment on quality parameters of fresh-cut broccoli florets at 0℃[J]. Int J Food Sci Technol, 2010, 45(6):1212-1218.
[15] 尹建云. UV-C结合热处理调控黄瓜冷害机理研究[D]. 杭州: 浙江农林大学, 2013.

YIN Jianyun. The Mechanism Study of Short Wave Ultraviolet (UV-C) Combined with Heat Treatment in the Chilling Injury of Cucumber[D]. Hangzhou: Zhejiang A&F University, 2013.
[16] 杨虎清, 赵晓飞, 黄程前, 等.不同处理方式对甘薯冷害和抗氧化代谢影响分析[J].核农学报, 2014, 28(8):1407-1412.

YANG Huqing, ZHAO Xiaofei, HUANG Chengqian, et al. Effects of different treatments on chilling injury and antioxidative metabolism in sweet potato[J]. J Nucl Agric Sci, 2014, 28(8):1407-1412.
[17] 吴玲艳, 申燕飞, 赵晓飞, 等.不同汽蒸工艺对甘薯薯块口感和抗氧化能力的影响[J].食品科学, 2016, 37(9):66-70.

WU Lingyan, SHEN Yanfei, ZHAO Xiaofei, et al. Effect of steaming process on taste quality and antioxidant properties of sweetpotato[J]. Food Sci, 2016, 37(9):66-70.
[18]

BRADFORD M M. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding[J]. Anal Chem, 1976, 72(s 1/2), 248-254.
[19]

SUNDAR D, CHAITANYA K V, JUTUR P P, et al. Low temperature-induced changes in antioxidative metabolism in rubber-producing shrub, guayule (Parthenium argentatum Gray)[J]. Plant Growth Regul, 2004, 44(2):175-181.
[20]

BOLWELL G P, WOJTASZEK P. Mechanisms for the generation of reactive oxygen species in plant defense:a broad perspective[J]. Acta Physiol Mol Plant Pathol, 1997, 51(6):347-366.
[21]

LYONS J M. Chilling injury in plants[J]. Ann Rev Plant Physiol, 1973, 24(1):445-466.
[22]

BOWLER C, van MONTAGU M, INZE D. Superoxide dismutase and stress tolerance[J]. Ann Rev Plant Physiol Mol Biol, 1992, 43:83-116.
[23]

GUO Zhenfei, OU Weichao, LÜ Shaoyun, et al. Differential responses of antioxidative system to chilling and drought in four rice cultivars differing in sensitivity[J]. Plant Physiol Biochem, 2006, 44(11/12):828-836.
[24]

CAO Shifeng, HU Zhichao, WANG Haiou. Effect of salicylic acid on the activities of anti-oxidant enzymes and phenylalanine ammonia-lyase in cucumber fruit in relation to chilling injury[J]. J Hortic Sci Biotechnol, 2009, 84(2):125-130.
[25]

JOUVE L, ENGELMANN F, NOIROT M, et al. Evaluation of biochemical markers (sugar, proline, malondialdehyde and ethylene) for cold sensitivity in microcuttings of two coffee species[J]. Plant Sci, 1993, 91(1):109-116.
[26]

LEMOINE M L, CHAVES A R, MARTÍNEZ G A. Influence of combined hot air and UV-C treatment on the antioxidant system of minimally processed broccoli (Brassica oleracea L. var. Italica)[J]. LWT-Food Sci Technol, 2010, 43(9):1313-1319.
[27]

PINTO E P, PERIN E C, SCHOTT I B, et al. The effect of postharvest application of UV-C radiation on the phenolic compounds of conventional and organic grapes (Vitis labrusca 'Concord')[J]. Postharv Biol Technol, 2016, 120(10):84-91.
[28] 梁敏华, 雷建敏, 邵佳蓉, 等. UV-C处理对桃果实酚类物质代谢和贮藏品质的影响[J].核农学报, 2015, 29(6):1088-1093.

LIANG Minhua, LEI Jianmin, SHAO Jiarong, et al. Effect of UV-C treatment on phenolic metabolism and quality of postharvest peach fruit[J]. J Nucl Agric Sci, 2015, 29(6):1088-1093.