| 陈奕兆,李建龙.UV-C处理对水蜜桃果实冷害及贮藏品质的影响[J].中国南方果树,2013,42(1): |
| UV-C处理对水蜜桃果实冷害及贮藏品质的影响 |
| Effects of UV-C treatment on chilling injury and quality of cold-stored juicy peach fruit |
| 投稿时间：2012-08-21 修订日期：2012-10-24 |
| DOI： |
| 中文关键词: 短波紫外线（UV-C） 水蜜桃 冷害 低温褐变 多酚氧化酶 |
| 英文关键词:UV-C, juicy peach fruit, chilling injury, low temperature browning, PPO |
| 基金项目:张家港市凤凰水蜜桃营养生理、腐烂机理及保鲜综合技术研究(ZKN1002)；APN 全球变化基金项目(ARCP2011-06CMY-LI)；国家高新技术(“863”计划)专题项目(2007AA10Z231) |
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| 中文摘要: |
| 为了缓解水蜜桃果实采后冷藏保鲜对果实品质的负面影响，达到更好的保鲜效果，以江苏省张家港市的凤凰水蜜桃（Prunus persica)为实验材料，研究了不同剂量（0.5kJ/m2、1kJ/m2、1.5kJ/m2）UV-C对低温（3℃?℃）条件下水蜜桃果实冷害和品质的影响。实验结果表明：三种剂量的UV-C处理对水蜜桃均能有效减少果实的褐变，保存果实的可溶性固形物（TSS），并明显延缓了丙二醛（MDA）、多酚氧化酶（PPO酶）的上升趋势；处理之间没有明显的效果差异，但1.5 kJ/m2处理的硬度值在5-20d之间均显著大于CK组（P<0.05）,表现出更好的抗软化能力；另外，UV-C处理易使果实相对电导率加速升高，该趋势随照射剂量的增大而增强。 |
| 英文摘要: |
| the effects of UV-C(0.5kJ/m2、1kJ/m2、1.5kJ/m2) treatments in alleviating chilling injury of juicy peach fruit(Prunus persica) were investigated during cold storage(3℃?℃) in this study. The results showed that all of the treatments reduced fruit browning effectively, and also remained soluble solid (TSS), mitigated the increase of MDA and PPO; there were no big differences between the UV-C treatments, however, firmness of 1.5kJ/m2 UV-C peaches was significantly higher than CK (P<0.05) in 5-20 days after refrigerate, which exhibited better anti-soften effect; UV-C treatments led to the increase of relative conductivity in fruits, the trend increased with increasing dose. |
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