| 摘要: |
| 【目的】探讨短波紫外线（UV-C）采后处理对牛角椒果实感官品质、营养品质和生理指标的影响，为牛角椒的短期贮运保鲜提供技术指导。【方法】以牛角椒“大果99”为试材，以波长254 nm普通紫外杀菌灯为辐射源，分别照射350，450，500 s，即辐射剂量分别为0.7，0.9，1.0 kJ/m2辐照牛角椒果实，以不照射为对照（CK），室温下（25 ℃左右）贮藏21 d，筛选最佳辐射剂量；在此基础上，采用最佳剂量对牛角椒果实进行辐射处理，测定贮藏过程中牛角椒果实的可溶性固形物、Vc含量、叶绿素含量、呼吸速率、相对电导率、丙二醛含量以及保护酶活性。【结果】控制牛角椒果实腐烂和失重的最佳UV-C处理剂量为0.9 kJ/m2，与对照相比差异显著。0.9 kJ/m2 UV-C处理的牛角椒果实在贮藏15 d后，可溶性固形物含量显著高于对照，Vc含量极显著高于对照；0.9 kJ/m2 UV-C处理可有效保持牛角椒果实叶绿素含量，抑制呼吸速率和细胞膜透性的增大，减少MDA的积累；贮藏期内0.9 kJ/m2 UV-C处理果实的SOD、POD和CAT活性均明显升高。【结论】0.9 kJ/m2 UV-C处理可以有效地延缓牛角椒果实的采后衰老进程，保持果实品质。 |
| 关键词: 牛角椒 短波紫外线 生理指标 贮藏品质 营养品质 |
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| 基金项目:国家“十一五”科技支撑计划项目（K312020901） |
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| Effects of UV-C on ox horn pepper fruit shelf-life and its post-harvest physiology mechanism |
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| Abstract: |
| 【Objective】This experiment on ox horn pepper fruit was conducted to explore the effect of UV-C treatment on the sensory quality,nutritional quality and physiological index.The objective was to provide reference for short-term storage and to prolong shelf-life of ox horn pepper fruit.【Method】“Big fruit 99” was used as the test material in the experiment,common ultraviolet germicidal lamp with wave length 254 nm was used as the radiation source.The material was irradiated 350,450,500 s respectively,and stored at room temperature around 25 ℃ for 21 days.The radiation dose was 0.7,0.9,1.0 kJ/m2,taking no irradiation as control.The best radiation dose was selected;Soluble solids content,contents of Vc,relative membrane permeability,chlorophyll content,respiration rate,MDA content,and protective enzymes activity were also measured after being radiated by the best treatment during storage.【Result】The dose of 0.9 kJ/m2 was the best treatment for protecting ox horn pepper fruit from rotting and weight losing,and there was a significant difference compared with the control.The soluble solid and Vc content of ox horn pepper fruits treated by 0.9 kJ/m2 UV-C were significantly higher than the control on the fifteenth day.Treated group could maintain the content of chlorophyll,restrain the respiration rate and relative permeability increasing,and reduce the accumulation of MDA;The activities of SOD,POD and CAT on ox horn pepper fruits were higher than that of the control.【Conclusion】Post-harvest senescence of ox horn pepper fruit was held back and fruit quality was maintained by UV-C treatment. |
| Key words: ox horn pepper fruit UV-C physiological index storage quality nutritional quality |
