为了探讨真空预冷处理对桑叶菜在货架温度贮藏条件（20 ℃、70% RH）下木质化的调控作用及机理，本文通过对桑叶菜真空预冷后进行贮藏，分析其呼吸强度、色泽、维生素C、木质素、过氧化物酶（Peroxidase，POD）活性、漆酶（Laccase，LAC）活性、相对电导率、丙二醛等变化情况，结果发现真空预冷可有效延缓桑叶菜黄化、减少维生素C的降解，降低呼吸速率，并且，贮藏6 d后，预冷组桑叶菜的木质素积累显著低于对照组（6.59 g/100 g vs 7.42 g/100 g）、POD和LAC活性显著低于对照（36.33 U/g vs 46.93 U/g；131.60 U/g vs 146.40 U/g）、相对电导率和丙二醛积累分别比对照低34.98%和12.86%，因此可推断真空预冷可能通过延缓细胞膜损伤及抑制聚合酶活性等途径调控木质素生物合成来延缓桑叶菜的采后木质化。本研究结果不仅深化了桑叶菜采后品质劣变的科学认知，也为桑叶菜采后产业化提供理论支撑。

To investigate the regulating effects and mechanism of vacuum precooling on the lignifying of mulberry leaf vegetables stored under shelf temperature, the changes of respiration intensity, vitamin C, lignin content, POD activity, LAC activity, relative conductivity and malondialdehyde (MDA) of mulberry leaf vegetables were studied in the present work. The results showed that the etiolation, vitamin C degradation and respiration rate of mulberry leaf vegetables were reduced by vacuum precooling treatment. Moreover, after storage for 6 days, the lignin content, POD activity and LAC activity of vacuum precooling treated samples were significantly lower than those of control, namely, 6.59 g/100 g vs 7.42 g/100 g, 36.33 U/g vs 46.93 U/g and 131.60 vs 146.40 U/g respectively. And the relative conductivity and MDA of vacuum precooling treated samples was 34.98% and 12.86% lower than those of control respectively. Based on these results, it can be reasonably deduced that the mechanism of vacuum precooling treatment on the lignification delay of mulberry leaf vegetables might be related to cell membrane damage reduction and polymerase activity inhibition. In conclusion, the results will be great important not only to deepen the scientific knowledge of quality deterioration of mulberry leaf vegetables after harvest, but also to provide technology theory for mulberry leaf vegetables industrialization.

广东省现代农业产业共性关键技术研发创新团队建设项目（2020KJ117）；广东省重点领域研发计划项目（2020B0202080003）；科技创新战略专项资金（高水平农科院建设）项目（R2018QD-087；R2017YJ-YB3010）；广东省农业科学院新兴学科团队建设项目（201805XX）