UV-C处理对青椒色泽和生理品质的影响

摘要/Abstract

摘要： 采用0.25 kJ/m2的UV-C处理青椒，分别进行常温和冷藏方式贮藏，研究UV-C处理对青椒的感官品质、色素含量、类黄酮和总酚含量、过氧化物酶 (peroxidase，POD)、过氧化氢酶 (catalase，CAT)、抗坏血酸过氧化物酶 (ascorbate peroxidase，APX)、多酚氧化酶 (polyphenol oxidase，PPO) 及八氢番茄红素合酶 (phytoene synthase，PSY)、番茄红素β-环化酶 (lycopene-β-cyclase，LCYB ) 活性的变化。结果表明，UV-C处理可显著提升青椒的外观品质，减缓叶绿素降解，并降低PSY、LCYB活性，进而影响青椒中类胡萝卜素的合成，抑制类胡萝卜素和类黄酮含量的升高，从而延缓了青椒转红。此外，UV-C处理还降低了青椒中的PPO活性，有效延缓了果实褐变，并诱导了酚类物质的合成，提高了POD、CAT和APX活性，提高了抗氧化能力。以上结果表明：UV-C 处理可以延缓青椒转红，维持青椒在贮藏期间的生理品质，有效延长青椒的货架期，为青椒的采后贮藏保鲜提供理论依据。

关键词: 关键词：青椒, UV-C, 色泽, 品质

Abstract: Green peppers were treated with UV-C at a dose of 0.25 kJ / m2 to study the changes of the sensory quality, pigment content, flavonoid and total phenol contents, peroxidase (POD), catalase (CAT), ascorbate peroxidase?(APX), polyphenol oxidase (PPO) activity, and phytoene synthase (PSY), lycopene-β-cyclase (LCYB) activities during storage at room temperature and cold storage respectively. The results showed that UV-C treatment significantly improved the appearance quality of green pepper, slowed down the degradation of chlorophyll, reduced the activities of PSY and LCYB, thus affecting the synthesis of carotenoid in green pepper, and inhibited the increase of carotenoid and flavonoid contents to delay the turning of green pepper into red. In addition, UV-C treatment also reduced the PPO activity in green pepper, effectively delayed the fruit browning, and induced the synthesis of phenolic substances, enhanced the activities of POD, CAT and APX to improve the antioxidant capacity. The results showed that UV-C treatment can delay the turning of green pepper into red, maintain the physiological quality of green pepper during storage, and extend effectively the shelf life of green pepper, which provided theoretical basis for the postharvest storage and preservation of green pepper.

Key words: Key words：green pepper, UV-C, color, quality

中图分类号:

TS255.3

马丽丽左进华王清高丽朴张桂君朱鑫彤牟建楼. UV-C处理对青椒色泽和生理品质的影响[J]. 食品科学, 0, (): 0-0.

Li-Pu Gao. Effect of UV-C Treatment on Color and Physiological Quality of Green Pepper[J]. FOOD SCIENCE, 0, (): 0-0.

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