采后UV-C处理对树莓贮藏保鲜效果的影响

以"September"树莓果实为材料,采用0.43、2.15、4.3和6.45 kJ/m2的UV-C进行辐照处理,并在4℃下贮藏,通过测定贮藏期间果实腐烂指数、失重率、可溶性固形物含量、总酚含量和抗氧化能力,研究UV-C处理对树莓果实保鲜效果的影响。结果表明,UV-C处理能够显著抑制果实腐烂指数、失重率的上升,减缓果实可溶性固形物含量、总酚含量的下降,增强果实的抗氧化能力,维持果实较好的品质。在4个UV-C处理剂量中,4.3 kJ/m2UV-C处理组果实的腐烂指数、失重率最低,可溶性固形物含量和总酚含量最高,抗氧化能力最强。适宜剂量的UV-C处理(4.3 kJ/m2)能维持树莓果实采后品质,增强抗性,延缓衰老。

Effect of Postharvest UV-C Treatment on Storage and Preservation of Raspberry

This study evaluated the effect of UV-C treatment on the preservation of raspberry named ‘September’at 4 ℃. The decay index, weight loss rate, soluble solid content, total phenolic content and antioxidant capacity were analyzed every two days during the storage period. The results showed that UV-C treatment could significantly inhibit the decay index and the weight loss rate. The reduction of the soluble solid content and total phenol content of the sample were delayed. The antioxidant capacity of the fruit was enhanced, and the good quality of the fruit was maintained. Among the four doses of UV-C treatments, UV-C treatment group with 4.3 kJ/m2 dose had the lowest decay index and weight loss rate. Additionally, it had the highest soluble solids content, total phenol content,and the antioxidant capacity. This indicated that a suitable dose of UV-C treatment(4.3 kJ/m2) could maintain the quality of the raspberry after harvest, enhance their resistance and delay the aging.