UV-C处理对青椒色泽和生理品质的影响

doi:10.7506/spkx1002-6630-20200216-165

食品科学 ›› 2021, Vol. 42 ›› Issue (3): 281-288.doi: 10.7506/spkx1002-6630-20200216-165

UV-C处理对青椒色泽和生理品质的影响

马丽丽，左进华，王清，高丽朴，张桂君，朱鑫彤，牟建楼

（河北农业大学食品科技学院，河北保定 071000）

发布日期:2021-02-25
基金资助:
北京市农林科学院创新能力建设专项（20200427；20180404）；北京市科技计划项目（Z191100004019010；Z191100008619004）；国家大宗蔬菜产业体系建设项目（CARS-23-E02）；北京市农林科学院协同创新中心建设项目（KJCX201915）

Effect of UV-C Treatment on Color and Physiological Quality of Green Bell Peppers

MA Lili, ZUO Jinhua, WANG Qing, GAO Lipu, ZHANG Guijun, ZHU Xintong, MU Jianlou

(College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China)

Published:2021-02-25

摘要/Abstract

摘要： 为研究短波紫外线（short-wave ultraviolet，UV-C）处理对青椒色泽和生理品质的影响，本实验以不同剂量UV-C处理青椒，得到最佳处理剂量，然后采用最佳剂量的UV-C（0.25 kJ/m2）处理青椒，分别将其进行常温和冷藏方式贮藏，测定青椒贮藏过程中的感官品质和总叶绿素、类胡萝卜素、类黄酮、总酚含量，同时测定过氧化物酶（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）活力的变化。结果表明：UV-C处理可明显提升青椒的外观品质，减缓叶绿素降解，并降低PSY和常温贮藏下LCYB活力，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，从而延缓青椒转红。此外，与对照相比，UV-C处理还能降低青椒中的PPO活力，有效延缓果实褐变，并诱导酚类物质的合成，提高POD、CAT和APX活力，提高抗氧化能力。结论：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，结果可为青椒的采后贮藏保鲜提供理论依据。

关键词: 青椒；短波紫外线；色泽；品质

Abstract: In order to study the effect of short-wave ultraviolet (UV-C) treatment on the color and physiological quality of green pepper, different doses of UV-C were used to treat green pepper to get the best treatment dose. Green bell peppers were treated with short-wave ultraviolet (UV-C) at a dose of 0.25 kJ/m2 to explore the changes in sensory quality, total chlorophyll, carotenoid, flavonoid and total phenol contents, and peroxidase (POD), catalase (CAT), ascorbate peroxidase (APX), polyphenol oxidase (PPO), phytoene synthase (PSY) and lycopene-β-cyclase (LCYB) activities during subsequent storage at room or cold temperatures. The results showed that UV-C treatment significantly improved the appearance of green bell peppers, slowed down the degradation of chlorophyll, and reduced the activities of PSY and LCYB at room temperature, affecting the synthesis of carotenoid, inhibiting the increase in carotenoid and flavonoid contents and consequently delaying green bell peppers from turning red. In addition, compared with the control group, UV-C treatment reduced PPO activity, effectively delayed browning, induced the synthesis of phenolics, and enhanced the activities of POD, CAT and APX leading to improved antioxidant capacity. To sum up, UV-C treatment could delay green bell peppers from turning red, maintain the physiological quality during storage, and extend effectively the shelf life of green bell peppers, which will provide a theoretical basis for the postharvest preservation of green bell peppers.

Key words: green bell peppers; short-wave ultraviolet; color; quality

中图分类号:

TS255.36

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, 2021, 42(3): 281-288.

MA Lili, ZUO Jinhua, WANG Qing, GAO Lipu, ZHANG Guijun, ZHU Xintong, MU Jianlou. Effect of UV-C Treatment on Color and Physiological Quality of Green Bell Peppers[J]. FOOD SCIENCE, 2021, 42(3): 281-288.

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UV-C处理对青椒色泽和生理品质的影响

Effect of UV-C Treatment on Color and Physiological Quality of Green Bell Peppers

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