采后短波紫外线处理对苹果耐贮性和品质的影响

被引：10

作者：

李玉娟

尹明安

任小林

机构：

[1] 西北农林科技大学园艺学院

来源：

食品科学 | 2015年 / 36卷 / 14期

关键词：

苹果; 短波紫外线; 贮藏; 保鲜; 品质;

D O I：

暂无

中图分类号：

S661.1 [苹果];

学科分类号：

摘要：

以红富士苹果为试材,研究7.5 k J/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 k J/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。

引用

页码：244 / 249

页数：6

共 28 条

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