采后短波紫外线处理对苹果耐贮性和品质的影响

doi:10.7506/spkx1002-6630-201514047

食品科学

采后短波紫外线处理对苹果耐贮性和品质的影响

李玉娟，尹明安*，任小林

西北农林科技大学园艺学院，陕西杨凌 712100

出版日期:2015-07-25 发布日期:2015-07-15
通讯作者: 尹明安
基金资助:
国家现代农业（苹果）产业技术体系建设专项（nycytx08-05-02）

Effects of UV-C Radiation on Storability and Quality in Harvested Apple

LI Yujuan, YIN Ming’an*, REN Xiaolin

College of Horticulture, Northwest A&F University, Yangling 712100, China

Online:2015-07-25 Published:2015-07-15
Contact: YIN Ming’an

摘要/Abstract

摘要：

以红富士苹果为试材，研究7.5 kJ/m2剂量短波紫外线（ultraviolet-C，UV-C）处理对苹果常温和低温条件下贮藏性和品质的影响。供试苹果经7.5 kJ/m2 UV-C照射后，分别贮藏在20 ℃和0 ℃条件下，定期测定果实质量损失率、呼吸强度、硬度、可溶性固形物含量（soluble solids content，SSC）、可滴定酸含量、超氧化物歧化酶（superoxide dismutase，SOD）活性及丙二醛（malondialdehyde，MDA）含量。结果表明，不论是常温还是低温条件下，整个贮藏过程中，UV-C处理组果实质量损失率、呼吸强度均较对照低；果实硬度、可滴定酸含量呈下降趋势，但处理组高于对照组；SSC整体呈先上升后下降趋势，但处理组较对照组下降缓慢；SOD活性总体呈先上升后下降趋势，但UV-C处理组活性始终高于对照组；果实MDA含量均呈上升趋势，但处理组上升缓慢。可见，采后苹果经适宜剂量UV-C照射能减轻质量损失，降低呼吸强度，减缓果实硬度、SSC及可滴定酸含量下降，保护膜完整性，延缓衰老，对保障品质，延长贮藏保鲜期有良好效果。

关键词: 苹果, 短波紫外线, 贮藏, 保鲜, 品质

Abstract:

In the present work, we examined the effects of treatment with 7.5 kJ/m2 UV-C on the storability and quality of
Fuji apple fruits at room temperature and low temperature. Test apples were stored at 20 or 0 ℃ after being treated with
7.5 kJ/m2 UV-C. Weight loss rate, respiration rate, soluble solids content (SSC), titratable acid content (TAC), superoxide
dismutase (SOD) activity and malondialdehyde (MDA) content were measured regularly during storage. The results showed
that weight loss rate and respiration rate of UV-C treated fruits were lower than those of controls; fruit firmness and titratable
acid content decreased but their levels in the treatment group were higher than those of control; SSC increased first and then
declined, but compared with the control fruits, SSC of the treated fruits decreased more slowly; SOD activity rose first and then
decreased, but was always higher in the fruited treated with UV-C than in the control ones; and MDA content in both control and
treated fruits showed an upward trend, but increased more slowly in the treated ones. Therefore, treatment with the appropriate
dose of UV-C can exert good effects on maintaining the quality and extending the storage period of harvested apple.

Key words: apple, ultraviolet-C (UV-C), storage, preservation, quality

中图分类号:

S661.1

李玉娟，尹明安*，任小林. 采后短波紫外线处理对苹果耐贮性和品质的影响[J]. 食品科学, doi: 10.7506/spkx1002-6630-201514047.

LI Yujuan, YIN Ming’an*, REN Xiaolin. Effects of UV-C Radiation on Storability and Quality in Harvested Apple[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201514047.

[1]	赵卿宇，郭辉，沈群. 两种香米在不同温度储存过程中理化性质和食用品质的变化[J]. 食品科学, 2021, 42(9): 160-168.
[2]	冉渺，何腊平，朱秋劲. 西式熏煮火腿在不同贮藏温度下细菌多样性和挥发性风味化合物分析[J]. 食品科学, 2021, 42(9): 169-176.
[3]	王大将，张梦宇，岳正洋，周会玲. 绿原酸对苹果采后灰霉病抗性的影响[J]. 食品科学, 2021, 42(9): 177-183.
[4]	徐赛，陆华忠，梁鑫，丘广俊，林伟. 催熟对采后菠萝品质的影响与光谱识别[J]. 食品科学, 2021, 42(9): 192-198.
[5]	吴晨燕，杨梅，王珂莉，刘鑫洁，刘思佳，马俪珍. 反复冻融过程中开背调味鱼品质及蛋白特性的变化[J]. 食品科学, 2021, 42(9): 206-213.
[6]	汪琦，朱扬，陈建设. 口腔软摩擦理论与测量技术及其在食品感官感知研究中的应用[J]. 食品科学, 2021, 42(9): 222-232.
[7]	黄琳琳，张一敏，朱立贤，梁荣蓉，罗欣，成海建，毛衍伟. 蛋白质氧化和翻译后修饰对肉品质的影响及机制研究进展[J]. 食品科学, 2021, 42(9): 241-247.
[8]	刘玉兰，舒垚，孙国昊，马宇翔，姜元荣，陈宁. 花生品种对花生酱风味及综合品质的影响[J]. 食品科学, 2021, 42(9): 15-21.
[9]	张玉荣，周显青，彭超. 不同储藏年限稻谷的品质及蒸谷米加工适应性分析[J]. 食品科学, 2021, 42(9): 39-45.
[10]	李永富，介敏，黄金荣，杜艳，史锋，陈正行. 基于高温流化技术改良红小豆的蒸煮品质[J]. 食品科学, 2021, 42(9): 64-69.
[11]	黄天姿，梁锦，王丹，张璐，李瑞娟，杨淑霞，罗安伟. 电子束辐照对猕猴桃品质及抗性系统的影响[J]. 食品科学, 2021, 42(9): 70-76.
[12]	王富云，王成财，王哲铭，江虹锐，闵斗勇，刘小玲，李树波. 虾青素微球对酸奶品质与风味的影响[J]. 食品科学, 2021, 42(8): 172-178.
[13]	姜晶丹，杨明远，许长华，施文正，卢瑛. 湿腌时盐质量浓度对草鱼肌肉组织结构和品质的影响[J]. 食品科学, 2021, 42(8): 40-45.
[14]	孙聪，郑明珠，许秀颖，蔡丹，刘美宏，曹勇，刘景圣. 玉木耳多糖对杂粮粥糊化、流变及老化特性的影响[J]. 食品科学, 2021, 42(8): 46-51.
[15]	尤孝鹏，汪兰，熊光权，乔宇，吴文锦，李新，丁安子，孙卫青. 运输应激对鱼类生理特性和肌肉品质影响的研究进展[J]. 食品科学, 2021, 42(7): 311-318.

采后短波紫外线处理对苹果耐贮性和品质的影响

Effects of UV-C Radiation on Storability and Quality in Harvested Apple

RichHTML

PDF (PC)

可视化

摘要/Abstract

引用本文

使用本文

参考文献

相关文章 15

编辑推荐

Metrics

本文评价