UV-C处理对甘薯贮藏品质的影响

以海南桥头产区的“高系14”甘薯为材料,分别进行10、20、30 min的UV-C照射处理,统计甘薯贮藏60 d内的腐烂率、失重率和发芽率,并同时记录5种生理指标的变化,以探讨UV-C处理对甘薯贮藏品质的影响。结果表明：UV-C处理显著降低了甘薯贮藏期间的腐烂率,但同时促进了发芽,而对失重率无显著影响。生理指标方面,30 min的UV-C照射提高了可溶性蛋白的积累,减少可溶性固形物的损耗,并促进了POD、SOD和CAT的总体酶活性。综合来说,UV-C处理若要应用于甘薯贮藏保鲜,还需辅助使用其他的抑芽手段。

Effects of UV-C Treatment on the Storage Quality of Sweet Potatoes

This study was conducted to investigate the effect of UV-C irradiation on the storage quality of fresh sweet potato tubers. The tubers of Gaoxi 14 sweet potatoes from Qiaotou area of Hainan were treated by UV-C irradiation of 10 min, 20 min and 30 min respectively. The decay rate, weight loss rate, germination rate and 5 physiological indexes were inspected in the 60 days afterwards. The results showed that: compared with the control, UV-C treatment significantly reduced the decay rate of sweet potatoes during storage, but promoted the germination rate and had no significant effect on the weight loss rate. For the 5 physiological indexes, UV-C irradiation of 30 min promoted the accumulation of soluble protein, reduced the loss of soluble solids, and slightly promoted the enzyme activity of POD, SOD and CAT. Generally, if UV-C treatment were to be applied to sweet potato storage and preservation, additional bud suppression measures should also be used.