为研究不同贮藏温度对番木瓜冷害及抗氧化系统影响，将番木瓜果实分别置于1 ℃、6 ℃、11 ℃和16 ℃下贮藏，定期测定果实的冷害情况及其抗氧化系统的变化。结果表明：番木瓜果实对于冷害温度敏感性不同，贮藏温度处于11℃时即发生冷害，6 ℃下冷害情况最为严重，随着冷害的发生，果实相对膜透性、丙二醛（MDA）含量、超氧阴离子（O2-?）和过氧化氢（H2O2）含量迅速升高，过氧化物酶（POD）、超氧化物歧化酶（SOD）及过氧化氢酶（CAT）活性降低，至冷害后期，果实出现明显的冷害症状并发生腐烂。但1 ℃贮藏期间，“中白”番木瓜果实相对膜透性、MDA含量、O2-?产生速率和H2O2含量却很低，POD、SOD和CAT活性降低幅度小，且不易发生冷害。

In order to investigate the effect of storage temperature on the extent of chilling injury and antioxidant system of papaya, papaya fruits were stored at 1 ℃, 6 ℃, 11 ℃, and 16 ℃ and the extent of chilling injury and changes in the antioxidant system of the fruit were measured at regular intervals. The results suggested that the susceptibility of papaya to chilling injury was different at the different storage temperatures studied. Chilling injury happened when the storage temperature was less than 11 ℃ and the most severe chilling injury was found in the fruits stored at 6 ℃. Chilling injury was characterized by rapid increases in the relative membrane permeability, malondialdehyde (MDA), O2-? and H2O2 contents and significant decrease in the activities of peroxidases (POD), superoxide dismutases (SOD), and catalases (CAT). Chilling injury symptoms of the fruit were more pronounced in late stages of chilling, followed by decay. However, during storage at 11°C, relative membrane permeability, MDA content, rate of O2-? production and H2O2 content of the papaya fruit were very low and slight decreases in the activities of POD, SOD, and CAT were found.Therefore, the fruits were less prone to chilling injury.

海南大学服务地方经济项目(HDSF201306)；国家级星火计划重点项目(2014GA800001)